Old Vines, Zinfandel

Giovanetti Vineyard

Russian River Valley

92 pts. | Wine Spectator

Tasting Notes

A deep ruby red wine with a garnet rim, this Zinfandel entices with aromas of raspberry, chocolate-covered fruits, and sandalwood. On the palate, vibrant flavors of pomegranate seeds and strawberry licorice emerge, enhancing the full-bodied texture. Subtle spicy notes add complexity, while a savory acidity balances the playful finish.

Vintage Notes

The 2021 growing season saw near-perfect growing conditions. With minimal winter rain, the vines were awakened with ideal moderate springtime temperatures, eliminating any frost threat to the developing buds. At most sites, fruit set was during the optimal timeframe due to warm, consistent conditions. Veraison occurred 7-10 days earlier than in previous years due to the temperate weather and minimal rain. Moderate daytime temperatures and cool nights throughout the summer months, with a few of the regular short-lived heat spikes, allowing for excellent flavor development. The year saw an early harvest, with 90% of the region’s grapes being picked before the late Fall.

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 to 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. WINEMAKER KATIE MADIGAN crafted this wine in conjuction with our Assistant Winemaker Laiza Vieira Riedl, who was instrumental in barrel selection and blending 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 French oak barrels, where it undergoes natural malolactic fermentation, followed by a lengthy elevage before final blend touches are put together prior to bottling.