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Cosentino The Dark 2015

Other Red Blends from Lodi, California
  • WW89
14.5% ABV
  • WE90
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3.8 12 Ratings
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3.8 12 Ratings
14.5% ABV

Winemaker Notes

This wine is super inky in the glass with deep aromas of blueberries, blackberries, and plum. Richly textured on the palate, jammy notes are layered with black pepper spice and hints of herbs de Provence. The brooding finish is long, smooth and opulent.

Can hold its own against slow-roasted short ribs and rosemary-crusted lamb but is equally delicious to indulge in after dinner alongside aged Gouda or flourless chocolate cake.

Blend: 44% Petit Verdot, 21% Malbec, 17% Petite Sirah, plus a handful of complementary varietals

Critical Acclaim

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WW 89
Wilfred Wong of Wine.com
A pleasing red from Lodi, the 2015 Cosentino Dark—a blend of Petit Verdot, Malbec, Petite Sirah, and other reds—shows appealing aromas of blackberries and savory spices. The wine's rich yet well-structured palate pairs it well with braised meats. (Tasted: September 26, 2017, San Francisco, CA)
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Cosentino

Cosentino

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Cosentino, Lodi, California
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Cosentino has been a California producer of ultra-premium wines for 23 years and in the Napa Valley for 13 years. Founded by Mitch Cosentino, the winery is known for its small, distinctive vineyard lots and "micro" approach to winemaking. Cosentino's respect for traditional methods, such as punched cap fermentation, has resulted in a somewhat non-traditional approach. The winery produces more than 30 limited production wines from more than 15 varietals.

Positioned between the San Francisco Bay and the Sierra Nevada mountain range, the Lodi appellation, while relatively far inland, is able to maintain a classic Mediterranean climate featuring warm, sunny days and cool evenings. This is because the appellation is uniquely situated at the end of the Sacramento River Delta, which brings chilly, afternoon “delta breezes” to the area during the growing season.

Lodi is a premier source of 100+ year old ancient Zinfandel vineyards—some dating back as far as 1888! With low yields of small berries, these heritage vines produce complex and bold wines, concentrated in rich and voluptuous, dark fruit.

But Lodi doesn’t just produce Zinfandel; in fact, the appellation produces high quality wines from over 100 different grape varieties. Among them are Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon blanc as well as some of California's more rare and unique grapes. Lodi is recognized as an ideal spot for growing Spanish varieties like Albarino and Tempranillo, Portugese varieties—namely Touriga Nacional—as well as many German, Italian and French varieties.

Soil types vary widely among Lodi’s seven sub-appellations (Cosumnes River, Alta Mesa, Deer Creek Hills, Borden Ranch, Jahant, Clements Hills and Mokelumne River). The eastern hills are clay-based and rocky and in the west, along the Mokelumne and Cosumnes Rivers, sandy and mineral-heavy soils support the majority of Lodi’s century-old own-rooted Zinfandel vineyards. Unique to Lodi are pink Rocklin-Jahant loam soils, mainly found in the Jahant sub-appellation.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

NDF419688_2015 Item# 228371