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  • 2003 Martinelli Syrah Zio Tony Ranch Gianna Marie

2003 Martinelli Syrah Zio Tony Ranch Gianna Marie

UNITED STATES / CALIFORNIA / SONOMA
  • 95 WA
  • 90 WS
  • 91 IWC
  • Variety
    Syrah
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See other vintages 2006 |
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SKU: 106230-2003-750-2A

This item is available by the case only

Total:
$100.00

This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating: 91

    ($75; 14.7% alcohol) Deep ruby-blue color. Very primary aromas of blueberry liqueur, minerals, licorice and menthol. Youthful and very fresh in the mouth, with complex flavors of blueberry, blackberry, meat, licorice and spices. As primary as this is, it already boasts a lovely silky texture. Very rich but quite dry on the back end, impressively long if still a bit youthfully clenched. Winemaker Helen Turley makes this wine very much like she makes pinot noir: it was racked only prior to the July 2004 bottling. Incidentally, the Martinellis will not offer a Hop Barn syrah in 2003, as they did not think the wine had enough flavor intensity.
    Author: Stephen Tanzer
    Issue: May/June 2005
  • Wine Spectator | Rating: 90

    Dark and rich, with a complex mix of savory, beefy and grapey berry flavors that are intense and plush. The tannins on the finish turn chewy, showing the level of extraction. Decant. 182 cases made.
    Drink Dates: 2007-2011
    Author: James Laube
  • Wine Advocate | Rating: 95

    The 2003 Syrah Zio Tony Ranch Gianna Marie has only 14.9% alcohol, which almost makes it seem wimpy compared to their Zinfandels. There are 182 cases of this monster Syrah that boasts classic bacon fat aromas intermixed with blackberry liqueur, cassis, melted licorice, and pepper. This amazingly rich, full-bodied, unctuously textured wine should drink well for at least 10 years or more.
    Drink Dates: 2005-2015
    Author: Robert Parker
  • No collector reviews available
  • Martinelli Winery is steeped in tradition - the founders were Giuseppe Martinelli and Luisa Vellutini, originally from a village in Tuscany, who eloped as teenagers and landed in Sonoma in 1887. Though resources were scarce, Giuseppe, armed with extensive viticultural knowledge, earned and borrowed enough to purchase a bit of land - the current 60-degree slope which is now known as Jackass Hill Vineyard. The first vines planted were Zinfandel and Muscat Alexandria. When Giuseppe passed away in 1918, his youngest son, Leno, just 12 years old, became responsible for tending the family's steep hillside. His family said only a jackass would be stubborn enough to farm that torturous slope and thus, it earned its name.

    In 1973 Lee, Sr., Leno's son, took over management of his Uncle Tony Bondi's estate in the Russian River Valley and made his mark as a premium grape grower. He and his wife Carolyn realized the potential of their crops and started their own winery and tasting room in two converted hop barns. A chance meeting with Helen Turley in 1993 introduced a slew of progressive viticultural and cellar practices that catapulted them to the next level.

    See other similar producers:Patz & Hall,Brewer-Clifton,Hanzell Vineyards

    California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

    Syrah is one of the darkest and thickest-skinned varieties, producing wines with intense color, flavors of blueberry, blackberry and boysenberry, and high tannin. Depending on the climate in which it is grown and the winemaking techniques used, Syrah (known as Shiraz in Australia) can come in a wide range of styles. Regardless of style, use of heavy oak is common and the highest quality wines are suitable for long-term ageing.

    The best Old-World Syrah comes from the Northern Rhône, where the variety is at its coolest limit for growth. Sites with south-facing slopes are exposed to more sun and produce the highest quality wines with medium body and flavors of berry, hints of pepper and mint, and notes of olive, bacon, meat, and leather with age. Côte-Rôtie and Hermitage are the most famous of these sites, and producers such as E. Guigal, Chave, and Domaine Paul Jaboulet Aîné make some of the world’s best wines from Syrah.

    In the New World, Australia is the most famous region for high-quality wines from Shiraz. The warm climates of Barossa Valley and McLaren Vale produce full-bodied, intensely fruity wines displaying notes of earth and spice and developing leather with age. A leaner, more peppery style is made in cooler regions with the best examples coming from Eden Valley. Australian producers such as Penfolds, Torbreck, and Henschke have garnered international recognition for making world-class wines from Shiraz.

    One cannot talk about New-World Syrah without recognizing the work of Californian producers, most notably Sine Qua Non, Colgin, and Alban, who have also gained international recognition for the quality of their wines from Syrah.

    The delicate flavors of cooler climate Syrah from the Northern Rhône and Sonoma make it an ideal pairing for dishes like lamb or eggplant. The bold flavors of warmer climate Shiraz from Australia pair well with barbeque pork and chicken, short ribs, and steak. 

    Collector Data For This Wine

    • 86 bottles owned
    • 35 collectors