Our 2018 Rockpile Ridge Zinfandel carries all of the signature aromas expected from Zinfandel grown in Rockpile: candied red fruits; cocoa shavings with hints of dried flowers and herbs; leather and earthen dust.

Our 2017 Rockpile Cabernet Sauvignon has beautiful, detailed aromas of black candied-fruit, sweet hummus and semi-sweet chocolate. 

6 bottle limit

The 2018 Jack’s Cabin Zinfandel is very classic in its aromatic offerings: crushed black cherry, milk chocolate shavings, sweet baking spices and nuances of dried old-fashion rose petal.

The 2017 Cemetery Zinfandel is a rock star. The nose is well set up with dark black fruits, classic briary notes and sweet earthy tones. This Zinfandel is concentrated and harmonious for such an energetic wine. 

Wonderfully fragrant fresh crushed briary black raspberry and blackberry explode from the glass, along with touches of Indian spices and dusty soil. 

Our 2017 Pritchett Peaks Zinfandel is just starting to reveal its beautiful layers of aromas: fresh wild blackberries, perfumed black cherry and seductive toasted baking spices. Fresh black fruit and black tea leaf give way to firm and chewy tannins with traces of sweet earth and shaved cardamom. 

The 2017 Rockpile Zinfandel from Uncle’s Block has detailed aromas of black cherry compote, black raspberry preserves and chocolate cake crumbs with touches of sweet, fragrant earth. Dark

48% Zinfandel, 28% Petite Sirah, 24% Syrah

The tiny vintage of 2017 is most exemplified in our production of our Madrone Spring Red Wine: We only made 6 barrels worth.

46% Merlot, 41% Cabernet Sauvignon, 10% Malbec, 3% Cabernet Franc

Our 2017 Buck Pasture is beautifully layered with lush flavors of warm blackberry, dark chocolate dust, crushed black walnut, violet petal, hints of cedar and toasted vanilla pod.

25% Tinto Cao, 25% Tinta Madeira, 25% Touriga Nacional, 25% Sousão

The single-acre block where these varieties are planted is called Independence, and our 2017 “Independence” Red Wine has an incredibly seductive nose of vanilla bean pod and sweet balsamic-glazed black figs intermingled with pound cake crumbs.