We were fortunate to bring in a small amount of Chenin Blanc from Massa Vineyard’s 3-acre planting for the 2021 vintage. The grapes were direct pressed, fermented and aged in neutral French oak barrels for 10 months with no filtration and went through 100% malolactic fermentation. The wine has a natural acidity that shows off the mountain fruit – with minerality as the focus. This vintage is a very special small production offering, so grab some while you can. It will age and develop for years if you can resist drinking it. Massa Vineyard sits at 1500 ft elevation and has been certified organic since 1996.
Since we started working with Lone Pine Vineyard’s Lagrein in 2016, we have made it differently each year. Every vintage has explored the varied expressions you can get from this special grape and vineyard. The earlier years making this wine resulted in a darker color, with longer skin contact. In other years we would foot stomp then press. This year we directly pressed the grapes where the juice fermented with only native yeasts in a combination of sandstone jar and neutral French oak barrel. We aged the wine for 10 months. We hope you enjoy this very special vintage.
Whole berry clusters went directly into our large concrete tanks. Semi-carbonic fermentation occurred – foot treading and pumping over every day. After pressing we aged the wine back into concrete and neutral French oak for 10 months. Yields are very low with this planting of old vine Valdiguié. With older plantings you get more complexity. The outcome is darker, more structured fruit with lifting acidity. This is a wine that stands out from the rest. It is so special to us that we have named it the Broc Valdiguié this vintage and beyond. Kampai!
For the 2021 vintage of Vine Starr, we de-stemmed the fruit and allowed native fermentation to occur in 5-ton stainless steel tanks. After pressing we aged the wine for 10 months in neutral French oak barrels. This wine is left unfined and unfiltered and contains no added sulfur during its life or at bottling. The result is a delightful, uplifted version of Zinfandel you are sure to enjoy.
VINEYARDS: Arrowhead Mountain + Buck Hill Vineyard
Tasting Notes: Ripe Strawberry, Green Tea, Late-Harvest Blackberry
Zinfandel first came to California during the Gold Rush. It grows beautifully here – thriving in California’s soil. We started working with Zinfandel making our Vine Starr, then we made a White Zinfandel and use it in our Love Rosé blend. Two years ago we wanted to produce a wine with old vine Zinfandel. We love older expressions of California Zinfandel before it got a bad name for being too high in alcohol and overly ripe. Wirth Ranch’s Zinfandel is different from our Vine Starr – the vines are older, which produces a slightly more concentrated wine with more tannins, notes of clove, cherry and vibrant acidity. The old vine fruit is very special, and we are excited to share it with you once again.
The grapes were naturally fermented with 80% whole cluster and 20% de-stemmed fruit on top in a 5 ton stainless steel open top fermenter and pumped over the juice twice per day. We aged the wine in 60 gallon neutral French Oak barrels for 10 months.
Tasting Notes: Black Cherry, Savory Herb, Blood Orange
Our goal with Amore Rosso is to have fun - making wine from the many Italian varieties grown at Fox Hill. We picked the red grapes that were ready to be harvested at the same time. The intention was to make a delicious table wine, capturing the feel of an old school classic field blend. This wine has darker, vibrant fruit with some structure while still being bright and fresh. It also has depth and complexity which pairs so well with food.