Breaking Bread serves as the second label venture for owner and winemaker Erik Miller, originally hailing from Indiana but finding his passion for winemaking in California, where he carved out his path as a garage-built vintner. His journey began with working in wineries post-relocation, eventually leading to the establishment of Kokomo Winery in 2004 alongside partner Randy Peters. Erik's Breaking Bread project is dedicated to showcasing dry-farmed old-vine Zinfandel and other unique varietals scattered across California. These small, distinct parcels, according to Erik, possess the potential to express a genuine sense of terroir that sets them apart from other varietals. This particular bottling undergoes a natural vinification process, with no additional yeast or sulfur, initiating fermentation in neutral barrels. Employing whole-cluster carbonic maceration and aged in neutral French oak for three months, it's designed to complement food but stands equally well on its own.
