2024 Geyserville Vineyard

Raspberry, vanilla and licorice on the nose. Palate of focused black cherry, nutmeg, subtle tannins, balanced acidity and a long finish. JO (1/26)

A rainy winter, mild spring, and warm summer advanced ripening. Harvest began early on August 30th and finished by September 14th. After malolactic, individual lots were selected, assembled, and racked to American oak for thirteen months. This wine shows the unique expression of soil and microclimate coupled with the complexity of a field blend. Delicious. JO (12/25)

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: 46 inches (above average)
Bloom: Early May
Weather: A cool start to the season. From early June on, the weather was warm to hot, leading to a condensed harvest.

Harvest Dates: 2 September – 9 October
Grapes: Average Brix 24.7˚
TA: 5.2 g/L
pH: 3.68
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, 15% one year old, 10% two years old, 30% three years old, and 30% 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, 170 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.

Vinous Media: 95-97 Points “Tasted from tank just prior to bottling, the 2024 Geyserville is one of the very best Geyservilles I’ve ever tasted. It’s weightless and elegant but supremely concentrated and packed to the gills with intense flavor. Rich blue fruit, incense, crushed rocks and deeply pitched spice tones march with gravitas from open to close. What a sensational edition of this wine. I can’t wait to taste it from bottle.” -Billy Norris (January 2026)

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