2022 Geyserville

2022 Geyserville

Wine Information

67% Zinfandel, 20% Carignane, 10% Petite Sirah, 3% Mataro
Organically Grown

97 PointsZinfandel Chronicles
94 PointsWine Spectator
94 Points – Jim Gordon, JamesSuckling.com






Alexander Valley

Alcohol By Volume


Winemaker Tasting Notes

Deep ruby in color with aromas of black cherry, dark plum, sarsaparilla, baking spices, toasted oak, and lavender. A fresh entry with bold red cherry and raspberry flavors. Subtle tannins and natural acidity lead to a long and pleasant finish. TG (10/23)

Vintage Notes

Low rainfall limited yields. A warm summer proceeded to ripen the grapes evenly. However, on Labor Day, a record-breaking heat wave threatened the zinfandel with rapid overripening. We picked day and night to bring the grapes in ideally ripe. Fourteen months in barrel has fully integrated the fruit and tannin of this fine wine. Approachable now, it will continue to develop for twelve to fifteen years. TG (11/23)


First produced in 1966, this is our longest continuous zinfandel production. The grapes are grown in three adjoining vineyards on a single soil type, deposited by an ancient washout of the Russian River that carried river stone and gravel. It is approximately one-and-a-quarter miles long and a half-mile wide.

Growing Season

Rainfall: 25 inches (below average)
Bloom: Mid 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: 22 August – 13 September
Grapes: Average Brix 24.5˚
TA: 6.73 g/L
pH: 3.50
Fermentation: Full crush, 100% floating cap. Natural primary and natural secondary (malolactic) fermentations; daily pump-overs.
Barrels: 100% air-dried American oak barrels: 65% Appalachian, 20% Kentucky, and 12% Ozark (28% new, 24% one year old, 25% two years old, and 23% three plus years old).
Aging: Sixteen months in barrel

Hand-harvested organic 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, 139 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.


Zinfandel Chronicles: 97 Points “Breathtaking nose of red and black fruits, licorice and pepper. Medium to full body with perfect acidity. There is a concentration and structure here not often seen in field blends. Blackberry, raspberry compote, tobacco and pepper on the palate. Tremendous length on the finish with prominent silky tannins. The best Geyserville in recent memory. Drink over the next decade.” -Tom Lee (March 2024)

Wine Spectator: 94 Points “Deeply structured and bright with acidity, this combines power with grace. Black cherry and dark plum flavors take on licorice, green peppercorn and Asian five-spice accents as this builds toward broad-shouldered tannins. Zinfandel, Carignane, Petite Sirah and Mataro. Drink now through 2035. —T.F.” (May 2024)

JamesSuckling.com: 94 Points “This zinfandel-dominant field blend is ripe, delicious and lush, with light, spicy oak accents over plump blackberries, blueberries and vanilla bean. Saturated and opulent but not fat, as moderate tannins and some raspberry-like acidity balance the full body. 67% zinfandel, 20% carignan, 10% petite sirah and 3%mataro. Drink or hold.” -Jim Gordon (May 2024)

Consumer Tasting Notes

Average Rating: 92

No. of Tasting Notes: 7

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