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Hartford Dina's Vineyard Zinfandel 2003

Zinfandel from Sonoma County, California
  • RP93
0% ABV
  • WS93
  • WE92
  • RP94
  • RP89
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0% ABV

Winemaker Notes

Deep, dark color, coffee-like aromas, boysenberry and blueberry flavors and a flinty, slate-like mouthfeel are signatures of Dina's Vineyard terroir.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Readers should note that the label designation for this Zinfandel is "Hartford," not "Hartford Court." Sullivan loves the 2003 Zins since the vintage enjoyed plenty of heat at the end of the growing season, which helped the grapes attain full phenolic maturity, and the crop size was much smaller than 2002 and 2001. What I enjoy most about this offering is that Sullivan makes Zinfandel with a Pinot Noir mind-set, which seems to add to its complexity. The 2003 Zinfandel Dina's Vineyard (289 cases from a 95-year old site) boasts a deep ruby/purple color along with a sweet bouquet of raspberries, garrigue, kirsch liqueur, and Chateauneuf du Pape-like peppery licorice notes. Full-bodied, ripe, flinty, and elegant, with a French-styled personality, it will drink well for 5-7 years.
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Hartford

Hartford

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Hartford, Sonoma County, California
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Hartford Family Winery was founded in 1993 as a result of Don and Jennifer Hartford's appreciation for the wines, the people, and the unique vineyards near their Russian River Valley home. Located in the Sonoma County town of Forestville, the winery is about 15 miles from the cool Pacific Coast.

Making delicious wines of high personality is directly related to the difficult locations of the Hartford family's vineyard sources, the limited production of their bottlings and the varietals they use. "Character through adversity" is an expression that the Hartford family believes to apply to both people and grapevines, and they feel that surviving adversity builds character, and personality, in both. The Hartford Family makes wines under two marks, Hartford Court and Hartford.

California

Red Wine

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A major force on the global playing field, California is the world’s fourth largest wine-producing region on the planet and the majority of land under vine here is devoted to red varieties—they cover nearly double the vineyard acreage compared to whites.

While the state’s incredibly diverse terrain and microclimates allow for countless red wine styles, the one factor unifying all California red wine is the abundance of sunshine and a long, consistent growing season, which leads to well-developed and fully ripened fruit.

The most famous region today, of course, is the acclaimed Napa Valley, where Cabernet Sauvignon, Merlot and Bordeaux Blends garner global attention and in some cases, "cult" status.

Sonoma County, nestled between Napa Valley and the Pacific Ocean, claims great variability in geography and microclimates with vineyards climbing up mountains, reaching far into valleys and stretching along some the state’s most dramatic coastlines. Here world-class Pinot Noir is possible from Sonoma’s cooler sites while Zinfandel and Cabernet Sauvignon do well in its warmer locations.

The Central Coast, Lodi and the Sierra Foothills also excel in the production of Zinfandel, Cabernet Sauvignon and remain active frontiers for newer varieties, namely Rhône and Spanish.

The cool Anderson Valley in California’s North Coast region is a fantastic source of Pinot noir.

Winemaking in California dates back to the 18th century when Spanish missionaries planted the first wine grapes. But the industry experienced its first boom with the Gold Rush in the last half of the 19th century when miners brought vines to the Sierra Foothills.

KBRHARTFORD_2003 Item# 116929