At Terra d’Oro, our Zinfandel vineyards are carefully handpicked and brought to the winery for processing. After being put into a hopper, about fifteen gallons of juice per ton of grapes is removed. The grapes are then destemmed and crushed and the must is sent to tanks where it is left to cold soak for up to three days. This allows a primary extraction where water acts as a solvent and breaks down the cell walls of the grape solids, extracting flavors, color, and aromas. The fermentors are drained and returned three times, resulting in more extraction than merely pumping over the tanks. After gentle tank pressing, the wine was aged in a combination of Hungarian, French and American oak for 16 months.
Wine & Spirits(2006 Vintage) A fine value is the 1999 Zinfandel Terra d'Oro. This Zinfandel fruit bomb reveals ripe blackberry and cherry fruit intermixed with smoke, earth, licorice, and tar. Chewy, full-bodied, opulently-textured, and pure, with a whopping 15.5% alcohol, this well-balanced effort will drink well for 5-6 years.