Made with fruit grown entirely in the Dry Creek Valley appellation, where the combination of climate and location produces excellent Zinfandel fruit with intensely concentrated flavor. Half of the fruit was crushed whole, and the must (seeds and skins) was fermented in open-top fermentors for maximum color extraction and flavor enhancement. One of the things that make this Zinfandel unique is the liberal amount of Petite Sirah added to the blend to enhance structure and complexity. We used a combination of French and American oak, favoring an American cooper that imparts a nice mocha-espresso nuance that blends well with our wine. The 2012 Director’s Cut Zinfandel delivers ample body and a velvety palate with a bouquet of blackberries, raspberries, clove and pepper followed by succulent flavors of cherries, mixed berries and mocha.