2020 Buchignani Carignane

2020 Buchignani Carignane

Wine Information

100% Hillside Old Vine Carignane

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




Buchignani Ranch


Alexander Valley

Alcohol By Volume


Winemaker Tasting Notes

Fresh red raspberry on the nose with hints of citrus peel and wild fennel. Deep crimson in color with ripe cranberry and clove spice on the palate. Medium bodied with great acidity and a brambly finish. MB (12/21)

Vintage Notes

Carignane is often overlooked, mostly associated as a blending grape that, as a stand alone varietal, makes ordinary wine. However, in a warm climate, when planted in poor rocky soils with vines over seventy-five years old, it produces a unique wine of considerable depth, modest alcohol and refreshing acidity. These are just the conditions at the Buchignani Ranch. Enjoy this carignane over the next six years. JO (11/21)


Stan Buchignani’s ranch is located on Dutcher Creek Road, in the hills on the far western edge of the Alexander Valley appellation. Stan’s grandfather, Dominico Cerruti, first planted a five acre block in 1927; his father, Dino, added seven acres in the 1940s and planted the last in the early 1950s. The vineyard’s climate bears a strong resemblance to that of upper Dry Creek Valley three miles to the south, where days are quite warm. Fog, which tends to hang low in the valley, burns off sooner in the hills. Carignane from Buchignani is complex, its fine structure much like that of a field-blend zinfandel.

Growing Season

Rainfall: 23 inches (below normal)
Bloom: Late May
Weather: Rains in March and April helped the vines get through the summer. We were just starting harvest when the heat and fires hit in August.


Harvest Dates: 21 – 24 August
Grapes: Average Brix 24.0˚
TA: 6.90 g/L
pH: 3.65
Fermentation: Natural primary and secondary (malolactic) fermentation.
Barrels: 100% air-dried American oak barrels (10% two years-old, 10% three years-old, 20% four years-old, and 60% five and six years-old).
Aging: Twelve months in barrel

Hand-harvested Buchignani Ranch grapes; destemmed and crushed; fermented on the native yeasts, followed by a full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush, 50 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

Average Rating: 89

No. of Tasting Notes: 8

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