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Martinelli Zinfandel Russian River Valley Giuseppe & Luisa 2004

Winemaker's Notes:

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 gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It rests in 75% 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. Wine Maker: Helen Turley Assistant Wine Maker: Bryan Kvamme

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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.

Member Reviews for Martinelli Zinfandel Russian River Valley Giuseppe & Luisa

Add your review
Snooth User: sarahlah
3256319
5.00 5
10/10/2007

Tasted this at the vineyard, which, by the way, could not be a nicer place to visit! Spicy, knock your zocks off zin!


Snooth User: KarenInCA
9593318
4.50 5
11/06/2008

Spicy and full. This wine is excellent! I bought three bottles and have one left. I'm trying really hard to hold onto it for a few more years! Memorable!


Snooth User: acharmbutterfly
4066222
5.00 5
01/07/2008

Five glasses



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 gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It rests in 75% 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. Wine Maker: Helen Turley Assistant Wine Maker: Bryan Kvamme

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