This small vineyard is trained on a vertical trellis system with the fruit hanging just 24 inches above the ground. T...Read more...
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The 2011 Zinfandel Giuseppe & Luisa is also made from the Jackass and Jackass Hill clones. It offers notes of figs, loamy soil, roasted herbs, unde... Read more
Inky purple. High-pitched, flamboyant aromas of cherry, black raspberry and potpourri. Suave and sweet in the mouth, offering firm-edged flavors of... Read more
Unapologetically ripe and bold, yet impressive for its core of tannins and complex flavors. Offers notes of berry cobbler, licorice, mineral and sp... Read more
Food Pairings for Martinelli Giuseppe & Luisa Zinfandel
External Reviews for Martinelli Giuseppe & Luisa Zinfandel
The 2011 Zinfandel Giuseppe & Luisa is also made from the Jackass and Jackass Hill clones. It offers notes of figs, loamy soil, roasted herbs, underbrush, sweet black currant and black cherry jam, and a full-bodied, mouth-saturating level of fruit and glycerin. It, too, should drink well for 3–4 years.
Inky purple. High-pitched, flamboyant aromas of cherry, black raspberry and potpourri. Suave and sweet in the mouth, offering firm-edged flavors of dark berries, cherry-cola and minerals. Silky tannins come on late and fold smoothly into the wine's lush fruit. Impressively fresh and vibrant zin, with excellent intensity, focus and closing persistence.
This small vineyard is trained on a vertical trellis system with the fruit hanging just 24 inches above the ground. The grapes are thinned down to between two and three pounds of fruit per vine. These practices all insure mature fruit flavors in the wine as well as even ripening. The grapes are picked between 25 and 26 degrees brix and are hand selected at harvest time by Lee Martinelli Sr., who walks through the vineyard and tastes them. The fruit samples are then brought to the winery lab where wine maker Helen Turley tastes the juice and decides when to pick according to the flavor concentration. After picking, the whole berries undergo a long cool fermentation to generate skin contact and expose fruit character and are fermented with wild yeast. The juice is transffered into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It rests in 33% new French oak on its gross lees for ten months. The grapes, juice, and then wine are minimally handled. This wine is neither heat nor cold stabilized and is unfined and unfiltered.
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