A well-crafted Zinfandel that highlights its fruit and acidity. Down to the last few cases! SHIPPING ORDERS ONLY.
DESCRIPTION:
This Zinfandel has a deep ruby red color with purple hue and aromas of ripe blackberries, dark cherries and plums. On the palate, the wine is full-bodied, rich and complex with flavors of black fruit, toasted oak and vanilla. Ships fast to your doorstep.
91% Zinfandel, 9% Cabernet Sauvignon
TA: 5.9 gm/L | PH: 3.66 | RS: .57 | Alcohol: 13.2%
Fermentation: open ferment | Oak:American and French | Oak age: 21 months | Harvest Brix: 24.5 (average) | Bottle Date: August 12, 2021 | Cases Produced: 861 | Maturity: now until 2025
FLAVOR AND AROMA NOTES:
Classic cherry and blackberry interplay with the spice character of the oak barrel. Rich soft full mouth tannins give weight and a long smooth finish.
PAIRING SUGGESTIONS:
The fruit and acidity of this wine is well defined and structured making this a great wine to be served with roasted foods such as roasted pork and beef.
VINEYARD NOTES:
The tannins from the oak give this wine a great soft backbone.
WINEMAKER - Kestutis Vizgirda
Kestutis "Gus" Vizgirda believes the secret to good winemaking begins in the vineyard. That's why throughout the growing season you will find him touring the rows of varietals and envisioning the kinds of wines he will produce from the harvest. For over two decades, Vizgirda has worked at several local wineries, working with some of the Valley's best winemakers to refine his craft. Today, he has developed his own unique approach to making wine and has won gold medals for several of his varietals.
In addition to serving as Wilson Creek's Winemaker, Vizgirda teaches wine classes at Mt. San Jacinto College and San Diego State University Extended Studies campus. He is also a judge at several local and international wine competitions.
REVIEWS: Wine Server, Scotty's Favorite
"Our 2019 Family Reserve Zinfandel is my favorite! This is a jammy, full-bodied red that has a slight spice on the finish. Although this wine can be enjoyed as a cocktail wine, I prefer to enjoy it with a nice ribeye steak."
