Beyer Ranch has historically been a premier Livermore Valley location for Zinfandel. The estate vineyards are planted on carefully selected sites on the sloping benches that lead to the banks of the Arroyo del Valle and Arroyo Mocho streams. Grapes from these Zinfandel vineyards produce lustrous wines with deep richness. Each vineyard was harvested separately and fermented in upright fermenters. Rack and return, which is the process of draining all of the free-run juice off the cap and then returning the free-run juice back over the top of the fermenter, was performed twice daily. This method increases the color and tannin extractions and improves mouthfeel through the integration of oxygen. This Zinfandel has aromas of raspberry, cherry, vanilla and strawberry jam. With medium tannins, and rich mouth-filling dark fruit flavors enhanced by a hint of oak, this wine exhibits a long-lasting finish.