“Sonoma in a glass” comes to mind when tasting this Dry Creek Zinfandel. With a dark purple hue, the aroma is purely Dry Creek in nature with peppery spice. Brambly fruit notes with wild raspberry notes slowly slide behind white peppercorn notes and hints of forest floor on the aroma. In the mouth, the flavor takes a turn towards ripe cherries steeped in a basil syrup, watermelon jolly rancher candy, cracked pepper, fried sage, with hints of rosemary, toasted cardamom, and black raspberries.

An outstanding vintage, this Dry Creek Zinfandel matured very well in the late summer sun reaching optimal levels of sugar for harvest. After harvest, the wine was fermented and left on the skins for an additional 10 days. This allowed the skins to continue to break down and add layers of complexity and alluring flavors, especially peppery nuances. Aged in American Oak, subtle notes of vanilla and coconut set the framework for this wine. A majority of the fruit for this blend was sourced from a few vineyards just west of Healdsburg. The balance of the blend was obtained from Alexander Valley, Sonoma Coast and Russian River Valley giving the blend additional finesse, black fruit and a strong backbone.

Showing the spicier side of Zinfandel, this wine would pair exceptionally well with Mole Enchiladas, grilled pork chops with a teriyaki glaze served with wilted greens, or a classic wood-fired pepperoni pizza.

98% Zinfandel
2% Merlot

86% Dry Creek Valley
7% Alexander Valley
5% Sonoma Coast
2% Russian River Valley

pH 3.7

TA 6.0 g/L

ALC 14.5%

RS 3.1 g/L

UPC 8 33302 00201 0

SRP $18

87 Points, Wine Spectator

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