GABRIELLI WINERY

Gabrielli Winery is located at the headwaters of the Russian River in Redwood Valley, California's northern-most grape growing region. Mendocino County's first vineyards were planted here in the 1850's. Situated at the frontier of the coastal rainforest, redwood valley receives almost twice as much rainfall as sonoma and napa counties to the south. Over the eons, these rains have depleted our soils of essential nutrients forcing our grapevines to struggle to produce tiny, currant-sized berries with highly concentrated flavors.
The Winery was founded in 1989 by Sam Gabrielli, Bernadette Yamada-Gabrielli and Tom Yamada. Today, they along with Joe Spliethof, Frank Pickrell, and Loretta Byrne all contribute their individual talents to growing the wine and managing the winery and vineyard. Our Estate Vineyard is planted to Sangiovese and Syrah, the great varieties of Tuscany and the Rhone. Our wines are unfiltered, coaxing every drop of flavor from the grape. At Gabrielli, intensity and elegance are balanced to create wines of unparalleled quality. One of our top priorities is to continue to be recognized as California's premium Sangiovese winery.

Estate Sangiovese
"The silky 97 Sangiovese offering tons of solid ripe cherry fruit and a rose petal note is one of the richest 100% Sangioveses made in California…'91'."

Norm Roby, Guide to Winery Direct Wines, November, 1998

The Sangiovese grape is sometimes like an adolescent - ebullient, sassy, and full of its own potential. Therefore, we coax it carefully, handle it with kid gloves, and never look into its tank. After an early morning harvest, wild cultures are encouraged in an upfront cold soak. Oak uprights and barrels enhance maturation. The Sangiovese and Reserve Sangiovese were finished with a light fining and bottled without filtration. The Rosato was finished in stainless steel to retain its fruit, and was filtered prior to bottling in the early Spring as the first wine of the vintage.
1997 Estate Sangiovese: Cases: 825 Residual Sugar: 0.4% Released: 10/98
1997 Estate Sangiovese Reserve: Cases: 200 R.S.: 0.3% Released: 3/99
1998 Estate Sangiovese Rosato: Cases: 500 R.S.: 0.6% Released: 3/99

"This example of Sangiovese is directly in the realm of Chianti Classico Riserva, with its deeply fragrant nose, a palate impression suggesting both fresh and dried cherries, luxurious texture and a smooth finish…for sheer drinking pleasure it wins you instantly. Roast chicken with tarragon or rosemary would be a perfect partner."
Wine & Spirits 1998 Buying Guide "50 Best American Wines of the Year"

Estate Syrah
"Dark garnet color. Lush earthy/berry aromas with pepper, smoked meat and chocolate. Tastes as rich as it sounds…'91'."
Steve Heimoff, The Wine Enthusiast, February 1998 Our Syrah is a concentrated blend of wild berries, chocolate and cream with a touch of smoke from aging in Mendocino and French Oak. It is made in the same style as our '95 vintage which was rated the best Syrah in the North Coast at the California State Fair. The Estate Syrah was bottled in June of 1998; the Estate Syrah Reserve was bottled in March of 1999.
1996 Estate Syrah: Cases: 1200 Residual Sugar: 0.3% Released: 10/98
1997 Estate Syrah Reserve: Cases: 300 R.S.: 0.4% Released: 4/99

Zinfandel
"(an)other exciting wine (is) this "Goforth" Zin, which is packed with raspberry fruit and may be the winery's finest Zin to date…'90'."
Norm Roby, Guide to Winery Direct Wines Wow! Is this wine jammin' or what? What stunners. Zesty, spicy, and what a Zin should be. Great color, nose of creamy wood, cracked pepper and raspberry.
1997 Zinfandel, Goforth Vineyard: Cases: 500 R.S. : 0.4% Released: 10/98
1997 Zinfandel, Luvisi Vineyard: Cases: 1000 R.S. : 0.4% Released: 3/99
1997 Zinfandel Reserve: Cases: 245 R.S.: 0.2% Released: 3/99

Pinot Noir
"A smooth-textured wine, with pretty cherry, cola and herb flavors. Firm, powdery tannins give it a fresh, clean finish…'87'." Wine Spectator, January 1998
Pinot Noir can be like a precocious child - full of wonder but just as petulant. Therefore, we treat it very gently with an up front cold soak and a punched down cap. Fermentation is initiated by wild yeast and finished in barrels. The wine was left on the lees through Malolactic fermentation, fined with egg whites, and bottled without filtration in September 1998. Aromas of wild cherries and spice with silky flavors enhanced by restrained oak notes of bacon and vanilla. Enjoy the thoughtful exuberance of this hand-crafted wine with a friend.
1997 Pinot Noir: Cases: 1000 Residual Sugar: 0.4% Released: 10/98