$1 ground shipping when you purchase 3 of any mix of the following wines: 2015 Estate Pinot Noir, 2015 Riebli Vineyard Zinfandel, 2015 Saitone Zinfandel or 2014 Heitz Chardonnay with code DVAWARD3. (or) $1 ground shipping and an additional $25 off your order when you purchase any mix of 6 of the above- mentioned wines with codes DVAWARD6, DVAWARD25.
Dense and well-balanced with great tannin structure and with concentrated flavors of blueberry, raspberry and currant, this Zinfandel is immediately enjoyable but will also age beautifully over the next 7-8 years.
A stunning deep purple color in the glass, our 2015 Riebli Valley Vineyard Zinfandel opens with rich aromatics of violet, blackberry and fresh cracked pepper. Intensely spreading across the palate, concentrated flavors of blueberry, raspberry and currant are complemented with a touch of sweet maple on the finish. Dense and well-balanced with great tannin structure, this wine is immediately enjoyable but will also age beautifully over the next 7-8 years.
Planted to a mix of Zinfandel and a few Petite Sirah vines in the late 1800s in the new Fountaingrove District AVA, just 10 miles east of our winery, the Riebli Valley Vineyard has been farmed using organic methods for over a century. The old vines have
dwarfed with age. They benefit from a microclimate of breezy winters and hot summers that, together with native flora, discourage fungal infestations and allow for minimal intervention in the vineyard.
The 2015 vintage in Sonoma County was the earliest harvested vintage to date. A hot and dry summer led to developed fruit and rich, ripe, concentrated flavors and exceptional quality.
Winemaking is made easy by the small, open-clustered, thick-skinned fruit. The grapes go through native fermentation in open-top vats with hand punchdowns occurring twice a day, after which the must is basket-pressed and barrel-aged 17 months in French oak, 40% new. A small amount of Petite Sirah is blended with the Zinfandel to add complexity, but is first fermented & aged separately. The juice is cold-soaked, then pressed off, put in to barrel, and racked only once prior to bottling.