Sourced from a scraggly, dry-farmed block of 60-year-old Zinfandel in Napa Valley’s Calistoga
district, this dry rosé features flavors that play to
Zinfandel’s aromatic strengths, with bright, juicy
watermelon and cherry notes balanced by ample
acidity.

Vineyard: The Cooke Vineyard was founded by
Melvin “Cookie” Cooke in the early part of the
20th century, and is now farmed by his nephew
Terry Gard. This vineyard, like many Calistoga
vineyards, is a trove of old vines and historic
varieties, with some vines dating back to the
1940s. This Zinfandel block, sandwiched between
blocks of old-vine Petite Sirah and Charbono,
ripens much more slowly than a typical vineyard
of young Zin, and so is perfect for a purpose-built
dry rosé.

Winemaking: 2.3 tons of Zinfandel were
harvested on September 4th, 2014. The whole lot
was destemmed and crushed directly into a press;
before pressing commenced, the whole lot was
rotated 4 times and left to soak for 2 hours. The
wine was pressed into a cold tank and allowed to
settle for 6 days before starting fermentation.
Fermentation lasted 28 days, finishing (barely!)
on the strength of its native yeast. After
fermentation, the wine was allowed to settle and
stabilize in tank until being bottled unfiltered on
April 17th, 2015.