The winemaking at Woodenhead is pure and simple, or if you will, Burgundian done California style. Our wine is handcrafted from a hard labor of love in tune to the natural rhythm of the land, the water, the air and the seasons. No mechanical pumping is employed. Inoculated yeast and malolactic cultures, hand punching, basket pressing, French oak and California fruit! Small and unique lots are what we're after, ultra premium being the goal.
Now open for tasting Thursday through Monday from 10:30-4:30 for Pinot Noir or Zinfandel tasting.
Credit Cards Accepted: American Express, Master Card, Visa
Wine Type: Blended Red Wines, Carignane, French Colombard, Pinot Noir, Sparkling Wine, Syrah, Zinfandel
Facilities: Gift Shop, Open to the Public, Picnic Facilities, Tasting Fee, Wines By The Glass,
Visit the website at: http://www.woodenheadwine.com
Ticket to the wine roadComplimentary Tasting from our deck, “the room with a view” overlooking the beautiful Russian River Valley!
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New Wine Releases2012 Mariah Vineyard, Mendocino Ridge, Zinfandel (Jan 12, 2015)
Ruby red color with big red fruits and perfect puckering finish.
2008 Martinelli Rd, Old Vine, Russian River Valley, Zinfandel (Jan 12, 2015)
Silver Medal at the 2014 San Francisco Chronicle Wine Competition! Deep purple in color with violet edging. Open nose of dark black fruit and berries, bark, briar, earth and spice, i.e. clove and cinnamon. Effusive, woody, not too ripe. Cedar cigar box notes. Mouth filling, big, luscious with medium forward tannins. Similar to huckleberries. Dusty chocolate and black cherry (kind of like Black Forest Cake!), black licorice and earth. A wine that drinks well now but I believe is still young and will develop further. One for now and one for the road as they say. A long road it may be as the 2008 Martinelli Zin takes a bow and bids us here at woodenhead adieu!
2010 Braccialini Vineyard, Alexander Valley, Zinfandel (Jan 12, 2015)
Bright ruby in color, warm and inviting, aromas of currants, raspberries, musk, anise and Asian spice. The palate gushes with brandied cherries, plums and a hint of mocha. Some cedar and sage backtones and a medium grained tannin. Long and juicy, drinking great now! But I’ll bet it goes another 5 years! Try it with smoked baby back ribs. Alas, our last vintage of this highly awarded wine.
2001 Guido Venturi Vineyard, Mendocino County, Zinfandel (Jan 12, 2015)
A very deep red, a subdued nose with notes of brown sugar, spice and sage and a hint of violets. Broad and voluptuous on the palate with an abundance of dark fruit, spice, plum, mulberry, dried herbs and black tea. Initially firm tannins but melts in your mouth, with good concentration and no over ripeness. Yummy! Try a sausage and roasted garlic pizza with a white sauce and rosemary! To die for!
2011 Leras Ranches, Russian River Valley, Zinfandel (Jan 12, 2015)
Deep red in color with voluptuous bursting boysenberry aromatics, followed by a briary complexity. Palate brings forth a mintiness mixed oak spice and succulence of plums and berries. Low alcohol, lovely balance and fine-grained tannins. Would pair well with lamb burgers (on the rare side) with kalamata olives and feta. Try it!
2012 Lester Family Vineyards, Santa Cruz Mountins, Pinot Noir (Jan 12, 2015)
A full, rich, dense ruby color, a distinct rich and complex nose. Notes of cassis, smoked meats, woody with fruits in the black spectrum.
2010 Wiley Vineyard, Anderson Valley, Pinot Noir (Jan 12, 2015)
Deep bright and dark royal ruby in color, the aromatics can hardly be restrained from jumping out of the glass. Coriander, Lavender, pennyroyal, some wood, black fruit and black tea, exotic and complex olfactory senses.
2011 Cinder Cone, Russian River Valley, Pinot Noir (Jan 12, 2015)
Vibrant deep ruby in color, elegant, rich and seductive on the nose, the smell of a river evening aura encapsulated, complex. Dark cherries and violets. Rich and spicy on the palate, lots of depth and vigor, with earth and minerality. Savory. Tannin structure beneath speaks of good cellaring to come, finishes long and strong. What I call a California Grand Cru, a connoisseur’s wine. Lovely. Drink one now and put the rest down for a while. Serve with something with either huckleberries or morels, or tuna tartar, mmmm good. Winner of a Silver Medal from New York World Wine & Spirits Competition.
2011 "Wet Kiss," Russian River Valley, Pinot Noir (Jan 12, 2015)
Deep and full ruby color, lush and velvety on the nose with notes of white pepper, leather, dried herbs and red stone fruit. Lush and bright with acidity, juicy and round. A mouthful! Lots of wine here, a bit Rubenesque without the weight. Cherry pits abound. On the youthful side. Hmm, some of us like ‘em young. Will cellar and reward. I’m thinking a cedar planked salmon fillet crusted with coriander, baked low temp then topped with shreded mint served with lime! Winner of a Silver Medal at the 2014 Harvest Fair and a Bronze Medal at the New York World Wine & Spirits Competition.
2011 Russian River Valley, Pinot Noir (Jan 12, 2015)
A bold Burgundian nose with a medium ruby hue that’s bright with great clarity. Good youthful fruit with intensity, in the realm of darker red fruits with spice and herbs. Attractive and rich, mouth filling and juicy. A lot going on here. Suave and silky on the palate, with flavors of cherry to rhubarb and green tea with well integrated tannins. Delicious. A wine that is “Russian River”. Asian spiced duck or pork from simple to intricate would suit this wine well. 92 points-Wine & Spirits, December 2014.
2011 Humboldt County, Pinot Noir (Jan 12, 2015)
Silver Medal at the 2014 San Francisco Chronicle Wine Competition! Chased by the early rains of the year, the color of dark ruby belies the low sugar at harvest of this Nor-Cal gem. A nose of dark fruits, spice, black pepper is paramount, with underlying notes of forest floor. Aromatic complexity grows in the glass. A bright bold mouthful of black cherry and mulberry fruit, with a dark earth and mineral tannin structure that shows the origin of this mountain fruit! Pleasant and long, will reward with a little more cellaring. But, as you all know, I like ‘em on the younger side! Asian duck recipes would do it justice.