Oriel Zinfandel Russian River Valley Hugo 2008

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3.7575 5 0.5
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Fruit bomb! Delicious - one of the best Zin offerings in the store. It's soft and smooth with that mouthwatering fruit you only get in a California... Read more

A red, spicy hunk of zin, this takes a classical tone with its earthy, tomato edge of acidity, almost steely in its sharpness against the burliness... Read more

A red, spicy hunk of zin, this takes a classical tone with its earthy, tomato edge of acidity, almost steely in its sharpness against the burliness... Read more

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User Reviews for Oriel Zinfandel Russian River Valley Hugo

External Reviews for Oriel Zinfandel Russian River Valley Hugo

External Review
Vintage: 2004 09/27/2011

Fruit bomb! Delicious - one of the best Zin offerings in the store. It's soft and smooth with that mouthwatering fruit you only get in a California Zin. Excellent.


External Review
Vintage: 2004 01/04/2012

A red, spicy hunk of zin, this takes a classical tone with its earthy, tomato edge of acidity, almost steely in its sharpness against the burliness of the wine. It finishes completely dry, delicious with pepperoni pizza with a wood-oven char on the crust.


External Review
Vintage: 2004 09/27/2011

A red, spicy hunk of zin, this takes a classical tone with its earthy, tomato edge of acidity, almost steely in its sharpness against the burliness of the wine. It finishes completely dry, delicious with pepperoni pizza with a wood-oven char on the crust.


External Review
Vintage: 2004 01/04/2012

Fruit bomb! Delicious mdash; one of the best Zin offerings in the store. Itrsquo;s soft and smooth with that mouthwatering fruit you only get in a California Zin. Excellent.


Ratings & Tags for Oriel Zinfandel Russian River Valley Hugo

rated this wine
3.00 5
2005 09/30/2011

<p>Hugo is the dominant soil in redwood regions such as Russian River Valley. As it weathers, this soil changes color, from grey to yellow to brown and finally red with old age. This red wine was produced from 100 % Zinfandel grapes from deep alluvial soils on the cool east side of the Russian River. It is open top fermented and then aged for 11 months in French oak.</p>

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