Sonoma Valley

Zinfandel is the soul of Sonoma Valley, with ancient vines over 100 years old still producing concentrated, spice-driven fruit at tiny volumes — a quality you simply won't find replicated elsewhere — that's the reason this region keeps appearing on serious wine lists. Many of those old vineyards were planted as field blends of Zinfandel, Petite Sirah, and Carignan — the so-called mixed blacks — alongside Pinot Noir and Chardonnay thriving in the cooler south, and Gewürztraminer and Cabernet Sauvignon filling out the range. There is a buying case here that goes beyond the grape variety alone, and it starts with where the vines grow.

Why choose Sonoma Valley wine?

If you want intensity and structure that Napa neighbours rarely match at this price point, the answer lies in Sonoma Valley's Moon Mountain District — a high-elevation California AVA carved into the Mayacamas foothills, where the altitude pushes Zinfandel and Cabernet Sauvignon toward genuine backbone and spice rather than jammy softness. Ancient Zinfandel vines are the commercial argument: a century of root depth translates directly into concentration in the glass. This is the region for the drinker who wants something with a clear sense of place — structured, distinctive, and worth cellaring rather than cracking open tonight. If you want that old-vine intensity from the Moon Mountain District, our Sonoma Valley selection starts here →

Which producer changed how Sonoma Valley Chardonnay is made?

Hanzell Vineyard pioneered the use of French oak barrels to age California wines, transforming the style of Sonoma Valley Chardonnay and sparking a region-wide shift in winemaking.

What are 'mixed blacks' in Sonoma Valley?

Old vineyards planted with Zinfandel, Petite Sirah, Carignan, and other varieties together — harvested and fermented as one blend. Winemakers are increasingly bottling these as vineyard-specific releases.