Bill Pagnano and his dad rescued heritage budwood from a neighbor’s hundred-year-old vines to plant their vineyard. Now we farm the head-pruned vines traditionally with minimal irrigation but train the vines upright for improved light and air access.
The wine, made by Joe Freeman, shows spice, black raspberry, bramble, and a hint of peat on the nose, with an intriguing push-pull between a rich, fat mouthfeel and lively acids and tannins.
We like to drink this Zinfandel for holiday meals but also with our own farm-fresh lamb sausage or wood-fired pizza, or all by itself!
91 points – Wine Spectator “Tightly wound but well structured, with aromas of boysenberry, minerals and pine and complex flavors of cherry and blueberry with accent of anise and white pepper. Tannins firm up the finish. Give it time. Best from 2014 through 2018.” -Tim Fish
|Wine Program:||Single-Vineyard Series|
|Appellation:||Russian River Valley|