Biale's R.W. Moore Vineyard was planted in 1905, the oldest in Coombsville, head-trained, dry-farmed vines digging into ancient marine sediment and rocky alluvial fan soils. Open-top fermentation, a long cold soak, punchdowns twice or three times a day: old-school Napa Zinfandel made the way Aldo Biale's family made it when jugs moved under the code name "black chicken." That's 120 years of vine memory in a glass.
Winemaker Notes
Practicing Sustainable 100% Zinfandel R.W. Moore Vineyard (Coombesville AVA) Planted in 1905, it is the oldest vineyard in Coombesville Ancient Marine sediments and rocky alluvial fan soils Head-trained and dry-farmed vines Hand-harvested Fermented in open-top fermenters 2-4-day cold soak 2-3-punch downs a day Aged 11 months in 100% Burgundy oak barrels (25% new) 14.8% abv
About the Producer
The Biale family, immigrants from Northern Italy, began growing grapes in Napa in the 1930’s – Zinfandel only. Zinfandel, California’s adopted grape, was widely planted by immigrants throughout the state’s history as a highly flavorful red grape well-suited for its expansive range of arid climates and diverse soils. In the 1940’s Aldo Biale sold bottles of illicit homemade Zinfandel known as “Black Chickens” over his party line phone service.
In Napa Valley, market pressure for Cabernet Sauvignon and other French varieties has now made Zinfandel a rare variety comprising less that 3% of the v…
