2017 Buchignani Zinfandel

2017 Buchignani Zinfandel

Wine Information

75% Zinfandel, 25% Carignane

*Members-only release. Learn more about our ATP membership program.

Vintage

2017

Vineyard

Buchignani Ranch

Appellation

Alexander Valley

Alcohol By Volume

14.5%

Winemaker Tasting Notes

Opulent blackberry and dark chocolate on the nose. Plenty of bramble fruit mingles with brown spice and dusty tannins on the palate. Well-balanced with a clean and elegant finish. MB (2/22)

Vintage Notes

Late summer heat created stress and limited yields for these dry-farmed vines. By mid- August sugars were rising quickly so we picked non-stop for three days to get all the grapes in before they became over-ripe. An extra adjacent block of carignane was included to bring ripe fruit and acidity into balance. This old vine zinfandel can be enjoyed upon release and over the next five to six years. JO (1/19)

History

This wine comes from a small planting of old-vine zinfandel on the Buchignani Ranch on Dutcher Creek Road in the hills north of Dry Creek Valley (carignane planted on the rest of the ranch provides a separate ATP selection). The zinfandel block, approximately five acres in size, was planted in the 1940s and ’50s on a rocky knoll overlooking the family home.

Growing Season

Rainfall: 61.5 inches (above normal)
Bloom: May
Weather: Cool weather in April affected set. Several heat spikes in late June, July, and August saw temperatures over 105 degrees.

Winemaking

Harvest Dates: 29 August – 2 September
Grapes: Average Brix 26.8˚
TA: 5.64 g/L
pH: 3.78
Fermentation: Grapes fermented on the naturally occurring yeasts. Pressed at 8 days. Full malolactic carried out without inoculation.
Barrels: 100% air-dried American oak barrels (20% new, 30% one and two years-old, and 50% three and four years-old).
Aging: Fourteen months in barrel

Hand-harvested; sustainably farmed, estate-grown grapes; destemmed and crushed; fermented on the native yeasts, followed by a full malolactic on the naturally occurring bacteria; 0.25 g/L tartaric acid added; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush, 107 ppm during aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Food Pairings

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