Eberle Zinfandel

”the 2015 growing season proved to be another challenging year in paso robles and for california in general. Four years of drought coupled with warmer than usual temperatures throughout the 2015 season prompted one of the earliest harvests ever recorded. Harvest started in early august with clusters coming in much smaller than normal resulting in lighter yields but exceptional quality. The good news; these wines are showing excellent color expressive aromas and intense flavor profiles. Fermentation each vineyard lot was hand-picked and immediately brought into the winery where the grapes were sorted de-stemmed transferred to separate stainless steel tanks and allowed to soak for twenty-four hours before adding yeast. During primary fermentation the juice was pumped over twice daily for twelve days to extract maximum color aromatics and flavor. The wine was then inoculated to initiate and complete full malolactic fermentation before it was transferred to american oak barrels (