Zinfandel arrived in the United States in the 1820s and was first cultivated along the East Coast. It was brought to California in the 1850s and by the late 19th century was the state's most widely planted grape. It was very popular with home winemakers during Prohibition, but its reputation declined in the years following repeal. The grape was generally relegated to workhorse status. That began to change in the mid-to-late 1960s as winemakers and savvy drinkers began to discover the elegance and versatility that great Zinfandel could offer. Credit Ridge Vineyards of Saratoga, founded in 1962, for putting a serious face on the grape with their ground-breaking single vineyard wines.
V. Sattui’s Zinfandels were first released in 1975 with only a modest blend and a single Howell Mountain bottling. We now offer eight different vineyard-designated Zins, each distinctive and representative of its origin. SHOP NOW >>
FROM THE VIDEO ARCHIVES: Watch the Wine Guys explain the term "old Vine" Zinfandel
Size Does Matter!
When it comes to bottle sizes, the bigger the bottle, the greater potential for aging wines for the long term. Here’s why: the space between the top of the wine in the bottle and the bottom of the cork is referred to as the ullage. This space contains a very limited amount of air, which over time, oxidizes the wine very slowly. This slow, oxidative process is part of the magic that happens in a bottle of wine as it ages and it allows the wine to mellow and soften. Over time, corks also allow a minute amount of oxygen into the bottle, further accelerating the aging process.
The oxidation rate in bottled wine is a function of the ratio of air to wine in the bottle and the length of time of aging. Because big bottles contain more wine with about the same amount of ullage, these bottles can age much longer, compared with the traditional 750ml bottle, and can achieve complexities and flavors unique to their size. Large format bottles also allow us to drink older vintages long after 750ml bottlings have become old and tired. For these reasons, big bottles are preferred by collectors and wine enthusiasts.
Magnum to Nebuchadnezzar
Wine bottles range in size from the airline 187ml (quarter of a bottle) to sovereign, a bottle that holds 67 bottles or nearly six cases of wine (now that’s a party wine!) Each year, we bottle a limited number of magnums (2 bottles), double magnums (4 bottles), imperials (8 bottles) and Nebuchadnezzars (equal to 21 bottles) of our Preston and Morisoli Vineyard and Reserve Cabernets.
We guarantee that you will be the biggest hit at your next party if you show up with one of these gargantuan bottles. The wax seal is brittle and breaks off easily with a few raps of a dinner knife handle or similar blunt object, and please be sure to use a good waiter’s corkscrew and pull slowly and straight! How do you pour wine from a big bottle? Very carefully.
We have listed the most recent vintages in magnum and double magnum online.
For older vintages and larger formats call 707-963-7774
There are few experiences greater than being in the Napa Valley in Autumn. Driving around at night when the air becomes colder and heavy, you can smell deep, profound aromas emanating from the pressed skins (called pomace) in the vineyards which literally perfume the air.
……….And the colors!! Vibrant colors bounce off a mantle of green grass brought about by fall rains. Did you ever wonder why certain vineyards become yellow and others red or both? Probably not. Well, without becoming too technical here is what you don’t see. The petiole (leaf stem) swells with the onset of colder and longer nights which does two things. It causes the Palisade layers in the leaf to collapse and chlorophyll production ceases turning the leaf yellow instead of green.
Secondly, at this time of year, all of the vine’s energy is now headed for the roots where it will be stored for bud break and initial shoot development next spring. Some vines and vineyards have contracted virus infections carried by mealy bugs or nematodes. This interferes with the movement of fluids in the vine and some of the anthocyanins (the stuff that makes tannin in wine) are trapped in the leaves turning them completely red or a mottled red. Some examples are Red Leaf Roll and Red Leaf Mosaic which effects the leaves more than the vines. The vines will wake up around mid March, as they do every year, and they will be just fine. You probably will not be able to look at a vineyard the same way again. In any event, when you are about to enjoy a glass of V. Sattui wine, just give our vineyards a little mental toast for all of the hard work they do.
Reprinted from KGO-TV/DT
If an expert were to guess the date only by looking at grapes ripening on vines, he or she would most likely say August, even based on what we're seeing in July. Grape growers say they're facing one of the earliest harvests ever.
The French word "veraison" describes when grapes turn from green to purple and signals ripening. It's happening now in the Napa Valley. According to Tom Davies, who runs V. Sattui Winery, this is the warning bell, or the start of a countdown to a harvest that may begin three weeks earlier, this year
It's all due to the weather. The dry spring kick started the grape growing season.
In reality, every wine from every season, even from the same vineyard, is different. Early wines from warmer seasons may be bolder, with more alcohol.
If the reds seem to be ripening fast, they're nothing compared with the whites. They don't change color, they just get softer and those grapes are almost ready now. Champagne grape growers say they could be picking by the first week of August.
Come to V. Sattui Winery on April 8th-14th and meet artist Zeny Cieslikowski who will be showcasing his fine art photographs on our picnic grounds from 10 a.m. to 4 p.m.
Additionally, on April 13 & 14, Fabio Sanzogni will be in the Vittorio Room displaying his original art pieces. Fabio designed our label Paradiso (Premium Bordeaux-blend). The Paradiso will be available to purchase in a special vertical for Arts in April.
Dario Sattui is well known in the Napa Valley as the entrepreneur behind two successful Napa Valley wineries, V. Sattui Winery in St. Helena and Castello di Amorosa in Calistoga. But what many may not know is that Dario Sattui cares deeply about environmental issues and agricultural land preservation, and that he also supports education and vocational programs for youth. It was just announced that he has pledged $1 million to the Boys & Girls Clubs of St. Helena and Calistoga for construction of a permanent Calistoga club facility. Sattui will attend the club’s board of directors meeting on March 20th to present two $500,000 checks, one each from V. Sattui Winery and Castello di Amorosa.
The donation was a perfect fit as the Boys and Girls Club will also teach the children about environmental issues. Sattui believes in order to preserve the land, we must start by educating children. “The Club will teach about the environment and how important it is to preserve it, especially the precious environment in Napa County,” Sattui said. “It will teach of the value of agriculture, and teach nutrition as well as exercise.” He continued, “The Club will tutor kids, teach computer skills, among others, and provide guidance counselors.”
Additionally, for the past eight years V. Sattui has partnered with the Napa Valley Vintners “Adopt-a-School program,” for which V. Sattui yearly hosts 125 students from the 8th grade class of the Robert Louis Stevenson Middle School. The students arrive at 9 am and are greeted by Sattui who speaks to the students of his family’s 19th Century immigration to the USA, and a history of the winery including how they survived prohibition in the 1920s. They then break into small groups where they attend short lectures presented by the V. Sattui executive management team on topics such as the science of winemaking, mathematical applications in business, and language arts as it applies to communication with consumers and employees. At noon students are then treated to a picnic lunch.
Similarly, Castello di Amorosa hosts the school’s 7th grade students providing them with a hands-on historical tour of the 12th century Tuscan castle-winery.
For Sattui, the Adopt- a-School giving is ongoing, both in cash and in-kind. For example, V. Sattui Winery encourages student exercise by providing a grant to the hiking club. Additionally, the winery has delivered a catered lunch from the gourmet Marketplace and Deli as recognition for teachers, staff and administrators. Furthermore, V. Sattui Winery participated in a Summer Scavenger Hunt as well as being a large contributor to the Yosemite scholarship fund field trip for the eighth graders of RLS Middle School.
Sattui is also a significant supporter of Napa Valley Hospice, Hands Across the Valley, St. Helena Family Center’s Student Assistance Program and the Napa Valley Land Trust. In the last 10 years, V. Sattui Winery has protected over 550 acres in the Napa Valley with conservation easements that restrict the development of land with homes and preserves hundreds of acres of vineyards, oak woodlands and grassland open space forever. He also has an active role with the Festival del Sole to help bring music to the Napa Valley.
Late harvest is a term applied to wines made from grapes left on the vine longer than most other wine grapes. The grapes themselves are often raisined, or nearly so, but have been naturally dehydrated on the vine. We allow botrytis to develop—a beneficial fungus that, in response to the humidity of warm days and cool, misty mornings, shrivels the fruit of its water content but preserves its acidity and natural sugars. It takes careful cultivation—and ideal conditions—to foster the growth of this fungus (botrytis cinerea, also called “the noble rot”), for if the weather is unremittingly damp, or rains come shortly before harvest, the botrytis spores run rampant, causing “gray rot” that spreads throughout the clusters, spoiling the fruit.
Even in favorable conditions, harvest workers typically have to go through the vineyard several times to hand-pick the choicest bunches; and often the usable grapes from a single vine may only produce enough juice for a single bottle.
You’ll find that we have been successful once again with a small lot of Riesling that we fostered through the late fall months of 2011 and were rewarded with an amazingly concentrated and intensely flavored after-dinner wine. Rich and sweet, there’s a very desirable honeyed and complex nature to both its aromas and flavors, reminiscent of dried apricot, tangerine and vanilla.
Have you ever come across what appear to be white flakes floating in your bottle of wine? The result is similar to a snow globe. Or perhaps the cork has crystalized? Did you assume that this somehow meant the wine was flawed or ruined?
Video courtesy of Dr. Vino
What you had most likely seen are tartaric crystals, commonly referred to as "wine diamonds."
Tartrate crystals are not uncommon for wines that are minimally filtered. Mass market wines will usually be treated to minimize crystal and sediment precipitation. Tartrate crystals are colorless and add no flavor to the wine (in fact Crème de Tartar is used in cooking as a thickening agent), but can as you noted, cause the wine to be gritty. Here are a couple of things that should mitigate (not eliminate) this issue. First and foremost, we frequently recommend that wines purchased from any winery and shipped via a package express company be laid down and left to rest for 4 to 5 weeks. That will allow any sediment (or tartrate crystals) to settle to one side of the bottle. Then when you are ready to enjoy your rested wine, carefully decant the wine into a decanter, leaving perhaps an inch of wine in the bottom of the bottle. The shape of the bottom of most Bordeaux and many Burgundy bottles have a punt at the bottom, designed in part to help capture the sediment.
Those two steps: letting the wine rest after its bottle shock from travelling, and decanting the wine should minimize the appearance of sediment and tartrate crystals.
by Tom C. Davies, Winery President
Getting away is always good. About five years ago our Marketing VP, Claudette Shatto, had a memorable vacation, spending a couple of weeks touring the hill towns of Tuscany and Umbria. She also spent the best part of a week staying at Castello delle Serre, our 1000- year-old castle-hotel near Siena. Tough duty for a working vacation.
Of course her market research included lots of dining and drinking (not sure if in that order). Among her discoveries were wines with few or tiny bubbles, or as Italians say, “Frizzante.” These wines are not really sparkling wines; they’re not as carbonated and are lighter, with lower alcohols and a little sweetness. The most famous Italian frizzante is Moscato D’Asti, a slightly “fizzy” wine made from the Muscat grape grown in the Piedmonte region.
Upon her return to the States, Claudette’s immediate new idea was for V. Sattui to produce a Moscato Frizzante. And we did just that. In the summer of 2008 we released the 2007 Moscato. It sold out in less than four months. Did I mention she’s the VP of Marketing?
Since then Moscato has become very popular with consumers. However our Moscato is very different than what you will find at your local wine shop. The wine fills the glass with aromas of orange blossoms and perfumed flowers, and follows with a delicate, just-enough-sweet softness on the palate from the tiny bubbles to give a wonderful, textural sensation. Our Moscato is the perfect complement to a summertime picnic, light desserts or any celebratory experience.
To make sure we keep all that good stuff from prematurely escaping the bottle, we’ve finished the wine in a screw cap. I know most of you have heard or know that screw caps on certain wines, especially young whites not meant for long-term aging, are preferable to corks. They don’t let air in or out and there’s no risk of cork taint. We’ve also decorated the wine with a new label, bringing back original elements of Vittorio Sattui’s labels from the early 1900s.
My recommendation: Buy this wine. Better yet, buy lots. Chill it, find a couple of wine glasses (no need for flutes, or even stems), and give a quick twist! What follows is simply delicious!