2019 Demostene Ranch

2019 Demostene Ranch

Wine Information

58% Zinfandel, 42% Carignane

Vintage

2019

Vineyard

Demostene Ranch

Appellation

Alexander Valley

Alcohol By Volume

15.1%

Winemaker Tasting Notes

Cranberry, rose petal and chapparal nose. Medium bodied with focused black cherry fruit, bright, refreshing acidity and a long clean finish. JO (7/22)

Vintage Notes

This old vine vineyard in Alexander Valley is planted half to zinfandel and half to carignane. The two varietals ripened evenly; they were picked in one day and then co-fermented for ten days until dry. The bright acidity of the carignane complements the rich, plentiful fruit of the zinfandel. Enjoyable upon release, this unique field blend will evolve over another six years. JO (2/21)

History

Born in Italy, Manuel Demostene moved to Healdsburg in 1902 where he found work on Santo Botti’s ranch. Santo died the next year and in 1906 Manuel married his widow, Julia, taking possession of the ranch. Around the same time, Abele Ferrari arrived from Italy and purchased what is now known as the Healdsburg Machine Shop. In 1925, he purchased the run down Soda Rock Winery, refurbishing it after prohibition. Abele’s daughter, Rose, married Manuel’s son, Leo in 1936 and they later helped run Soda Rock while raising four children on the property. The couple bought the 113 acre Sausal Ranch in 1956 and continued to buy more nearby land for their two sons, Ed and David. This wine comes from vines planted over one hundred years ago on Ed’s original twenty-five acres. Ed, who passed away in 2015, taught his daughter, Leisa, everything he knows about growing grapes. Leisa and Ward continue the family legacy, giving special attention to that block of old vine zinfandel and carignane.

Growing Season

Rainfall: 61 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.

Winemaking

Harvest Date: 16 September
Grapes: Average Brix 25.5˚
TA: 5.82 g/L
pH: 3.63
Fermentation: Grapes de-stemmed and crushed, pumped over a floating cap twice daily.
Barrels: 100% air-dried American oak barrels (10% new, 15% one year old, 15% two years old, 30% four years old and 30% five years old).
Aging: Fourteen months in barrel

Hand-harvested grapes fermented on the indigenous yeast, followed by full malolactic on the naturally occurring malolac-tic bacteria; minimum effective sulfur for this wine (35 ppm at crush, 30 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.

Consumer Tasting Notes

Food Pairings

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