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With roots in a small Tuscan village, the Teldeschi family has been growing grapes and making wine in the Dry Creek Valley for over 100 years. They purchased their eponymous vineyard on the rolling benchlands on the eastern side of the valley in the 1940s. However, it had been planted in the 1920s, with some of the oldest blocks going back as far as the 1880s. For decades, they sold their grapes to local large producers, such as the Frei Brothers (later, Gallo of Sonoma), as well as to Italian home winemakers in the Bay Area. In the 1980s, a new generation of Zinfandel producers convinced the family that the fruit of the old, head-pruned vines was too special for jug wine, and Teldeschi Vineyard bottlings by the likes of Ravenswood and Ridge Vineyards introduced California wine lovers to the unique character of Zinfandel from the Dry Creek Valley. As for this Blacksmith Teldeschi Vineyard Zin, see it as one more example of Matt Smith’s talent for procuring grapes from an excellent vineyard in a top appellation and making a wine that punches way above its price point.
Blacksmith Cellars is a 1,500 case winery that rests upon the vision, dedication and hard work of one man, Matt Smith. Passionate about both the science and art of wine, he approaches his craft in ways that seem simultaneously systematic and inspired. He makes his wines in a warehouse located on the grounds of the former Naval Air Station in Alameda - across the bay from San Francisco. Because he doesn’t own a patch of vineyard, he’ll make wine from whatever comes through his network of growers - or even the spot market. As a result, he’s sourced grapes from Mendocino, Alexander Valley, Oakville, Stags’ Leap, Lodi, and Monterey and has worked with a range of varieties - from the well-known (Cabernet, Chardonnay, Syrah, Grenache) to the underrated (Barbera, Chenin Blanc, Pinot Blanc) to the obscure (Torrontes, Malvasia Blanca, Verdelho).
Originally from Virginia, Smith was studying Chemistry at Sonoma State University in the early 19990s when he was hit by the winemaking bug. A stint at Beaulieu Vineyards was followed by an enology degree at Fresno State and then being hired as assistant winemaker to Sam Dashe, a fellow “urban winemaker” who became an important mentor. Smith struck out on his own in 2004 with an Alexander Valley Cabernet. With that first wine, Sam established his method of doing all the jobs himself: tending the vines, picking, sorting, crushing, pressing, punching down, blending and bottling. From the start, Blacksmith Cellars has received critical accolades and plenty of fans, but the need to maintain control of his process and vision has restrained any temptation to grow the winery to beyond what Smith can do solo. Happily for us, he has also resisted the temptation to raise prices. From Blacksmith Cellars we can get an artisan product - delicious, well-made wine from top appellations at an affordable price.
| Country | USA |
| Region | California |
| Appellation(s) | Dry Creek Valley (Sonoma) |
| Winery | Blacksmith |
| Vintage | 2018 |
| Color | Red |
| Varietal(s) | 90% Zinfandel, 5% Petite Sirah, 5% Carignan |
| Closure | Cork |
| Volume | 750ml |
| Bottle Size | 7.5 x 30.0 |
| Case Size | 31.5 x 24.5 x 31.0 |
| Alcohol | 15.2% |
| Product Code | BS18TZ |
| UPC | 891269000180 |
Aged in French and American oak for 19 months.