New Customers Save $20 off $100+* with code AUGUSTNEW
New Customers Save $20* with code AUGUSTNEW
*For new customers only. Order must be placed by 8/31/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.
The high altitude vineyards and sandy clay loam soils yield a bold Old Vine Zinfandel, with rich, bright raspberry and black cherry fruit complemented by hints of earth and spice that add to its complexity. The fresh fruit characteristics are balanced by lively acidity, hallmarks of Amador County.
Zinfandelic's Amador County Old Vine Zinfandel wine makes an excellent food pairing choice for anything hot off the grill, such as grilled tri-tip steak. Or enjoy with barbeque ribs, meaty pasta dishes or pizza.
Located in the western foothills of the Sierra Nevada mountain range in central California, Amador County is renowned for producing California's finest Zinfandels, some of them crafted from 19th-century vines. This sustainably farmed old vine vineyard is planted on hillsides with soils of sandy clay loam derived from decomposed granite. Amador's warm days and cool evening breezes from the Sierras promote full ripening of the grapes and a balanced acidity, leading to robust, intensely flavored wines.
Zinfandel has always been the quintessential California wine. Taking on the characteristics of the regions where it's grown, the flavor of a California Zin is like the flavor of California itself. It's free love in a bottle, with a vibe all its own - at times mellow, others bold or even spicy. But it's always, dare we say, groovy.
The largest and perhaps most varied of California’s wine-growing regions...
The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.
Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.
One of the most difficult yet rewarding grapes to grow...
One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.
In the Glass
Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.
Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.