Charter Oak Zinfandel Sonoma Valley Monte Rosso Vineyard 2007

Avg Price: $42.99
0 5 0.5
Add
5 reviews
+My Wines

My Wines

Save in My Wines

Add to Wishlist

My Cellar

List It
Edit

Winemaker's Notes:

About This Wine: From vineyards planted during President Grover Cleveland’s first term in the 1880s, this wine offer...

Read more...
  • There are currently no submitted critic scores.
  • + Wine critic

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
Premier Wine & Spirits
Buffalo, NY (2,200 mi)
USD 42.99
750ml
Buy Now
Prestige Wine & Spirits
Orchard Park, NY (2,200 mi)
USD 42.99
750ml
Buy Now
See 1 more price »

From the world-famous Monte Rosso Vineyard, widely regarded as the best spot for growing Zinfandel in all of California. Beautiful and elegant, not... Read more

From the elite Monte Rosso Vineyard, which produces some of the most sought after Zinfandel grapes in the state. Charter Oak is brimming with briar... Read more

From the world-famous Monte Rosso Vineyard, widely regarded as the best spot for growing Zinfandel in all of California. Beautiful and elegant, not... Read more

Set your rating:
Save

Examples: Value Wine, Would Recommend, For the Cellar, Etc...

All Prices

Shipping to:

User Reviews for Charter Oak Zinfandel Sonoma Valley Monte Rosso Vineyard

External Reviews for Charter Oak Zinfandel Sonoma Valley Monte Rosso Vineyard

External Review
Source: Premium Wine & Spirits
01/03/2012

From the world-famous Monte Rosso Vineyard, widely regarded as the best spot for growing Zinfandel in all of California. Beautiful and elegant, not your average California fruit bomb mdash; restrained enough even to be paired with tuna or salmon! Only 325 cases of this wine were made, from grapes harvested off 100+ year old vines and aged exclusively in French oak barrels. Deep blackberry, currant, anise and toasted espresso notes are prominent, with great structure and balance. Fans of high end Cabernets, Bordeaux and Brunellos should definitely check this one out. Well worth the price!


External Review
Source: Premium Wine & Spirits
01/03/2012

From the elite Monte Rosso Vineyard, which produces some of the most sought after Zinfandel grapes in the state. Charter Oak is brimming with briary red and black berries, dark cherries and a perfume of ripe strawberry. But this is by no means a ldquo;fruityrdquo; wine. Charter Oak has deftly balanced intensity of fruit with the structure of a high-end Cabernet. Bright pinkish rim with a dark core; the wine is somewhat restrained in its youthful state. The texture of the wine shows perfect balance mdash; no heat, just fresh berries that build and build on the lush palate. Beautiful to drink now but I would love to taste it again in a year or two.


External Review
Source: Premier Wine & Spirits
07/11/2011

From the world-famous Monte Rosso Vineyard, widely regarded as the best spot for growing Zinfandel in all of California. Beautiful and elegant, not your average California fruit bomb - restrained enough even to be paired with tuna or salmon! Only 325 cases of this wine were made, from grapes harvested off 100+ year old vines and aged exclusively in French oak barrels. Deep blackberry, currant, anise and toasted espresso notes are prominent, with great structure and balance. Fans of high end Cabernets, Bordeaux and Brunellos should definitely check this one out. Well worth the price!


External Review
Source: Premier Wine & Spirits
07/11/2011

From the elite Monte Rosso Vineyard, which produces some of the most sought after Zinfandel grapes in the state. Charter Oak is brimming with briary red and black berries, dark cherries and a perfume of ripe strawberry. But this is by no means a "fruity" wine. Charter Oak has deftly balanced intensity of fruit with the structure of a high-end Cabernet. Bright pinkish rim with a dark core; the wine is somewhat restrained in its youthful state. The texture of the wine shows perfect balance - no heat, just fresh berries that build and build on the lush palate. Beautiful to drink now but I would love to taste it again in a year or two.


External Review
Source: Prestige Wine & Spirits
02/14/2013

From the world-famous Monte Rosso Vineyard widely regarded as the best spot for growing Zinfandel in all of California. Beautiful and elegant not your average California fruit bomb — restrained enough even to be paired with tuna or salmon! Only 325 cases of this wine were made from grapes harvested off 100+ year old vines and aged exclusively in French oak barrels. Deep blackberry currant anise and toasted espresso notes are prominent with great structure and balance. Fans of high end Cabernets Bordeaux and Brunellos should definitely check this one out. Well worth the price!


Winemaker's Notes:

About This Wine: From vineyards planted during President Grover Cleveland’s first term in the 1880s, this wine offers luscious blackberry and wild raspberry with loads of exotic spices and indigenous bramble, and is elegant in style with a smooth blackberry satin finish. This is a bold Zinfandel of massive proportions. Yields were approximately 1.5 tons per acre. Aged exclusively in French oak Burgundy barrels. Big, black balanced. Only 325 cases produced.<br/><br/> About The Winery: <strong>How it began</strong> My earliest memories of my grandfather Guido Ragghianti were in the fields and vineyards surrounding his home in St. Helena on Charter Oak Avenue picking and crushing grapes. My first memory of wine was seeing crushed grapes in a large, wooden fermentation tank. I was mesmerized by the color, smell, and taste of the crushed grapes. I distinctively remember putting my fingers in the grape must a licking the luscious grape juice from my fingers. It seemed as if I had spent hours doing this on one particular afternoon and as I reflect back, I was lucky that the juice had not yet fermented – otherwise I would have been one little sick Italian boy!<br/><br/> I also remember receiving sweet wine from my grandfather when I was just age 4. The only present I would receive would be a bottle of sweet wine which had a white string around the top. On my birthday, I was offered a sip, and the bottle would mysteriously disappear once my grandfather left our house. As a young child, even at the age of four or five, my grandfather would always allow me to drink wine at the table which was diluted with water. This is referred to as Aqua Con Vino (water with wine).<br/><br/> My grandfather also made grappa from grapes grown on his property in St. Helena on Charter Oak Avenue. He would also dry out the Italian prunes in the hot St. Helena sun, which were also grown on the property as well as grapes and soak them in the grappa. Again, at an early age, I was exposed to brandied prunes and brandied grapes. I remember when I was 8 years old going to a restaurant and seeing prunes on the menu. I quickly ordered the prunes when the waitress came to our table. I was very disappointed when I tasted the prunes since they did not taste anything like the brandied prunes that I would devour at my grandfather's table.<br/><br/> My grandfather drank wine every day of his life, but only with meals. He would never drink unless he was eating lunch or dinner. He would always admonish me never to drink unless I was eating. Of course, my grandfather never spoke English, so all of my training was in Italian. Alto Mangia, Beve.<br/><br/> My grandfather as well as my grandmother, Matilda Ragghianti, were both excellent chefs. The table was always full of food and there was always five to seven vegetables, three to four different meat dishes, at least two pasta dishes, fruit, cheeses, a variety of wines, and, of course, grappa, at the end of a meal. As a young boy, I helped my grandfather make wine by assisting in the picking and crushing of grapes.<br/><br/> However, it wasn't until 1986 when I had lost my job at a securities firm and was living off a 6-month severance that I had learned the winemaking process from start to finish. Coincidentally, in the harvest of 1986, my grandfather died a peaceful death at age 98. From the vintage of 1986, I fell in love with wine as well as the winemaking process.<br/><br/> I was fortunate to inherit all of my grandfather's winemaking tools and equipment, including a 100-year old basket press, home-made punch-down tools, which my mother (Lola Ragghiantti Fanucci) says are at least 100-years old, as well as barrels, funnels, a hand-grape crusher, 5-gallon containers, 1-gallon glass jugs, siphon hoses, wooden bungs and an assortment of other tools and equipment.<br/><br/> The wine was fermented in an old chicken coop in the back of my grandfather's property on Charter Oak Avenue. Underneath his house was an old European wine cellar, where the wine was barrel-aged. In the early ‘20s and thereafter, he bartered wine from his basement.<br/><br/> <strong>How Charter Oak is still made today</strong> Charter Oak wine is unfined and unfiltered. The grapes are fermented on natural yeast. I use tools crafted by my grandfather (Nonno in Italian) to punch down the cap three times a day. I work the must into a foaming lather. No one makes wine quite this way. We believe the secret to our success is the natural fermentation and the punch down of the cap with hand-made wooden tools, which is done religiously over and over. There is nothing quite as beautiful than to see the sun shining down on the purple grape juice as it bubbles to the top. I live for this and it nourishes my soul.<br/><br/> After three to four weeks in the fermentation tank, it is time to separate the skin from the juice. This is all done by hand by utilizing the 100-year old basket press. The wine is then bucketed into barrels. This is certainly not the most efficient way of making wine but follows my grandfather's winemaking tradition. The wine is in the truest sense handcrafted. We guarantee that you can taste the difference in every bottle of our wine in comparison to mass-produced wines.<br/><br/> <strong>The Charter Oak Team Grows!</strong> One of my close friends in Napa Valley, Jim White, has helped me make Charter Oak wines for the past five vintages. Selflessly and with passion, Jim has helped pick and crush the fruit, rack and bottle the wines and, upon their release, has also greatly helped to sell it .<br/><br/> Jim, who was formerly a foreign correspondent in Africa for many years, returned to North America where he has been a professional food and wine writer for 30 years. Jim has applied his considerable palate and marketing skills to bring to market more than 10,000 foods and beverages. He consults to many of the largest Fortune 500 food and beverage companies.<br/><br/> When Jim sold his interest in another Napa Valley wine business in 2008, I asked him if we might formalize our own relationship-I told him I'd be proud to have him as my partner in Charter Oak. He'd been acting like one for the past five years-he might as well be one. Welcome aboard, Giacomo!<br/><br/> Salute! – <em>Robert M. Fanucci</em><br/><br/>

About This Wine: From vineyards planted during President Grover Cleveland’s first term in the 1880s, this wine offers luscious blackberry and wild raspberry with loads of exotic spices and indigenous bramble, and is elegant in style with a smooth blackberry satin finish. This is a bold Zinfandel of massive proportions. Yields were approximately 1.5 tons per acre. Aged exclusively in French oak Burgundy barrels. Big, black balanced. Only 325 cases produced.<br/><br/> About The Winery: <strong>How it began</strong> My earliest memories of my grandfather Guido Ragghianti were in the fields and vineyards surrounding his home in St. Helena on Charter Oak Avenue picking and crushing grapes. My first memory of wine was seeing crushed grapes in a large, wooden fermentation tank. I was mesmerized by the color, smell, and taste of the crushed grapes. I distinctively remember putting my fingers in the grape must a licking the luscious grape juice from my fingers. It seemed as if I had spent hours doing this on one particular afternoon and as I reflect back, I was lucky that the juice had not yet fermented – otherwise I would have been one little sick Italian boy!<br/><br/> I also remember receiving sweet wine from my grandfather when I was just age 4. The only present I would receive would be a bottle of sweet wine which had a white string around the top. On my birthday, I was offered a sip, and the bottle would mysteriously disappear once my grandfather left our house. As a young child, even at the age of four or five, my grandfather would always allow me to drink wine at the table which was diluted with water. This is referred to as Aqua Con Vino (water with wine).<br/><br/> My grandfather also made grappa from grapes grown on his property in St. Helena on Charter Oak Avenue. He would also dry out the Italian prunes in the hot St. Helena sun, which were also grown on the property as well as grapes and soak them in the grappa. Again, at an early age, I was exposed to brandied prunes and brandied grapes. I remember when I was 8 years old going to a restaurant and seeing prunes on the menu. I quickly ordered the prunes when the waitress came to our table. I was very disappointed when I tasted the prunes since they did not taste anything like the brandied prunes that I would devour at my grandfather's table.<br/><br/> My grandfather drank wine every day of his life, but only with meals. He would never drink unless he was eating lunch or dinner. He would always admonish me never to drink unless I was eating. Of course, my grandfather never spoke English, so all of my training was in Italian. Alto Mangia, Beve.<br/><br/> My grandfather as well as my grandmother, Matilda Ragghianti, were both excellent chefs. The table was always full of food and there was always five to seven vegetables, three to four different meat dishes, at least two pasta dishes, fruit, cheeses, a variety of wines, and, of course, grappa, at the end of a meal. As a young boy, I helped my grandfather make wine by assisting in the picking and crushing of grapes.<br/><br/> However, it wasn't until 1986 when I had lost my job at a securities firm and was living off a 6-month severance that I had learned the winemaking process from start to finish. Coincidentally, in the harvest of 1986, my grandfather died a peaceful death at age 98. From the vintage of 1986, I fell in love with wine as well as the winemaking process.<br/><br/> I was fortunate to inherit all of my grandfather's winemaking tools and equipment, including a 100-year old basket press, home-made punch-down tools, which my mother (Lola Ragghiantti Fanucci) says are at least 100-years old, as well as barrels, funnels, a hand-grape crusher, 5-gallon containers, 1-gallon glass jugs, siphon hoses, wooden bungs and an assortment of other tools and equipment.<br/><br/> The wine was fermented in an old chicken coop in the back of my grandfather's property on Charter Oak Avenue. Underneath his house was an old European wine cellar, where the wine was barrel-aged. In the early ‘20s and thereafter, he bartered wine from his basement.<br/><br/> <strong>How Charter Oak is still made today</strong> Charter Oak wine is unfined and unfiltered. The grapes are fermented on natural yeast. I use tools crafted by my grandfather (Nonno in Italian) to punch down the cap three times a day. I work the must into a foaming lather. No one makes wine quite this way. We believe the secret to our success is the natural fermentation and the punch down of the cap with hand-made wooden tools, which is done religiously over and over. There is nothing quite as beautiful than to see the sun shining down on the purple grape juice as it bubbles to the top. I live for this and it nourishes my soul.<br/><br/> After three to four weeks in the fermentation tank, it is time to separate the skin from the juice. This is all done by hand by utilizing the 100-year old basket press. The wine is then bucketed into barrels. This is certainly not the most efficient way of making wine but follows my grandfather's winemaking tradition. The wine is in the truest sense handcrafted. We guarantee that you can taste the difference in every bottle of our wine in comparison to mass-produced wines.<br/><br/> <strong>The Charter Oak Team Grows!</strong> One of my close friends in Napa Valley, Jim White, has helped me make Charter Oak wines for the past five vintages. Selflessly and with passion, Jim has helped pick and crush the fruit, rack and bottle the wines and, upon their release, has also greatly helped to sell it .<br/><br/> Jim, who was formerly a foreign correspondent in Africa for many years, returned to North America where he has been a professional food and wine writer for 30 years. Jim has applied his considerable palate and marketing skills to bring to market more than 10,000 foods and beverages. He consults to many of the largest Fortune 500 food and beverage companies.<br/><br/> When Jim sold his interest in another Napa Valley wine business in 2008, I asked him if we might formalize our own relationship-I told him I'd be proud to have him as my partner in Charter Oak. He'd been acting like one for the past five years-he might as well be one. Welcome aboard, Giacomo!<br/><br/> Salute! – <em>Robert M. Fanucci</em><br/><br/>

Photos

+ Add Image

Best Wine Deals

  • $24.99
    17%off
    Bodegas Valsacro Tempranillo Blend Rioja Dioro Seleccíon J&d
    Bodegas Valsacro Tempranillo Blend Rioja Dioro Seleccíon J&d 2005
  • $15.29
    22%off
    Lincourt Chardonnay Santa Rita Hills Sta. Rita Hills Steel
    Lincourt Chardonnay Santa Rita Hills Sta. Rita Hills Steel 2011
See More Deals »

Zinfandel Top Lists








Snooth Media Network