The fruit for Scotto's Old Vine Zinfandel originates from one of the oldest and most distinctive Zinfandel growing regions in California.
Rich, multi-layered flavours of dark cherry, plum, cassis and spice precede a finish marked by a subtle touch of vanilla and soft tannins.
Technical analysis
ALCOHOL
13.5 %
RESIDUAL SUGAR
0.6 g/L
pH
3.64
ACIDITY
0.6 g/L
ORIGIN
California
WINEMAKER
Anthony Scotto
VARIETY
Zinfandel
FINED USING
Bentonite
TIME IN OAK
24 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Lodi
VEGETARIAN
Yes
VEGAN
Yes
Vinification details
Hand picked and gently crushed before fermentation in stainless steel on its skin for ten days at 78-82°F, during which the tank was circulated three to five times a day to insure a deep extraction and the development of richness and flavour. Fermentation was followed by 24 months’ maturation in second- and third-year French oak barrels.
Contact us to discuss
The fruit for Scotto's Old Vine Zinfandel originates from one of the oldest and most distinctive Zinfandel growing regions in California.
Spicy red fruit aromas with a hint of dark chocolate. Rich and full flavoured, brimming with elegant plum and cassis fruit flavours balanced with a lick of vanilla and a hint of spice.
Technical analysis
ALCOHOL
13.5 %
RESIDUAL SUGAR
0.7 g/L
pH
3.62
ORIGIN
California
WINEMAKER
Paul Scotto
VARIETY
Zinfandel
TIME IN OAK
24 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Lodi
Vinification details
Hand picked and gently crushed before fermentation in stainless steel on its skin for ten days at 78-82°F, during which the tank was circulated three to five times a day to insure a deep extraction and the development of richness and flavour. Fermentation was followed by 24 months’ maturation in second- and third-year French oak barrels.
Contact us to discuss
The fruit for Scotto's Old Vine Zinfandel originates from one of the oldest and most distinctive Zinfandel growing regions in California.
Full of spicy red fruit with a generous portion of dark chocolate on the nose; plum and cassis with hints of vanilla and oak on the palate. The fruit is well layered while the finish is smooth, rich and long.
Technical analysis
ALCOHOL
13.5 %
RESIDUAL SUGAR
0.5 g/L
pH
3.63
ACIDITY
5.6 g/L
ORIGIN
California
WINEMAKER
Paul Scotto
VARIETY
Zinfandel
TIME IN OAK
24 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Lodi
Vinification details
Hand picked and gently crushed before fermentation in stainless steel on its skin for ten days at 78-82°F, during which the tank was circulated three to five times a day to insure a deep extraction and the development of richness and flavour. Fermentation was followed by 24 months’ maturation in second- and third-year French oak barrels.
Contact us to discuss
The fruit for Scotto's Old Vine Zinfandel originates from one of the oldest and most distinctive Zinfandel growing regions in California.
The wine exhibits aromas of blueberries, cherry and black liquorice. It is ripe, juicy and alluring on the palate with flavours of ripe red summer berries, pomegranate, cranberry and hints of cinnamon and pepper.
Technical analysis
ALCOHOL
13.5 %
RESIDUAL SUGAR
0.5 g/L
pH
3.68
ACIDITY
5.6 g/L
ORIGIN
California
WINEMAKER
Paul Scotto
VARIETY
Zinfandel
TIME IN OAK
22 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Lodi
Vintage conditions
The 2011 vintage required both patience and faith in Mother Nature. It was quite cool early in the season and ripeness came slowly, however just as most vineyards prepared to harvest, a series of significant rainstorms hit the region. This made the logistics of picking far more challenging, as well as temporarily arresting the ripening process and introducing the possibility of mildew in the vineyards that could destroy the entire crop in just a few days! The team at Scotto decided to wait it out, and their patience was rewarded with several weeks of perfect ripening weather and a fantastic crop.
Vinification details
Hand picked and gently crushed before fermentation on its skin for nine days, during which the tank was circulated three to five times a day to insure a deep extraction and the development of richness and flavour. After fermentation the Zinfandel was pressed to 4-year-old French oak barrels and aged for 22 months.
Contact us to discuss