Winemaker Notes
A blend of Zinfandel from the Cowan Ranch in the Shenandoah Valley where the lower altitude gives serious ripeness and depth, with Syrah and Petite Sirah from the higher-altitude Fair Play AVA. Destem, long cold soak, cool fermentation... it's all about the fruit, and then a moderate gloss of oak to enhance rather than cover. A really a great "big red" from the Foothills.
Blend: 50% Petite Syrah, 30% Syrah, 20% Zinfandel
Professional Ratings
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Tasting Panel
Ripe boysenberry compote and dark chocolate leave a dusty coating on the palate before licorice, clove, and a hint of tobacco season an oak- inspired finish. This well-made wine overdelivers for the price.
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Wine Enthusiast
This wine is concentrated with aromas of black fruit, bittersweet chocolate and pepper jam. The palate offers ripe blackberry, black plum, clove, orange zest and dried florals wrapped around coffee and dried wintergreen. Pair with Peking duck.
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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 red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Originally a source of oenological sustenance for gold-seeking miners of the mid-1800s, the Sierra Foothills was the first region in California to produce wines from European grape varieties. Located between Sacramento and the Nevada border, this area’s immigrant settlers chose to forgo growing the then-ubiquitous Mission grape and instead brought with them superior vines from the Old World to plant alongside mining camps.
Zinfandel has been the most important variety of this region since its inception, taking on a spicy character with brambly fruit and firm structure. Amador and El Dorado counties, benefiting from the presence of volcanic and granite soils, are home to the best examples. Bold, robust Rhône Blends and Barbera are also important regional specialties.