• WS: 88

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  • WA: 90

    Wine Advocate Score

    90

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Adel's Wine Cellar USD 489.99 1500ml

Martinelli Zinfandel 2003

Winemaker's Notes:

This rugged section of the ranch is referred to by the Martinelli family as "Jackass Hill", because only a jackass would farm a hill that steep. Jackass Hill is the steepest non-terraced hillside vineyard in Sonoma County. At age 89 Leno turned over the caretaking of the steep hillside vineyard to his son, my father, Lee Sr. Lee is the third generation of Martinellis to caretake the original family homestead land; farming the ancient vineyard much as his grandfather Giuseppe had one hundred years before, without irrigation, pesticides, or trellising. Once picked, the grape bunches are de-stemmed and the whole berries undergo a long cool fermentation to generate skin contact and enhance fruit character. The juice is fermented with indigenous yeast. The wine is then gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. The grapes are 100% barrel fermented with wild yeast, resting in 75% new French oak on its gross lees for 10 months.

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3.86 5 0.5
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Martinelli Winery:
Since 1896, five generations of the Martinelli family have worked together producing apples and wine in Sonoma County. We invite you to stop by the Martinelli Vineyards Tasting room in our historic Hop Barn to try our award winning estate wines.
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

Member Reviews for Martinelli Zinfandel

Add your review
Snooth User: jgb68
3807735
5.00 5
12/09/2007

Five glasses


External Reviews for Martinelli Zinfandel

External Review
Source: JJ Buckley Fine Wines
02/20/2011

The 2003 Zinfandel Jackass Hill Vineyard (139 cases tipping the scales at a whopping 16.9%) is, of course, pure exoticism. This full-bodied, luscious Zinfandel exudes notes of Provencal herbs, freshly ground pepper, espresso roast, overripe figs, sas... Robert Parker's Wine Advocate. A Zinfandel wine from California in USA. 2003 Martinelli Zinfandel Jackass Hill Vineyard 750ml


External Review
Source: JJ Buckley Fine Wines
01/16/2009

Here is an utterly bombastic wine that is bound to claim as many detractors as admirers for its over-the-top ripeness. Its extreme style edges close to dry Port, but those with a taste for raspberry jam and chocolate on chocolate will revel in its ri... Connoisseur's Guide. A Zinfandel wine from California in USA. 2003 Martinelli Zinfandel Giuseppe & Luisa 750ml


External Review
Source: JJ Buckley Fine Wines
09/22/2010

...huge nose of dates, figs, brandy-macerated blueberries, blackberries, soy, smoke, and barbecue spice. A full-bodied, exotic, opulent wine and a total hedonistic and intellectual turn-on... Robert Parker's Wine Advocate. A Zinfandel wine from California in USA. 2003 Martinelli Zinfandel Jackass Vineyard 750ml



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This rugged section of the ranch is referred to by the Martinelli family as "Jackass Hill", because only a jackass would farm a hill that steep. Jackass Hill is the steepest non-terraced hillside vineyard in Sonoma County. At age 89 Leno turned over the caretaking of the steep hillside vineyard to his son, my father, Lee Sr. Lee is the third generation of Martinellis to caretake the original family homestead land; farming the ancient vineyard much as his grandfather Giuseppe had one hundred years before, without irrigation, pesticides, or trellising. Once picked, the grape bunches are de-stemmed and the whole berries undergo a long cool fermentation to generate skin contact and enhance fruit character. The juice is fermented with indigenous yeast. The wine is then gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. The grapes are 100% barrel fermented with wild yeast, resting in 75% new French oak on its gross lees for 10 months.

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