2021 Stone Ranch Zinfandel

2021 Stone Ranch Zinfandel

Wine Information

92% Zinfandel, 2% Carignane, 2% Petite Sirah




Stone Ranch


Alexander Valley

Alcohol By Volume


Winemaker Tasting Notes

Ripe strawberry, black raspberry, cocoa, and black pepper aromas. Bright acidity with notes of pomegranate, plum, blackberry and sage give way to ample structure and fine tannins with a lengthy finish. SR (1/23)

Vintage Notes

Budbreak was early and a second year of drought brought only thirteen inches of rain for the season. The vines benefited from mild summer weather during veraison and fruit maturity. The dry winter drastically reduced yields but resulted in outstanding fruit concentration. After fourteen months in barrel the wine has softened and shows rich fruit and firm, pleasing acidity. SR (1/23)


Stone Ranch is located on the western edge of the Alexander Valley. It was purchased from George Stone in the 1950’s by Everett Lampson who began to plant vineyards and replace the prunes and pears that were previously grown there. Jim Furlong married Everett’s granddaughter and the Furlong family now farms the land. The property covers both sides of the 101 highway to the east and west. To the west of the freeway the vineyards are on slopes and planted to petite sirah and cabernet sauvignon. East of the freeway, zinfandel vineyards are located on deeper valley floor soil, pleasanton gravelly loam soil series. The old vines were planted in 1964 and Block 3A planted in 1988.

Growing Season

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


Harvest Dates: 29 August – 23 September
Grapes: Average Brix 25.3˚
TA: 7.95 g/L
pH: 3.76
Fermentation: Natural primary and natural secondary (malolactic) fermentations.
Barrels: 100% air-dried American oak barrels (10% new, 39% four years old, and 51% five-plus years old).
Aging: Fourteen months in barrel

Sustainably farmed, hand-harvested grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush; 189 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.


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