2019 Geyserville : 71% Zinfandel, 19% Carignane, 7% Petite Sirah, 3% Alicante Bouschet
Vintage Notes: This is our longest, continuous zinfandel production, beginning with 1966. Each growing season, though different, has given us wine of consistent character and quality. This year’s long, wet winter, and a mild summer, delayed harvest by two weeks. Of the forty-three fermented lots, we chose thirty-two for their superb Geyserville character and blending synergy. Enjoyable now, this excellent wine will develop more complexity over the next fifteen years.
Winemaker Notes: Dark garnet red with classic Geyserville nose of ripe black cherry and plum, gravel, wintergreen, and beautiful oak spice. Deep and sensuously layered with polished tannins, river-rock minerality, and a long finish. EB (10/20)
Fermentation: Full Crush, 100% floating cap. Natural primary and natural secondary (malolactic) fermentations; daily pump-overs; pressed at six days.
Barrels: 100% air-dried American oak barrels (20% new, 2% one year-old, 22% two years-old, 25% three years-old, and 22% four years-old and 9% five years-old).
Aging: Twelve 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; SO2; pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
(94 Points) “A beautiful red with lots of blackberries, cloves, stone, spice and purple fruit. It’s full and balanced with a creamy texture and a flavorful finish. Some graphite to the black fruit. More zin this year in the blend. 71% zinfandel, 19% carignan, 7% petite sirah and 3% alicante bouschet. Drink now.” -James Suckling (March 2021) JamesSuckling.com