Ready to Ferment

Grapes, seeds and some oak chips (added for flavor) will age in these fermenting tanks for 14 to 20 days. Then they will be barreled. The Catch and Release zinfandel (lot 12, named after the year it was made) will be released in 2014.


Author:Cara Rank

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

Subscribe

Subscribe to our e-mail newsletter to receive updates.