2013 "Station Ten" Red Blend

To achieve this we picked grapes from our oldestZinfandel vines and a small amount of old vine Carignane and Alicante Bouschet from the same vineyard. These were combined with the Petite Sirah and Cabernet Sauvignon from our Los Amigos vineyard, to enhance the berry and spice profile of the blend. The varietals were aged separately in European and American oak for over a year before blending and bottling. Station Ten is the fire house in San Francisco from which Cecil De Loach retired. Flavors of blackberry, cherry and powdered cocoa complement the long cinnamon finish, framed with light pepper notes. Try this versatile Zinfandel blend with any red meat from the grill or dishes featuring tomato-based sauces. Harvested: October 14 - 24, 2013 Alcohol %: 14.5 pH: 3.42 Total Acidity: .65 Case Production: 3,416 Release Date: Winter 2016 Winemaker: Jason De Loach

$22.00

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