Description
After a 5-day cold soak, our Zinfandel was fermented in the mid-70s F using yeast of moderate vigor to extend the fermentation time which gives us deep, stable color as well as deeply layered flavors. Our Zinfandel was aged for 12 months in a combination of French and American oak barrels, 15% of which were new. At this level of “new wood”, the up-front endearing quality of Zinfandel can assert itself. Aromas of a briar patch on a hot summer day carry over to the palate and are carried in a mouth-filling, juicy package. The wine was crafted for immediate enjoyment but for those who enjoy a more complex wine displaying some bottle-aged character, aging for another two to three years is a good option.
BUEHLER VINEYARDS
After a 5-day cold soak, our Zinfandel was fermented in the mid-70s F using yeast of moderate vigor to extend the fermentation time which gives us deep, stable color as well as deeply layered flavors. Our Zinfandel was aged for 12 months in a combination of French and American oak barrels, 15% of which were new. At this level of “new wood”, the up-front endearing quality of Zinfandel can assert itself. Aromas of a briar patch on a hot summer day carry over to the palate and are carried in a mouth-filling, juicy package. The wine was crafted for immediate enjoyment but for those who enjoy a more complex wine displaying some bottle-aged character, aging for another two to three years is a good option.
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