2019 Buchignani Zinfandel

2019 Buchignani Zinfandel

Wine Information

75% Zinfandel, 25% Carignane

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




Buchignani Ranch


Alexander Valley

Alcohol By Volume


Winemaker Tasting Notes

Nose of rich plum, red cherry and baking spice. Medium bodied with excellent acidity and well-coated tannins. Focused notes of strawberry, raspberry and chocolate with a velvety finish. SR (12/23)

Vintage Notes

Our first Buchignani Zinfandel was in 1999. It is one of our longest-running ATP wines. Plentiful winter rains and warm spring weather encouraged vigorous growth and a full crop. We blended the zinfandel with carignane from an adjacent block to bring bright acidity to the wine. A third of the grapes were crushed and fermented with a submerged cap to maximize full, gentle extraction. Balanced, elegant tannins suggest a wine that will age gracefully over eight years. JO (2/21)


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: 57.5 inches (above normal)
Bloom: May
Weather: Total rainfall for the season was almost double our usual amounts. The vines responded with bountiful yields of great quality.


Harvest Dates: 9 – 12 September
Grapes: Average Brix 23.0˚
TA: 5.40 g/L
pH: 3.82
Fermentation: Grapes fermented on the naturally-occuring yeasts. Pressed at eight days. Full malolactic carried out without inoculation.
Barrels: 100% air-dried American oak barrels (15% new, 15% one year old, 20% two years old, and 50% four to five years old).
Aging: Fourteen months in barrel

Hand-harvested; sustainably farmed grapes; destemmed and crushed; fermented on the indigenous yeast, followed by a full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush, 108 ppm during aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Food Pairings

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

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