About This Wine
At Chateau Julien, owners Bob and Patty Brower and winemaker Bill Anderson are committed to quality.
Anderson has been with the Browers since the winery opened in 1982. Schooled at Stanford and the University of California at Davis, he now has more than 25 harvests under his belt — the kind of experience that leads to consistently wonderful wines.
"Elegance is what I keep in mind in winemaking," says Anderson. "Simple, straightforward, clean — the truth is evident without frivolity. If you have good grapes and treat them well, do all the details every day and let the wines do what they naturally do, you will have a good product."
Anderson certainly paid attention to the details in crafting Chateau Julien's 2005 "Private Reserve" Zinfandel. It's at once luscious and bold, and brimming with ripe fruit flavors. It's a delicious example of what can be achieved when everyone from the vineyard workers to the winemaker is focused on making a top-quality product.
California's own grape variety. Red Zinfandel (not to be confused with "white" Zinfandel) can produce full-bodied wines packed with ripe berry fruit and smooth tannins. Flavors of blackberries and spicy pepper.
- Grape Composition:100% Zinfandel
- Grape Source:Estate Vineyard in South Monterey County, Calif.
- Aromas & Flavors:Blackberry, Raspberry, Chocolate, Spice, Black Currant, Clove & Cedar
- When to Drink:Now Through 2010
- Food Pairing Suggestionlamb stew, or short ribs.
17 recipes match for this wine.
Cabernet Sauvignon Ice Cream Our friends at Alexander Valley Vineyards came up with this wonderful recipe a few years ago. We've tried it with Cabernet Sauvignon (as the recipe calls for), as well as Merlot, Primitivo, Cabernet Franc and Zinfandel... and every time, it turns out delicious! It's best made with an ice cream maker, and if you have such a machine, it's extremely easy to assemble. Enjoy! Get The RecipePork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe