Tievoli Red Blend is a mix of Zinfandel, Petite Sirah, Barbera and Sangiovese that creates layers of complexity with flavors of dark fruits, such as blackberries and black cherries. These flavors are intertwined with notes of vanilla and black tea. It is rich in flavors but medium bodied. The balanced aromas and the vibrant acidity give a velvety and persistent finish.
This unique blend contains four different grape varietals all grown in Lodi. Zinfandel is the backbone of this blend, followed by Barbera, Petite Sirah and Sangiovese. The Zinfandel comes from two different vineyards. The Hohenrieder Vineyard is a Zinfandel in the Jahant Sub AVA, vineyard that was planted in 1964 and has both head-trained and California T-trellis trained vines. The second one is Mohr-Fry Vineyard in Mokelumne River Sub AVA, planted in 1946 and all head-trained. The soil for both vineyards is sandy loam with light clay. These Zinfandels bring the fruitiness to this wine with aromas of blackberry jam and fresh strawberries. 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. 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 on the back of the palate. Lastly, just a little bit of Sangiovese from our Estate Property that helps the balance of the blend with its acidity, fruitiness and dryness.
All 4 of these Varieties were hand picked and destemmed to tank. They were inoculated separately to ferment. Upon completion of primary and secondary fermentation the varieties were combined and aged in 25% new French and American Oak for 17 months before being bottled.
78% Zinfandel, 11% Barbera, 9% Petite Sirah, 2% Sangiovese