Fionn is from the steepest part of the vineyard in the desert. This part of the site is planted to Zinfandel and filled with basalt cobbles. The vines are half the size of those on the lower part of the site. This was fermented in open top vats, whole cluster and tread by foot once a day. After three weeks it was pressed in a basket press directly to older barrels. The wine aged in the barrels for 14 months, on the lees, without any additions before being bottled by gravity.
One would never guess that this was Zinfandel. More likely some long lost grape variety, that only grows on the cliffs of a single village, in a forgotten mediterranean isle. The structure of this wine is nearly invisible. All of the aromas, textures and sensations are knit in a seamless way. It smells like mulberry, warm huckleberries, clary sage, clove and allspice. Its hard to separate the flavors. The taste of the herbs and cool spices bleeds into the taste of fruit. As with all the wines from this site the sense of minerality strikes one as soon as its in the mouth. Here it is blood and iron. But just as quickly one is overwhelmed by this feeling of gentleness. This is a wine without edges. Its impossibly soft. The wine finishes with brightness, lift, a penetrating note of blackberry, blood and even more exotic spice.