Aromas of black cherry, ripe plum and raspberry fruit combine with a hint of cigar box, and vanilla-oak baking spice loveliness. Smoothly textured in mouth, and the palate is very creamy and round, with a finish that is long with lush jammy fruit.
“As usual, our Wild Thing Zinfandel went through fermentation uninoculated, relying on a healthy WILD yeast population from the organic vineyard to create a terroir-driven complexity of aroma and flavors. Our wild fermentation started after a five day cold soak and was followed by a 30-day maceration. The must was déléstaged (pronounced ‘del-ess-TAHJd) two times prior to the wine reaching 12°Brix. That is the fancy, French term for a rack and return—a process that aerates the wine, helps to maintain a healthy yeast population, and builds mouthfeel volume with gentle extraction from the skins.”