Terra d'Oro Amador County Zinfandel 2008

MSRP: $18.00
3.6 5 0.5
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Tasting Notes:

The 2008 Terra d’Oro Amador County Zinfandel demonstrates the classic Sierra Foothills characteristics that are uniqu...

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This is a great followup to their 2006 zin. It is spicy and rich with nice complexity and excellent fruit. As nice as Montevina's 1978 zinfandels. ... Read more

Zinfandel vines arrived in Amador County along with the gold rush pioneers in the mid-1800's and Zin has been grown there ever since under ideal wa... Read more

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User Reviews for Terra d'Oro Amador County Zinfandel

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Snooth User: Zuiko
540750687
4.00 5
12/27/2012

This is a great followup to their 2006 zin. It is spicy and rich with nice complexity and excellent fruit. As nice as Montevina's 1978 zinfandels. Excellent value in red wine. My rating - 93 At the end of 2012 this wine is fading fast. Drink now!


External Reviews for Terra d'Oro Amador County Zinfandel

External Review
Source: WineExpress.com
02/06/2012

Zinfandel vines arrived in Amador County along with the gold rush pioneers in the mid-1800's and Zin has been grown there ever since under ideal warm-climate conditions. Terra D'Oro head trains and spur prunes all of it Zinfandel vines to lower yields and concentrate flavors. Hand selected lots go into the crusher and are then bled off to further enhance extraction and intensity. Aging takes place in Hungarian, French and American oak barrels for thirteen months. The resulting wine shows sweet, ripe flavors along with zesty spice. Black plums, wild blackberries, molasses, cinnamon and vanilla flavors wash over your tongue. A real treat that work beautifully with barbecue and rich foods. A great value wine.


Winemaker's Notes:

At Terra d’Oro, 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 the must (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 flavors from 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 Hungarian, French and American oak for thirteen months.

Tasting Notes:

The 2008 Terra d’Oro Amador County Zinfandel demonstrates the classic Sierra Foothills characteristics that are unique to this region. The nose is rich and super spicy with dark fruit and berries. The palate is smooth and showcases flavors of nicely ripened blackberries and plums. Spice lingers on the finish, making it a great wine to accompany a multitude of dishes. Try pairing with a lamb burger topped with goat cheese. Enjoy!

At Terra d’Oro, 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 the must (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 flavors from 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 Hungarian, French and American oak for thirteen months.

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