Aromas of raspberry, plum and nutmeg. Medium-to-full bodied, chapparal, minerally red fruit, elegant tannins and a lingering finish. JO (1/20)

Two days of extreme heat in mid-August pushed Buchignani’s old zinfandel vines to ripeness. Half the grapes fermented with a submerged cap to enhance the extraction of color and tannin. After combining zinfandel from the House and Top blocks, we added carignane from an adjoining parcel to balance acidity. After 12 months in barrel, fruit, tannin and oak spice are well integrated. This full-bodied zinfandel will be enjoyable over the next 5-6 years.

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