2020 Mancini Ranch

Fresh crushed raspberries on the nose. Medium bodied on the palate with more juicy raspberry over notes of mint and lavender. Richly structured with a long, vibrant and refreshing finish. MB (3/22)

Max Reichwage purchased the Mancini Ranch in 2015. Since then he has meticulously farmed this unusual vineyard, planted over eighty years ago to carignane and zinfandel. As before, focused red fruit and bright acidity best describe this wine. Enjoyable young, this distinctive field blend will be at its best over the next five to seven years. JO (11/21)

Luca Mancini planted this 15-acre vineyard between 1922 and 1924. It is located west of Santa Rosa at the corner of Olivet and Piner Roads. While it consists mostly of zinfandel vines, there is also a significant portion of carignane where we source our fruit. The cool summers of the Russian River Valley add to the distinctive acidity associated with carignane. Fruit, nut, and oak trees are interspersed in the the vineyard, making it a very special vineyard.

Rainfall: 21 inches (below normal)
Bloom: Late May
Weather: Rains in March and April helped the vines get through the summer.

Harvest Date: 19 September
Grapes: Average Brix 24.7˚
TA: 7.02 g/L
pH: 3.46
Fermentation: Grapes destemmed and crushed, pumped over a floating cap twice daily. Pressed at seven days.
Barrels: 100% air-dried American oak barrels (15% new, 15% one year-old, 20% two years-old, and 25% three and four years-old).
Aging: Fourteen months in barrel

Hand-harvested grapes fermented on the native yeasts, followed by full malolactic on the naturally occurring malolactic bacteria; minimum effective sulfur for this wine (35 ppm at crush, 49 ppm over the course of aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Average Rating: 93

No. of Tasting Notes: 1

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