VINEYARDS & TERROIRS
Cusumano Ranch. The Zinfandel vines were planted in the late 1950s in San Joaquin loam soils. The vines are head-pruned and farmed with a low impact to the environment. Out of respect for the ongoing water deficit, the vineyard is minimally irrigated throughout the season, which in turn, increases grape flavor and concentration.
The grapes are crushed and de-stemmed. Primary fermentation lasts for two weeks, during which time the must macerates with the skins at approximately 85°F and undergoes manual punch-downs three times per day. After press, the wine goes to tank to finish malolactic fermentation, settles for 2-3 months and is then racked into barrel, where it ages for 18 months in 20% new barrels, and 80% in second- and third-year barrels. The Zinfandel is bottled unfined and lightly filtered before release.
TASTING NOTES & PAIRING SUGGESTIONS
We believe Zinfandel is one of Lodi’s finest varietals. Juicy notes of blueberries, cherries and plums pop out of the glass, opening to a full palate and well-integrated tannins. Our Zinfandel is the perfect match for barbecue and slow roasts.