USA : CALIFORNIA : SIERRA FOOTHILLS
Zinfandel, Petit Sirah
FULL BODIED, BLACK FRUIT, PURPLE FLOWERS, EARTHY, NEUTRAL OAK
Great balance of fruit-black raspberry, cassis, and hints of cherry- and firm acidity, making for a great velvety yet structure wine. Incredible notes of dark chocolate and black pepper spice with underlying notes of lavender and violets
FOOD PAIRING: Pizza & Pasta
CALIFORNIA : SONOMA VALLEY
Zinfandel, Carignan, Valdiguie
MEDIUM-BODIED, RED & BLUE FRUITS, JUICY, TEXTURED, NEUTRAL OAK
This offering from Broc Cellars is fresh, lively, and full of character. Juicy notes of dark cherry and raspberry are playful on the palate, supported by light tannin and crisp acidity. Ripe fruits and earth fill the bouquet. Not too heavy, nor too light.
ECOLOGY: Organic & Low Sulfur
FOOD PAIRING: Grilled Poultry
CALIFORNIA : SIERRA FOOTHILLS : NORTH YUBA COUNY
FULL-BODIED, POMEGRANATE, RASPBERRY, RED CURRANT, THYME, NEUTRAL OAK
Despite being relatively new to the scene, Claire Hill (who worked throughout Sonoma, the Santa Cruz Mountains, and with the legendary Éric Texier in the Rhône Valley before launching her own winery in 2016) has already proven herself an incredibly talented and thoughtful winemaker. Her Zinfandel is unusual, in the best way – elegant but structured, it has delicate, perfumed aromatics, roaring acidity, and none of the stewed prune flavors you often see in California Zin.
WINEMAKING : Low-intervention; slow & cool fermentation in stainless steel (to prevent extracting harsh/bitter flavors); aged for 18 months in neutral French oak
FARMING : Organic
PAIRING : Fennel & Sausage Pizza
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California : Contra Costa
Fruit is very well balanced between black cherry, blackberry, and cassis. Dark and full-bodied beauty, with a long, slightly peppery finish and just a touch of violets.