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2014 Teroldego, Holland Landing Vineyard


List Price: $27.00
Everything about Syrah's Italian ancestor is deep and dark: freshly picked blackberries with a whiff of lavender and thyme and a finishing minerality. Pair with cassoulet, smoked pork Bolognese sauce, or braises. Vineyard certified sustainable.

Deep and dark – that’s Teroldego (teh-RAWL-deh-go) in a nutshell. Blackberries. Black raspberries. Black figs and a sprinkle of black pepper. You get the picture. In the glass, it’s the deepest purple around, and it’ll stain your teeth almost as fast as it will win over your palate.

If you inhale deeply, you’ll get a whiff of lavender and, maybe, a bit of thyme to follow. Take a sip. Rich dark fruit flavors finish with nice hints of minerality that aren’t too intense. And there’s plenty of tannin to give it a smooth and supple mouthfeel.


2014 was notable for lower than average rainfalls in the spring and higher than average temperatures during the growing season. Because of Clarksburg's unique climate, Holland Landing cooled much quicker than many other sites to provide optimal growing conditions throughout the season; dry farming in the past prepared the vines to manage well with limited water.


Clarksburg, California; vineyard certified sustainable


100% Teroldego




0.5 g/100 mL

Residual Sugar:




Malolactic Fermentation:


Barrel Aging:

18 months in 1, 2 and 3 year old French oak

Harvest Date:

October 6, 2014

Brix at Harvest:


Bottling Date:

February 15, 2016

Release Date:

September 1, 2016

Cases Produced:



Ask Clarksburg locals about vineyard stewardship and they’ll tell you to see Papa Steve, Stephen, and Mike Heringer, whose family has been farming this land for 6 generations. They grow just a few acres of Teroldego in their Holland Landing vineyard. It’s a rare and precious gem – only 70 acres of this amazing grape are grown in all of California.

The unique micro-climate of the sixteen-mile-long, eight-mile-wide Clarksburg appellation has warm summer days that actually are a bit cooler than those in Sacramento. In late afternoon, breezes from San Francisco Bay sweep in over the Delta, cooling the vines, which preserves acidity as the grapes ripen.


Teroldego’s deep fruit, moderate acidity and firm tannins stand up well to more intensely flavored foods. We like it with smoked pork, Bolognese sauce, cassoulet, and braises of any sort. And our favorite foodies will tell you that Teroldego is a match made in heaven for slightly bitter vegetables like Brussels sprouts.


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