2018 Rockpile Zinfandel

2018 Rockpile Zinfandel

Wine Information

88% Zinfandel, 12% Petite Sirah

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







Alcohol By Volume


Winemaker Tasting Notes

Ruby, purple color, nose of licorice, raspberry and toasty oak. On the palate, rich blackberry fruit, chalky tannins and a long spicy finish. JO (2/20)

Vintage Notes

The Rockpile appellation extends westward in the hills above Dry Creek Valley. Here, long, warm days create ideal conditions for growing zinfandel and petite sirah. After a dry winter, late spring rains replenished water to the soil. Mild weather in July gave way to warmer temperatures in August that brought the crop to full ripeness by mid-September. This rich, opulent zinfandel can be enjoyed over the next six to seven years.


Botticelli is a 60-acre mountain vineyard located around 1,200 feet above Lake Sonoma in the famous Rockpile appellation, which sits at the far western reaches of Sonoma’s Dry Creek Valley. The history of Rockpile is a rich one beginning with the Pomo tribe, pre-1850, which called the region ‘kabe-chana,’ meaning place with many rocks. Throughout the early 1900s, the land was largely used for sheep ranches, and not until the creation of Lake Sonoma Reservoir in the 1980s, did the property truly emerge as the impressive grape growing region it is today. Shortly after, in 2002, the Rockpile AVA was established. The current owners, Arthur and Susan Biedermann, planted 10 acres of zinfandel and petite sirah in 1997. Due to an inversion layer originating from Lake Sonoma, Botticelli receives ample sunlight throughout the growing season and less fog than nearby regions, leading to the production of high quality wine grapes.

Growing Season

Rainfall: 25 inches (below normal)
Bloom: May
Weather: Winter rains were light this year, totaling 25 inches. Rains in April and May helped the vines get through the summer.


Harvest Dates: 11 & 24 September
Grapes: Average Brix 24.7˚
TA: 6.29 g/L
pH: 3.93
Fermentation: Grapes destemmed and crushed, pumped over a floating cap twice daily. Pressed at nine days.
Barrels: 100% air-dried American oak barrels (15% new, 20% one year-old, 20% two years-old, and 45% three and four years-old).
Aging: Twelve months in barrel

Sustainably farmed, hand-harvested, grapes; destemmed and crushed; fermented on the native yeasts, followed by a full malolactic on the naturally occurring bacteria; 1.25 g/L tartaric acid added; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush, 82 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.