Gold Mine Ranchs 3-acre vineyard was planted before the original owner was drafted into the service before World War I. Returning from war, the owner set out to discover precious metals on his property to craft jewelry. He burrowed two holes near the Zinfandel in search of gold, and henceforth the vineyard was known as Gold Mine Ranch. Today, the century-old vineyard is dry-farmed and organically managed using techniques and farming traditions similar to those of the original owner.

Gently hand harvested early in the morning before being hand sorted, the grapes were destemmed and carefully transferred to a small open top tank. The must was then cold soaked at cold temperatures for five days before the onset of fermentation. Twice daily for the next 15 days the wine was stirred with the skins to extract color, flavors, tannins and texture from the grapes. Once fermentation was complete, only the free-run wine was drained into 40% new European Oak Barrels to age for 16 months.