La Clarine harvested a small amount of beautifully grown Zinfandel from friends at Sumu Kaw Vineyard, which sits on a volcanic ridge top at 3000’. Then foot crushed the bunches and did our usual outdoors (spontaneous) fermentation in open top bins. We pressed about 10 days in, and racked the wine to Flextank for malolactic fermentation and aging. That’s it – no fancy designer yeast, no fancy new American oak barrels. Just Zin. Pure, and delicious.
The wine was bottled in August 2019 and aged for you until now. A deep ruby color with aromas of spice, red fruits, crushed pepper and a touch of earth. Medium bodied, very lively on the palate, with forward fruit and very fine grained tannins. The absence of oak aging really lets the fruit shine through, and the very sane 12.7% alcohol means you can pair the wine with a variety of foods, from grilled meats and vegetables to pasta.