June 25, 2019 15:04
The 7th post on Zinfandel this year and the focus is on the origins of this unique grape. Where did it come from, where is it planted and how many countries produce a Zinfandel these days. We'll dive into the background as we know it.
I am highlighting our flagship grape each month and I have been thinking through the origins of Zinfandel’s arrival to the U.S. It originated in Europe, was brought over sometime in the early 1800s in the form of cuttings and a century and a half later became known as ‘America’s grape’. Very similar to the way my grandparents made their way to the New World. There was opportunity to begin a new life here and to put down roots in a new place. For many of those early arrivers they brought something from the home country to make them feel at home in the new one. Wine was a tradition for many who came to America during that time and it follows the grapes from Europe were an important step in maintaining that connection in America.
From those early days of planting the grape, Zinfandel had many spellings and names. In some cases it may have been a misspelling similar to when an immigrant checked into Ellis Island and received a different spelling of their surname. Or simply someone couldn’t read the handwriting. Who knows? What did happen is over the first few decades the name went back and forth, at times similar to the varietal we know today (Zeinfindall) and other examples (Black St. Peter’s or Zirfantler anyone?) went out on a limb. Glad they finally settled on its’ current name of Zinfandel.
Today there are 42,000 acres of Zin planted in California alone! A little over 5000 acres are planted in Sonoma County and half of that amount is right here in Dry Creek Valley, the smallest of the four major appellations. It was first planted here in the mid-1850’s alongside other varietals like the Mission grape that made a wine that was easy to drink soon after fermentation. Other countries around the world, specifically Croatia where the lineage of the grape has been traced to recently-a great article here outlining the story-grow it and are at about 5 outside of the United States.
For your enjoyment here is a history taken from our Zin Kit produced in the 1990s and includes a 70 year timeline:
1832—First record of Zinfandel being grown in the US by William Prince on Long Island, New York. He identifies it as a Hungarian variety.
1834—First reported exhibit of Zinfandel by Samuel J. Perkins of Boston.
1839—Zinfandal vine wins its first award as part of the Otis Johnson collection on the East Coast.
1848—John Fisk Allen of Salem, Massachusetts, publishes description of locally grown Zinfandal that closely matches what is now called Zinfandel.
1852—The year Agoston Haraszthy imported Zin into California, according to his son, Arpad, writing in the 1880’s. Haraszthy is sometimes known as the “father of Sonoma County winegrowing”.
1857—Captain Frederick W. Macondray and J.W. Osborne exhibit Zinfandal at Mechanic’s Fair in San Francisco.
1858—Commissioner of Patents lists Zinfandal as part of its collection.
1858—A.P. Smith of Sacramento exhibits Zeinfindall at State Fair.
1859—Antoine Delmas wins first prize for his wine, believed to be Zinfandel, at the State Fair.
1860—William Boggs plants Zinfandel in the propagation garden of the Sonoma Horticultural Society. Leads to extensive Zin plantings in the county.
1860—General Vallejo’s winemaker, Dr. Victor Flaure, advises Sonoma growers to plant all the Zinfandel they can.
1864-1869—Dry Creek Valley attracts the first growers who planted Zinfandel and Mission grapes to support or start their own wineries.
1868—First North Coast award (a silver medal) for a Zinfandel given to Sonoma pioneer wine man Jacob R. Snyder at the Mechanics Institute Fair.
1872—The first winery in Dry Creek Valley was built by George Bloch. A vineyard boom soon followed bringing 15 growers to the valley by 1877.
1878—Zinfandel is the most widely planted varietal during California’s first wine boom.
1883—Dry Creek grape growers increased to 54 by this time and Zinfandel was the top planted varietal with a total of 395 acres.
May 24, 2019 15:53
There are many articles about pairing wine with barbecue. You know the stuff: smoky, layers of flavor from the many spices used or the sauce is a bit sweet to offset the heat. And there’s something about Zinfandel being the ‘all-American’ grape that makes it a great choice.
When I am putting together a menu I always keep wine in mind. What am I fixing and which of them will go best? There are a few things to consider as I choose which meat, which sides, which wine-or is it which wine, which meat? The other things I take into consideration are fat and heat. Now I think I am complicating things. It should be very easy. Chicken or the egg-which comes first? Let’s go with the wine.
Zinfandel in this case. The berry-spice quality of this varietal makes it a easy when it comes to pairing with the flavors of barbecue. It has some softness from the berry fruit, lighter tannins (as compared to Cabernet Sauvignon or Petite Sirah) and the zing from the spice partners nicely with the world of barbecue flavors. Balance is important too because when there is balance between the fruit, acidity and tannin there is a more perfect pairing between Zin and barbecue fare.
Other things I consider are the protein: pork or beef. These are my favorites to pair with Zin especially pork. And then there is the level of spice and fat—which cut to use and making sure it is fattier like ribs, pork shoulder or brisket. Fat is the bridge between wine and food and in order to make the pairing sing you need to have enough fat. It acts as the buffer and allows you to truly enjoy the pairing. Fourth is bringing the heat or not. I like a little spice but not chipotle/cayenne/ghost pepper hot. I go for layers using different mild to medium chili powders and backing them up with dried herbs to match like oregano. Again balance is what I am seeking for an enjoyable and tasty meal. Sweetness is your fifth consideration but not necessarily the deciding factor. Sometimes there is too much sweet for me and it interferes with the wine and food.
I said easy so here it is in a nutshell. The berry-spice quality of Zinfandel makes it the best choice when it comes to pairing with pork (pulled or ribs) and beef (brisket or steak). I use mostly dry rubs instead of sauce because there is less sweetness to interrupt the great combination of flavors. I like the idea of balance from the wine to the ingredients in a dish. So there you go-Zinfandel, the go-to, All-American choice for this summer’s BBQs.
April 21, 2019 12:21
Crop reports help the agricultural community know where they stand on how productive or unproductive their commodity is whether it is wine grapes, wheat or corn. It is a marker for the year-or in our case the vintage-and helps the farmers see patterns where patterns exist or how the weather may have affected their crops in the growing season. We just received the Sonoma County Grape Crush Report for the 2018 vintage.
The Sonoma County Winegrape Commission, our grower trade group, sent out the information about the 2018 Crush Report in April. The information that follows is from the newsletter. I will add my two cents following the quoted material.
“In 2018, Crush District 3, Sonoma and Marin Counties, experienced a record total tonnage crushed of 275,977 tons (an increase of 34% compared to the 2017 harvest). The 2018 crushed tonnage saw a price increase of 0.4%, resulting in gross grape revenues of $777,675,307 which is up 34.5% versus 2017. The average price per ton was $2817.9/T.
An important note: Although the 2018 vintage represented the largest vintage on record, it is only 2% larger than the 2013 vintage, which held the previous record for tonnage. In value, the 2018 vintage represents a 27% increase in gross grape revenues as compared to the 2013 vintage. This is driven by winegrape price increases over the past 6 years.”
To put it in perspective we crushed 860 tons (we make about 55,000 cases of wine) which, for us, was 20% higher than the 2017 harvest. Price per ton, while having an increase over the last 6 years as noted, stayed relatively the same between the last two vintages. What does this mean for the buyer of our wine? We are able to keep our price point the same and the growers are reaping the benefits of the rising price per ton.
How about crop size? The 2018 vintage was, from what I heard from winemaker Montse Reece and vineyard manager Lance Blakeley, a juicy one (with more ratio of juice than in previous vintages) and a very good quality harvest. Lots of happy growers when we have this type of harvest-ripeness, lots of juice which equals more per ton and a smooth growing and harvest season.
For us and our grapegrowing and winemaking friends in Sonoma County it was a very good vintage. We have quite a bit to celebrate and the 2018 white and rosé wines which we have released are shining examples of the quality. The red wines will follow suit in a year or so and I'll look forward to sharing them with you.
For the grape geeks out there if you want to take a more in-depth look here is the whole enchilada including grape crush reports going back to 1976 from the USDA's Agricultural Statistics page.
April 21, 2019 12:16
The reference in the title is for a license plate frame we had created in the 1980s when we made three styles of Zinfandel-Red, White and Rosé. Zinfandel is part of our history as a brand and as grape growers. The name 'zinfandel' itself has quite a complicated past-not always called Zinfandel but the good news is the name prevailed!
Zinfandel has been grown on the hillsides surrounding the winery since the early 1900s and, what became known as our Mother Clone vineyard, covers 32 acres and has three generations planted on the Home Ranch. We have diversified our Zin-folio to include three red Zinfandels, one Rosé and two blends. Zin-Zin-Zin takes a look back and forward with this versatile varietal.
From the beginning there was red Zinfandel. It was the first varietal planted on our property and is what sustained my grandparents and their family through the end of Prohibition. It made a style of wine that was drinkable soon after it was made-which is why it was so popular with heads-of-households who would purchase our Zinfandel and make their own 200 gallons of wine during the ‘dry years’. It was also the predominant grape in the blends my grandfather made as he began the family business after Repeal.
By 1948 we introduced a Zinfandel at the same time as we put our first label on bottles of our wine. It was made by son John in his first year as winemaker. As time went by we increased our line of wines giving our customers a wider selection to choose from. The next wine in the Zinfandel legacy was a Rosé introduced in the mid-1950s when John wanted a lighter styled wine. These Zinfandels would become the backbone of our winery in the ensuing years even as we added Cabernet Sauvignon, Chardonnay and others to the list.
As we entered the 1980s the wine world was finding out about a lighter styled rosé called White Zinfandel which was becoming very popular. We made our first one in 1985 and continued for 15 years making a sweeter lighter version of this popular wine side by side with our traditional styled Zinfandel Rosé. The latter began to make a comeback in the early 2000s as more people desired a more complex rosé and we began increasing our production proving the original style was more popular.
During the 1990s winemaker John Pedroncelli chose some outstanding vineyards which deserved recognition on our labels. Our Mother Clone and Bushnell Vineyard Zins were created. The Mother Clone maintained the style we were always known for which was a classic Dry Creek Valley combination of fruit and spice. The Bushnell Vineyard, with a family connection, was set aside as a Single Vineyard choice focusing on a block among the 15 acre vineyard. This block showed more spice followed by deep fruit aromatics and flavor. In 2016 we added a second single vineyard wine-Courage from the Faloni Vineyard. Our winemaker Montse noticed this vineyard block had a different aspect to it and shows a pretty floral-berry aroma and flavor. We welcomed the new addition to our expanding line of wines.
Finally our Zinfandel makes appearances as a supporting player in our friends.red and Sonoma Classico-both blends with other varietals combining for the best of their characteristics. You could say we are going back to our roots when we offer these blends-just like my grandfather did when he first started blending the wines in his cellar all those years ago.
April 21, 2019 12:14
Wine labels are full of information-they are the face, so to speak, of our wines when they are on the shelf. I explore how some of those names we have developed tell our story in obvious and not so obvious ways. Place names like our Three Vineyards or a bit more curious like Mother Clone. Where did they come from? How did they evolve?
There are many articles about deciphering what all the information on a label means. You can determine quite a bit if you know what to look for: the appellation-where it comes from, the vintage date-the year it was harvested and the varietal-Zinfandel, Chardonnay or Cabernet Sauvignon. Beyond these there may be reference to a place name or single vineyard, or a name which was created to help market the wine.
Let’s begin with one of my favorites. Mother Clone. It is a name created in the 1990s when we were diversifying our line focusing on the place which was as important to us as the grape itself. Our ‘mother’ vineyard planted in the early 1900s was in need of replanting. In the early 1980’s we began block by block to replace the 70 year old vineyard. The vineyard was ‘cloned’ into place using the same rootstock, head-pruned style and budwood from the previous generation.
Three Vineyards Cabernet Sauvignon is estate sourced now but when Jim Pedroncelli developed the name in the 1990s it was because it was from three vineyards: our own and two other growers. When our estate vineyards filled in and matured with a total of 30 acres of Cabernet we didn’t change the name. It is a blend however of several blocks including Cabernet Franc, Merlot, Petit Verdot and Malbec.
The single vineyard wines like Wisdom, Bushnell, Courage and F. Johnson all refer to a specific block or section of a vineyard. Wisdom was created because we have farmed the same varietal over more than 50 years in one singular place. Courage is a neighbor to Wisdom, actually just a vineyard block away, and is so named because it takes courage to be a farmer and to grow quality Zinfandel. Bushnell has been a source of Zinfandel since the 1940s when it was owned by my grandfather who in turn sold to his daughter and son-in-law in the 1950s and now my cousin Carol farms it. F. Johnson is Frank Johnson who had the foresight to pull up apple orchards in the 1970s and plant Chardonnay, Pinot Noir, and Gewurztraminer. We source these grapes for our wines but the one block of Chardonnay stands out for us and is included with the single vineyard designation.
Other fanciful names include our Alto Vineyards Sangiovese so named for the hillsides the vineyard is located high above our Home Ranch. Family Vineyards Petite Sirah was named for the collaboration between estate and Bushnell Vineyard sources with 50% coming from each vineyard. East Side Vineyards Sauvignon Blanc was named for the place the grapes grow on our estate-on the east side of Dry Creek! Block 007 Cabernet Sauvignon began as Block 07. Jim Pedroncelli added a zero and it became the James Bond of our Cabernet vineyards. Bench Vineyards Merlot refers to the bench the vineyard sits on as the valley floor rises to the hillsides. Truth be told the bench here is not steep at all but our distinctive Merlot grows well in the gravelly soil found there. Our Four Grapes Vintage Port was named for the four Portuguese varietals we grow: Tinta Madeira, Tinta Cao, Touriga Nacional and Souzao. And every year we 'declare' the vintage for our delicious Port.
The remaining wines bear the Signature Selection moniker (Chardonnay, Pinot Noir and Rosé) and are where we make our mark-a lightly oaked Chardonnay, Pinot Noir sourced from high quality Russian River Valley growers and our Rosé which has been a signature wine for 65 vintages. Our easy-drinking friends wines-both red and white-along with our Sonoma Classico all celebrate the roots of our family business hearkening back to how my grandfather made his wines as a blend not a varietal-that came later.
What’s in a name? When you next see a wine label note the story it tells-there is so much more to explore in each bottle of wine.
March 26, 2019 14:13
The source of Zinfandel at Pedroncelli is mostly from the Home Ranch where 33 acres of it grows on the hillsides. We do have two other vineyards we harvest from: the Bushnell Vineyard and the Faloni Vineyard. All three areas are in different Dry Creek Valley areas or neighborhoods. Let's take a look at where they are and the difference a mile or two makes.
Mother Clone Hillside & Headpruned
The Home Ranch which is the first purchase by founders Giovanni & Julia consists of many gently rolling hillsides now planted to Zinfandel, Sangiovese, Petite Sirah and a touch of Cabernet Sauvignon. 33 of the 50 acres are blocks of Zinfandel from the oldest (over 100 years old) to the youngest (4 years old). What makes these hills so perfect for Zinfandel? The rocky soil, the rootstock which is St. George and vigorous since the soils are more challenging, the site specific plantings where each block gains the right amount of sun hence ripening. Our Mother Clone shows the spice-berry dynamic which is Dry Creek Zin 101-freshly ground black pepper combined with ripe blackberry fruit.
Bushnell Vineyard: Bench & Headpruned
Four miles south on Dry Creek Road is where the Bushnell Vineyard is located. A long time source of Zinfandel and Petite Sirah it was first owned by Giovanni Pedroncelli who sold it to his daughter Margaret and son in law Al Pedroni in the 1950s and they tended the vineyard until the 1990s when daughter Carol and her husband Jim Bushnell took over. The 14 acres are located on a bench above and on the east side of Dry Creek Road. We see singular Zinfandel from this property with jazzy spice and warm clove notes combined with the ripe berry core.
Faloni Vineyard aka Courage: Valley Floor & Trellis
Our newest addition is the Faloni Vineyard located 2 miles west of the Home Ranch on West Dry Creek Road-a stones’ throw from our Wisdom Vineyard. Dave and Dena Faloni are a three-generation grape growing family (hmmm familiar theme) and their vineyard is on the western part of the valley floor. While most Zinfandel in the valley is head-pruned Dave has trained his vines on a trellis. He knows every quirk of the soil and every vine on their 24 acres having farmed it all of his life. Our Courage Zinfandel exhibits floral notes combined with deep flavors of bramble spice and boysenberry jam.
March 26, 2019 14:07
A year or so ago when talking to winemaker Montse Reece about our Zinfandel she summed it all up in one phrase: Zinfandel tells the story of every vintage. She said the wine, as it is poured into the glass and tasted, reflects what happened in the particular year from the growing season to the harvest season with the challenges and opportunities each one brings. Three of our recent vintages, 2015, 2016 and 2017, tell their own stories too. I’ll recapture what was going on in each of them and hope you’ll gain a deeper understanding of the road from budbreak to grapes to wine.
2015 This was at the apex of the drought which began in 2012 and finally ended in 2017. The years in between saw the vines beginning to be stressed especially since 2014 had very little rain-less than half of the average amount. 2015 didn’t see much more. The vintage was defined by the drought with an early and fast growing season. We had early bud break followed by a warm growing season which turned hot and sped up the picking of the grapes-we finished harvest before September was over-typically we finish in October. Now this is the background of the vintage and a prelude of the fruit we took in that year. Vines were producing less of a crop-somewhere between 20-40% less. What this meant to the quality of the grapes and ensuing wine is a higher concentration of fruit because of the lower yields. Montse notes in her background on the vintage, “Mild acids, round tannins and high intensity of color and flavors dominate in this vintage.”
2016 We see the beginning of the end of the drought in this vintage’s story. The winter brought enough rain to give the vineyards a good soaking and their recovery from the stress of the drought was apparent in the yields which were considered average. The wet spring gave way to an even growing season over the summer followed by an early start to harvest-because of a warm end of summer. Notes from Montse encapsulate it best: “Excellent quality, high intensity of aromas and bright acids.” In a nutshell 2016, while less concentrated, gained the development from a good amount of rain, an even growing season and the resulting wines reflect great character and depth of fruit.
2017 Begins its’ story with double the average rainfall in the winter leading to a stress free growing season with vineyards being revitalized and nutrition restored. Montse wrote: “Rains during winter and the growing season helped restore the normal acid levels in the grapes.” She also wraps up the harvest and vintage in three words, “Concentration, Good and Heatwave”. We did get hit over Labor Day weekend just as harvest was moving along and some vineyards, not yet picked, were subject to high temperatures over three days. The race was on to make room in the cellar and pull in the grapes as they ripened and were ready for harvest. Overall this vintages’ story is one of extremes from an abundance of rain to the heatwave. The wine’s character, says Montse, has “deep aromatics, soft tannins and high acidity”. Hallmarks of a tasty vintage just waiting to be explored.
January 24, 2019 10:21
January brings ZAP’s (Zinfandel Advocate & Producers) Zinfandel Experience known as ZinEx to San Francisco. We participate in a few of the events and here is a wrap up of those as well as other articles and observations. Especially since I have declared 2019 The Year of Zin it is fitting for today's post.
The first of the events held by ZAP was specifically for Sommeliers-no winery folks allowed. Doug Frost, Master of Wine & Master Sommelier along with Lauren Mowery, a Master of Wine Candidate and prolific wine writer had previously chosen 6 Zinfandels to present to the Somms and our 2016 Bushnell Vineyard Zinfandel represented Dry Creek Valley (our buttons were bursting!). It tickled me Zin when I heard it had been chosen as the favorite!
A Media Lunch followed and was held at One Market where chef Mark Dommen prepared small dishes to match eight Zinfandels in a speed tasting/pairing format with 8 different media invited to visit with each winery representative every 15 minutes. Nothing like diving into an ocean of Zin with delicious plates of well-thought out food. I brought along our newest Zin, Courage, to share. As we took our turns at each table for two the discussion buzzed around Zinfandel and its’ charms. Ranging from why Zinfandel at all, where is its' place in the world, how to better position Zinfandel in front of customers to the origins of Zinfandel for Pedroncelli. All of the brief and intense conversations made me wishing I had more time. When I came to Doug Frost’s table we chatted about the Somm Zin Session and about how Pedroncelli’s style has outlasted many of the fads and came out a winner. Doug also knows my dad Jim from his time when he sold wine for our wholesaler in Missouri many years ago. He fondly remembered our wines, our house style and most of all my dad’s outstanding character as one of the best and focused wine salesmen around-it was nice to hear so many kudos for his hard work. Jim Gordon of Wine Enthusiast wrote an article soon after (found here) as did Jeff Kralik (aka The Drunken Cyclist) found here as well.
Once finished at lunch I joined Ed at the Media & Trade tasting where we met folks from around the globe-from the Czech Republic to Santa Rosa CA and every spot in between. Zin really is it for us this year and my goal is to entice you each month as I bring a new Zinfandel experience to you.
January 24, 2019 10:06
I am taking you to the original founding property for our tour of Dry Creek Valley neighborhoods in part 3. When Giovanni and Julia purchased the property in 1927 it came with 25 acres of vineyard first planted in 1927. This little corner of Dry Creek Valley-actually in the north east quadrant just a mile from Highway 101 and a few miles from the town of Geyserville which we call our home town. We are the only winery on Canyon Road but there are other vineyards planted along the 3 mile stretch and there’s a cemetery too.
Each one of these hills surrounding the winery is really its’ own microclimate or site. Many of these blocks have been planted to two or more varietals over the 9 decades we have been farming them. What once was Pinot Noir is now Zinfandel; what once was Sauvignon Vert gave way to Cabernet Sauvignon then Petite Sirah and now Cabernet Sauvignon again. The life cycle of a vineyard is generally 20-25 years before a farmer decides to start the replanting process. With the exception of our Zinfandel vines many of the vineyard blocks on the home ranch are fairly young having just been replanted a few years ago.
The beauty of this property is the rolling hillsides that were made for growing great Zinfandel-33 acres of it in fact. Ranging in age from well over 100 years to just 5 years old and an acre just cleared to make way for the next planting our gnarled head pruned vines stand the test of time. The beauty of Dry Creek Valley as an appellation is that more than one type of grape can grow here. We have Sangiovese, Petite Sirah, Syrah, Cabernet Sauvignon and four Portuguese varietals (Tinta Madeira, Tinta Cao, Touriga Nacional and Souzao) growing along with the Zinfandel and totaling 50 acres. Other grapes have had their time here but site specificity (what varietal does well on a particular hillside) is what gives way to the great results from planting the best suited variety.
Soils here are pretty rocky-much of it river rock from long ago when the land shifted up and down with the earthquake faults and bodies of water carving their way through the land. Hillside land tends toward a scarcity of topsoil too so the vines are challenged to grow in what many consider poor conditions. Thanks to both the heartiness of the vine and newer technology like drip irrigation the vines establish themselves even in thin soil and the metered water supply gives the vine much needed and the right amount of water to thrive. On to the next neighborhood, one that has been in the family for over 60 years: The Bushnell Vineyard.
December 21, 2018 10:03
Lists, they are a ‘thing’ at years’ end and the New Year. Some people check it twice, some make resolutions. I’ve put together a few of my favorite blog posts, views and news from 2018.
10- Harvest 2018 was a good, juicy and large one! As the red wines from this vintage are tucked away in the barrel room and the white wines begin their march to the bottling line we have high hopes for such a great vintage coming to you soon.
9-90 Points and more! As I was reviewing our reviews, ha ha, I found that three times in the last year three of our wines were featured in the three different issues of the Wine Spectator-unprecedented! And more points were awarded to our Zinfandels than ever before. We were thrilled and gratified with these and for our other wines doing so well. A huge note of thanks to our hardworking cellar and vineyard crews!
8-Milestones: reaching for 100 by taking each day at a time. We head into 2019 with our 92nd anniversary ahead. Four generations have farmed, made wine, and thrived on this little corner of Dry Creek Valley and each day is a step toward reaching our 100th anniversary-one day, one season, one year at a time.
7-"Sell more wine." When Ed first came to work he tacked up a paper on the corkboard above his desk-13 years later it still resonates each time I visit his office.
6-Montse Reece crushes her 12th vintage at Pedroncelli. She began as assistant winemaker in 2007 working with John Pedroncelli. She became winemaker, only the third in our 90 year history, and continues to strive for our house style while imprinting her own sensibility on each of our wines.
5 is the number of Taste Ups we did with our wine and travel bloggers across the U.S. Some great mentions and articles were written about our wines and way of life.
4-Word from the road-postcards to my grandsons. Ed recently visited Joe and family and his wife Ashley brought out the basket with all the postcards I had sent Jordan and Weston over the last couple of years. It is my way of staying in touch when I am out of the area. They are always on my mind!
3-Scents & Memories: wine intertwined with me from childhood. I admit this blog post was a fun one because each morning, Monday through Friday, I get out of my car and inhale the most wonderful scents each season brings.
2-Gratitude Vine: Our guests have had a wonderful time adding to the old vine trunk displayed in our tasting room. We'll take down the 2018 tags and our visitors will add to the 2019 version.
1-Zin is the word. I am declaring 2019 the year of the Zin. Our style reflects the best of this grape in a trio of vineyards: Mother Clone, Bushnell and Courage/Faloni Vineyard. We have broken our own records with the quality and excitement around this true California grape. See #9 for more proof!
From my family to yours we wish you all the best in 2019-I know I'm excited to see what's around the corner!
- Aged Wine
- Cabernet Sauvignon
- Dry Creek Valley
- Food and Wine
- founding winery
- Harvest 2018
- Machine Harvesting
- Sauvignon Blanc
- Sonoma County
- Vintage Year
- family business
- Bushnell Vineyard
- harvest 2018
- Montse Reece
- Sonoma County
- Courage Zinfandel
- International Women's Wine Competition
- Growing Season
- National Wine Day
- 21st Amendment
- Cabernet Sauvignon
- Dry Creek Valley
- Faloni Vineyard
- Heat wave
- machine harvesting
- food and wine
- certified sustainable
- Mother Clone
- Barrel aging
- Barrel Tasting
- Lance Blakeley
- Aged Wine
- Estate Vineyard
- Crush Report