Vineyard
True to the tradition of the time, the vineyard was planted as a blend of over 16 cultivars. Zinfandel is the predominant variety, while Grenache, Petite Syrah (Durif), Alicante Bouschet, Carignan, and Mourvedre, among others, are interspersed throughout the vineyard. The vineyard is dry-farmed using organic techniques and yields an average of one and a half tons per acre. Since 1984 the grapes have been sold to Ravenswood winery for the production of their top-tier vineyard designate wine, Old Hill Ranch Zinfandel.

Vintage
If Mother Nature is by definition unpredictable, then the vintage 2001 was a relatively normal year. January and February were unusually dry, followed by a light frost in May. June was exceptionally hot, but fortunately the remainder of the summer was quite "normal." It seems that the deep root systems were able to compensate for lower than normal moisture in the ground, and the vines did not show any major symptoms from drought. The frost created some uneven ripening and we had to remove the affected fruit. The hot June literally blew some grapes off their clusters because the growth was so fast, in effect lowering yields. In the end, the fruit quality was fantastic and so for that reason we are calling it a "normal" year. Average yield was 1.42 tons per acre.

Vinification
The grapes were harvested on two separate dates. The Zinfandel, an early ripener, was picked on September 4th, and the "Mixed Blacks," a term used to describe all the other red varieties, were picked September 12th. The fermentations were relatively cool and long, a result of using native yeast and harvesting the fruit very ripe. Pressing occurred after one month on the skins. The two lots were blended on June 2002 and then bottled in May 2003 after aging in French oak barrels (40 % new) for 19 months. Winemaking techniques, including bottling, were very gentle, utilizing gravity, minimal sulfites, and no filtrations.

Winemaker's Notes
The wine is loaded with cherries, plums and blackberries framed within the typical Old Hill minty, herbal spice character. The French oak contributes toast and vanilla aromas while enhancing the elegant ripe grape tannins on the finish.