Norman Vineyards Zinfandel Paso Robles the Monster 2004

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Winemaker's Notes:

Grape Variety: 93% Zinfandel, 7% Petite Syrah Appellation: Paso Robles Analysis: Alcohol: 15.2% by volume pH: 3.58 ...

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User Reviews for Norman Vineyards Zinfandel Paso Robles the Monster

Ratings & Tags for Norman Vineyards Zinfandel Paso Robles the Monster

78813 Snooth User: rbruhn
rated this wine
4.50 5
07/08/2008

199506 Snooth User: dzaucha
rated this wine
4.00 5
06/16/2009

rated this wine
4.00 5
08/24/2008

Winemaker's Notes:

Grape Variety: 93% Zinfandel, 7% Petite Syrah Appellation: Paso Robles Analysis: Alcohol: 15.2% by volume pH: 3.58 TA: .80g/100ml RS: .25% Harvest Dates: 9/28/05– 10/21/05 (5 ranches) Barrel Ageing: 14 months in 34% neutral oak uprights, 66% in 1-3 year old Fr & Am oak barrels Similar to the El Nino weather patterns of 1997, ample spring rains and a cooler than normal summer permitted full ripening and long hang-time. Although the crop level averaged 15% above normal, mainly due to a healthy set, cluster and berry sizes were low, resulting in excellent concentration of flavors. The mild, dry fall allowed for physiological ripeness without excessive sugar, thus alcohols are moderate, and the resulting wines are balanced and accessible. Winemaking We hand-harvested bunches from our best Zinfandel ranches at the peak of ripeness, to achieve intense jam and spice without raisiny or pruny characteristics, and used moderate fermentation temperatures and gentle cap irrigation to extract color, body and flavor, but not harsh or bitter tannin. Each lot was aged separately in oak barrels or upright casks until the final blend was put together right before bottling.

Grape Variety: 93% Zinfandel, 7% Petite Syrah Appellation: Paso Robles Analysis: Alcohol: 15.2% by volume pH: 3.58 TA: .80g/100ml RS: .25% Harvest Dates: 9/28/05– 10/21/05 (5 ranches) Barrel Ageing: 14 months in 34% neutral oak uprights, 66% in 1-3 year old Fr & Am oak barrels Similar to the El Nino weather patterns of 1997, ample spring rains and a cooler than normal summer permitted full ripening and long hang-time. Although the crop level averaged 15% above normal, mainly due to a healthy set, cluster and berry sizes were low, resulting in excellent concentration of flavors. The mild, dry fall allowed for physiological ripeness without excessive sugar, thus alcohols are moderate, and the resulting wines are balanced and accessible. Winemaking We hand-harvested bunches from our best Zinfandel ranches at the peak of ripeness, to achieve intense jam and spice without raisiny or pruny characteristics, and used moderate fermentation temperatures and gentle cap irrigation to extract color, body and flavor, but not harsh or bitter tannin. Each lot was aged separately in oak barrels or upright casks until the final blend was put together right before bottling.

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