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Precedent Evangelho Zinfandel 2013
Born and raised in Lansing, MI, Nathan attended the University of Michigan, studying Political Science. "I thought I wanted to follow in the footsteps of my father, who has been involved in state government and policy all his life. A few summers working in a cubicle scratched his political itch, and he was ready for another path. A summer spent bartending on Mackinac Island provided the proverbial "bite" from the wine bug. A year and 2000 miles later Nathan was studying and working in Sonoma County, CA. After time studying Viticulture from Sonoma legend Rich Thomas at the Santa Rosa Junior College, Nathan finished his BS in Enology at CSU Fresno.
Nathan has worked for multiple wineries in Northern California (Benzinger, Frick, Schug and Testarossa) and spent time working for the famed Torbreck Winery in the Barossa Valley of Australia. He is currently the Associate Winemaker at Thomas Fogarty Winery & Vineyards in the Santa Cruz Mountains where he has focused on bringing new energy to the Pinot Noir and Chardonnay program.
Not all vineyards are created equal and Nathan has a keen eye for finding the magical combination of variety, climate and soil. He believes the first step in any winemaking endeavor is to seek out these unique sites, often found outside of the more famous regions of California (Napa, Russian River, etc.). "There are a lot of vineyards planted in heavy soils in some of the more famous appellations in California; they get by on name alone, rather than quality." He often seeks rocky and well drained sites with climates on the marginal side for the given variety.
Native yeasts, whole cluster fermentations, minimal sulfur and the judicious use of well seasoned French Oak are some of the techniques used. "I am looking to create authentic wines that taste of a particularly special place." Precedent is Nathan's first independent effort.
A large Northern California appellation centered on the San Francisco Bay Area, the San Francisco Bay AVA falls within the larger Central Coast AVA. The smaller appellations of Livermore Valley, Pacheco Pass, San Ysidro District and Santa Clara Valley AVAs fall within the San Francisco Bay boundaries.
Unapologetically bold, spice-driven and jammy, Zinfandel is often thought of as California’s flagship grape. And it 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 County, 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 specimen of the vine and acted as the source of its importation to New England by George Gibbs, probably in 1829. Eventually, making its way to California around the Gold Rush of 1849, Zinfandel found its new home, parading the true American spirit.
In the Glass
Zinfandel commonly expresses powerful notes of dark plum, blackberry, sweet spice, dark chocolate and licorice. Very ripe examples may express a hint of dried fruit like raisin, fig or prune. But Zinfandel grown in cooler, coastal zones often expresses red fruit, black pepper and fresh herbal characteristics of juniper and menthol.
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.
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.