The grapes for our Gnarly Vine Zinfandel were hand-harvested and sorted by hand. At the winery, the grapes were given a 3-day cold soak to extract color and flavor before they were gravity-fed into our small-lot, open-top tanks. Up to 10 days following primary fermentation, the wine was gravity racked into oak barrels for malolactic fermentation. We aged the wine as individual barrel lots through winter and spring and assembled the majority of the blend in July. It was then aged several more months in barrel plus 12 months in bottle to allow the flavors to integrate. In total, this wine was oak aged for 14 months in a mix of 66% new French oak, 16% new American oak and 18% used oak.