This rustic Rhone blend offers intriguing aromas of wet stone and earth notes amid a fusion of dark berries and ripe plum. The silken entry quickly reveals robust, dark tones of black cherry and black raspberry enriched with traces of creamy coffee, tobacco and leather. A distinctive mineral essence appears in the finish as the flavors linger. Enjoyable now, this wine will continue to evolve for several more years.
Enjoy Vignobles with a hearty meal like a classic Tuscan wild boar stew, chicken cacciatore, or beef Bourguignon.
Vineyard and Winemaker’s Notes
Vignobles is the French word for vineyards, and the sites that comprise this Rhone Valley inspired/Dry Creek Valley grown blend are some of the most select in the area.
My father first produced Vignobles in the 1990’s as a way to showcase our Petite Sirah and other Rhone varietals in a savory blend that reflects the Dry Creek Valley terroir. And, as a side note, it was one of my favorite wines to sneak tastes of as a teenager.
By blending five varietals from numerous, distinctively different Dry Creek Valley vineyards, we are staying true to Fred’s vision of showcasing how our local terroir creates a unique palate profile. With this seventh vintage since the resurrection of the wine, we’ve built upon the bright, spicy Carignane from the old vine Forchini Vineyard, brought dense and deep richness by adding Petite Sirah from the northern Bernier Vineyard. Grenache and Syrah from our Bradford Mountain Estate Vineyard, along with Zinfandel from the Borkow Vineyard, add levels of varied fruits and plushness, bringing it all together. This mostly Rhone varietal blend creates layers of fruit, spices and herbs, along with complexity and balance—all hallmarks of wines from the Dry Creek Valley.
Not a subtle wine, but meant to show more finesse and refinement than some of our other blends. We’re glad to have Vignobles back in our cellar, and I no longer have to sneak tastes, but enjoy each sip all the same.
- Jamie Peterson
35% Carignane, Forchini Vineyard, 9/3 & 10
25% Petite Sirah, Bernier Vinyard, 9/6
16% Syrah, Bradford Mtn. Estate Vnyd, 9/12
16% Grenache, Bradford Mtn. Estate Vnyd, 10/6
8% Zinfandel, Borkow Vineyard, 9/11
Appellation: Dry Creek Valley, Sonoma County
Barrel Aging: 22 months
25% new American oak barrels,
15% new French oak barrels,
15% new Hungarian oak barrels,
45% neutral oak barrels
Bottling Date: July 9, 2015 (unfined & unfiltered)
Peterson Winery has been producing wine in Dry Creek Valley for 30 years and, like most wineries in the Valley, produces Zinfandel as well as other wines. Yet a closer look shows that is where the similarities end.
Owner Fred Peterson is an iconoclast with an old world winemaking philosophy and a reverence for sustainable farming. The Peterson approach is to capture the essence of vintage and vineyard—a philosophy they call Zero Manipulation—with low tech, yet high touch, to produce wines of a place, wines with soul. The evolution of Peterson wines and winemaking accelerated when Fred’s son Jamie became assistant winemaker in the summer of 2002. In 2006, after moving from the tiny red barn on Lytton Springs to Timber Crest Farms, Jamie was given the overall responsibilities as winemaker. As a winegrowing team, Fred and Jamie assess the grapes from each vineyard and vintage as the season progresses, evaluating how the weather, soil and site are interacting for the particular vintage. At Peterson winery, the winemaking process begins while the grapes are still on the vines. Zero Manipulation is a discipline the Petersons follow to capture the character and balance inherent in the grapes. Zero Manipulation means using the most gentle, traditional winemaking practices possible to maximize the flavors, aromatics and texture of the wines. Fred and Jamie celebrate vintage differences and don’t tweak or homogenize the wine to obtain consistency of flavors, a common practice in mass-market wineries. For Fred and Jamie, Peterson Winery is all about the wines. But if you look a little deeper, you’ll see the heart and soul that goes into every bottle.
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@DickL Yes, definitely some noticeable oak impact; both on the nose and palate. I get it more as spice and subtle vanilla on the nose instead of a pronounced wood. The palate impact is more noticeable IMO; still a little astringency even with the amount of bottle age it has seen. Toasty flavors…
Since I did use such a mix of oak sources (even a couple different coopers for the American oak), the oak character doesn’t come through as an overlying/overwhelming single note, if that makes sense… Since we’re striving to make an overall bigger but still balanced wine, I use a higher percentage of new barrels on this than many of our other varietals and blends.
Labrat here! I found this wine to be super jammy with a lot of black fruit- notably plum and blackberry. It also had some not so sittle oak and a bit of meatiness to it. I would pair it with a rich meat dish, possibly steak. If you’re looking for something super delicate this isn’t for you. If you want a wine you can sink your teeth into and a bit on the jammy side, then you might like this! Sorry I’m late to post!