In 2006 our Sangiovese and Zinfandel grapes came in well balanced. The Zinfandel came in with the sugar 25°, pH 3.58 and TA 0.63. The Sangiovese came in slightly less balanced with sugar at 25.2°, pH at 3.47 and TA at 0.45.

We have not made a Zinfandel wine in quite sometime and this is an outstanding wine. Strong flavor and a smooth, lightly oaked finish with hints of vanilla and spice. The Sensitive Crystallization (on the left) shows an even, balanced structure.

Another great Sangiovese — the crystallization (on the right) has a good bilateral structure with strong diagonal crossing lines that terminate in star like structures.