Made with fruit grown entirely in the Dry Creek Valley appellation, where the combination of climate and location produces excellent Zinfandel fruit with intensely concentrated flavor. Half of the fruit was crushed whole, and the must (seeds and skins) was fermented in open-top fermentors for maximum color extraction and flavor enhancement. The wine was then aged in French oak barrels for twelve months, creating a wine with deep, rich layers of blueberries, raspberries, dark chocolate and mint, along with a lingering vanilla caramel finish.