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Terra d'Oro Deaver Vineyard 100 Year-Old Vines Zinfandel 2007

MSRP: $30.00
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  • 2007

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Tasting Notes:

The 2007 Terra d’Oro Deaver Vineyard Zinfandel is a Grandfather among Zinfandels. The wine has a classic Amador blend...

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Petrock's Liquors Inc
Hillsborough, NJ (2,500 mi) 		USD 22.59
750ml 		Buy Now
Planetofwine.com
Linden, NJ (2,500 mi) 		USD 17.29
750ml 		Buy Now
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Suggested Recipe Pairing

Northern Italy Sun-dried Tomato and Italian Sausage Risotto featuring RiceSelect™ Arborio Rice

RiceSelect™ Arborio Rice has a naturally creamy texture, which makes it the perfect choice for risotto dishes and Zinfandel Wines

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Winemaker's Notes:

The limited amount of fruit that comes from the vineyard is handled carefully. The fruit is hand picked into small valley bins and driven one mile to the winery to be crushed. Juice is bled from the hopper before crushing; this reduces the juice to skin ratio in order to get maximum extraction. Dry farmed and old vines tend to use all their energy ripening and can be a little under-nourished when they reach the winery. Yeast needs some of these nutrients to complete fermentation. After decades of working with the Deaver fruit we have isolated certain strains of yeast that can get the job done without much help. After gentle pressing the wine is aged 14 months in a careful selection of French and American cooperage.

Tasting Notes:

The 2007 Terra d’Oro Deaver Vineyard Zinfandel is a Grandfather among Zinfandels. The wine has a classic Amador blend of spices including allspice, cardamom and clove that fills out an intense spice rack. The flavors of ripe plum make this wine a rich Zinfandel from a historic vineyard and pairs well with grilled flank steak and fresh homemade salsa.

The limited amount of fruit that comes from the vineyard is handled carefully. The fruit is hand picked into small valley bins and driven one mile to the winery to be crushed. Juice is bled from the hopper before crushing; this reduces the juice to skin ratio in order to get maximum extraction. Dry farmed and old vines tend to use all their energy ripening and can be a little under-nourished when they reach the winery. Yeast needs some of these nutrients to complete fermentation. After decades of working with the Deaver fruit we have isolated certain strains of yeast that can get the job done without much help. After gentle pressing the wine is aged 14 months in a careful selection of French and American cooperage.

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