60% Muscat Blanc, 20% Sauvignon Blanc (Timber Crest Vnyd.) and 20% Chardonnay (Mizany Vnyd.)

Winemaking: 10 days on skins, Spontaneous Fermentation, No Sulfur additions

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 . 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.