Only eight barrels of this voluptuous Zinfandel were produced from the HB Family Vineyard, harvested October 16, 2008. After 2.71 tons of the grapes were de-stemmed and sorted, they were crushed to extract the precious juice. Native yeasts were utilized to complete the fermentation process in temperature controlled, stainless steel, open top tanks. Upon completion of primary fermentation, the liquid and solids were drained from the tank and the pommace was pressed. The wine was then transferred into eight select French oak barrels, where it was aged for twenty months. It was then bottled and aged for an additional twelve months before being introduced to the marketplace. The wine is velvety, rich and smooth. With hints of cherry and plum, it has a slightly spicy finish with complex minerality. And it pairs well with just about anything.