2006 Nervo Zinfandel

The oldest vines on the Nervo Ranch were planted on the hills above Geyserville over a century ago. The vineyard is a traditional field blend of zinfandel and petite sirah: the varietals are interplanted, rather than in separate rows. Co-fermenting the two produces a rich, complex wine–as appealing in that era as it is today. In the years following Prohibition, the concept of field blending was lost; farming is simpler when all the vines require the same treatment. The 2006 season began early, but slowed through summer for a late September/early October harvest. The three parcels fermented separately in small open-top tanks. Natural yeasts carried out primary fermentation in nine days. When the natural malolactic finished, the lots were tasted, assembled, and the blend racked to air-dried american oak barrels for fifteen months of aging. This forward, beautifully balanced wine is enjoyable now, and will be at its best over the next four to five years.

Frank and Marie Nervo left Italy’s Veneto for the United States in the early 1890s. Like many such Italian pioneers to northern California, they settled at the Italian Swiss Colony in Asti. In 1896, they were able to purchase two hundred and fifty acres south of Geyserville; it included ten acres of hillside vineyard. They planted more vines and, in 1908, built a square, two-story stone winery, which they named Venezia, after their home region. This wine comes from the hillside of mixed zinfandel and petite sirah planted over one-hundred years ago and the rest from mature sixteen year old vines.

Average Rating: 90.1

No. of Tasting Notes: 51

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