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Varietals: 63% Zinfandel, 16% Charbono, 12% Petite Sirah, 9%Syrah.
Grapes were farmed and harvested from four single vineyards in Napa Valley. The Zinfandel was picked from two, old-vine (60 to 100+ years old), dry-farmed vineyard sources: Venge’s newly acquired “Signal Fire Vineyard” estate, and the Frediani Vineyard—both located in the heart of Calistoga. The Charbono is from old, dry-farmed vines (60 to 100+ years old) also planted in the Frediani Vineyard. Robbie Mondavi’s Oso Vineyard located on Howell Mountain supplies the Petite Sirah—we love this site! And, Napa’s finest Syrah from Stagecoach Vineyard, high in the mountains of the Atlas Peak AVA, completes the blend. The small, individual lots of fruit were destemmed into a combination of stainless steel tanks and open top fermenters, where whole-berry fermentation took place for an average of 20 days. The wine was barrel aged for 14 months in 50% new American Oak and the balance in once used tight grain French Oak. No conventional pumps were used in the making of this wine. Only diaphragm air pumps, forced air pressure movement, or bulldogging, and transfers by gravity were employed to preserve the pure fruit integrity in the wine.