We’re so glad we make wine alongside other winemakers. For this red, which we intended to be serious, yet ready to drink within a couple of years, we harvested the Zinfandel at a much higher brix level than we were expecting. The sugars in the field were reading near 22, but once it was crushed in the cellar, the brix was a solid 23, which would have resulted in a huge, alcoholic style we were not intending to make. Gideon had harvested Cabernet Franc for one of his cuvées that same morning, and he had the opposite dilemma: the Cab Franc was too low in brix to do what he needed it to do in his coferment. A casual forking over of fruit went down, each of us grateful to each others’ need. In the spirit of collaboration and generosity, Cygnus reins.
66% Zinfandel, 33% Cabernet Franc
Co-fermented and macerated for 7 days before pressing into neutral oak barrels. One year élevage.
Ponderosa Vineyard, Nevada City