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Martinelli Winery1952 visitors
| Since 1896, five generations of the Martinelli family have worked together producing apples and wine in Sonoma County. We invite you to stop by the Martinelli Vineyards Tasting room in our historic Hop Barn. Available for sampling are our award winning estate wines as well as many local gourmet food products. | Windsor, CA
Phone: (800) 346-1627
Website: http://www.martinelliwinery.com
Appellation: Northern Sonoma
Map to Martinelli Winery
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Chardonnay
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2006 Charles Ranch Chardonnay
Sonoma Coast
The wine is 100% barrel fermented with wild yeast and encouraged to fully complete malo-lactic fermentation. It is unfined and unfiltered and rests in 65% new French oak for 11 mon ... moreths before bottling. This is a handcrafted wine. It is unfined, unfiltered, neither cold nor heat stabilized and contains naturally occurring sediment. We recommend decanting or allowing the bottle to sit upright in a cool place prior to serving.
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Chardonnay
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2005 Charles Ranch Chardonnay
Sonoma Coast
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Chardonnay
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2006 Woolsey Road Chardonnay
Russian River Valley
The Woolsey Road Ranch was formerly the site of the old Baldocci Winery. It has since passed hands over the decades until Lee and Carolyn Martinelli purchased it in 1997. The ancie ... morent barn on the estate once housed seven mules which were used to cultivate the property in the early 1900's. The vineyard site is a series of beautiful rolling knolls which offer a brilliant view of distant erupting geysers to the north. The foggy mornings of the Russian River Valley lend wonderful fruit characteristics to this Burgundian varietal.
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Chardonnay
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2004 Woolsey Road Chardonnay
Russian River Valley
The Woolsey Road Ranch was formerly the site of the old Baldocci Winery. It has since passed hands over the decades until Lee and Carolyn Martinelli purchased it in 1997. The ancie ... morent barn on the estate once housed seven mules which were used to cultivate the property in the early 1900's. The vineyard site is a series of beautiful rolling knolls which offer a brilliant view of distant erupting geysers to the north. The foggy mornings of the Russian River Valley lend wonderful fruit characteristics to this Burgundian varietal.
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Chardonnay
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2006 Martinelli Road Chardonnay
Russian River Valley
The Martinelli Road Chardonnay Vineyard is one of the coolest vineyard sites in the Russian River Valley. The vineyard is located directly below the steep Jackass Zinfandel Vineyar ... mored on the original Martinelli family homestead ranch. The Martinelli family has lived in this same area in Forestville since 1895, hence the name of the road.
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Chardonnay
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2005 Martinelli Road Chardonnay
Russian River Valley
The fruit is hand selected at harvest time by Lee Martinelli Sr., who tastes them and chooses when to pick according to the developed concentration of flavors in the berries. The w ... moreine is 100% barrel fermented with wild yeast, resting in 85% new French oak for 10 months before bottling. This vino is unfined, unfiltered, neither cold nor heat stabilized and contains naturally occurring sediment. We recommend decanting or allowing the bottle to sit upright in a cool place prior to serving.
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Chardonnay
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2006 Zio Tony Ranch Chardonnay
Russian River Valley
The grapes are picked between 25 and 26 degrees brix to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli, Sr. and Helen Turley who taste t ... morehe grapes and choose when to pick according to the developed concentration of flavors in the berries. The wine is fermented with wild yeast in 75% new French oak barrels, where it rests in on its gross lees for 10 months. The grapes, juice, and then wine are minimally handled. This Chardonnay is neither heat nor cold stabilized and is unfined and unfiltered.
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Chardonnay
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2004 Zio Tony Ranch Chardonnay
Russian River Valley
The grapes are picked between 25 and 26 degrees brix to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli, Sr. and Helen Turley who taste t ... morehe grapes and choose when to pick according to the developed concentration of flavors in the berries. The wine is fermented with wild yeast in 75% new French oak barrels, where it rests in on its gross lees for 10 months. The grapes, juice, and then wine are minimally handled. This Chardonnay is neither heat nor cold stabilized and is unfined and unfiltered.
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Chardonnay
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2005 Three Sisters Vineyard Chardonnay
Sonoma Coast
This petite vineyard is trained on a vertical trellis system with the fruit hanging just 24 inches above the ground. The vines are densely spaced at 2,ooo vines per acre and thinne ... mored between two and three pounds of fruit per vine. These practices all insure even ripening and mature fruit character in the wine. The grapes are picked at about 25 degrees brix to ensure ripe fruit flavors. The grapes are hand selected during harvest by Carolyn Martinelli, who walks through the vineyard tasting the grapes and then deciding which rows are ready to pick according to the developed mature flavors in the berries.
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Chardonnay
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2003 Three Sisters Vineyard Chardonnay
Sonoma Coast
This wine is fermented with wild yeast in 75% new French oak, and encouraged to fully complete malo-lactic fermentation. The grapes are 100% barrel fermented with wild yeast, are u ... morenfined, unfiltered, neither cold nor heat stabilized and contain naturally occurring sediment. We recommend decanting or allowing the bottle to sit upright in a cool place prior to serving.
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Pinot Noir
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Pinot Noir "Bella Vigna"
Russian River Valley
The fruitful Russian River Valley is filled with Edens for growing Pinot Noir. Gardens of vinifera are dotted throughout this lush valley, resplendent in their supreme capability t ... moreo produce exquisite wine. These delightful paradises are exactly where our vineyards have been planted. The "Bella Vigna" Pinot Noir is a select blend of some of these plantings.
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Pinot Noir
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2005 Blue Slide Ridge Pinot Noir
Sonoma Coast
After picking, the grape clusters are de-stemmed and the whole berries undergo a long cool fermentation, with indigenous yeast, to generate skin contact and extract fruit character ... more. The juice is gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It is then allowed to rest and mature in 75% new French oak on its gross lees for 10 months without interruption. The grapes, juice, and then wine are minimally handled.
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Pinot Noir
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2004 Blue Slide Ridge Pinot Noir
Sonoma Coast
After picking, the grape clusters are de-stemmed and the whole berries undergo a long cool fermentation, with indigenous yeast, to generate skin contact and extract fruit character ... more. The juice is gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It is then allowed to rest and mature in 75% new French oak on its gross lees for 10 months without interruption. The grapes, juice, and then wine are minimally handled.
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Pinot Noir
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2002 Seven Mules Vineyard Pinot Noir
Russian River Valley
The grapes are picked between 25 and 26 degrees brix to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli, Sr. and Helen Turley, who taste ... morethe grapes and choose when to pick according to the developed concentration of flavors in the berries. After picking, the whole berries undergo a long cool fermentation, with indigenous yeast, to generate skin contact and expose fruit character. The juice is gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It is then allowed to rest and mature in 75% new French oak on its gross lees for 10 months. Being a particular and moody varietal to tamper with this Pinot Noir is minimally handled. This wine is neither heat nor cold stabilized and is unfined and unfiltered.
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Pinot Noir
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2006 Bondi Home Ranch Pinot Noir
Sonoma County, Green Valley
The apple trees here typically blossomed sooner than the orchards in the Russian River Valley, but took longer to ripen. This has proved true for the grapes also. The bud break is ... moreearlier but the fruit ripens later due to the cooling in the afternoons.
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Pinot Noir
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2005 Bondi Home Ranch Pinot Noir
Sonoma County, Green Valley
The grapes are picked between 25 and 26 degrees brix to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli, who tastes the grapes and choose ... mores when to pick according to the developed concentration of flavors in the berries. After picking, the whole berries undergo a long cool fermentation to generate skin contact and expose fruit character and are fermented with wild yeast. The juice is gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It rests in 75% new French oak on its gross lees for one year. Being a particular and moody varietal to tamper with, the grapes, juice, and then wine are minimally handled. This wine is neither heat nor cold stabilized and is unfined and unfiltered.
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Pinot Noir
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2005 Three Sisters Vineyard Pinot Noir
Sonoma Coast
The climate is moderate in the far western reaches of Sonoma County due to the closeness of the ocean body of water. This grape studded view lies upon the second ridge inland from ... morethe coastline at Fort Ross. Here above the fog line the skies are clear and pristine, yet in the winter the rain falls harder and denser than anywhere else in Sonoma County.
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Pinot Noir
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2004 Three Sisters Vineyard Pinot Noir
Sonoma Coast
This petite Pinot Noir vineyard is trained on a vertical trellis system with the fruit hanging just 24 inches above the ground. The vines are densely spaced at 2,ooo vines per acre ... more and thinned between two and three pounds of fruit per vine. These practices all insure even ripening and mature fruit character in the wine. The grapes are picked at about 25 degrees brix to ensure ripe fruit flavors. The grapes are hand selected during harvest by Carolyn Martinelli, who walks through the vineyard tasting the grapes and then deciding which rows are ready to pick according to the developed mature flavors in the berries.
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Pinot Noir
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2002 Martinelli Vineyard Reserve Pinot Noir
Russian River Valley
This vineyard site was planted in the 1970's on a rocky knoll in the Russian River Valley. This particular micro-climate, which is the perfect blend of cool and warm, is ideal for ... moreproducing exemplary Burgundian varietals. The grapes are picked between 24 and 26 degrees brix to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli and wine maker Helen Turley, who taste the grapes and then choose when to pick according to the developed concentration of flavors in the berries.
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Pinot Noir
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2006 Zio Tony Ranch Pinot Noir
Russian River Valley
The grapes are picked between 25 and 26 degrees brix to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli, Sr. and Helen Turley who taste t ... morehe grapes and choose when to pick according to the developed concentration of flavors in the berries. After picking, the whole berries undergo a long cool fermentation to generate skin contact and expose fruit character and are fermented with wild yeast. The juice is gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It rests in 75% new French oak on its gross lees for one year. Being a particular and moody varietal to tamper with, the grapes, juice, and then wine are minimally handled. This wine is neither heat nor cold stabilized and is unfined and unfiltered.
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Pinot Noir
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2004 Zio Tony Ranch Pinot Noir
Russian River Valley
Being a particular and moody varietal to tamper with, the grapes, juice, and then wine are minimally handled. This wine is neither heat nor cold stabilized and is unfined and unfil ... moretered.
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Pinot Noir
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2005 Moonshine Ranch Pinot Noir
Russian River Valley
It rests in 75% new French oak on its gross lees for one year. Being a particular and moody varietal to tamper with, the grapes, juice, and then wine are minimally handled. This wi ... morene is neither heat nor cold stabilized and is unfined and unfiltered.
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Pinot Noir
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2004 Moonshine Ranch Pinot Noir
Russian River Valley
After picking, the whole berries undergo a long cool fermentation to generate skin contact and expose fruit character and are fermented with wild yeast. The juice is gravity fed in ... moreto small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry.
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Syrah
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2005 Hop Barn Hill Syrah
Russian River Valley
The grapes are tasted and then hand selected during harvest time by owner, Lee Martinelli Sr., and wine maker Helen Turley. The berries undergo a long cool fermentation process, ar ... moree fermented with wild yeast, and rest in 75% new French oak for 10 months before bottling. This handcrafted wine is unfined, unfiltered, neither cold nor heat stabilized and contains naturally occurring sediment.
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Syrah
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2003 Syrah "Gianna Marie"
Russian River Valley
A year long effort goes into a constant arm wrestling match against the plant’s relentless vigor, with canopy management, pruning, suckering, thinning, dropping crop, and regulat ... moreing moisture content in the soil by planting a crop cover of red clover.
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Zinfandel
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2005 Jackass Hill Zinfandel
Russian River Valley
Once picked, the grape bunches are de-stemmed and the whole berries undergo a long cool fermentation to generate skin contact and enhance fruit character. The juice is fermented wi ... moreth indigenous yeast. The wine is then gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. The grapes are 100% barrel fermented with wild yeast, resting in 75% new French oak on its gross lees for 10 months.
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Zinfandel
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2004 Jackass Hill Zinfandel
Russian River Valley
Once picked, the grape bunches are de-stemmed and the whole berries undergo a long cool fermentation to generate skin contact and enhance fruit character. The juice is fermented wi ... moreth indigenous yeast. The wine is then gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. The grapes are 100% barrel fermented with wild yeast, resting in 75% new French oak on its gross lees for 10 months.
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Zinfandel
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2006 Jackass Vineyard Zinfandel
Russian River Valley
Jackass Vineyard was planted in the late 1800’s in the splendid Russian River Valley. This eight acre vineyard thrives on a steep rolling hillside which surrounds the west side o ... moref the Jackass Hill Vineyard. The old head pruned vines are farmed much the same way as they were a century ago; without the use of trellising, irrigation, or pesticides. The vines produce a large crop load for being 100 years old, about three tons per acre, and the fruit is thinned to insure more concentrated flavor in the berries.
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Zinfandel
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2005 Jackass Vineyard Zinfandel
Russian River Valley
The grapes tend to ripen unevenly, as typical of this mysterious varietal, and two or three separate harvests are usually the norm. The grapes are picked ripe, about 26 degrees bri ... morex, into small wooden boxes that Giuseppe Martinelli had made by hand a century ago. The ripeness at harvest allows the wine to wave its true Zinfandel character in flavor and color.
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Zinfandel
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2005 "Giuseppe & Luisa" Zinfandel
Russian River Valley
The grapes, juice, and then wine are minimally handled. This wine is neither heat nor cold stabilized and is unfined and unfiltered.
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Zinfandel
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"Vigneto di Evo" Zinfandel
Russian River Valley
We are fortunate to be able to include these old vines in making wine from one of Sonoma County's oldest Zinfandel vineyards. The “Vigneto di Evo” site lies directly below Jack ... moreass Hill, the grandfather of all Zin.
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Gewurztraminer
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2002 Dry Select Gewurztraminer
Russian River Valley
Our dry style Gewurztraminer is allowed to hang on the vine about ten days longer than the off-dry Gewurz. It is produced in small lots and fermented with indigenous yeast. The win ... moree is 100% barrel fermented in small, neutral French oak until completely dry, increasing a richness in palate and depth of body.
Floral and perfume aromas of rose petal, kiwi and vanilla are pre-dominant in the nose. Intense flavors of apricot, nectarine, ripe peach, grapefruit and clove spice are layered with deep mineral and flinty components. The wine finishes smooth with a creamy and glycerin-like viscosity on the palate.
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Muscat
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2002 Jackass Hill Muscat Alexandria
Russian River Valley
The Muscat is fermented with wild yeast and barrel fermented in neutral French oak barrels. The 2002 vintage Jackass Hill Muscat Alexandria has generous honeysuckle and floral arom ... moreas with rich flavors of vanilla, spiced apple jelly, honeysuckle, and fresh golden honey.
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Sauvignon Blanc
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"Tessa Lee" Sauvignon Blanc
Russian River Valley
The "Tessa Lee" juice was fermented with wild yeast in small stainless steel barrels. After the wine completed fermentation it was transferred, along with its lees, into neutral Fr ... moreench oak barrels where it remained for approximately three months until bottling. This cuvee is named after Julianna Martinelli's daughter, Tessa Lee, who is the fifth generation of Martinelli women to have traditionally experienced the feel of a grape knife in hand during the heat of harvest season.
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Updated on July 8, 2008
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