Collier Falls Hillside Estate Zinfandel 2013
The wine shows striking colors of deep crimson and black. A complex bouquet offers distinct aromas of butterscotch, jelly donut and damp forrest. This is a robust, full bodied Zinfandel displaying rich flavors of strawberry and fig, with hints of eucalyptus and powdered sugar. Its long finish highlights lingering notes of cola, tobacco, charred wood and black pepper. Pairs perfectly with duck breast and wild rice.
60 in stock
Mauritson Zinfandel 2016, Dry Creek Valley$34.00Add to cart
The 2016 growing season was near perfect, with slightly more heat than its preceding vintage. The incredible growing conditions, coupled with lower crop, size yielded wines with succinct fruit and incredible focus.
High-toned berry fruit jumps out of the glass of the 2016 Dry Creek Valley Zinfandel. Notes of cinnamon, baking spice and espresso bean add complexity to the hedonistic fruit. The entry is soft and lush, exhibiting flavors of rich oak and blackberry cobbler. The mouthfeel is seamless from start to finish, indicative of the perfectly integrated tannin and acid. Please enjoy this wine for the next 5-7 years.
Owen Roe Abbot’s Table 2017$28.00Add to cart
The Owen Roe Abbot’s Table 2017 honors the most fundamental form of hospitality through the ages -the meal. The Abbot’s Table traditionally provides an opportunity for fellowship with guests over food and wine. This wine, with its unique varietal diversity, is rich in red fruit notes, with balanced flavors and acidity, exuding charm and texture. It pairs beautifully with many flavors and feasts. The grapes for this wine come from their estate vineyards as well as vineyards farmed by other dedicated families in beautiful eastern Washington State. Reminiscent of the bold Abbot’s Table blends of past vintages, this 2017 bottling is rich and structured. A beautiful garnet red hue is luscious with bursting aromas of black currants, blueberry and cherry. A layer of white pepper spice and tobacco are interlaced with gripping acidity, roasted red pepper and earth notes. This bright red blend is youthful and shows great cellaring potential! The 2017 Abbot’s is beautifully structured with bright acidity and fine mouth-coating tannins. Enjoy this wonderful blend with barbecued pork. 47% Sangiovese, 22% Zinfandel, 19% Blaufrankish, 12% Malbec.
Ottimino Zinfinity 2015, Sonoma County. CA USA$20.00Add to cart
Ottimino means “Little Eight,” so called because he was the last of eight children and the smallest, but had big ambitions. When he came to America in 1913, he made his home on a beautiful ridge above Green Valley (western Sonoma County) and forged a life on new soil. Ottimino became a favorite in the area, and always spoke proudly of his vines. along the way one of the friends he made was Brad Alper, who had a dream similar to Ottimino's. Brad's first grapes grew as Ottimino's time was coming to an end, and the legacy was passed on. His inquiries led him to veteran winemaker Bill Knuttel, who instantly knew that Brad's (and Ottimino's) dream would soon become Brad and Bill's passion. Long time California wine-maker William Knuttel has concentrated on ultra-premium winemaking for the majority of his career. Knuttel’s winemaking journey began at Saintsbury. While there he founded and was owner/winemaker of Tria, producing fine Pinot Noir, Syrah and Zinfandel. Bill has also served as Vice President and Winemaker at Chalk Hill Winery and Dry Creek Vineyard, as well as producing his own label. The foundation of the 2015 Ottimino Zinfinity is the 50 year old vines in Biglieri Vineyard, Dry Creek, blended with some Bradford Mountain selection Zin from Ottimino Vineyard, their home ranch. To these finely nuanced Zins, they added a touch of fruit from Chalk Hill. Finally, they added Petite Sirah from Doug Rafanelli’s steep hillside vines to enhance the density and structure of the blend. Deep and defined, optimally ripened blackberry fruit is joined in the developing aromas of this complex Zin by a distinctive note of dusty soil spice, and the ensuing flavors reflect the same. A trim bit of tannin lends structural spine and neatly placed acids keep things agile, and all the while persistent fruit is the force that drives this one through to a very long finish.