2023 Frediani Valdiguié

2023 Frediani Valdiguié

Wine Information

100% Valdiguié

*Members-only release. Learn more about our membership programs.

Vintage

2023

Vineyard

Frediani

Appellation

Calistoga, Napa Valley

Alcohol By Volume

13.2%

Winemaker Tasting Notes

Nose of watermelon, strawberry rhubarb pie, and violet. Medium-light body with bright acidity and notes of pomegranate and blackberry bramble. This light red wine is excellent at room temperature, or slightly chilled. SR (4/24)

Vintage Notes

These dry farmed valdiguié vines were planted in Calistoga between 1956 and 1976. Three-quarters of the grapes were whole cluster fermented using carbonic maceration. This anaerobic process initiates fermentation inside each intact berry and produces wine that is light and fruit forward. The remaining grapes fermented in open-top tanks to fully extract tannin, color, and flavor. This unique wine is exciting to drink now and over the next three years. SR (12/23)

History

Since the 1970s, Jim Frediani (pronounced with a hard “a”) has been farming his family’s vineyard that spans the Silverado Trail. Valdiguié was once widely planted in California but known by the misleading name of Napa Gamay. We have found some valdiguié throughout mixed vineyards in Alexander Valley, particularly in Whitton block 101 of our Geyserville Vineyard. In our pursuit of quality, we continually experiment with various approaches to fermentation. This wine looks at fermenting grapes as whole, un-crushed clusters in an enclosed tank. The resulting wine is light in color, aromatic, fruit forward, soft and sensuous. It is intended for immediate consumption.

Growing Season

Rainfall: 64 inches (above average)
Bloom: Early June
Weather: Cool, even growing season.

Winemaking

Harvest Date: 27 September
Grapes: Average Brix 23.0˚
TA: 6.30 g/L
pH: 3.45
Fermentation: 100% whole cluster pressed, natural primary and secondary
Aging: Five months in stainless steel barrels

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, 5 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.

Food Pairings

See all food pairing recipes we have created specifically for this wine.

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