2018 Tievoli - Red Blend
- 93 Points, Gold - 2020 West Coast Wine Competition
- 90 Points, Gold - 2019 Sommelier Challenge International Wine Competition
- 90 Points, Gold - Blue Lifestyle/Anthony Dias Blue
- 90 Points, Gold - 2020 Monterey International Wine Competition
- Gold - 2020 San Francisco Chronicle Commercial Wine Competition
This blend of Zinfandel, Primitivo, Barbera, and Petite Sirah creates layers of complexity with flavors of dark fruits and vanilla spice. It is bold in flavor but maintains a balanced and smooth finish.
This unique blend contains four different grape varietals all grown in Lodi. Aside from the Old Vine Zinfandel, the source of these grapes is our Estate property. Zinfandel is the backbone of this blend, followed by Primitivo, Barbera and Petite Sirah. The Zinfandel comes from the Hohenrieder vineyard, which was planted in 1964 This vineyard has both head-trained and California T-trellis trained vines. The vines are rather tall and need very little thinning due to their age. The ground is sandy loam with light clay. This Zinfandel brings the fruitiness to this wine with aromas of blackberry jam and fresh strawberries. Primitivo, Clone 3 planted in 2012, is to the west of our tasting room and production facility. It is bilateral cordon trained into T-trellis “California sprawl”. This Primitivo adds earthiness to the wine, bringing the spices and earth floor notes. The Barbera is from our Estate property and is on a vertical shoot position trellis system. The Barbera is a key variety to this wine because it adds the acidity backbone. It helps brighten the wine and smooth it out. Lastly, the Petite Sirah is on special rootstock to maintain a lower vigor and trained to a vertical shoot position trellis system. This wine is a great addition to the blend because it strengthens the color and helps with the structure at the back of the palate.
All the different grapes were hand-picked in the morning and then gently sorted and de-stemmed. Then, they were transferred to individual temperature controlled stainless steel tanks for a cold soak. The must was inoculated with yeast and fermentation was done in tank with regular timed pump overs. The lots were then combined and aged for 8 months in French and American oak before being bottled.