When Max Reichwage acquired the historic Mancini Ranch vineyard, it was a faded beauty in need of revival. “It was in rough shape,” Max recalls, describing vines planted nearly a century ago by Italian immigrants, which had begun to wither. Today, through careful stewardship, Reichwage Winery thrives in Sonoma County, known for meticulous vineyard management, thoughtful winemaking and a deep respect for Sonoma County’s rich heritage.
Hands-on organic viticulture
Max’s approach to viticulture is distinctly hands-on and organic. He dry-farms most of his vineyards, relying on deep-rooted St. George rootstock, a robust variety perfectly adapted to the increasingly dry and hot climate. “St. George is very deep-rooted,” says Max. “It was used 100 years ago and people are coming back to it.”
The Mancini Ranch, originally bottled by Joseph Swan, still produces vibrant zinfandels and carignans. Reichwage nurtures these heritage vines with patience, carefully replanting as older vines reach their end. “Every year a certain number just kind of fall over, desiccate and die,” Max notes, describing the gentle cycle of renewal in this historic vineyard.
Of all the varietals he cultivates, Max singles out carignan as particularly rewarding. “It’s unique — not found much around here,” he explains. “We have two patches of hundred-year-old vines. They’re stout, productive and naturally conducive to growing.” He further notes the difference age makes: “Young vine carignan is not very good, but old vine carignan is great.”
Beyond heritage varietals
But Reichwage’s wine portfolio isn’t limited to heritage varietals. Pinot noir is a focal point at Twin Hills in Sebastopol, their other estate vineyard, which sites on prized Goldrige soil. Max uses a minimalist approach in the winery — native yeast fermentation, little new oak, no filtration — to capture the essence of the Sebastopol Hills terroir. The result is a pinot noir that resonates deeply with local wine enthusiasts.
Reichwage also keeps Sonoma’s apple legacy alive, crafting sparkling cider from heirloom apples grown on-site. “We don’t make a ton of cider,” he laughs, “but it’s fun, and it’s mostly just for the tasting room.”…