Michael David Winery 7 Deadly Zins Zinfandel 2013 Front Label
Michael David Winery 7 Deadly Zins Zinfandel 2013 Front LabelMichael David Winery 7 Deadly Zins Zinfandel 2013 Front Bottle ShotMichael David Winery 7 Deadly Zins Zinfandel 2013 Back Bottle Shot

Michael David Winery 7 Deadly Zins Zinfandel 2013

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750ML / 15% ABV
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4.0 20 Ratings
750ML / 15% ABV

Winemaker Notes

Crushed berry, soft oak and cigar box notes create a fragrant appeal that leaves you wanting more. This wine shows explosive, concentrated fruit in the mouth, with plenty of acidity to balance the ripeness, offering crushed wild berry, spice and black berry compote on the finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
A softer, more lush and voluptuous texture can be found in the 2013 7 Deadly Zins, which is also 100% Zinfandel from Lodi. The production here is 280,000 cases! To produce such a high-volume wine of this quality is pretty remarkable winemaking. Loads of ripeness, fruit, glycerin and medium to full-bodied silky mouthfeel make for a delicious effort. Drink it now-2017.
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Michael David Winery

Michael David Winery

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Michael David Winery, California
Michael David Winery Winery Video

“Michael” and “David” are Michael and David Phillips, brothers whose family has farmed fruits and vegetables in the Lodi region since the 1850s and cultivated wine grapes for nearly a century. Michael and David constitute the 5th generation of grape growers in the Phillips family, with the 6th generation now joining the family business.

The Phillips family likes to emphasize the importance of quality wines with unique and fun labels. Wine makers Adam Mettler, Derek DeVries and Jeff Farthing specialize in producing Lodi’s famous Old Vine Zinfandels, as well as Rhone varietals such as Ancient Vine Cinsault and Syrah for Michael David Winery. 

Farming with future generations in mind, the Phillips have adopted some of the most progressive sustainable farming practices in the state. All 800 acres of the family’s vineyards are third party certified, and the state’s first per ton bonus was issued for contracted growers to follow in the family’s footsteps. 

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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.

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Unapologetically bold, spice-driven and jammy, Zinfandel is often thought of as California’s flagship grape. In fact it owns this title by having the ability to adapt to the states’ many microclimates and landscapes, producing unique expressions of the grape throughout. Zinfandel thrives in California’s Central Coast, as well throughout Sonoma County, parts of Napa Valley, the Sierra Foothills, Lodi and Paso Robles.

Zinfandel was born in Croatia and later made its way to southern Italy where it became known as Primitivo. The astute imperial nursery of Vienna collected specimens of the vine and acted as the source of its journey to New England, carried by George Gibbs circa 1829. Eventually, making its way to California around the Gold Rush of 1849, Zinfandel found its new home, parading the true American spirit.

Tasting Notes for Zinfandel

Zinfandel is a dry red wine, though typically forward in fruit. Notes of dark plum, blackberry, sweet spice, dark chocolate and licorice are common. Very ripe examples may express a dried fruit quakity like fig or prune. But Zinfandel grown in cooler, coastal zones often shows red fruit, black pepper and fresh herbal characteristics like juniper and menthol.

Perfect Food Pairings for Zinfandel

Zinfandel is a powerfully flavored wine, mingling happily with bold food like brisket, lamb shanks, pork ribs or anything barbecued. More delicate Zins work with pork, lamb curry and even Ceasar Salad or Salad Nicoise.

Sommelier Secrets for Zinfandel

Thanks to its popularity both for home winemaking and as communion wine, many Zinfandel vines were able to survive prohibition, leading to the abundance of "old vine" Zinfandels. These low-yielding, ancient vines tend to produce wine that is deeply concentrated, delicately perfumed and decidedly complex.

AMR72154_2013 Item# 150689

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