Zinfandel has been a cornerstone of our wine lineup since the inception of Jackson Hole Winery. One of California’s “native” grapes, we take pride in producing a wine that is both delicious, and also a true expression of the terroir from which it is grown. Two vineyards, both located in the heart of Sonoma Valley, give us both youthful and fresh expressions of Zinfandel, as well as old-vine structure and power. Grapes are hand-picked at peak ripeness before their journey to the wine to the winery, where they are destemmed and crushed by our winemaking team. Fermentation takes place in open-top fermentation vessels, with twice daily hand punch-downs during alcoholic fermentation. Due to our cool mountain climate, fermentation tends to range between 15-21 days, slightly longer than our colleagues in California, preserving the delicate aromatics of the lots. The wine is gently pressed into a mixture of new (50%) and previously seasoned barrels from the USA, Hungary, and Eastern Europe, where they will mature in our cellars for 20 months. Hungarian Oak from Kàdar is a staple of this wine, a traditional style of Patrea Oak from the Tokaji region that gives the wine unique spice, toast, and vanilla notes. The wine is bottled with minimal sulfur additions, and aged in our cellars before release!