Renwood Zinfandel Amador Ice 2003

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3.82 5 0.5
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Winemaker's Notes:

Acidity: pH 3.19 Alcohol: 10% Appellation: Amador County Bottling Date: March 01, 2007 Varietal Notes: 93% Zinfandel,...

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Pennsylvania Liquor Control Board
Harrisburg, PA (2,400 mi)
USD 34.99
375ml
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User Reviews for Renwood Zinfandel Amador Ice

Ratings & Tags for Renwood Zinfandel Amador Ice

rated this wine
3.50 5
04/09/2008

Winemaker's Notes:

Acidity: pH 3.19 Alcohol: 10% Appellation: Amador County Bottling Date: March 01, 2007 Varietal Notes: 93% Zinfandel, 5% Muscat, 2% Viognier The flavors are rich, complex, balanced and lush. The pressing of the frozen grapes also preserves good acidity to balance the overt sweetness allows the finish to linger. A touch of Muscat and a hint of Viognier were added to round out the exotic aromas. One of the most unique dessert wines in the world. Enjoy this wine as an aperitif, or at the conclusion of a memorable meal with your favorite dessert. Fermentation and Aging The Amador Ice Zinfandel is the result of a vision Robert Smerling, Founder and Chairman, had when he started Renwood in 1993. We harvest the fruit once the sugar levels are over 27 degrees Brix. Just after harvest the fruit is cryogenically suspended (frozen). The fruit is then pressed while frozen in our bladder press resulting in very concentrated (usually over 40 degrees brix) Zinfandel “syrup” that is racked to tank and inoculated using a select isolated yeast strain durable enough to handle very cold fermentation temperatures and high levels of sugar. The wine will finish fermentation with a residual sugar in the mid 20% range. The result is a unique dessert wine that is the essence of Zinfandel.

Acidity: pH 3.19 Alcohol: 10% Appellation: Amador County Bottling Date: March 01, 2007 Varietal Notes: 93% Zinfandel, 5% Muscat, 2% Viognier The flavors are rich, complex, balanced and lush. The pressing of the frozen grapes also preserves good acidity to balance the overt sweetness allows the finish to linger. A touch of Muscat and a hint of Viognier were added to round out the exotic aromas. One of the most unique dessert wines in the world. Enjoy this wine as an aperitif, or at the conclusion of a memorable meal with your favorite dessert. Fermentation and Aging The Amador Ice Zinfandel is the result of a vision Robert Smerling, Founder and Chairman, had when he started Renwood in 1993. We harvest the fruit once the sugar levels are over 27 degrees Brix. Just after harvest the fruit is cryogenically suspended (frozen). The fruit is then pressed while frozen in our bladder press resulting in very concentrated (usually over 40 degrees brix) Zinfandel “syrup” that is racked to tank and inoculated using a select isolated yeast strain durable enough to handle very cold fermentation temperatures and high levels of sugar. The wine will finish fermentation with a residual sugar in the mid 20% range. The result is a unique dessert wine that is the essence of Zinfandel.

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