Winery Joseph FilippiCelestiale Winemaker's Reserve Limited Release Zinfandel
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The Celestiale Winemaker's Reserve Limited Release Zinfandel of the Winery Joseph Filippi is in the top 0 of wines of Cucamonga Valley.
Details and technical informations about Winery Joseph Filippi's Celestiale Winemaker's Reserve Limited Release Zinfandel.
Discover the grape variety: De Chaunac
Colourful, simple fruity reds with a deep purple robe, silky tannins and an airy palate with preserved acidity, showing aromas of red fruits and herbaceous notes. Cold- and disease-resistant. Grown mainly in Canada (Ontario, Quebec) and the north-eastern United States, adapting to rigorous continental viticultural climates. French black hybrid (Seibel 9549), named after Quebec researcher Adhémar de Chaunac.
Informations about the Winery Joseph Filippi
The Winery Joseph Filippi is one of of the world's great estates. It offers 42 wines for sale in the of Cucamonga Valley to come and discover on site or to buy online.
The wine region of Cucamonga Valley
Californian AVA in the south (San Bernardino-Riverside border, ~15 miles west of San Bernardino, hot desert >38°C, well-draining sandy and gravelly soils). Zinfandel is the overwhelming signature red (82% of the vineyard) — concentrated dark fruits, spice, age-worthy structure, and recognized longevity. Mourvèdre and Syrah as robust full-bodied reds, Sherry-style fortified wines. AVA 1995, Prohibition heritage, ~1,000 relic acres.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
