Harvested the Zinfandel and Tempranillo together on Oct 1; treaded the clusters in their half ton bins to release color and flavors from the skins before gently pressing the clusters. Racked off solids to a tank for fermentation and kept the wine on lees until early December, for a slow and steady cold ferment. The wine was then brought to cellar temperature to finish ML fermentation in a classic rose manner. Welcoming aromas of Cherry blossom and rhubarb mingle with bright flavors of strawberry and juicy watermelon. A nicely balanced acidity frames a wonderful mouthfeel, resulting from malolactic fermentation