In 1995, a friend asked Gideon Beinstock and his wife, Saron Rice, if they had any interest in taking over a run down 0.5 hectare vineyard of Cabernet. Of course they jumped at the opportunity. Three challenging years later they purchased the vineyard, launched Clos Saron and expanded their plantings. This stunning, organically farmed Zinfandel is the product of their love of the outdoors, passion for viticulture while showcasing the exceptional terroir of the Sierra Foothills. The grapes are hand harvested, whole cluster foot-stomped and spontaneously fermented. They are then aged in neutral French Oak barrels for anywhere from 5-25 months depending on when Gideon feels the wine is ready. Then it’s bottled unfined and unfiltered with minimal sulfur added. The result is a medium bodied violet-red wine with aromas and flavors of wet stone, red cherry and jammy black raspberry with graphite minerality, balanced acidity and fine, silky tannins. Pairs deliciously with lamb lollipops or herb roasted root vegetables.