Organically farmed Zinfandel from the Hunter Hill vineyard of the Santa Cruz Mountains on sandy clay loam soils. Vibrant mountain fruit grown 3 miles from the ocean. Juicy blackberry, brambles, sour candy and dark fruit. Destemmed and fermented with native yeast in open top vats then aged 10 months on the lees. No ameliorations, filtration or added sulfites. 12.3% ABV. Keep cool.