Originally planted to very cool climate varietals, Steve Hill asked Armidas Owners Bruce and Steve Cousins if they would like him to plant a one-acre block of Zinfandel. This acre was planted with steep terraces facing southward to maximize sun exposure - the warmest part of Parmelee-Hill vineyard. Cold nights, warm days, well-draining soils, and immaculate farming ensure that this Zinfandel flourishes in this very cool vineyard site.

Gently hand harvested early in the morning before being carefully sorted, the grapes were destemmed and carefully transferred to 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 to a separate tank before being transferred into predominately French oak barrels to age for 16 months.