2021 Buchignani Carignane

2021 Buchignani Carignane

Wine Information

100% Hillside Old Vine Carignane




Buchignani Ranch


Alexander Valley

Alcohol By Volume


Winemaker Tasting Notes

Black cherry, sarsaparilla, graphite and wild fennel on the nose. On the palate fig, plum and baking spice notes play well with the present acidity and lengthy finish. SR (10/22)

Vintage Notes

The oldest vines were planted in 1927, with additions in the 40’s and early 50’s. Given the warm climate of Alexander Valley, these old vines with their low yields and concentrated fruit produce a classic example of carignane as fine wine. A moderate summer allowed the fruit to develop slowly, providing a wine that possesses considerable depth and refreshing acidity. It will be most enjoyable over the next six years. SR (10/22)


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: 14 inches (below normal)
Bloom: Late May
Weather: A dry winter and spring stressed the vines, limiting yields and concentrating flavors.


Harvest Dates: 28 August – 2 September
Grapes: Average Brix 25.0˚
TA: 5.94 g/L
pH: 3.75
Fermentation: Natural primary and secondary (malolactic) fermenation.
Barrels: 100% air-dried American oak barrels (10% new, 15% one year old, 35% two years old, and 40% three to five years old).
Aging: Fourteen months in barrel

Buchignani Ranch, hand harvested 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: 90.3

No. of Tasting Notes: 15

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