CLASSIC LABEL

2001 Autumn's Blush

1999 Sauvignon Blanc

The Peirano Sauvignon Blanc vines were exposed to warm temperatures during the day, yet just enough cooling hours in the evening to yield high acids. The sandy loam soils add to the flint characteristic, typical of Sauvignon Blanc.

This vintage was barrel aged for four months in predominately French Oak barrels, which consisted of a small amount of new oak. 

1999 Chardonnay

Our wines begin in the vineyard, located in the heart of the Lodi Appellation. The fruit for our estate grown Chardonnay undergoes a dual-harvest. The first picking is done in early August, before the fruit has reached its true maturity, which allows for some high acids. In early September another section of the Chardonnay vineyard black is harvested. The late harvest features fruit with ripe stone fruit characteristics.

The two lost from the two harvests are kept separate and later blended to achieve the desired balance Peirano strives for stylistically. Our 1999 Chardonnay underwent 75% malolactic fermentation, enough to maintain the acidity and soften the wine. This vintage remained in barrels for seven months [the oak consisted of 75% French, 22% American and 3% Hungarian]. Only 25% of the barrels consisted of new oak.

1998 Primo Zin

Hand-picked from the Family estate on September 26, 1998, these primitivo “primo” vines are grown on a Geneva Double Curtain trellising system that highlights the true fruit characteristics associated with Zinfandel. The canopy is divided both horizontally and vertically to give the grapes adequate sun exposure. Lodi’s long warm days allowed the fruit to ripen at a steady pace.

The 1998 vintage was barrel aged for five months in predominately French Oak barrels, just enough for the fruit to show through and round out the finish. Only 20% of the barrels consisted of new oak.

1997 Old Vine Zinfandel

Our 1997 growing conditions were in our favor and it rings true in our new release. The harvest season was accelerated by warmer than normal temperatures which decreased our hang time, yet allowed us to harvest at slightly higher brix levels producing intense lively fruit.

The harvest was extremely light and came with the grapes at full maturity on August 19, a month earlier than the previous vintage. Peirano’s low yielding 93-year-old vines were handpicked into half-ton bins to preserve the grapes’ integrity until they were lightly crushed into a tank for fermentation. The juice was fermented with the skins to dryness and enough skin contact time to produce an elegant and silky wine with bright aromas and flavors. The 1997 vintage was aged for nine months in predominately French Oak and a small percentage was new American Oak barrels.

Peirano Estate grows 75 acres of what is the largest single block of old, head trained, natural rooted Zinfandel remaining in the United States. Our Old Vine Zinfandel remains our true to form- our flagship wine.

1999 Six Clones Merlot

Peirano Estate’s Merlot is produced from 6 different clones grown on the estate [which include two rare French clones, #181 & #314, which are not readily available in California, and the Italian clone #9. Peirano Estate is currently the only winery in California producing wine commercially from these clones.]. These rare clones, in conjunction with three common clones are field blended together. Each clone’s distinctive character combines to produce complex fruit.

1999 Cabernet Sauvignon

Destemmed and crushed into SS fermentors, with berries broken. Must inoculated at 60 F with Bordeaux red Pasteur red. PH 3.55. Pumpovers twice daily to dryness. Pressed after dry and settled 24 hours to settles lees, then moved into barrels. Barrel aged 9 months in oak consisting of 20% new oak, 40% 1-3 year old barrels, and 40% neutral barrels. Oak consisted of Mendocino American, Mendocino Hungarian, Seguin-Moreau French, Vernou French and Demptos French. Topped every two weeks. Rack and blended at completion of ML [MCW] at 3 months. Quaffable now and for the next 4-5 years.

1998 Shiraz

Our goal was to craft a shiraz that would display true varietal characteristics.  The use of mostly French oak barrels along with a small percentage of American oak is enough to compliment the wine and not camouflage the fruit.  The 1998 vintage was aged in mostly neutral barrels and only 25% new barrels for a duration of nine months.