Fermented in small stainless steel open top tanks, pumped over daily, 80 ºF peak fermentation temperature and 14 days of skin contact. – Aged in four-year old French oak barrels for 15 months
Produced at Stephen Ross Wine Cellars, and the name Flying Cloud pays tribute to the Eden Prairie airport in winemaker Stephen Ross Dooleys home state of Minnesota. This particular bottling of Flying Cloud was originally made exclusively for the Minnesota market. This Zinfandel was made using classic Bordeaux methods of production: the grapes were de-stemmed and crushed into small stainless steel tanks, pumped-over daily during the peak of fermentation, two weeks of skin contact, lightly pressed with a state-of-the-art stainless steel basket press, and aged in neutral French oak barrels for fifteen months.
This is an elegant style of Zinfandel with up front crazy aromas of boysenberry and other small blue fruits. On the mouth, there is a nice balance between the fine tannins and wonderful acidity. It finishes with silky youthful tannins. 275 cases produced.