Vinification notes:
In 2006 on our Lily Hill property we were able to let a small block of grapes ripen about two weeks longer than grapes for our dry table wines. The purpose was to develop intense and ripe fruit flavors, which are signature characters of the late picked style. The resulting higher alcohol is balanced by the natural grape sugars left in the wine at the end of fermentation. The wine was on the grape skins for a two-week period and was allowed to “stick” at the end of fermentation, leaving a small amount of residual sugar. The wine spent 15 months in 60 gallon French and American barrels, of which 20% was new oak.

Sensory Notes:
This is an over-the-top fruit bomb with flavors of ultra-ripe blackberries and raspberries. The flavor profile is almost port-like with deep mocha characters and a long, silky and mouth-filling finish.

Vineyard Notes:
Our Late Picked zin comes from the Lily Hill Estate Vineyard, which hugs a steep hillside on above the winery in the northern Dry Creek Valley. This vineyard is in the hottest end of the valley, and this heat produces wines of full fruit flavor and allows us to achieve the excess ripeness that we strive for in this wine.

Vintage Synopsis:
2006 was an excellent year for Late Picked zinfandel. Warm weather held out through mid-October, allowing us to pick at the extra level of ripeness necessary for a late picked zin.