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This small vineyard was planted to the specifications of John Wetlaufer and our winemaker, Helen Turley. The vines are on a vertically trained trellis system with the fruit hanging between 24 and 28 inches above the ground. The vineyard consists of 2,000 vines per acre which are spaced meter by 2 meters apart. Each vine yields about 3 pounds of fruit compared to the earlier standard plantings, 10x12 feet apart, which may yield a heavy crop of 20 to 30 pounds. 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. 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 "Terra Felice" Syrah is laden with rich flavors and aromas of plum, violets, raw meat, and tobacco.

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. 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.

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 chooses 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.

The grapes are picked at 25 degrees brix to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli and Helen Turley, who taste the grapes and choose when to pick according to the developed flavors in the berries. 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 months 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. Salute!

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 ten months. The grapes, juice, and then wine are minimally handled. This wine is neither heat nor cold stabilized and is unfined and unfiltered. The wine is reminiscent of my Noni's blackberry cobbler, covered in brown sugar with a dollop of sweet fresh cream.

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, are 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. Enjoy!

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 aromas with rich flavors of vanilla, spiced apple jelly, honeysuckle, and fresh golden honey.

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 with 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.

After picking, the whole berries undergo a long cool fermentation, with indigenous yeast, to generate skin contact and extract 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 100% new French oak on its gross lees for ten months before bottling. The grapes, juice, and then wine are minimally handled. The finished wine is unfined, 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. Salute!

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 Vineyard 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. Generations ago, families and friends would gather on this very ground for weekend long picnics and festivities, with Bing Martinelli playing his violin as people danced and drank vino. Third generation farmer, Lee Martinelli Sr., planted the Martinelli Road Chardonnay, which is a selection of Dejon clones, in 1995, continuing the proud family legacy of agriculture. The Chardonnay grapes are picked between 24 and 26 degrees brix to ensure mature ripe fruit flavors. 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 wine 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.

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 French 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.

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 pallet.

After picking the grape clusters are de-stemmed, then the whole berries undergo a long cool fermentation with indigenous yeast to generate skin contact and extract 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 65% new French oak on its gross lees for ten months without interruption. The grapes, juice, and then wine are minimally handled. The finished wine is unfined, 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. Salute!

Lee Jr. has kept with the 'spirits' theme of the old farm. Now the old lichen covered barn houses farm equipment which is removed each October for the annual and most famous Halloween party in the land. In the crisp morning air of Fall, the decoration committee gathers at the barn, and from its splintery rafters hangs strands of store-bought cobwebs with red bellied spiders, place yellow-eyed rats amongst the appetizers, they stir the vodka punch in a hollowed pumpkin shell, arrange bloodshot eyeballs to float in the margaritas, call the neighborhood band and then light the propane heaters. For more than a decade Goblins and Witches, Red Riding Hoods and Bo Peeps, Princess' and Black Cats, notorious Presidents and French Maids, have arrived on the scene, dancing till dawn on the bare dirt floor.

The grapes are picked between 25 and 26 degrees brix and are hand selected at harvest time by Lee Martinelli Sr. who walks through the vineyard and tastes them. The fruit samples are then brought to the winery lab where wine maker Helen Turley tastes the juice and decides when to pick according to the concentration of flavors. After picking, the whole berries undergo a long cool fermentation, with indigenous yeast, to generate skin contact and extract 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 without interruption. The grapes, juice, and then wine are minimally handled. The finished wine is unfined, 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. Salute!

The grapes are picked ideally at about 25 degrees brix to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli, who tastes the grapes and chooses 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.

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 the 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.

Having just recently stepped up to the tractor's seat is my brother, George Martinelli. He is fourth in the familial line to join in caretaking our family's farm. In the year 2000 he planted two acres of Syrah on the old apple ranch. George named the new Syrah block after his firstborn daughter, Gianna Marie, for whom also a spot on the tractor seat has been reserved (I could be Scarlett O'Hara in a pinch, but might as well leave the dusty work for the younger generation). Syrah is a new grape varietal for our family and George has learned how labor intensive it can be because Syrah vines have the inherent longing to grow very aggressively, creating jungle, jungle, jungle. Despite the galloping meaty flavors of Syrah, it is even more finicky than Pinot Noir, as it is very susceptible to soil deficiencies and dehydration during hot spells. George tries everything he can with Syrah to "shrink its head" to make it believe that it is a Pinot Noir vine instead. 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 regulating moisture content in the soil by planting a crop cover of red clover.

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 unfined, 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. Salute!

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 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. The 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 unfined, 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. Email Martinelli | (ph) 800.346.1627 | (fx) 707.525.WINE

The grapes are picked between 25 & 26 degrees brix to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli, who tastes the grapes and chooses when to pick according to the developed concentration of flavors in the berries. The wine is fermented with wild yeast and encouraged to complete malo-lactic fermentation. It is unfined and unfiltered and rests in 65% new French oak for ten months before bottling.

This tiny vineyard site is on Martinelli Road in Forestville, where the original family homestead ranch was founded in 1898 and where members of the family still live today. The planting of the vines date back to sometime around the turn-of-the-century. Evo Martinelli was the grandson of Giuseppe & Luisa Martinelli, whom emigrated from Italy and planted the Jackass Hill Zinfandel Vineyard. For five generations Martinelli children have lived and played together along Martinelli Road, scampering through the woods and swimming in the crik. First cousins Lee Martinelli, Sr. and Evo Martinelli were childhood friends and remained so into adulthood. Always having an interest in whatever happens to be growing on a grapevine, Lee, Sr. approached Evo one day and inquired as to what varietals were growing in the little patch of vineyard next to the hay barn. When Evo mentioned Zinfandel, Lee was very enthused and a deal was made. He soon began the caretaking and harvesting of the vines and Evo was thrilled that the grapes were going to a good home. 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 Jackass Hill, the grandfather of all Zin. The wine is reminiscent of my Noni's blackberry cobbler, covered in brown sugar with a dollop of sweet fresh cream.

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 the 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. We began our immigrant farming careers with apples and they will always have a huge place in our family's hearts and on our tables. They supported our family for generations as an agriculture product. So next time you sip a taste of Martinelli wine, don't forget the apple pie for dessert.

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 the 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.