The 2007 growing season began early on Monte Bello Ridge. Spring rains subsided by late March, allowing the vines to set a full crop. Zinfandel can thrive here in the daytime warmth above the fog line of San Francisco Bay, despite cool nights. Rainy weather—unusual in October—prompted us to harvest quickly before damage could occur. The grapes were crushed to two small tanks, where natural fermentation began on the third day, and finished by the seventh. Rich press wine was combined with the free run, providing deep color and complex spice. Natural malolactic was slow, finishing by year’s end. The wine aged for fifteen months in three- and five-year-old air-dried american oak barrels, and clarified by settling and quarterly rackings off the lees. The rich berry fruit of this full-bodied Jimsomare beautifully balances its firm acidity. Enjoyable now, it will continue to develop over the next fifteen years.