To make this wine we sourced organically farmed Zinfandel from Charlie's Vineyard in the Willow Creek District of Paso Robles. Charlie's Vineyard is very small (3 acres) and is family owned for over 30 years. The grapes were harvested on November 2nd, 2018 at 25.5 brix with a pH of 3.86. This wine was fermented in small open-top tanks and punched down by hand three times daily during its initial fermentation. It was then barrel-aged for 18 months, during which it underwent malolactic fermentation, in 100% neutral oak barrels.