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Montevina Terra d'Oro Zinfandel 2002

Winemaker's Notes:

WINEMAKING INFORMATIONAt Montevina all our zinfandel vineyards are carefully handpicked and brought to the winery for processing. After being put into a hopper, which breaks open some of the berries, about fifteen gallons of juice per ton of grapes is removed. This process called saignée(from French, meaning “to bleed”) increases the solid to juice ratio during fermentation. The grapes are then destemmed and crushed and themust (a mixture of crushed and whole berries, grape juice, skins, and seeds) is sent to tanks where it is left to cold soak for up to three days. This allows a primary extraction where water acts as a solvent and breaks down the cell walls of the grape solids extracting flavors, color, and aromas. This is less powerful than the alcohol extraction that occurs after inoculating the tanks with yeast but the resulting flavorsfrom each extraction are unique and add complexity to the finished wine. The fermentors are drained and returned thrice, resulting in more extraction than merely pumping over the tanks. After gentle tank pressing the wine was aged in a combination of French and American oak for twelve months. HARVEST DETAILS Brix:25.3 T.A.:.57g/100ml pH:3.41 WINE INFORMATION Alcohol:14.5% T.A.:.57g/100ml pH:3.57

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Member Reviews for Montevina Terra d'Oro Zinfandel

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Snooth User: Tiabla
2975547
5.00 5
08/01/2007

Five glasses



WINEMAKING INFORMATIONAt Montevina all our zinfandel vineyards are carefully handpicked and brought to the winery for processing. After being put into a hopper, which breaks open some of the berries, about fifteen gallons of juice per ton of grapes is removed. This process called saignée(from French, meaning “to bleed”) increases the solid to juice ratio during fermentation. The grapes are then destemmed and crushed and themust (a mixture of crushed and whole berries, grape juice, skins, and seeds) is sent to tanks where it is left to cold soak for up to three days. This allows a primary extraction where water acts as a solvent and breaks down the cell walls of the grape solids extracting flavors, color, and aromas. This is less powerful than the alcohol extraction that occurs after inoculating the tanks with yeast but the resulting flavorsfrom each extraction are unique and add complexity to the finished wine. The fermentors are drained and returned thrice, resulting in more extraction than merely pumping over the tanks. After gentle tank pressing the wine was aged in a combination of French and American oak for twelve months. HARVEST DETAILS Brix:25.3 T.A.:.57g/100ml pH:3.41 WINE INFORMATION Alcohol:14.5% T.A.:.57g/100ml pH:3.57

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