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The 2019 season had an interesting mix of conditions to say the least! We had a lot of rain in March and in May, fire in October with evacuations and power outages, other than that the quality was spectacular! The only grapes not harvested before the fire started was our small block of Montepulciano, but we managed to harvest before the fire became more serious. Otherwise the growing season was relatively mild and long without any heat waves or other surprises. The crop yields were lower than 2018 and the quality was high. There are two different ways to make Rose out of red grapes: one is to make it as if the grapes were white by pressing them immediately after harvesting and fermenting the juice only; the other way is called saignee or “bleeding” the juice from the fermenters prior red wine fermentation. In 2019 we harvested the Sangiovese grapes from the older block 601 about 10 days before the red wine harvest. After immediate pressing of the juice and settling the fermentation took place in stainless tank at very low temperature for a long time to preserve more of the delicate and exuberant aromas of young Sangiovese. Post fermentation, portion of the wine was aged briefly in neutral oak barrels and small stainless barrels. The flavor profile of our Rosato di Sangiovese is amazing –guava, peach, apricot and water melon followed by touch of Asian spices and a hint of rose petals. The mouth feel is viscos with slight sweetness, bright acidity, juicy and refreshing. Enjoy this wine well chilled with or without food, it will be equally satisfying. Cheers.
Our 2018 Sangiovese was made mostly from the new Block 602 Brunello Clone. The maturing vines have become more balanced and that affects the flavor profile of our Sangiovese in a very positive way. The weather and the precise timing of irrigations (or lack of) decreased the berry size of the Sangiovese significantly and that contribute to more concentration and intensity in the wine. In addition to the consistent Asian spices, dried cranberries and bright cherries now we see deeper and more complex aromas and flavor of dark stone fruit, blackberries and cassis. The wine is darker and more focused and sophisticated. The oak aging added additional aromas of vanilla, maple, toast and a hint of cinnamon to the already spicy and complex wine. The mouth feel is also typical for Sangiovese-bright acidity, soft tannins, medium body and a medium long but juicy finish. Sangiovese is one of the most food friendly grape varietals and has a special affinity to dishes based on tomatoes and tomato sauces. Cheers!
Montepulciano, an important grape variety from Central Italy, was planted on our Estate fourteen years ago but it was only 4 rows of vines. We liked it so much that 8 years ago we planted additional 1.5 acres of the certified Italian clone VCR 10. We found out that this variety is late ripening, even later then the Cabernet Sauvignon. There are currently less than 10 tons harvested of this variety in Sonoma County. It is the grower’s variety-with its beautiful and perfect, dark berried clusters, uniformly hanging from the vines. The 2018 is our second year of updated line of more upscale and unique blends under the Trentadue label. This is a truly winemakers blend of all handpicked barrels all made from the young vines. Honoring the Trentadue family heritage and traditions we offer you this classic Italian variety. The wine is deeply colored, with intense blueberry and plum aromas, solid tannins and firm acidity.
Our 2018 Chardonnay has a typical for the variety and the style aromas of tropical fruits, ripe apples, peaches and apricots. Further aeration reveals deeper aromas of toast with a touch of caramel and ripe Mayer lemons meringue and a bit of minerality. The mouth feel is generous and rich, with tamed acidity and long and round finish. Drink now, through 2025. Cheers!
45% Sangiovese 31% Montepulciano 24% Merlot
We harvested the 2017 Merlot Block 500 grapes on October 12th. The average sugar at harvest was 25.5 Brix- ideal for making high quality, age worthy wines. Post fermentation the wine was aged on the grape skins for total of 21 days. Post pressing the wine was racked twice and pumped into 28% new, mostly French and other European oak barrels, the rest went into older , mixed barrels. Majority of the wine for the final La Storia blend came from Block 500 with few barrels added from block 510. Our 2017 La Storia Merlot is a fine example of the ability of this classic Bordeaux variety to make solid, tasty and age worthy wines. The main aromas and flavors are of dark cherry, plums, a bit of black licorice and herbs. The new oak barrels contribute a touch of vanilla, brown sugar, cocoa dust and toast. On the mouth the wine is soft and viscous, balancing the acidity and the tannins well for such a young wine. The finish is long and soft with suggestion of sweetness backed by ripe tannins. This wine will age well and will reward your patience if stored well in the next 3-6 years. Cheers!
The 2018 La Storia Petite Sirah was made by blending most of our best blocks of Petite Syrah including some Zin and Syrah. Petite Sirah grapes are very sensitive to wet weather conditions but luckily all blocks were ripe and ready for harvesting before the rain in mid-October. The 2018 Petite Sirah berries were very small and slightly dehydrated resulting in an impressive wine with very dark, opaque color, beautiful nose of concentrated blue berries and blackberries that leads to a full body mouth feel with engagingly soft tannins. After short aeration the nose opens up with the addition of cocoa, slight earthiness followed by brown sugar and a touch of vanilla-contribution of the new oak barrels. Overall the aromas are of fresh dark fruit and very attractive. Longevity, if stored properly, is one of the virtues of this variety and it will give you the most enjoyment in 5-8 years. Cheers!
From over 200 tons of Zinfandel and Petite Sirah grapes, only 8 barrels in total made it into this blend. This is a very showy wine with huge blackberry and blueberry aromas, with hints of smoke and toast.
This wine is dark purple in color, very attractive with intense blueberry and blackberry aromas, slighty smokey with hints of maple and brown sugar.
The 2014 growing season was nearly perfect, delivering bright and fruity aromas and deep dark color with a higher than normal acidity, suggesting a better affinity with food. The mouth feel is medium to full with relatively dense tannins with an long and fresh finish.
The 2015 growing season started off a bit on the cool weather side but summer was nearly perfect with the exception of a heat wave at the beginning of harvest. A tribute to our Matriarch, Evelyn Trentadue, this wine has a medium to full mouth feel and a long juicy finish. Drink now through 2020.
Our 2014 Leo's Pride is a Commemerative Reserve Cabernet Sauvignon honoring the late Leo Trentadue. The conceptional Lion's head on the label is a link to the more than doezen lion sculptures on the Estate.
This very rare and incredibly limited wine is being initially released only to Trentadue Wine Club members.
Rich in fruit flavor, crisp, clean, lively and refreshing. Great balance and a lingering finish mark this full-flavored sparkling wine that is perfect for all kinds of special occasions. Whether it's a wedding, an anniversary, a birthday, a holiday event, or just an intimate gathering of friends, this sparkling wine is sure to please.
Trentadue California Champagne Rose is created using only select premium varietal wines. It is especially formulated to make it versatile, ideal for serving as an aperitif or to accompany hors d’oevres and light food of all kinds. It is an attractively delicate, fruity wine with a smooth, crisp finish. Trentadue California Champagne Rose is made mostly from Pinot Noir and Chardonnay grapes from the Mendocino and Lodi regions, using the Charmat process. The base still wine is put through secondary fermentation in small 1,000-2,000 gallon glass lined tanks and the process takes about 45 days to complete. The result is a slightly sweet, mellow style Champagne with clean fruitiness and balanced acidity, a sparkling wine with a delicate flavor layered over impressions of strawberry, rose petals and watermelon. While we associate Champagne with special occasions and the holiday season, sparkling wines are great just about any time, as a cocktail before dinner, with lighter fare, and with dessert. Whatever your setting or occasion, Trentadue Champagne is a great choice for value and quality.
The 2019 vintage of OPR Sauvignon Blanc is our third vintage of this concept wine. The grapes are 100% from Cosumnes River region of Lodi appellation. This year we made our Sauvignon Blanc moderately “grassy,” with more citrus and apple fruit and traces of gooseberry, melon and apricot aromas. The body is medium-to-full and focused, with obvious richness, finishing on refreshingly high notes of acidity and minerality. The wine was slowly fermented at cold temperatures to preserve more of the aromatics and acidity. Cold fermentation also allows us to achieve a more full and viscous body in the wine. No oak was used during the aging. Enjoy this wine chilled with your favorite seafood or fruit and cheese plates. Cheers!
The 2019 Old Patch Red is predominately Zin blended with Petite Sirah and Carignane resulting in very fruity yet complex and full-bodied Rhone- like style wine. The wine has dark red color with intense black cherry aromas, blueberries, and cherry cola as an immediate impression. With aeration nuances of ripe plums, vanilla and cocoa are showing with slight dose of oak and toast. On the mouth the wine is fresh and juicy with youthful brightness, finishing long and fruity. This is a wine that will pair well with variety of foods, but it is also very enjoyable on its own. Our 2019 OPR is delicious now but it will reward your patience with 2-5 years of aging. Cheers!
Aromas of white peaches and apricots this dessert wine is exceptional with pears, apples and soft cheeses. Perfect Holiday dessert!
Our 2013 Merlot Port was made mostly from our block 510. The 510 block is on a very sandy/clay soils and the vines tend to be stressed and therefore producing low yields of very concentrated grapes and wine. The grapes were harvested at 25.5 brix sugar. Unoaked grape brandy was added at the proper time to stop the fermentation and preserve some of the unfermented sugar. After pressing the wine was aged in small neutral oak barrels for 3 years and 8 months. The nose is of sweet ripe cherries, plums and blueberry syrup, slightly peppery. The mouth feel is sweet but with perceptible very soft tannins. The relatively high acid keeps the sugar in balance and will ensure the longevity of this wine. Enjoy it on its own or with your favorite desserts and cheeses. Cheers!
This is a vintage style port from the classic California Zinfandel grape. The grapes were harvested for the last time from Block 315 at an average 31 Brix (that property was sold shortly after harvest). The higher sugar produced more natural alcohol and therefore the brandy addition was very small. After the first rack the port was aged in 25% new and the rest older barrels for 19 months. The finish is mouth-coating with a medium to heavy body carrying lingering flavors of syrupy raspberry and blackberry. Dark and massively fruity without being overripe, this port will age gracefully for at least a decade or two. Cheers!
Our 2015 Petite Sirah Port was made from our block 400 which is one of the oldest blocks planted back in 1996. The 400 block is on a very dry gravely soils and the grapes tend to be stressed and ripen at lower sugar. The sugar at harvest was 26.8 Brix, so we needed about 13% of brandy to make it into delicious port styled wine. After pressing, the wine was aged in small neutral oak barrels for 30 months. The nose is of sweet ripe blueberries, plums and blackberry syrup. The mouth feel is sweet but with perceptible tannins. The relatively high acid keeps the sugar in balance and will ensure the longevity of this wine. Enjoy it on its own or with your favorite dessert and cheeses. Cheers!
We produce this opulent dessert wine from Merlot grapes grown on our Geyserville Ranch. Borrowing from the traditions of port making, we add neutral grape spirits to stop fermentation trapping a percentage of sugar in the wine. Once Chocolate Amore is finished aging and is ready for bottling, we infuse a tiny amount of natural chocolate extract to the final blend, creating the perfect marriage of food and wine. This Merlot-based, port-styled chocolate flavored dessert wine is great over vanilla ice cream or as a stand-alone dessert.