The Early Years In 1879, with only fifty dollars in his pocket, Giacomo Peirano, a grape farmer from Genoa, Italy, immigrated to San Francisco, CA, in the hopes of fulfilling the American dream of striking it rich with gold during the historic Gold Rush age. Soon realizing the days of really collecting a big share were no longer in sight, he decided to take whatever he had left of his fifty dollars and moved to Lodi, CA. At the time, Lodi was the home of many mining camps. Recognizing the excess of miners, yet the lack of merchants in the region, Giacomo, who was hungry and quickly running out money, scrounged up whatever cash he had left and opened up a mercantile store where miners could get all sorts of daily supplies and necessities. The idea turned out to be an ingenious money maker and before he knew it, Giacomo was on a boat back to Italy to reunite with his adoring wife to be, Maria. It was on this trip that he came across an idea which, unknown to him, would become the most important family jewel for centuries to come. Along with his smitten bride, Giacomo brought with him Italian Zinfandel vine cuttings from his familys vineyard. Upon his return to Lodi, he purchased 300 acres of land. He proceeded to propagate and then plant the Zinfandel vines, creating one of the first vineyards in Lodi.
Aromas of black cherries, red ripe raspberries, strawberry and spice (white pepper), join together in a single sensation of olfactory bliss. The mouth is filled with an array of flavors, including black cherry, strawberry and raspberry with lingering hints of cocoa and toasted oak. Moderate tannins and good acidity leave a pleasing, long lasting finish. Each juicy sip is more comforting than the last always leaving the palate to want more. After hand harvesting all of the best Merlot from our estate vineyard, the fruit arrives at the winery ready for its careful journey from grape to wine. The must was inoculated with Bordeaux red Pasteur yeast, fermented to dryness, pressed and settled before being moved into barrels. Aged in all French oak barrels, of which less than 20% was new oak. The barrels were specifically selected to compliment the supple structure of our Merlot, and came from such cooperages as Demptos, Vernou, Seguin Moreau and Mendocino. The wine was racked after completion of malolactic fermentation, and every three months following, while the barrels were topped up every two weeks to keep headspace at an absolute minimum.