TASTING FLIGHT

2019 chardonnay, moonlight ridge, 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

2020 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 $40

2020 Zinfandel RESERVE, 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

2020 zinfandel, harris kratka, alexander valley

Tasting Notes: Spectacular aromas of wild blackberry, black peppercorn, and toasted cedar set the stage for flavors of black cherry cola, dried hibiscus blossom, and peppery fig jam. Silky tannins linger along with notes of boysenberry, seared clove, and black tea leaf. Incredible spices make this the perfect pairing for pulled pork sliders with caramelized onions and BBQ sauce or grilled lamb burger with pickled onions, feta crumbles, and brioche bun.

Soil Profile: Located in the southern end of the Alexander Valley, bordering the Chalk Hill appellation just west of Mount Saint Helena, this vineyard is planted predominately with Zinfandel along with some Carignane and Petite Sirah, all of which were fermented as one. Here, on rocky loam soils, the Zinfandel experiences cool temperatures and a long ripening season, developing complex, intensely flavored fruit.

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: Gold | 2022 SF Chronicle Wine Competition

Retail $50

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, Matrix, Mazzocco, Pezzi King and Wilson wineries.

Allow 90 minutes for your experience.

Pairing Menu

Gruyere Gougere with Herb Cheese & Smoked Trout

Paired with Coyote Sonoma Sauvignon Blanc, Cecil Keys

Mango & Avocado on Endive with blood orange and kumquat

Paired with Pezzi King Chardonnay, Laura’s Block

Coq Au Vin with Spaetzle & Rainbow Carrots

Paired with Matrix Pinot Noir, Sonoma County

Braised Short Ribs, Creamy Polenta & Crispy Onion Strings

Paired with Mazzocco Zinfandel, Stone

Chocolate Truffles

Paired with Wilson Petite Sirah, Ellie's

$50 Coyote Sonoma Members

$65 Wilson Artisan Wineries Members

$85 Non-Members