Vinification notes:
It was a short trip from the old vines on Lily Hill Estate to the winery. Fruit was brought in, sorted for quality, crushed and destemmed. Fermentation lasted 10 days and was performed in a submerged cap tank for extra skin contact. Pumpovers occurred twice daily during maceration. The wine was then aged for 16 months in a combination of French and American oak barrels, with approximately 20% new oak.

Sensory Notes:
From its dark color to its delicately floral nose, the Lily Hill zinfandel is the ultimate expression of a Dry Creek classic. The flavors of dark fruit and mocha engulf the palate, combined with a full, yet velvety smooth, mouthfeel. This wine is in no hurry to leave with a rich, satisfying finish of caramel and sweet, oaky tannin. Patience will be rewarded as this wine will cellar well through 2015.

Vineyard Notes:
Our Lily Hill Estate vineyard is located on the western slope of the Dry Creek Valley, overlooking our winery and Dry Creek itself. We are privileged to have some of the best hillside vines in this area growing in the red, clay-heavy soil above our wine cave. These vines were planted in 1915 by the Costentino family and continue to produce incredibly ripe, complex fruit. The vines are head pruned and have the grizzled appearance that only several lifetimes Dry Creek sun and soil can provide.

Vintage Synopsis:
2006 was a challenging but rewarding harvest season. Cooler temperatures made for a prolonged harvest that allowed the grapes to develop deep, rich flavor and color. The brief threat of rain in early October put us on the alert, but with some moderate thinning and cluster sorting, an excellent vintage was achieved. A good balance of sugar and acid in the fruit yielded dark, complex wines that rank among the best we have ever released.

Strictly limited production.