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Kunde Estate Zinfandel 2006

Zinfandel from Sonoma County, California
  • W&S90
Ships Fri, Sep 29
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Currently Unavailable $12.99
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Winemaker Notes

The 2006 Kunde Family Estate Zinfandel is one sneaky character. It starts out as a well-mannered and elegant claret-styled wine, but the spicy flavors seem to grow in your glass. The beautiful berry aromas follow up and keep on coming. Pork tenderloin with a spicy rub would be just the match for this beauty—well-mannered but a little bit wild. Watch out - you might find the bottle disappearing somehow!

Critical Acclaim

W&S 90
Wine & Spirits

Tight red fruit gives this wine a clean impression, carrying the warmth of its alcohol with grace. It’s lean, with a quinine-like bitterness to the tannin that keeps the fruit in check. Decant it for grilled lamb kabobs.

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Kunde

Kunde Estate Winery

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Kunde Estate Winery, , California
Kunde
Since the early 1900s, five generations of the Kunde family have preserved the family tradition of farming their fertile, highly praised vineyards located in the heart of the Sonoma Valley. Their picturesque 2000-acre estate has been planted with 800 acres of wine grapes, the vast majority of which are now used to create the Kunde's entire line of hand crafted, ultra-premium wines. Their 100% estate grown varietals include Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel, Sauvignon Blanc, Syrah and Viognier.

Arroyo Seco

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

SWS74342_2006 Item# 102942

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