The morning of the pick (10/10/19) was very cold and commenced early. The fruit had to be diligently sorted due to a high percentage of botrytis, and once back at the winery, the zin was fermented 100% whole cluster semi-carbonic maceration for 28 days with daily pigéage. Once pressed and settled, the juice was racked into neutral barrel where it remained until June of 2020 when it was racked once more into slightly newer (2015) barrels. It remained in said barrels until January of 2021 when it was bottled unfiltered and unfined.
Come On Come On promises to be a unique Zinfandel experience, with high toned red fruit, woodsy spice notes from the whole cluster and chiseled texture with fine tannins reminiscent less of traditional west coast Zin than of Alpine Nebbiolo or Jura.