Old Vine Zinfandel from a vineyard planted in 1927. Located in a premium area of growing Zinfandel. The vines are old - the good of that is concentrated flavors from low production. The bad for the vineyard is that plants produce less and less with time (less than 3 tons per acre.) The years are probably numbered for this vineyard so get these grapes while you can.
If you want to make a big Zin or are thinking Port this would be a great place to start, but you don't have to make a big wine. You can add water back and readjust your acid.
Talmage is an area in Medocino County located off California's Redwood Highway. If you google it you can see that is located not far from some of the famous Redwood Forests. This vineyard gets hot in the mid-summer days but still very cool at night. A perfect recipe for high sugars and high acid. The high acid, the counterbalance to the sweet, is what you typically do not find in Old Vine Zinfandel from the Lodi region, for example.
Edon Knoll Vineyard 2013 Zinfandel notes:
Below please find some notes associated with our recommended yeast strains for use with this fruit. It is important to note that any yeast will in fact perform the fermentation, however these strains have consistently performed well and produced flavors that our customers have been very happy with. To that end, the "correct" yeast strain is simply the one that sounds to you as though it will make the flavors that you are looking for in your wine.
You can add the yeast strain of your choice from the "You Might Also Need" section below. We also strongly recommend the use of the additive pack that you will see listed in this section as it will help enhance the quality of the wine you produce. Order one packet of yeast and one additive pack per pail of must or juice.
ICV-D254: Usually used as a blending component, D254 gives stone fruit flavours, aromas of nuts, smoke, and sourdough, along with a creamy mouthfeel. Good for adding complexity and mouthfeel to a blend.
GRE: Brings fresh fruit forward along with spice and violet aromas. Good mouthfeel enhancement, as well. Effective for reducing herbaceous and vegetal notes in under-ripe fruit.
BM45: Big mouthfeel, emphasizes the fruit and structure along with some earthy and spicy elements. Good color stability and helps to minimize vegetative characters.
Rhône 4600: Apricot and tropical fruit with enhanced mouthfeel contribution. Delivers fat roundness and balance along with light esters. Good as a blending component.