Technical Analysis
The fruit for Scotto's Old Vine Zinfandel originates from one of the oldest and most distinctive Zinfandel growing regions in California.
Tasting note
Rich, multi-layered flavours of dark cherry, plum, cassis and spice precede a finish marked by a subtle touch of vanilla and soft tannins. 96% Zinfandel, 4% Petite Syrah.
Vinification details
Fermented in stainless steel and aged for two years in French oak.
AWARDS
The Wine Merchant Magazine: California Top 50
Technical Analysis
The fruit for Scotto's Old Vine Zinfandel originates from one of the oldest and most distinctive Zinfandel growing regions in California.
Tasting note
Rich, multi-layered flavours of dark cherry, plum, cassis and spice precede a finish marked by a subtle touch of vanilla and soft tannins. 96% Zinfandel, 4% Petite Syrah.
Vinification details
Fermented in stainless steel and aged for two years in French oak.
The fruit for Scotto's Old Vine Zinfandel originates from one of the oldest and most distinctive Zinfandel growing regions in California.
Tasting note
Rich, multi-layered flavours of dark cherry, plum, cassis and spice precede a finish marked by a subtle touch of vanilla and soft tannins.
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.
Technical Analysis
The fruit for Scotto's Old Vine Zinfandel originates from one of the oldest and most distinctive Zinfandel growing regions in California.
Tasting note
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.
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.