My Account
 
Marietta Cellars Angeli Cuvee 2010
sample imgsample image only

Marietta Cellars Angeli Cuvee 2010

 
Item Sold Out
Robert Parker 92
"The peppery, meaty, superb 2010 Angeli Cuvee is primarily a blend of Zinfandel, Petite Sirah, Carignan and cool climate Syrah. Production of this big red (15.4% natural alcohol) was 3,300 cases. Its dense ruby/purple hue is followed by aromas of licorice, black currants and cherries intermixed with hints of camphor and spice. This is a full-bodied, opulent, mouth-filling, savory wine with not a hard edge to be found. It should drink well for ... read more
Item ID: #14359
Size: 750mL (wine)
Closure: Cork

Other Similar Items

Info

Item Description

Robert Parker 92
"The peppery, meaty, superb 2010 Angeli Cuvee is primarily a blend of Zinfandel, Petite Sirah, Carignan and cool climate Syrah. Production of this big red (15.4% natural alcohol) was 3,300 cases. Its dense ruby/purple hue is followed by aromas of licorice, black currants and cherries intermixed with hints of camphor and spice. This is a full-bodied, opulent, mouth-filling, savory wine with not a hard edge to be found. It should drink well for 5-7 years."

"One of California’s finest value wineries, Marietta Cellars has been receiving favorable reviews in this publication for many years. My fondness for the non-vintage blend of many vintages and grapes goes back to when I first reviewed the Old Vine Red Lot 14. Production has soared since then, but the consistency in quality has remained remarkably high. These are terrific offerings from this value-priced winery." www.mariettacellars.com

"The 2010 vintage marks the 17th release of our sought after Angeli Cuvee. This wine is named after the owners of our Alexander Valley Ranch which we purchased in 1991.
Traditionally, our cuvee has been a proprietary blend of Zinfandel, Petite Sirah and Carignane. With the cooler growing season in 2010, we added a touch of cool climate Syrah for complexity. Overall the 2010 vintage exudes aromas of blueberry, stone fruits and black licorice. The dense purple color is a great indication of what is to come on the mouth: a solid and complex wine which is full and velvety, and finishes with lasting toasty oak flavors. The secondary flavors of pepper, black currant and cinnamon continue to evolve once the wine is open. It's richness and intensity beg for extended aging, so cellaring a bottle or two for a few years will be rewarding."~Winery notes

Marietta Cellars

View all from Marietta Cellars
Our Story

I grew up watching my dad do magic. Never with cards or sleight of hand, instead, he would transform cardboard wine boxes into suits of armor for my brothers and I, or make up stories on the spot about rusted out cars in the river and turn them into broken down steeds of long gone errant knights. All of us kids would listen to him, fascinated, he had a way of casually turning the everyday, the routine, into something special. Meals were simple but sourced from the garden and eaten outside at sunset. There were multiple hour sessions of hide and seek in the winery that involved crazy ingenuity: building a wine pallet around an empty space to lie hidden or getting wrapped up in a sleeping bag before hiding in a freezer with the door propped open...

That is how I learned to make wine. Watching my dad cook ribs that were sweet but spicy and blending together a fruity Zinfandel and a hefty Petite Sirah so that it would go better with dinner. Everything was transformed to become something better. Creativity and possibility reigned supreme. I started here at Marietta a week after graduating from UC Davis with in depth scientific and technical training. Plonked down in the middle of the cellar, I was uncertain and tentative but my dad gave me lots of room and I repurposed machinery, built out the winery, and showed up day after day just trying to make a contribution by following my gut .Ten years later, dad is retired and I learned along the way how to make wine by magic. The science is still important: there are times when yeast needs to be fed, oxygen's interaction with the wine is still crucial, temperature ranges will make or break a fermentation... but, the real magic happens in quiet moments. After a ridiculously long day of harvesting when everyone is gone, walking the cellar between tanks full of bubbling, fermenting wine with the overhead lights off, doing one last temperature check on each tank with the palm of the hand. Thinking about the tons of grape skins, the trainloads of sugar, the massive accumulation of man-hours represented in each tank... turning dark and rich... the possibility in that cellar is palpable.
We are still performing magic here at Marietta. This second-generation winery continues to transform hard work, a blessed climate, special pieces of land, and belief into beautiful liquid expressions of family and place.

-Scot Bilbro, Owner/Winemaker

Questions

No questions posted yet about this item.

Reviews

Be the first to reivew this item!