From 50-year-old vines in an appellation that deserves its reputation as Zin country. The wine has the weight, body and concentration of good Cabernet Sauvignon with a plush mouthfeel and overlay of fine oak. But there's no mistaking the variety: brambly fruit, pepper and jam, and spices aplenty cry “Zinfandel” all the way.
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Sarah E. Daniels
Daniels is the former Dining Editor at Hudson Valley magazine who has also written and edited for web-based publications such as Food52 and The Kitchn, and has assisted in food styling and recipe testing for an assortment of cookbooks. Prior to her career in culinary-related media, Daniels spent years as a pastry chef at venues throughout upstate New York and completed the Longhouse Food Scholars program. She has a soft spot for quiche and hiking trails with footbridges, and would be hard-pressed to turn down a glass of Sauvignon Blanc.