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The grapes for the Zinfandel were picked at the peak of ripeness, with optimal flavors and smooth tannins. During fermentation, they utilized frequent pump-overs to ensure maximum extraction of flavors and colors from the skins and to enhance the richness across the palate. Ten months in American oak barrels allowed the wine to soften and develop. They then blended a touch of Petite Syrah into the final blend, adding color, structure and dark, ripe berry fruit.
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