Back
2010 Kuleto Estate Zinfandel Napa Valley
2 Ratings
Detail
2 Ratings
2010 Kuleto Estate Zinfandel Napa Valley

Wine Details

Varietal

Zinfandel

Style

Red

Wine Description

The finished wine is a very pale yellow in color and is so evocative of the Muscat vine. It smells at once of the fruit, flowers, leaves,and shoots. When I was a kid, I used to pull the individual flower cones from clover blossoms and suck the bit of honey out of each one. This wine reminds me of that for perhaps like lying in a field of wildflowers. It smells and tastes of clover honey and sweet hay and somehow manages to be both fatty and mineral-like in texture. Funny how something so delicate can be so delicious.

Shipping Information

Free shipping with a purchase of 12 bottles or more.

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

Vineyard

Kuleto Estate

Varietal

Zinfandel

Style

Red

The finished wine is a very pale yellow in color and is so evocative of the Muscat vine. It smells at once of the fruit, flowers, leaves,and shoots. When I was a kid, I used to pull the individual flower cones from clover blossoms and suck the bit of honey out of each one. This wine reminds me of that for perhaps like lying in a field of wildflowers. It smells and tastes of clover honey and sweet hay and somehow manages to be both fatty and mineral-like in texture. Funny how something so delicate can be so delicious.

  • Profile-placeholder
    melpflug

    2005 BEST YEAR

    11 months
WINEMAKER'S NOTE
Our dry Moscato is made with several pleasurable things in mind, one of them being eating oysters on the half-shell, so, for our Moscato, we choose to focus on the blossom and sweet herbal components of the Muscat grape rather than that of cloying perfume. We also want to give it a bit of a grip in the mouth. We achieve this by picking at a fairly low sugar and crushing the fruit back onto the stems to soak for several hours before pressing. (Muscat is a very pulpy grape, and the stems provide channels for the juice to migrate through inside the press cake). Once the juice settles clear, we rack it to another tank to ferment very cold to near dryness (this maximizes the fermentation aromas), then transfer it to old 500L barrels to finish fermenting and age on the yeast (which builds in some richness).
Expert Reviews
Read all 2 expert reviews
  • Winemaker's notes
    Our dry Moscato is made with several pleasurable things in mind, one of them being eating oysters on the half-shell, so, for our Moscato, we choose to focus on the blossom and sweet herbal components of the Muscat grape rather than that of cloying perfume. We also want to give it a bit of a grip in the mouth. We achieve this by picking at a fairly low sugar and crushing the fruit back onto the stems to soak for several hours before pressing. (Muscat is a very pulpy grape, and the stems provide channels for the juice to migrate through inside the press cake). Once the juice settles clear, we rack it to another tank to ferment very cold to near dryness (this maximizes the fermentation aromas), then transfer it to old 500L barrels to finish fermenting and age on the yeast (which builds in some richness).
  • Background
    In 1992, vintner and restaurateur Pat Kuleto founded Kuleto Estate in a remote mountain setting overlooking Lake Hennessey, Pritchard Hill and the towns of Rutherford and St. Helena. The 761-acre ranch features 90 acres of vineyards divided into over 100 micro-blocks based upon soil, exposure, elevation and topography. The wines from Kuleto Estate are always deep, intense and luscious.