Nestled in the Red Hills of Lake County, California, at an elevation of 2,300 feet is Black Rock Ranch. The ranch is named after the large deposits of shiny obsidian rock exposed throughout the volcanic soils. We crushed both the Zinfandel and Petite Sirah in a layered fashion in the tank for a co-fermentation. After a five-day cold soak, we inoculated the tank with D80, and it had a healthy 10-day fermentation. We pressed off and settled in a tank for two days before barreling down to 18 barrels, six of which were new American oak, and the rest used French oak.
The result is rich with sarsaparilla, red licorice, graphite minerality, dark chocolate, cherry vanilla, hickory smoke, cola, and has a soft, velvety blueberry finish.