The label reads simply California Zinfandel. After all, American Viticulture Area (AVA) rules are not particularly strict when it comes to labeling, and with 76 percent of Zinfandel grapes grown in California, it is possible to indicate the varietal without any problems. In this case, however, Zinfandel is blended with Syrah (11 percent), Malbec (8 percent), Barbera (3 percent) and even a small portion of Petit Verdot grapes. Sourced from the Sonoma area, the grapes are harvested during the least warm hours of the day and stored until vinification in cool rooms to preserve their integrity. Temperature-controlled steel vinification and a maturation in French, Hungarian and American oak barrels complete the production cycle. In the glass, it has a beautiful, deep ruby red color. The nose reveals a distinctly fruity core, with obvious hints of raspberry and plum, followed by notes of sweet spices, such as white pepper and cinnamon. All of this is well accompanied by a subtle soft feeling, reminiscent of vanilla, resulting from barrel aging. In the mouth it is juicy and full-bodied. Pleasantly tannic, it proves to be a decidedly persistent wine.