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Produced from thirty year old, head trained vines, the Sauret Zinfandel is a powerful style of Zinfandel loaded with rich, jammy blackberry and cassis with a pinch of spice, leather and oak that keeps everything in balance.
Food Pairings: When it comes to Zinfandel, we like to say "If you flame it, this wine will tame it"! It is a perfect accompaniment for barbecues, roasts, grilled sausages and game meats. Hearty stews also work great with this wine.
Gary Eberle has been producing wines since 1973 and is considered a founder father of the Paso Robles appellation. Eberle's desire to produce small-production premium wines led him to establish his own winery and in the spring of 1984, the Eberle Winery opened its doors to the public, selling a 1979 Eberle Cabernet Sauvignon. Along with his passion for Cabernet Sauvignon, Eberle...Read More About Eberle
The largest of California's wine growing regions, the Central Coast produces the majority of California's wine. The district sprawls out, covering most of the vineyard land between San Francisco and Santa Barbara. Smaller sub-AVAs of the Central Coast include Monterey Bay, Paso Robles, Santa Ynez Valley, Santa Maria Valley, Santa Cruz Mountains and many others. Notable Facts...Read More About Central Coast
Zinfandel the American - or Californian - grape. Although it's not from America
(Croatia has been named its origin),
it does seem quite at home in the vineyards of California.
During Prohibition, many
Zinfandel vines survived as the high-yielding grape was popular both for home winemaking and communion wine, which is...Read More About Zinfandel
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