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Our Alexander Valley Syrah - debut vintage - comes exclusively from our vineyard located in the hills of Asti just north of Healdsburg. We originally used this wine to blend into our Cabernets but soon realized it’s potential as a stand-alone wine. The two acres of Asti Syrah are planted on a hillside facing south-east overlooking the Russian River. The two Syrah clones (877 and Estrella River) are planted on 4453 rootstalk in gravel, serpentine and loam soils and hang from a vertical trellis system yielding a mere 2 tons/acre. The two clones are carefully hand sorted both in the vineyard and at the winery and co-fermented as whole berries without stems in the same open-top fermentor. A long cold soak at 50 degrees was followed by a slow fermentation that was allowed to progress with it’s natural yeast at a slow and steady rate – the wine was allowed to finish it’s entire fermentation with natural/native yeast. The wine was aged in Hungarian and French cooperage at a rate of 30% new oak. This wine is incredibly aromatic with aromas of bacon, smoked game, blackberry, pepper and sweet floral bouquet. On the palate it is luscious, rich and mesmerizing.

Our Alexander Valley Zinfandel “Black Label” comes primarily from our vineyard located in the hills of the old town of Asti – and our high elevation vineyard in Cloverdale. The Asti vineyard is north of Healdsburg on a hillside facing south-east planted in gravel, serpentine and loam and hangs on a T-trellis. The fruit is carefully hand sorted before it is de-stemmed and then placed in the fermenter as whole berries. A long cold soak at 50 degrees was followed by a slow fermentation that was allowed to progress with it’s natural yeast at a slow and steady rate and then half way through the fermentation it was inoculated with a strong yeast isolate (L2226) to finish the job. The wine was aged in Hungarian, French and American cooperage at a rate of 30% new oak. This wine exhibits aromas of ripe raspberry, blueberry and spice with well balanced acidity and mouth-coating long finish.

This wine reflects the best characteristics of both our Alexander Valley and Dry Creek Valley Vineyards. The Alexander Valley fruit contributes the soft supple forward palate full of fruit characteristics while the Dry Creek Valley fruit adds notes of structure and mineral to the finish. This wine has a dark purple/crimson color with aromas of fresh baked blackberry pie, currant preserves, honeysuckle and vanilla. On the palate it wine is soft and seductive with a well-structured finish. Flavors of blueberry and kirsch are exhibited in this wine.

Our four family vineyards in Alexander and Dry Creek Valleys offer us the unique opportunity to create a complex wine that expresses the full spectrum of strengths of Sonoma County fruit. This wine is made from select blocks of Mantra’s estate hillside vineyards located at elevations up to 1,100 feet and is predominantly Cabernet Sauvignon from three distinct vineyard sites, including a half percent of our Merlot. The wines from each vineyard were fermented separately, aged in a combination of coopers and later blended to achieve what we are sure you will find to be an exquisite example of California Cabernet. This is a lusciously styled wine with fragrant aromas of dark ripe fruits such as blackberry and blueberry and accented with toasty oak overtones. On the palate the wine is rich, round and ripe with full bodied flavors of cassis, cherry, chocolate and caramel. Enjoy!

Another Big Zin! Catch it while you can – the 2004 sold out quickly. The fruit comes exclusively from our old-vine, high elevation vineyard in Cloverdale at the northern end of the Mayacama Mountain range at 1,100 foot elevation. The vineyard is interplanted with small amounts of Petite Sirah (probably around 3 to 4%), is mostly dry farmed and has a modified head pruned trellis system. The fruit is carefully hand sorted before it is destemmed and then placed in the fermenter as whole berries. A long cold soak at 50 degrees was followed by a slow fermentation that was allowed to progress with it’s natural yeast at a slow and steady rate and then half way through the fermentation it was inoculated with a strong yeast isolate (L2226) to finish the job. The wine was aged in Hungarian, French and American cooperage at a rate of 30% new oak. This wine is very aromatic with briary aromas of blackberry, raspberry, cherry and chocolate. This is a concentrated and juicy mouthful of wine! It has a mouth-coating forward palate bursting with fruit and a long, lingering finish.

Our reserve Cabernet is worthy of its title. We selected the best portions of our vineyards from high atop a ridge in the Mayacama mountain range to make this fabulous wine. Although predominantly Cabernet Sauvignon it is carefully blended with judicious amounts of Merlot, Syrah and Cabernet Franc. As with previous vintages of this wine – it is lush and concentrated with supple tannins, a round mid-palate and a long finish. The aromas of this wine are reminiscent of currant, blackberry, cherry and chocolate. Although lush in style it is designed with an age worthy structure.