Old Vines, Zinfandel

Giovanetti Vineyard

Russian River Valley

96 Points | International Women's Wine Competition
91 Points | Connouisseur's Guide

Tasting Notes

This juicy Russian River Valley Zinfandel exudes fresh summer aromas of ripe boysenberry and strawberry jam. A delicate hint of dried lavender frames the distinctively aromatic nose, as rich waves of chocolate and maple create a gratifying mouthfeel. The wine’s black cherry introduction is contrasted by a refreshing snap of cold granite minerality in its otherwise fruit-driven acidity.

Vintage Notes

2018 provided an ideal climate allowing time for the grapes to ripen to their optimum flavor structure. The year presented a fairly mild growing season with few heat spikes, inspiring winemakers to push harvest back a few weeks. This longer time on the vine was great for grapes and the mild temperatures kept the fruit from over-ripening. More than an inch of rain fell in early October in many locations, but there was little impact on the quality of the fruit. 2018 could be remembered as one of the longest and most desirable seasons in years, producing exceptional quality grapes throughout Sonoma County.

Vineyard Notes

The historic Giovanetti Vineyard produces one of our most beloved old-vines 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 grafted 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 blends in a small percentage of Petite Sirah right before bottling.

Winemaker Notes

The grapes are hand-sorted and undergo a five-day cold soak before fermentation begins 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 15 months of aging before bottling.