2022 Green & Red Zinfandel

2022 Green & Red Zinfandel

Wine Information

98% Zinfandel, 2% Petite Sirah

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

Vintage

2022

Vineyard

Green & Red

Appellation

Napa Valley

Alcohol By Volume

14.0%

Winemaker Tasting Notes

A combination of power and elegance. Nose of black cherry, raspberry and garrigue. Full bodied with an excellent balance of tannins and acidity. Flavor profile confirms the aromatics plus hints of bramble and dark chocolate. SR (12/23)

Vintage Notes

Another year of drought resulted in tiny berries and deep concentration. At 1,700 feet the Tip Top vineyard on red chert and greenstone soils was picked August 24th. Eleven days later Chiles Mill vineyard and a small block of petite sirah lower down on the property came in and were fermented together. In tasting we decided to combine them for this powerful yet elegant fine wine. SR (9/23)

History

In 1968, founder Jay Heminway was living in Berkeley, teaching sculpture at U.C. Berkeley. Jay purchased the property in the hills of the Vaca Mountain range in 1969. Inspired by the remains of century-old vines on the property, soon Jay was planting gorgeous zinfandel and other varieties at his vineyard, now named Green & Red after the oceanic red chert-based soils and veins of green serpentine running through the property. First planted was The Chiles Mill Vineyard, situated at 800-1000 feet above sea level and named after the historic Chiles Grist Mill — the first flour mill in Northern California, which had been built by Joseph B. Chiles in 1845. Finally, Jay reached high up into the sky and planted Tip Top Vineyard, sitting at 1800-2000ft, at the very top of this mountainside property, with views all around, out into central Napa Valley and up to Saint Helena in the west, with Chiles Valley extending into the distance below in the east.

Growing Season

Rainfall: 26 inches (below normal)
Bloom: Mid May
Weather: A warm summer followed by a cold, wet spring. Hot days and cool nights helped retain acidity and hastened ripening.

Winemaking

Harvest Dates: 24 August – 5 September
Grapes: Average Brix 25.2˚
TA: 6.89 g/L
pH: 3.75
Fermentation: 100% whole cluster pressed; natural primary and secondary.
Barrels: 100% air-dried American oak barrels (12% new, 33% one year old, and 55% five plus years old).
Aging: Fourteen months in barrel

Sustainably farmed, hand-harvested, grapes; whole-cluster pressed; fermented on the native yeasts, followed by a full malolactic on the naturally occurring bacteria; minimum effective sulfur for this wine (35 ppm at crush, 57 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.

Wait!

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