Our winemaker Scott Ballew handpicked Zinfandel grapes at brix and ripeness specifications. They are delivered by the ton to Strey Cellars in whole clusters, then crushed and destemmed immediately onsite. During fermentation, the wine is temperature controlled at 54 degrees as it sits on skins for two weeks for maximum color extraction. It is then barrel aged for at least 18 months. Vintage portions are reserved for creating Triple Z. Blending trials are performed, and vintage percentages are combined in bulk with a Late Harvest Zinfandel lot to produce this unique blend of 3 Zinfandels. The wine is filtered to one micron before bottling for clarity.