The oldest surviving Zinfandel vines in Paso Robles were planted by in 1895 where the coastal hills proved ideal for this hearty, full flavored grape. In the 1980’s and 90’s Adelaida sourced grapes from several of these historic local vineyards. Using “heritage clones” from two of the oldest vineyards in the region, Adelaida’s Michael’s vineyard was planted in 2003 on a rolling group of hills in the steep, west side coastal mountains of the property. The vines are dry-farmed with a low density of 360 vines per acre. Their vigor is due to deep roots, porous calcareous soils and vine spacing. Looking more like a collection of bushes, this configuration trains each vine separately, upright on a single stake, known as head trained or gobelet (goblet shaped). Picked to emphasize fresh flavors, grapes were harvested in the pre-dawn hours, clusters were hand sorted, de-stemmed and individual grapes were optically scanned to cull out raisins and shot berries. Small lots go through a brief cold soak, fermented on indigenous yeast with daily punch downs, finishing malo-lactic in a collection of new and neutral French oak barrels, maturing for 16 months.