2003 Martinelli Jackass Vineyard Zinfandel Russian River Valley
12 Ratings
Detail
12 Ratings
2003 Martinelli Jackass Vineyard Zinfandel Russian River Valley

Winemaker's Notes

This rugged section of the ranch is referred to by the Martinelli family as "Jackass Hill", because only a jackass would farm a hill that steep. Jackass Hill is the steepest non-terraced hillside vineyard in Sonoma County. At age 89 Leno turned over the caretaking of the steep hillside vineyard to his son, my father, Lee Sr. Lee is the third generation of Martinellis to caretake the original family homestead land; farming the ancient vineyard much as his grandfather Giuseppe had one hundred years before, without irrigation, pesticides, or trellising. Once picked, the grape bunches read more...are de-stemmed and the whole berries undergo a long cool fermentation to generate skin contact and enhance fruit character. The juice is fermented with indigenous yeast. The wine is then gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. The grapes are 100% barrel fermented with wild yeast, resting in 75% new French oak on its gross lees for 10 months. (hide)

Shipping Information

Free shipping with a purchase of 12 bottles or more.

Free shipping with a purchase of 12 bottles bottles or more.

This rugged section of the ranch is referred to by the Martinelli family as "Jackass Hill", because only a jackass would farm a hill that steep. Jackass Hill is the steepest non-terraced hillside vineyard in Sonoma County. At age 89 Leno turned over the caretaking of the steep hillside vineyard to his son, my father, Lee Sr. Lee is the third generation of Martinellis to caretake the original family homestead land; farming the ancient vineyard much as his grandfather Giuseppe had one hundred years before, without irrigation, pesticides, or trellising. Once picked, the grape bunches read more...are de-stemmed and the whole berries undergo a long cool fermentation to generate skin contact and enhance fruit character. The juice is fermented with indigenous yeast. The wine is then gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. The grapes are 100% barrel fermented with wild yeast, resting in 75% new French oak on its gross lees for 10 months. (hide)