Russian River Valley, California.....
"To enhance the fruit character of the grapes, fermentation was conducted in small five-ton open-top tanks. Ten percent of the clusters were placed whole into the tank and the balance of the fruit was lightly crushed. After a three-day cold maceration, a select yeast strain was added to initiate fermentation. For the next fifteen days, the must was punched down with a hand-operated device, thus replicating the age-old method of mixing the cap and gaining extraction in the fermenting wine. The wine was aged for nine months in a combination of American and Hungarian oak, one-quarter of which were new barrels. The wine was not fined and only lightly filtered prior to bottling. -Winemaker's notes.
Classic Zin hallmarks of brambly raspberry, boysenberry and vanilla. Grown in a Russian River sweet spot for great Zinfandel, this will tackle your need for a big red with textbook form.