Rochioli estate spotlight
Gary Farrell Vineyards and Winery films Rochioli Vineyard in the Russian River Valley, the same estate that grew this Estate Sauvignon Blanc. Tom Rochioli farms these blocks.
2024 Rochioli Estate Sauvignon Blanc Russian River Valley, USA
Tom Rochioli's estate Sauvignon Blanc from 1959 vines, passion fruit and grapefruit pith, a 94-point Russian River white at forty-five dollars.
The 2024 Estate Sauvignon Blanc is 64 percent original 1959 vines, 23 percent rare clone 376, and 13 percent hillside fruit: passion fruit, citrus, light grass, and a long viscous close, now $45.
Among California's oldest Sauvignon Blanc vines, still in stainless steel
Joe Rochioli Jr. planted the original Sauvignon Blanc parcel in 1959. Tom Rochioli still ferments the estate white in cool stainless steel so varietal character and firm acidity stay in front. Sixty-four percent of the 2024 is that original vineyard. Twenty-three percent is rare clone 376. Thirteen percent is the 35-year-old hillside. Jeb Dunnuck 94: pithy citrus, salt, white pepper, beeswax, real viscosity, and aging potential even with no oak. This is Rochioli's white, not a generic Russian River Sauvignon Blanc.
The house
The Rochioli family has farmed this Russian River ranch since the 1930s. Tom still makes the wines. Ryan is assistant winemaker. Rachel is general manager.
The wine
100% Sauvignon Blanc. Cool stainless ferment. No oak. 64% original 1959 vines. 14.5% ABV.
The scores
Jeb Dunnuck 94. Zesty, crispy, medium-bodied, long. Drink 2025 to 2032.
The drinker
Passion fruit and grapefruit pith first. Serve 46 to 50 F. No decant. Crab or grilled fish.
Passion fruit and pith, then salt and beeswax
Rochioli's own note is classic: passion fruit, fresh citrus, light grass, rich full flavor, a lingering finish uncommon for the variety. Audrey Frick at Jeb Dunnuck found pithy citrus, salt, white pepper, white grapefruit pith, and beeswax, zesty and complete with no oak.
A bright, pithy 2024 from the original 1959 parcel plus clone 376 and hillside fruit. Stainless steel kept the line. Dunnuck sees aging potential through 2032.
Passion fruit, fresh citrus, light grass, grapefruit pith, white pepper, beeswax.
Medium, 14.5% ABV, no oak, cool stainless ferment, real viscosity for Sauvignon Blanc.
Long, zesty, salty. Serve 46 to 50 F. No decant.
Cool tank, no oak, old vines for the middle
Tom Rochioli ferments Estate Sauvignon Blanc in stainless steel at a cool temperature for about 30 days so intense varietal character and firm acidity stay in the glass. There is no oak. The 2024 is 64 percent original 1959 vineyard, 23 percent rare clone 376, and 13 percent from the 35-year-old hillside. Clone 376 leans a little more tropical. The 1959 vines give concentration and a finish most California Sauvignon Blanc never reaches.
Joe Rochioli Jr. planted that original parcel in 1959. It remains one of the oldest Sauvignon Blanc plantings in Sonoma County. Yields sit around two tons an acre.
Serve 46 to 50 F. No decant. Crab, grilled fish, or a plate with lemon and salt.
Four generations on one Russian River ranch
Rochioli is a grower house first. The estate Sauvignon Blanc is how that ranch tastes in a cold glass.
Joe Rochioli Sr. came from Italy as a child and ended up farming in the Russian River Valley. The family has grown grapes on this ranch since the 1930s.
Joe Jr. planted Sauvignon Blanc in 1959. Tom made the first Rochioli Estate Pinot in 1987. Ryan and Rachel are the fourth generation on the property.
The 2024 Estate Sauvignon Blanc is still that original idea: old vines, tank, a white with enough viscosity to last.
Brine, citrus, and a cold glass
Pithy Sauvignon Blanc wants sweet shellfish and a clean grilled fish. Lemon and salt do the same work the wine already does.
Two plates. One chilled crab with lemon. One grilled fish with herb sauce. Both fit a cold Rochioli Sauvignon Blanc.
Serve 46 to 50 F. No decant. A cold glass keeps passion fruit and pith in front of the viscosity.
Chilled Crab with Lemon Mignonette
Sweet crab and lemon. A clean match for Rochioli citrus, salt, and beeswax.
Why it works: Lemon and brine mirror grapefruit pith and sea salt. Acidity keeps the crab lifted.
View Recipe for chilled crab with lemon mignonette (opens in a new tab)
Grilled Fish with Herb Sauce
A simple grilled white fish and herbs. Enough savory weight for old-vine Sauvignon Blanc.
Why it works: Herbs echo grass and white pepper. Citrus in the wine resets the grill.
View Recipe for grilled fish with herb sauce (opens in a new tab)Put this Rochioli Sauvignon Blanc in the cart
Tom Rochioli, 1959 vines, Jeb Dunnuck 94. Forty-five dollars.
Put it in the cart. This is the Rochioli white for a table that wants old-vine Sauvignon Blanc, not a slogan.
