• RP: 92

    Robert Parker Score

    92

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Rancho Zabaco Zinfandel Sonoma Valley Monte Rosso Monte Rosso Vineyard 2006

Winemaker's Notes:

The grapes were hand harvested and sorted to ensure the optimal quality of fruit went into the final blend. The grapes were gently destemmed but not crushed and gravity fed to the fermentor without pumping to allow for greater concentration and fresh, fruit-forward blackberry flavors. The grapes were cold soaked for two to three days at temperatures not exceeding 60°F to add color and complexity, followed by a ten to twelve day fermentation period where the temperature did not exceed 88°F. The Rancho Zabaco Monte Rosso Zinfandel spent over 6 months in 89% French and 11% American oak barrels from esteemed coopers Seguin-Moreau, Vicard, Taransaud, and Radoux.

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Rancho Zabaco Winery:
While Rancho Zabaco Winery is a fledgling winery, with only a decade under its belt, the land’s history is rich. Given to a 14-year-old boy in 1843, the 17,000 acre land in northern Sonoma County was originally farmland. Dubbed “Tzabaco Rancho” by its owner, it was the basis for Rancho Zabaco’s name and future success. Founder and winemaker Eric Cinnamon devotes his ti... Read more
While Rancho Zabaco Winery is a fledgling winery, with only a decade under its belt, the land’s history is rich. Given to a 14-year-old boy in 1843, the 17,000 acre land in northern Sonoma County was originally farmland. Dubbed “Tzabaco Rancho” by its owner, it was the basis for Rancho Zabaco’s name and future success. Founder and winemaker Eric Cinnamon devotes his time to the land, producing only the wines that grow best in the area: Sauvignon Blanc and Zinfandel. Their land in the Russian River Valley is devoted to Sauvignon Blanc, while Dry Creek Valley, the “Zin Zone,” consistently produces world-class Zinfandel. Read less

The grapes were hand harvested and sorted to ensure the optimal quality of fruit went into the final blend. The grapes were gently destemmed but not crushed and gravity fed to the fermentor without pumping to allow for greater concentration and fresh, fruit-forward blackberry flavors. The grapes were cold soaked for two to three days at temperatures not exceeding 60°F to add color and complexity, followed by a ten to twelve day fermentation period where the temperature did not exceed 88°F. The Rancho Zabaco Monte Rosso Zinfandel spent over 6 months in 89% French and 11% American oak barrels from esteemed coopers Seguin-Moreau, Vicard, Taransaud, and Radoux.

Wine Specs:

Alcohol: 14.9% pH: 3.57
Sugar: 2.5 grams per liter Total Acidity: 6.2 grams per liter

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