Winery Brand A picks Zinfandel at 29 brix, waters back a little but not too much, because the winemaker wants a “big Zin” and starts fermentation with D254, 3g/L tartaric to start along with some DAP. Might need some more tartaric/DAP later. Any hiccups, dose it with Uvaferm 43 (ramming it home), extended maceration up to 25 days, press hard right on top of the Petite Sirah you pressed out an hour before (cause why not) then finish in 50% new American Missouri and Virginia oak with M+ toast and some 3 year old steam cleaned used barrels. ML bacteria is placed in barrel, not native. Likely 15.5% alc (if they got the water add right), but legally labeled 14% with just enough residual sugar to choke down the booze. Bottle at 12-14 months so it has plenty of punch on release one day after bottling.

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