The Old Zinfandel grapes were picked at 25 to 26° Brix for optimum ripeness, acidity, and quality. The grapes were cool fermented at 18 to 23°C to slowly extract the colour and tannins while retaining the fresh fruit characteristics. Once fermented through to dryness, the grapes were pressed off their skins and allowed to settle before racking. The wine then went through malolactic conversion, giving the wine a smooth mouthfeel and softening the finish. Once complete, a proportion of the wine was matured in various oak treatments for between six months until it reached the desired profile of oak complexity, while the remainder was stored in stainless steel. 60% of the oak component used was medium to heavy toast American oak, and 40% of the oak was medium toast French oak.

This traditional Lodi Old Vine Zinfandel is deep and rich, showing ripe black fruit flavours with subtle jam and chocolate overtones, typical of these family-grown vineyards. It is gentle on the palate and has a subtle, smoky finish.