TASTING FLIGHT
2023 rosé of zinfandel, dry creek valley
Tasting Notes: Refreshing aromas of fresh-cut mango, Bosc pear, and Tahitian vanilla precede flavors of grilled white peach, apricot, and jasmine. The crisp finish lingers with notes of Persian lime, honeysuckle, and flint. The bright acidity makes this the perfect pairing for a wood-fire roasted salmon with a Korean-chili glaze and trumpet mushrooms or hearty mac and cheese.
Soil Profile: Planted in sandy volcanic loam soil on a slightly elevated bench overlooking the Russian River south of Healdsburg, this Estate vineyard utilizes the lingering fog and cool breezes from the nearby Pacific Ocean to moderate temperatures and slow the ripening process.
Fermentation: Grapes were gently hand harvested before sunrise. After crush, they were cold fermented in French oak barrels with the natural, wild yeast. The barrels received regular bâtonage, or barrel stirring, which contributes to a full body with a creamy complexity on the palate. The wine was aged for 16 months before bottling.
Retail $32
2022 chardonnay, moonlight ridge, russian river valley
Tasting Notes: Refreshing aromas of fresh-cut mango, Bosc pear, and Tahitian vanilla precede flavors of grilled white peach, apricot, and jasmine. The crisp finish lingers with notes of Persian lime, honeysuckle, and flint. The bright acidity makes this the perfect pairing for a wood-fire roasted salmon with a Korean-chili glaze and trumpet mushrooms or hearty mac and cheese.
Soil Profile: Planted on a slightly elevated bench overlooking the Russian River south of Healdsburg, this Estate vineyard utilizes the lingering fog and cool breezes from the nearby Pacific Ocean to moderate temperatures and slow the ripening process. The vineyard is planted with Chardonnay clone 17, which is a heat-treated Wente clone that loves the cool climate of the Russian River Valley. Clone 17 boasts the traditional Wente clone flavors and legendary quality but far more resistant to vineyard disease and rot. Grapes were gently hand-harvested before sunrise.
Fermentation: After crush, they were cold -fermented in French oak barrels with the natural, wild yeast. The barrels received regular bâtonage, or barrel stirring, which contributes to a full body with a creamy complexity on the palate. The wine was aged for 16 months before bottling.
Retail $32
2021 pinot Noir, Fog, russian river valley
Tasting Notes: "Ripe cherries and toast. Full flavor. Crowd pleaser." - 2024 Sunset International Wine Competition
Soil Profile:
Fermentation:
Retail $38
2021 Zinfandel, tombstone, dry creek valley
Tasting Notes: Intriguing aromas of Maraschino cherry, star anise, and hazelnut set the stage for a rich palate featuring flavors of boysenberry preserves, Italian plum, and white peppercorn. Balanced tannins linger into the finish along with notes of black currant, toasted cedar, and clove. Bold flavors make this the perfect pairing for a hearty lamb sugo with fresh tagliatelle or dark chocolate truffles sprinkled in sea salt.
Soil Profile: Straddling hills between the Dry Creek and Alexander Valleys, this vineyard enjoys warm days and cool, breeze-filled nights. Zinfandel loves the gravelly, well-drained soils of this steep hillside vineyard. The soil’s heat retention also makes this vineyard ideal for extraordinary Petite Sirah, which we blend into this Zinfandel. Thanks to region’s cooling coastal nighttime influence allows for a lengthened “hang” time that cultivates intense flavors.
Fermentation: The grapes were harvested by hand and fermented in stainless steel tanks with the native yeast. After the fermentation was complete, the wine went into French oak barrels to age for the next 16 months before being bottled unfined.
Accolades: Double Gold | 2023 SF Chronicle Wine Competition
Retail $42
2021 Zinfandel, Guido’s Block, Dry Creek Valley
Tasting Notes: Zesty aromas of blackberry, black peppercorn, and Saigon cinnamon introduce flavors of morello cherry, black plum, and seared clove. Bountiful tannins linger along with notes of red currant, hibiscus, and star anise. Bold spices and dark fruit make this the perfect pairing for Hawaiian -style pulled pork tacos or the perfect complement to a Korean BBQ beef burrito.
Soil Profile: The Dry Creek Valley’s reputation has its deepest roots in Zinfandel. These grapes were harvested from the Western slopes of the Dry Creek Valley, yielding distinctly rich, dark, and concentrated flavors. Thanks to valley’s cooling coastal nighttime influence, the fruit flavors balance with crisp acidity and smooth tannins. The combination of the warm days and cool nights allow for a lengthened “hang” time that cultivates ideal flavors along with a well-structured body.
Fermentation: The grapes and juice went through an extended “cold soak” in chilled stainless -steel tanks. The fermentation utilized the native estate vineyard yeast. After the fermentation was complete, the wine went into French oak barrels to age for the next 20 months.
Retail $32
2020 Cabernet sauvignon, kitchen hill, dry creek valley
Tasting Notes: Seductive aromas of Bing cherry, cassis, and black peppercorn lead into flavors of wild blackberry, nutmeg, and leather. Bountiful tannins linger with notes of cranberry, cocoa, and toasted cedar. Dark fruit and impeccable structure make this the perfect pairing for gnocchi poutine with short rib ragu or a rich Gianduja Mousse cake with fresh whipped cream and raspberries.
Soil profile: Resting on the hill next to the kitchen on our Dry Creek Valley estate sits this picturesque hillside vineyard. The high elevation soils drain easily, forcing the vines to dig deep into the hillside, increasing their stress and creating dark grapes with bountiful tannins.
Fermentation: The grapes were hand-harvested and carted down the hill to the winery for crush and an extended cold soak before a temperature-controlled fermentation with the wild yeast. After fermentation, the wine went into French oak barrels for the next 24 months before bottling.
Retail $45
A Taste of Wilson Artisan Wines
Available THURSday - Sunday
11 AM - 3 PM by Appointment
Enjoy a taste of Wilson Artisan Wines on your next visit to the Coyote Sonoma tasting room. Enjoy a delicious 5-course menu prepared by our Wilson Artisan Wines culinary team and paired with a selection of wines from across our portfolio. The current menu features wines from Coyote Sonoma, Mazzocco, Pezzi King and Wilson wineries.
Allow 90 minutes for your experience.
Pairing Menu
Fresh Stonefruit with Lavender Cheese, Crostini & Quince Paste
Paired with 2023 Coyote Sonoma Rosé of Zinfandel
Avocado & Prawns with Shaved Fennel, Radish & Citrus Salad
Paired with 2023 Wilson Summertime White Blend
Chicken Saltimbocca with Pearl Couscous & Lemon Butter
Paired with 2022 Coyote Sonoma Los Chamizal Pinot Noir
Carolina BBQ Pulled Beef Slider with Creamy Cole Slaw & Kale Chips
Paired with 2020 Mazzocco Verano Old Vine Reserve Zinfandel
Profiterole with Chocolate Ice Cream & Strawberry Mint Coulis
Paired with 2017 Pezzi King Hales Merlot
$50 Coyote Sonoma Members
$65 Wilson Artisan Wineries Members
$85 Non-Members