Winemaking

Experiments Produce Delicious Results

Barrels

John and Kathy admire the old world emphasis on terroir and also ascribe to the new world viticultural and enological techniques that are emerging today. The winemaking reflects the high quality of the grapes, which also allows for risks and continual experimentation. The Zelkos employ small lot fermentations often with native yeasts: In most vintages they do some whole cluster fermentations.

The Zelko’s personally prefer Pinot Noir that has gained complexity with age – looking for those surprising nuances that only older great wines possess. As such, the Z’IVO releases are sometimes out of sequence because some vintages need more bottle time than others. Z’IVO strives to showcase the best of each harvest through minimal handling in small lots and wild yeast fermentation. The goal is to taste the year and the vineyard in every vintage.

The wine spends 10 months in barrel, usually about one third new French oak using a mix of cooperages to avoid monotonal characters. John designs the wine to be laid down for quite some time since he and Kathy personally prefer Pinot Noir that has gained complexity with age. This delivers those surprising nuances that only older great wines possess.