Trione Vineyards & Winerry
Three generations, four decades, five ranches — Trione’s family is deeply rooted in the Sonoma County wine industry. Dedicated farmers for forty years, brothers Mark and Vic Trione own and cultivate close to 600 vineyard acres in three prime Sonoma County appellations: Russian River Valley, Alexander Valley and Sonoma Coast.
During 2005 a new chapter took root: Trione Vineyards and Winery. The family built a winery on our Home Ranch in Alexander Valley and appointed Scot Covington winemaker. Scot made Trione 2005, 2006 and 2007 vintages in a custom crush facility; the winery construction completed in time to receive the 2008 harvest.
Living a winemaker’s dream, Scot selects just three percent of the Trione estate grapes and crafts small lots of wine in his customized “studio”. Scot’s goal: make wines that express the highest level of quality across all varieties.
Chardonnay River Road Ranch Russian River Valley
100% Chardonnay. Grapes came from two blocks of 12 and 15 year-old vines, planted with clones 4, 95, and 2-A. Whole bunches were pressed for gentle juice extraction, which was then racked directly to French oak barrels 45% new, and the remainder one and two years old. The previous years wine lees were used to initiate a slow fermentation that took several months to complete.
Henry's Blend, Geyserville Ranch, Alexander Valley
A tribute to the family patriarch, Henry Trione, this deep red wine is an artful blend of the five classic Bordeaux varieties: 35% Cabernet Sauvignon, 34% Merlot, 13% Petit Verdot, 13% Cabernet Franc and 5% Malbec. Cabernet Sauvignon forms the base structure and Merlot contributes fruit flavors and velvety texture; the Malbec, Cabernet Franc and Petit Verdot add depth, color and spice. We harvested the fully ripe grapes from select blocks on three Trione ranches in Alexander Valley, just ahead of early rains.
We fermented each variety separately in small, open top vessels. Using a unique irrigation device, we aerated and circulated free-run juice over the cap during the peak of fermentation, gently extracting deep flavors. The wine aged 18 months in French oak barrels (40% new) from coopers Taransaud, Vicard and TW Boswell.
Block Twenty-One, Alexander Valley
Our Block Twenty One Cabernet is a selection from the Trione Cloverdale Ranch, located on the western flank of the Mayacamas Mountains, in the northern portion of Alexander Valley. The vines, planted in 2001 with Bordeaux clone #337, grow in clay and sandy loam soils underlain with a high percentage of gravel. Cabernet Sauvignon grown in this ideal terroir develops deep, concentrated flavors and fine, smooth tannins.
The wine is a classic Bordeaux blend of 85% Cabernet Sauvignon, 9% Merlot and 2% each of Cabernet Franc, Petit Verdot and Malbec. Growing season 2012 was one of the most perfect in recent memory, promoting slow ripening, full flavor development and complex structure. We hand-harvested and fermented each variety, then moved the wines to barrel, where they aged six months. Once we determined our blend, we returned the wine to barrel for an additional twelve months, to 'marry' the varietals. We used tight-grained French oak barrels (45% new) from coopers Taransaud, Vicard and Bossuet.
Sauvignon Blanc, River Road Ranch, Russian River Valley
2017 will be remembered as the year of the fires in Sonoma County, it will also be remembered as an excellent vintage for most winegrowers. A wet winter and spring rains meant that the vines had plenty of reserves to work with during bud break and the flowering seasons. The summer months were warm and mild, near perfect growing conditions. Things warmed up in September that hastened the harvest season. All in all, yields were average to slightly below average with quality across all varieties at near perfection. At Trione we were done harvesting by October 6th, slightly earlier than normal and just before the October fires.
Pinot Noir, River Road Ranch, Russian River Valley
The grapes were hand-harvested and the wine was made in small lots, using traditional techniques — fermenting in open-top tanks and hand plunging the caps during primary fermentation. To accentuate the outstanding fruit flavors, the vintner added 20% whole clusters to each fermenter and aged this pinot twelve months in French oak barrels (40% new) from coopers Meyrieux Traditional House and Remond. The wine was bottled without fining or filtration. This wine's firm structure suggests excellent aging potential, 10-15 years.