- Best until
- BBQ, spicy meat
Borrowed from the period when only the “outlaws” made wine, this Zinfandel was a labor of love, faith, and a little “black market” grape dealing. Grown in Sonoma County over 100 years ago by the Italians, Zinfandel was the most widely planted grape before prohibition.
The typical “field blend” includes traditionally some Aglianico, Petit Verdot, Sangiovese and maybe a little Carignane or Grenache for fruity texture. Co-fermented and barreled, the sum of the parts is an exciting, spicy, jammy, peppery mouthfeel. The grapes are sourced from the Dry Creek area, known for blackberry jam flavors, raspberry notes, and black and white pepper nuances. Also followed by an extremely long finish.
Aged in French and American oak for 21 months, this Zin will drink beautifully for the next 5 years. Serve with BBQ, spicy chicken or sausage, burgers, or slow braised lamb parpardelle.
Bottled unfined and unfiltered, this wine may throw a light sediment with time in the bottle. This is representative of our non-interventionist winemaking techniques, and not considered a flaw.