CLINE CELLERS Old Vine Zinfandel

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Select and harvest ripe Cabernet Sauvignon grapes from the Santa Cruz Mountains, ensuring they are free from rot and disease.

Crush the harvested grapes using a wine press to extract the juice. Keep the skins to enhance flavor and color.

Add 100 ml of water to the crushed grape mixture and sprinkle 0.5 tsp of wine yeast over the top to initiate fermentation.

Allow the mixture to ferment for 7-14 days at a controlled temperature between 20-25°C (68-77°F). Stir daily to ensure even fermentation.

After fermentation, press the mixture to separate the liquid (wine) from the solids (skins and seeds).

If desired, add 0.1 g of sulfites for preservation, and mix in 5 g of bentonite as a fining agent to clarify the wine.

Transfer the wine into oak barrels for aging. Let it age for at least 12 months to develop its flavor profile.

Once aged, the wine can be filtered and bottled. Ensure bottles are clean and sanitized before filling.

Label the bottles as 'CERITAS 'PETER MARTIN RAY' Cabernet Sauvignon, Santa Cruz Mountain '21' and store them in a cool, dark place.

Make CERITAS 'PETER MARTIN RAY' Cabernet Sauvignon Recipe in just 12h . Santa Cruz Mountain '21