A stellar offering by Wolfgang Weber and Chad Hinds, inspired by the California claret-style of 1970s/80s zinfandel. The grapes were picked and vinified to bring out their spicy, peppery nature, which includes whole-cluster carbonic fermentation and gentle foot pigeage. All the juicy, blackberry, tart crangberry, orange peel and baking spice nature that we love with Zin without the jam bomb let down.