For Station Ten, they envisioned a bold, fruit forward, well structured Zinfandel blend that would pair well with a myriad of dishes. To achieve this wthey picked grapes from their oldest Zinfandel vines and a small amount of old vine Carignane and Alicante Bouschet from the same vineyard. These were combined with the Petite Sirah and Cabernet Sauvignon from their Los Amigos vineyard, to enhance the berry and spice profile of the blend. The varietals were aged separately in European and American oak for over a year before blending and bottling.
