2023 Geyserville

Aromas of black cherries and chapparal. On the palate, penetrating raspberry fruit, black olive, firm acidity, supple tannins, and a long finish. JO (1/25)

Heavy winter rains replenished groundwater. Moderate temperatures during the growing season were followed by cooler weather in August and September that pushed harvest late into October. The extended ripening period resulted in a wine with dark fruit and supple tannins balanced by beautiful acidity. Enjoyable now, this classic field blend will continue to evolve over the next ten years. JO (12/24)

First produced in 1966, this is our longest continuous zinfandel production. The grapes are grown in three adjoining vineyards on a single soil type, deposited by an ancient washout of the Russian River that carried river stone and gravel. It is approximately one-and-a- quarter miles long and a half-mile wide.

Rainfall: 64 inches (above average)
Bloom: End of June
Weather: Late and prolonged harvest due to consistently cool weather throughout the growing season.

Harvest Dates: 7 – 24 October
Grapes: Average Brix 24.8˚
Fermentation: Full Crush, 100% floating cap. Natural primary and natural secondary (malolactic) fermentations; daily pump-overs.
Barrels: 100% air-dried American oak barrels (15% new, 10% one year old, 10% two years old, 30% three years old, and 35% four years old).
Aging: Sixteen months in barrel

Hand-harvested grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally-occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush, 70 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.

See all food pairing recipes we have created specifically for this wine.