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Sweet Water Springs Vineyard

Our 2014 Russian River Valley Zinfandel from the Sweet Water Springs vineyard boasts of cardamon cherry spice, nuances of wild fresh blackberry, and toasted cocoa bean. A soft, enticing entry gives way to a long and velvety finish. Only 50 cases produced 14.2% Alcohol.

Mendocino County
Yorkville Highlands

Perfumed young strawberry, wet stone, dried chamomile, and essences of brine, waft from the glass. Brilliant and focused on the palate with bracing acidity. Our 2016 Rosé is a great companion for a bright Spring afternoon affair or enjoying with family and friends on a breezy Summer evening. Only 80 cases produced.  12.3% Alcohol.   Please see wines from our 2016 Spring release.

Vinification The fruit was hand harvested in the early morning hours using spot lights on our tractor to keep the grapes cool before being whole cluster pressed in a small basket bladder press a few hundred feet from the vineyard. We fermented the wine in two 80 gallon stainless steel barrels on the thick lees to help with natural heat and cold stability. A cool fermentation was done to protect the delicate flavors of this Rosé and it is bone dry. Malolactic fermentation was restricted to retain bright zesty acidity.

Vinification The 2018 old vine Marcucci Vineyard Zinfandel from the Russian River Valley is nearly fifty-five years old and was planted according to the old Italian Field Blend recipe that includes Zinfandel, Alicante Bouchet, Carignan, Petite Sirah, and some white varieties such as Golden Chasselas! The complexity and intensity were born of the mysteries that occur during co-fermentation. Santa Rosa plum, juicy bramble spice, oil of tangerine peel, with notes of perfumed ripe blackberry lead into round velvet tannins on the finish. Despite its intense energy and approachability, we think this wine will drink beautifully over the next eight plus years. The grapes were harvested by hand starting at 4am before being destemmed and gently added to a one ton fermenter to cold soak for five days with 2 punch downs per day. Primary and secondary fermentations were wild. Once the Primary fermentation started, three punch downs were performed per day. Our Zinfandel was aged for fourteen months in 33% new French medium toast Boutes and Francois Freres barrels on the thick lees. This Zinfandel was bottled unfined and unfiltered.