12 months in a combination of 30% new and 70% neutral French oak barrels
After a cold soak, the fruit underwent fermentation in stainless steel open-top tanks, with punchdowns and pumpovers. Approximately 5-10% of the wine underwent whole-cluster fermentation. Total skin contact time was 18-20 days.
2018 Ziata Green Valley of Russian River, Pinot Noir
This wine exhibits enticing aromas of violet and ripe cherry, followed by red fruit flavors of raspberry, cherry, and strawberry and finishing with cinnamon and spice notes.
A rich and inviting Pinot Noir. Aromas of fresh fruit, with notes of pepper and spice wound through, leap from the glass. On the palate, the wine is warm and broad, with ripe black cherry flavors, a light note of toasted coconut and a minerally undertone that brings it all in balance and adds complexity.
Chenoweth Vineyard on Bootlegger's Hill, Green Valley
This vineyard is a partnership among Charlie and two other wine industry all-stars—Kosta Browne and Ted Elliot. The 30 acres were planted in 2009 to 115, 667, Pommard, 23, 37, Calera and Elite clones. So we were excited when Charlie took us on tour of the blocks available on Chenoweth Vineyard on Bootlegger’s Hill,
a cornucopia of clones, rootstocks and pruning methods. When we tasted the fruit, we knew we had hit pay dirt, with its complex mix of red fruit flavors. A visit to Kosta Browne Winery to taste the previous vintage of the same clones we had selected sealed the deal: the lush flavors from the vineyard carried over easily to the
Stephens Vineyard, Green Valley
Charlie also introduced us to Earl Stephens and his ten-acre vineyard. Stephens Vineyard was planted by Charlie and Earl in 1997. The site features Goldridge soil along the top and transitions to Franciscan plate as the vineyard takes a steep 120-foot drop in elevation, and is planted to Pommard #4 and Dijon clones 115, 777 and 667. This mix of soils, elevations and clones adds a beautiful complexity to wines: enticing aromas of violet and ripe cherry, followed by red fruit flavors of raspberry, cherry, and strawberry, finishing with cinnamon and spice notes are the signature elements of this vineyard.
Winemaker Jennifer Williams has been with Ziata since January 2015. After interning for a harvest at Araujo Estate
and Spottswoode Estate, she joined Spottswoode full time and worked under the tutelage of vineyard manager
David Abreu before becoming the winery’s vineyard manager for two years, and then winemaker for six years,
before launching her consulting business in 2011.