100% Hillside Old Vine Carignane
*Members-only release. Learn more about our ATP membership program.
Fresh black cherry on the nose with hints of star anise and sarsaparilla. Deep garnet in color with tart cranberry and dark chocolate on the palate. Medium bodied with refreshing acidity, good structure, and a brambly finish. MB (1/24)
These head-trained, low yielding, old vines struggled with the effects of the drought. A mild summer slowed ripening allowing the small crop to develop full flavor while preserving its fresh acidity. The blocks were harvested between the 23rd and 25th of August. In tasting it was clear that all five should be included in this classic carignane. Enjoyable now it will develop gracefully over the next six to eight years. SR (9/23)
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.
Rainfall: 28 inches (below normal)
Bloom: Early May
Weather: 2022 was the third year of drought. Thankfully, we received Spring rains that helped the vines. These same rains caused shatter in our zinfandel, reducing their crop. Two heat spells pushed the vines to another early harvest.
Harvest Dates: 23 August – 25 August
Grapes: Average Brix 23.8˚
TA: 5.94 g/L
Fermentation: Natural primary and secondary (malolactic) fermentation.
Barrels: 100% air-dried American oak barrels (11% new, 26% five years old, and 63% five plus 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, 55 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.
See all food pairing recipes we have created specifically for this wine.See pairings
In order to qualify for user related discounts, you must log in before proceeding with checkout. Click the button below to log in and receive these benefits, or close the window to continue.Log In