We love most all of the wines Mick Unti makes, and also love hearing him explain the technical aspects and tasting notes behind them. Thus, without further ado, “this Zinfandel comes from our Primitivo-clone vineyard planted next to the winery in 1998. We favor the Primitivo-clone because it tends to produce berries that are smaller and with thicker skins, versus typical California Zinfandel selections. This leads to a richer wine with more tannin, which is characteristic of old-vine Zin. The grapes were de-stemmed and gently pumped into stainless steel tanks using a peristaltic pump. Fermentation started naturally without inoculation after a five-day cold-soak. We pump the must over twice daily. Upon dryness, the pomace is basket-pressed, blended with free run wine and transferred to French oak barrels. As usual, we blended Petite Sirah for color stability and tannic structure, and add a small amount of Barbera for acidity. If you like intense fruit, tannin, and acidity in a Zinfandel, 2016 was your kind of vintage. Our Zin is dark, full-bodied and it possesses the freshness and bright acidity that we feel is classic Dry Creek Zinfandel. This 206 has a bit more tannin than normal and as such it should age nicely for 4 to 6 years. I love this wine as it is old school Dry Creek Valley, in the right way."