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As with his Riesling, Ryan Stirm sources this Zinfandel from the Wirz Vineyard in the foothills of the Gabilan Mountains (in fact, Riesling actually accounts for about 9% of this field blend). The vines were planted in 1902 and today produce only about a ton of fruit per acre, which concentrates the fruit, while adding clarity and consistency. The entire field blend goes into a single open-top redwood barrel to ferment, after which the wine spends 18 months in neutral oak. The resulting wine is bright and lively in its aromas and flavors, with red berries, mineral notes, and chalk.