Most of the fruit for the 'SRV' Zinfandel is sourced from the Stempede Vineyard, which was planted in 1920. A bit of Mission and Mataro field was also blended in. The wine is fermented 100% whole cluster with native yeast and goes through natural malolactic. Aged in neutral puncheons, the wine is bottled unfined and unfiltered.
Aromatically the Zinfandel is bright and spicy, with notes of ripe raspberries, ripe blackberries, and a hint of red pepper flakes. On the palate, the wine is well balanced with smooth fruit flavors and a finishing kick of acidity that leaves the mouth watering.