These are 100-plus year-old vines on a decomposed granite bench over-looking the Shenandoah Valley sloping from North to South. The vineyard is old, rugged, and in decline, but still produces fruit with wonderful character. Farmed traditionally with cross-discing, dry farming, and hand-harvesting. Amador’s annual rainfall is generally 28-32” a year on long-term average.

The wines are spicy, textural, mineral, and captivating.

The Rinaldi Vineyard in Fiddletown is one of the oldest in the state, dating back to 1866. The EASTON Fiddletown Zinfandel, Old Vine is always 100% Zinfandel from the Rinaldi Vineyard. We approach making the wine from this vineyard in much the same way a good winemaker would approach a grand cru vineyard in Burgundy. We want to reveal what the fruit has to offer each year in all of its purity, not obscure it.

These vines were planted in a sandy loam site near the winery. We call this our steakhoiuse Zinfandel with a rich and bold claret style. We age it 18-20 months in a special barrel coppered for us by Taransaud barrel house in Cognac. Spricy and complex!

This is our most elegant Zinfandel, made from organic grapes grown at 2000' in Fiddletown. Perfect for backyard BBQs and picnics.  It shows great spicy aromatics, delicious boysenberry fruit flavors, and a fascinating mineral laden finish from the vineyards schist-laden hillside.  Why "E"? "E" stands for: EASTON, ecological techniques, estate-grown, elevation, and exquisite.

This hand-crafted wine is made from grapes harvested in California's famous Amador County, long renowned as one of the best places in the world for distinctive Zinfandel because of its old head-pruned vines, mountain soils, languid blue sky days, and cool summer nights. Our Amador County bottling is luscious, fruity, and tinted for current enjoyment both at home and at your favorite restaurant. 

91 Points- California Grapevine
91 Points- The Wine Enthusiast
90 Points- Wine Spectator, "Top 100 Values"

This is a new style of Amador County Zinfandel for us that is made in an older historic-style reminiscent of wines from 1852 when Zin first arrived in California. The grapes were partially-crushed, partially whole-cluster, and fermented in a closed tank where there was some carbonic fermentation. This created an enjoyable and quaffable Zinfandel that has a beautiful floral quality. It also shows savory notes of violet, mountain sage, and yerba buena. Drink it at a cooler temperature than you might normally drink red wine, even a little chilled on a warm day.

Zinfandel as cru Beaujolais!