Mill Creek 2003 Zinfandel

Winemaker Notes:
The grapes for the 2003 Dry Creek Valley Zinfandel were grown on the eastern bench of the Valley, very near the Healdsburg Airport. Red soils and minimal irrigation contribute to the impressive body of this wine. The must was fermented in small open-top fermenters and lasted for 6 days. After being pressed off the skins and seeds, the new wine was barreled down in American Oak (33% new) for 16 months.

Tasting Notes:
Deep purple in color. Tobacco and raspberry leap out the glass of this rich, complex wine. Flavors of berry tart, vanilla, and black pepper combine with a round, concentrated mouth feel giving way to a long, smooth finish.

Food Pairing Notes:
Pan seared duck with a cassis demi-glace, or reduced blackberry sauce. Almond or apple wood rotisserie chicken. Mesquite grilled, cured pork chops.

Technical Notes:

Appellation:	100% Dry Creek Valley
Varietal Content:	100% Zinfandel
Harvest Dates:	September 25, 26, 2003
Sugar at Harvest:	24.9 degrees Brix
Alcohol:	15.5 %
pH:	3.59
Fermentation & Aging:	Open Top Fermentation, 16 Months Barrel Aging
Production:	280 Cases