Winemakers description: Throughout the growing season, winemaker John Killebrew visited each vineyard block regularly.
The fruit for Z. Alexander Brown was harvested during the cool early morning hours to ensure that the concentrated fruit flavors were captured at the peak of ripeness.
Upon arrival at the winery, the grapes were de-stemmed into stainless steel fermenters from 24 to 48-hours cold soak to extract color from the skins and enhance the delicate berry flavors. Following the completion of primary fermentation, the wine was gently pressed and clean racked into a selection of French and American oak barrels and elevage tanks where the wines underwent secondary malolactic fermentation.
After several months of aging, the final cuvée was blended featuring a selection of the best lots of the vintage. – John Killebrew, Winemaker