2016 Old Vines Zinfandel, Giovanetti Vineyard • St. Francis Winery & Vineyards

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2016

Old Vines, Zinfandel

Giovanetti Vineyard

Russian River Valley

91 Points | Wine Spectator | May 2019
90 Points | The Wine Advocate | April 2019
Double Gold Medal | SF Chronicle Wine Competition | March 2019

Tasting Notes

Deep, gorgeous color, big complex aromas, and layers of flavors are all present in this Zinfandel. Notes of boysenberry pie, black raspberry, clove, and toasted nut on the nose combine with spicy and savory Flavors of ripe, wild berries, licorice, sage, and cracked pepper. The wine is smooth and supple on the palate with a juicy, bright finish.

Vintage Notes

Harvest in 2016 started in the middle of August during a pattern of warm sunny days cooled by foggy mornings and breezy afternoons for most of the area. The early months of the year were very mild with little rain allowing the vines to progress steadily and uneventfully. Yields throughout the region were slightly below average but moderate weather starting in early summer gave the fruit plenty of time to develop great color and flavor, resulting in beautifully balanced wines.

Vineyard Notes

The historic Giovanetti Vineyard produces one of our most beloved old-vine Zinfandels. Located in the heart of Russian River Valley near Woolsey Road, this small, family-run, 8-acre vineyard was originally planted in Carignane in the late 1800s but was grabbed over to Zinfandel and mixed blacks by the Giovanetti family in 1910. Today the vineyard is owned and operated by Phyllis Giovanetti who, at over 80 years old, still does a bit of pruning and oversees a vegetable garden and orchard. For additional depth and color, Winemaker Katie Madigan included a small percentage of Petite Sirah sourced from another old-vine vineyard in Russian River Valley closer to the town of Windsor.

Winemaker Notes

The grapes are hand-sorted and undergo a five-day cold soak before fermentation to extract optimal color and flavor After primary fermentation, the wine is pumped into 100% French oak barrels, where it undergoes natural malolactic fermentation, followed by 14 months of aging before bottling.