Saitone Vineyard


One of the oldest remaining vineyards in the Olivet Rd region of the Russian River Valley, Saitone was planted in 1895 by Antonio Saitone. Located just under a mile from the DeLoach estate, the head pruned vines are farmed without trellising or irrigation and produce tiny, concentrated berries that can take until the end of October to fully ripen.
Of the nearly 17 acres of old vines planted, Zinfandel and Alicante Bouschet are the most abundant while French Colombard, Petit Bouschet and Grand Noir can be found sprinkled among the various blocks. Typical of the time period in which the vineyard was planted, wines produced from the vineyard tend to largely be field blends comprised of a dominant varietal (usually Zinfandel) that is accompanied by smaller amounts of the various varietals that were picked simultaneously and co-fermented.

Tasting Notes

Our 2016 Saitone Vineyard Zinfandel presents with a stunning magenta color in the glass and aromas of fresh plum and strawberry with hints of cocoa and smoked meat. 


On the palate, rich flavors of blueberry, baking spices and toasted oak lead to a round, full body. Soft tannins are complimented by well-balanced acid and a long dazzling finish.

Vintage Notes: 

The grapes were hand-harvested on two separate days, September 11 & 16, and then fermented in both closed and open-top vats using techniques that encourage the natural spice and fruit characteristics found in Zinfandel. The must was then pressed to settle in tank and aerobically racked before being transferred to barrels for aging. The wine was aged for 15 months in a mix of French and American oak, 25% new, before being bottled.

Tech Notes
  • Appellation: 
    • Olivet Bench 
    • Russian River Valley
    • Sonoma County
  • Alcohol: 16%
  • pH: 3.36
  • Titratable Acidity: 6.7g/L
  • Aged in Oak: 100%
    • 25% New oak
    • Origin of oak: French & American
  • Months in Barrel: 15
  • Production:  300 Cases
Pairs Well With
Meats & Fish:
Spiced Lamb Chops with Summer Vegetable Ragout
Cheese & Nuts:
Charcuterie, Hard Cheeses such as Cheddar or Parmesan
Fruits & Vegetables:
fungi (truffle)
Brown rice