John Zelko takes clusters from five clonal lots of nearly equal proportion, layers them on the stems in 1-ton fermenters with dry ice, then foot presses them twice a day for a week. The program relies on wild yeast and a 10-month barrel regime that’s 45% neutral oak. Four years later, the wine has begun to take on a brickish color while yielding aromas of strawberry candy, cherry skin, autumn leaves, saddle leather and cedar. There’s a wealth of strawberry and Bing cherry flavors, backed by mild tannins, which get polished with pomegranate acidity and a spring of mint.
Production: 138 cases
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