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When Ray Quaglia’s forefathers acquired this land in the early 1930s, it had already been farmed for fifty years by the Valley’s early Italian growers who customarily planted “field blends”—different grape varieties alongside each other which, when picked altogether, produced the blend that was desired in the bottle. The more common practice today is to isolate each grape’s harvest and allow the winemaker to practice the art of blending. Needless to say, most of the vines are Zinfandel, but there are varying amounts of Petite Sirah and Carignane throughout the vineyard as well, for added color and flavor complexity.
* Winemaker Challenge
*Connoisseurs' Guide to California Wine
"Poster child for Zinfandel..." (2009 Quaglia Zinfandel)
V Sattui Makes Zinfandel
The Daily Rant 1 2012
By Gregory Dal Piaz, Snooth.com
4.2 out of 5
*Bacchus & Beery
"Very balanced with flavors of dark berry, blueberry, ripe plum, black pepper with notes of cocoa and espresso in the long finish."