Martinelli Jackass Vineyard Zinfandel 2000
Zinfandel from Sonoma County, California
After picking, the whole berries undergo a long cool fermentation, with indigenous yeast, to generate skin contact and extract fruit character. The juice is transferred into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It is then allowed to rest and mature in 33% new French oak on its gross lees for ten months before bottling. The grapes, juice, and then wine are minimally handled. The finished wine is unfined, unfiltered, neither cold nor heat stabilized and contain naturally occurring sediment.
The Wine Advocate - "The 2000 Zinfandel Jackass Vineyard (500 cases; 17.2% alcohol) boasts an exotic bouquet of Asian spices, figs, plum liqueur, cherries, smoked meats, and herbs in addition to a full-bodied, hugely layered, peppery, spicy flavor profile. There are even hints of molasses and root beer."
International Wine Cellar - "Full red, with some brown tones. Aromas of plum, mocha and black pepper. Superripe and sweet; like a solid in the mouth, with a chewy thickness and huge size. But I found myself wishing for some primary zinfandel berry flavors.
Rating: 90? "
The Martinelli family has been farming in Sonoma County since 1860. All of the wines are produced from estate grown grapes which are farmed by Lee Martinelli Sr., and sons, Lee, Jr. and George, continuing five generations of the proud family legacy of caretaking the land. The Martinelli family along with winemaker Bryan Kvamme and consulting winemaker, Helen Turley (1992-2010) work from beginning to end; analyzing soil samples, choosing rootstocks, varietals and clones that are the best matched to a particular growing site, seasonal primping and pruning in the field, and the final blends for the finished wines. The Martinelli family specializes in single-vineyard Chardonnay, Pinot Noir, Zinfandel and Syrah. View all Martinelli Wines
About Sonoma CountyView a map of Sonoma County wineriesRelated Links:
Twice as large as Napa in size, Sonoma County only makes about a half the amount of wine as her northeasterly neighbor. But Sonoma, with her size, is able to vouch for more diversity within her borders, including sub-AVAs that are climatically varied. The atmosphere of Sonoma is decidedly laid back and down home country style. But in wines, they are keeping up with the Joneses, or Napa-ites if you will. Grape varieties are more varied here, from Pinot Noir and Zinfandel to Cabernet Sauvignon and Chardonnay.
Notable FactsThe largest sub-AVAs of Sonoma include Dry Creek Valley, Russian River Valley, Alexander Valley and Sonoma Valley. Each sub-AVA, with its own micro-climate, is unique in its grape varieties and styles of wine. Dry Creek makes a mean Zinfandel while Russian River produces stand up Pinot Noir and Chardonnay. The Alexander Valley makes some of the better Cabernet Sauvignons in the county and Sonoma Valley creates excellent wines from all the above varieties. Other grapes found throughout Sonoma include Sauvignon Blanc, Merlot and Syrah.
About CaliforniaIt's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
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Alcohol By Volume Guide
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold