Quivira Vineyards Zinfandel, Dry Creek Valley, Sonoma Co., California 2022
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Founded in 1981 by Holly and Henry Wendt, Quivira Vineyards has been a Dry Creek Valley pioneer in sustainable viticulture for over 40 years. Named after a mythical land on a 16th-century map showing what is now Sonoma County, the estate was purchased in 2006 by Pete and Terri Kight, who share Quivira's commitment to land stewardship and quality winemaking. The winery's 100% CCOF-certified organic estate vineyards span 93 acres across four distinct sites within Dry Creek Valley. Since 1998, Quivira has been actively restoring Wine Creek, which winds through the property as a spawning habitat for Coho salmon and Steelhead trout. The estate is powered by a 55kW solar installation and maintains an extensive biodynamic garden with over 100 raised beds promoting biodiversity.
- WINEMAKER: Hugh Chappelle (joined 2010). Chappelle brings over 30 years of winemaking experience, including previous positions as Director of Winemaking at Lynmar Estate and winemaker at Flowers Vineyard & Winery. He studied viticulture and enology at UC Davis and previously worked with Zinfandel and Rhône varieties in the Sierra Foothills before moving to Sonoma's cool-climate regions.
- FARMING: CCOF Certified Organic (California Certified Organic Farmers). Estate practices include rigorous composting, cover crop rotation, minimal off-farm inputs, and extensive biological diversity management.
- VARIETY: Zinfandel with a small amount of other varietals including Petite Sirah, Syrah, and Mourvèdre to punctuate the flavor profile.
- TERROIR: Dry Creek Valley benchland sites. Primary vineyard sources include hillside blocks on Dibble Clay Loam and Clough Gravelly Loam soils, as well as valley floor sites with dynamic clay and loam mixtures. Wine Creek Ranch contributes fruit from both hillside and valley floor plantings bisected by Wine Creek.
- VINIFICATION: Phased picking at multiple ripeness levels (23-26+ Brix) to capture red fruit flavors with peppery notes at lower sugar levels and deep purple boysenberry and blackberry characteristics at higher ripeness. Gentle destemming followed by 3-5 day cold soak. Fermentation in a combination of open-top and closed-top fermenters selected to suit individual lot profiles. Natural malolactic fermentation.
- AGING: 10 months in a combination of barrel sizes. 15% new cooperage split evenly between long air-dried French and American oak. Remainder in older French, American, and Hungarian barrels.
- TASTING NOTES: Luminescent ruby color. Aromatic profile features red cherry, ripe raspberry, classic white pepper, with hints of peach yogurt and rose petal. Notes of crushed ripe berries with raspberry marmalade, blood orange, and sweet spices. The palate centers on red and blue fruits intricately laced with refreshing, balanced acidity. Full-bodied, succulent and fruit-forward with density and layers of texture that remain light on the palate. Flavors of blueberry, cherry, and fine herbs with the faintest kiss of oak. Fresh acidity and chalky tannins provide structure with a vivid finish.
- FOOD PAIRINGS: Grilled ribeye or New York strip steaks, barbecued beef brisket, braised short ribs, wild boar ragu, duck breast with cherry reduction, smoked pork ribs, aged cheddar or Manchego, hearty beef or chicken stews.
- SCORES: James Suckling 92 points
Founded in 1981 by Holly and Henry Wendt, Quivira Vineyards has been a Dry Creek Valley pioneer in sustainable viticulture for over 40 years. Named after a mythical land on a 16th-century map showing what is now Sonoma County, the estate was purchased in 2006 by Pete and Terri Kight, who share Quivira's commitment to land stewardship and quality winemaking. The winery's 100% CCOF-certified organic estate vineyards span 93 acres across four distinct sites within Dry Creek Valley. Since 1998, Quivira has been actively restoring Wine Creek, which winds through the property as a spawning habitat for Coho salmon and Steelhead trout. The estate is powered by a 55kW solar installation and maintains an extensive biodynamic garden with over 100 raised beds promoting biodiversity.
- WINEMAKER: Hugh Chappelle (joined 2010). Chappelle brings over 30 years of winemaking experience, including previous positions as Director of Winemaking at Lynmar Estate and winemaker at Flowers Vineyard & Winery. He studied viticulture and enology at UC Davis and previously worked with Zinfandel and Rhône varieties in the Sierra Foothills before moving to Sonoma's cool-climate regions.
- FARMING: CCOF Certified Organic (California Certified Organic Farmers). Estate practices include rigorous composting, cover crop rotation, minimal off-farm inputs, and extensive biological diversity management.
- VARIETY: Zinfandel with a small amount of other varietals including Petite Sirah, Syrah, and Mourvèdre to punctuate the flavor profile.
- TERROIR: Dry Creek Valley benchland sites. Primary vineyard sources include hillside blocks on Dibble Clay Loam and Clough Gravelly Loam soils, as well as valley floor sites with dynamic clay and loam mixtures. Wine Creek Ranch contributes fruit from both hillside and valley floor plantings bisected by Wine Creek.
- VINIFICATION: Phased picking at multiple ripeness levels (23-26+ Brix) to capture red fruit flavors with peppery notes at lower sugar levels and deep purple boysenberry and blackberry characteristics at higher ripeness. Gentle destemming followed by 3-5 day cold soak. Fermentation in a combination of open-top and closed-top fermenters selected to suit individual lot profiles. Natural malolactic fermentation.
- AGING: 10 months in a combination of barrel sizes. 15% new cooperage split evenly between long air-dried French and American oak. Remainder in older French, American, and Hungarian barrels.
- TASTING NOTES: Luminescent ruby color. Aromatic profile features red cherry, ripe raspberry, classic white pepper, with hints of peach yogurt and rose petal. Notes of crushed ripe berries with raspberry marmalade, blood orange, and sweet spices. The palate centers on red and blue fruits intricately laced with refreshing, balanced acidity. Full-bodied, succulent and fruit-forward with density and layers of texture that remain light on the palate. Flavors of blueberry, cherry, and fine herbs with the faintest kiss of oak. Fresh acidity and chalky tannins provide structure with a vivid finish.
- FOOD PAIRINGS: Grilled ribeye or New York strip steaks, barbecued beef brisket, braised short ribs, wild boar ragu, duck breast with cherry reduction, smoked pork ribs, aged cheddar or Manchego, hearty beef or chicken stews.
- SCORES: James Suckling 92 points