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2023 Stirm Wine Co.
Wirz Vineyard Zinfandel
Cienega Valley
The old Wirz Vineyard was originally planted around 1900 to “mixed blacks” as Pat Wirz, the longtime farmer/owner likes to call them. The mix is the typical field blend of vineyards in the Diablo range that consist of Mataro, Carignan, Zinfandel, and the oddball Cabernet Pfeffer. However, in 1964, about 45 acres of white Riesling were planted. The San Andreas Fault runs through the vineyard, which sits at the base of the Eastern flank of the Gabilan Mountains. There are several different soil types found here. The Riesling is mostly planted on deep granitic sand, and some is on the darker clay loam that’s weathered from limestone. Dry farmed, own rooted, head trained, and organic.
Winemaking
The grapes were picked by hand on October 7th, 2023 and sorted in the field. At the winery the grapes were sorted into a redwood fermenter, whole cluster, with 10% Riesling grapes added into the field blend. Pumped over once daily, pressed after a 17 day fermentation. Elevage in old (10 years) barriques for 22 months on fine lees. Racked to stainless steel one month prior to bottling. Unfined, unfiltered. Bottled August 19th, 2025. 184 cases produced.
Wine Stats
Brix at harvest: 25.0
Titratable Acidity: 7.4 g/L
pH: 3.43
Residual Sugar: 0.0 g/L
Alcohol: 14.5%
#wineoftheday #winelovers #wine #naturalwine #thanksgivingwine @plsthepalate @stirmwineco
Wirz Vineyard Zinfandel
Cienega Valley
The old Wirz Vineyard was originally planted around 1900 to “mixed blacks” as Pat Wirz, the longtime farmer/owner likes to call them. The mix is the typical field blend of vineyards in the Diablo range that consist of Mataro, Carignan, Zinfandel, and the oddball Cabernet Pfeffer. However, in 1964, about 45 acres of white Riesling were planted. The San Andreas Fault runs through the vineyard, which sits at the base of the Eastern flank of the Gabilan Mountains. There are several different soil types found here. The Riesling is mostly planted on deep granitic sand, and some is on the darker clay loam that’s weathered from limestone. Dry farmed, own rooted, head trained, and organic.
Winemaking
The grapes were picked by hand on October 7th, 2023 and sorted in the field. At the winery the grapes were sorted into a redwood fermenter, whole cluster, with 10% Riesling grapes added into the field blend. Pumped over once daily, pressed after a 17 day fermentation. Elevage in old (10 years) barriques for 22 months on fine lees. Racked to stainless steel one month prior to bottling. Unfined, unfiltered. Bottled August 19th, 2025. 184 cases produced.
Wine Stats
Brix at harvest: 25.0
Titratable Acidity: 7.4 g/L
pH: 3.43
Residual Sugar: 0.0 g/L
Alcohol: 14.5%
#wineoftheday #winelovers #wine #naturalwine #thanksgivingwine @plsthepalate @stirmwineco
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