This wine offers classic varietal characteristics like ripe cherry aromas, complex flavors, and silky tannins. As distinctive as it is, it’s also friendly and unpretentious with plenty of bright red raspberry and plum flavors, with smooth hints of vanilla on the palate.
Zinfandel, Amador’s heritage grape, has rooted in the Sierra Foothills since the days of California’s gold rush. At Montevina, Zinfandel is what we do best. Within our portfolio the Montevina Zinfandel can best be described as the Zin for everyday. Our shallow topsoil, granite hardpan, hot summer days and cool nights, brand this wine with trademark Amador fruit and spice.
After three days, an isolated strain of yeast is introduced and this newly dominant population grows exponentially, converting the rest of the sugar in about four days. The fast and furious finish after a rather rollicking start limits extraction and results in the lighter style Zin we are looking for. After tank pressing, the wine is aged for 12 months in French, American and Hungarian oak barrels.
The Montevina Zinfandel was handpicked in the early morning. The cool grapes were immediately destemmed, lightly crushed, and then sent to fermentors. Zinfandel’s exceptionally large clusters (weighing in at around half a pound) are notorious for uneven ripening. Fortunately for us Zinners, when the clusters are thrown into the fermentors, the berries’ sugar levels are balanced out by one another. The tanks—full of juice, skins, seeds, and whole berries—are left to “cold soak” for up to three days before inoculation. During this time the natural yeast brought in from the vineyard builds a small population and converts some of the energy from grape sugar into alcohol. This prologue to fermentation adds complexity to the finished wine as the wild yeast and the water extraction produces unique flavors and aromas.
Food Pairing Notes
Try Montevina Zinfandel with spicy past primavera or an array of aged cheeses.