Lapis Luna Zinfandel
All of the fruit was gently destemmed and crushed, then inoculated. Each fermentation was pumped-over twice daily, with the temperature peaking at 90 °F. Maceration from 12 to 28 days, barrel aged 10 months.
Rich, dark and enticing. Flavors of lush blueberry, plumbs, and blackberry cobbler. Finish is smooth, long, and juicy.