Varietal(s): 60% Muscat Blanc, 20% Sauvignon Blanc (Timber Crest Vnyd.) and 20% Chardonnay (Mizany Vnyd.)
Vineyard Management: Muscat Blanc + Sauvignon Blanc (Sustainable), Chardonnay (Organic)
Winemaking: 10 days on skins, Spontaneous Fermentation, No Sulfur additions
Typicity: Atypical since the maceration is carbonic, the body is much lighter. Drinks well when chilled, still exhibits the hallmarks of blackberry and sweet tobacco leaf, just as a much lighter expression.
Bio: This is the second label for owner and winemaker, Erik Miller. A native to Indiana, Erik moved out to California and is kind of a garage-built vintner. He started working in wineries after his move, and by 2004, opened Kokomo winery with partner Randy Peters.
Breaking Bread is his second project that focuses on dry-farmed old-vine Zinfandel found in pockets throughout California. These small parcels are wholly unique to California and I tend to agree with Erik that they have the potential to show a sense of place that other varietals are not able to embody for places like Redwood Valley. This bottling is vinified with no additions of yeast, no sulfur and is began as an open-top fermenter carbonic maceration then aged in neutral oak for seven months. It's meant to be enjoyed with food, ideally barbecue pork ribs with all the fixings.
