Founded in 1997 by George and Linda Unti, Unti is one of California's leading specialists in Mediterranean varieties — 60 organically farmed acres of Barbera, Sangiovese, Montepulciano, Ciliegiolo, Grenache, Syrah, Vermentino, and Grenache Blanc. Long maceration, basket press, neutral French oak. The tasting room caps at six guests per appointment.
Unti Vineyards is Dry Creek Valley's most committed Rhône and Italian varietal specialist — a family estate farming certified organic vineyards on the benchland above the valley floor. George Unti's focus on Grenache, Syrah, Montepulciano, and Vermentino — varieties rarely found at this level of quality in Sonoma — has produced one of the most distinctive portfolios in the appellation. The Grenache and the Segromigno (Ciliegiolo) are particularly impressive. Direct sales and tasting room on Dry Creek Road.
Estate Grenache, Dry Creek Valley — A cornerstone of Unti's Rhône program, perfumed and supple from estate-grown fruit farmed organically.
Benchland Syrah, Dry Creek Valley — A standout bottling from the benchland site; dark, savory and structured, fermented with whole clusters and aged in French oak and foudre.
Montepulciano, Dry Creek Valley — One of the estate's signature Italian varietals, deeply colored with brambly fruit and firm acidity.
Zinfandel, Dry Creek Valley — Made from a Primitivo selection in a balanced, food-friendly style that nods to the valley's heritage.
Vermentino, Dry Creek Valley — Unti's flagship white: bright, saline and citrusy, a Mediterranean answer to Dry Creek's warm days.
A small, family-owned estate established in 1997, Unti specializes in Mediterranean Rhône and Italian varietals farmed organically, fermenting 45 to 60 small lots each year with traditional, minimal-intervention methods.
Founded in 1997 by George and Linda Unti, Unti Vineyards is one of California's most committed specialists in Mediterranean varieties — 60 acres of organically farmed estate grown to Barbera, Sangiovese, Montepulciano, Ciliegiolo, Grenache, Syrah, Vermentino, Fiano, and Grenache Blanc, plus old-school Zinfandel. Winemaking is artisan and minimalist — long pre-fermentation maceration, open-top tanks, basket press, and aging only in neutral French oak. The tasting room itself is deliberately no-frills: rustic, intimate, limited to six guests per appointment, with tasting fees refunded on any wine purchase. A hidden gem for visitors who want something beyond the valley's Zinfandel-centric norm.
Mick Unti co-founded Unti Vineyards with his father George in 1997 and oversees winemaking, sales, and marketing for the small, family-owned Dry Creek Valley estate. Convinced that the valley's Mediterranean climate suits Italian and Rhône varieties far better than the Zinfandel that made the region famous, the Untis planted 60 organically farmed acres to Sangiovese, Barbera, Montepulciano, Grenache, Syrah, Mourvèdre, Vermentino, and more — fermenting 45 to 60 small lots a year across stainless, concrete, and large French oak. Mick, a lifelong wine enthusiast who has worked nearly every side of the business since the mid-1980s, works alongside hands-on winemaker Jason Valenti while his parents George and Linda farm the vineyards.
George Unti is the co-founder whose vision shaped this distinctive Dry Creek estate. After a long career, he bought the property in 1990 — wanting to reconnect with the land of his farming childhood — and planted vines in a valley synonymous with Zinfandel. A devoted lover of Italian, French, and Spanish wines, he steered the family toward Mediterranean grapes rarely grown in California: Sangiovese, Barbera, Montepulciano, Grenache, Syrah. He co-founded the winery in 1997 with his son Mick, and with his wife Linda farms sixty organic acres. Their boldness gave Unti a personality all its own.
Update your editorial to go live.
UpdateReview your current editorial on the left. Submit changes in the matching fields on the right — leave any field blank if no change is needed.
1. Update one section at a time using its SEND button.
2. Each SEND creates a provisional draft — your live page is not updated yet.
3. Complete the final submission at the bottom to approve and publish.
Your editorial page and submission form are always accessible through this page — and only to you. Update anytime.
Estate Grenache, Dry Creek Valley — A cornerstone of Unti's Rhône program, perfumed and supple from estate-grown fruit farmed organically.
Benchland Syrah, Dry Creek Valley — A standout bottling from the benchland site; dark, savory and structured, fermented with whole clusters and aged in French oak and foudre.
Montepulciano, Dry Creek Valley — One of the estate's signature Italian varietals, deeply colored with brambly fruit and firm acidity.
Zinfandel, Dry Creek Valley — Made from a Primitivo selection in a balanced, food-friendly style that nods to the valley's heritage.
Vermentino, Dry Creek Valley — Unti's flagship white: bright, saline and citrusy, a Mediterranean answer to Dry Creek's warm days.
A small, family-owned estate established in 1997, Unti specializes in Mediterranean Rhône and Italian varietals farmed organically, fermenting 45 to 60 small lots each year with traditional, minimal-intervention methods.
Unti Vineyards is Dry Creek Valley's most committed Rhône and Italian varietal specialist — a family estate farming certified organic vineyards on the benchland above the valley floor. George Unti's focus on Grenache, Syrah, Montepulciano, and Vermentino — varieties rarely found at this level of quality in Sonoma — has produced one of the most distinctive portfolios in the appellation. The Grenache and the Segromigno (Ciliegiolo) are particularly impressive. Direct sales and tasting room on Dry Creek Road.
Founded in 1997 by George and Linda Unti, Unti Vineyards is one of California's most committed specialists in Mediterranean varieties — 60 acres of organically farmed estate grown to Barbera, Sangiovese, Montepulciano, Ciliegiolo, Grenache, Syrah, Vermentino, Fiano, and Grenache Blanc, plus old-school Zinfandel. Winemaking is artisan and minimalist — long pre-fermentation maceration, open-top tanks, basket press, and aging only in neutral French oak. The tasting room itself is deliberately no-frills: rustic, intimate, limited to six guests per appointment, with tasting fees refunded on any wine purchase. A hidden gem for visitors who want something beyond the valley's Zinfandel-centric norm.
Mick Unti co-founded Unti Vineyards with his father George in 1997 and oversees winemaking, sales, and marketing for the small, family-owned Dry Creek Valley estate. Convinced that the valley's Mediterranean climate suits Italian and Rhône varieties far better than the Zinfandel that made the region famous, the Untis planted 60 organically farmed acres to Sangiovese, Barbera, Montepulciano, Grenache, Syrah, Mourvèdre, Vermentino, and more — fermenting 45 to 60 small lots a year across stainless, concrete, and large French oak. Mick, a lifelong wine enthusiast who has worked nearly every side of the business since the mid-1980s, works alongside hands-on winemaker Jason Valenti while his parents George and Linda farm the vineyards.
George Unti is the co-founder whose vision shaped this distinctive Dry Creek estate. After a long career, he bought the property in 1990 — wanting to reconnect with the land of his farming childhood — and planted vines in a valley synonymous with Zinfandel. A devoted lover of Italian, French, and Spanish wines, he steered the family toward Mediterranean grapes rarely grown in California: Sangiovese, Barbera, Montepulciano, Grenache, Syrah. He co-founded the winery in 1997 with his son Mick, and with his wife Linda farms sixty organic acres. Their boldness gave Unti a personality all its own.
Please submit your images separately — they're handled by a different department and will be processed alongside your editorial update.
Oops! Something went wrong while submitting the form
