“Their love of Zinfandel from Old Vines caused them to seek out some of the best vineyard sites in California.”
Our Zinport program started when some of our fruit in the Creekside Block, Bar 49 Vineyard, got dehydrated. Instead of let the fruit go to waste we decided to make port. Now we hand select clusters from the Creekside Block & Pig Pen Vineyards with higher sugar levels. This is the first release of non-vintage port bottled in 2006.
During the fermentation process we added high quality, century-old brandy that we got from our dear friend Rudy Maggio to juice it up. What we got was a great Zinport with aromas of tobacco and spice, with chocolate and currants gliding over the palate.