About This Wine
Judd Finkelstein is a graduate of Arizona State University’s Walter Cronkite School of Journalism.
Since Cronkite once was called the most trusted man in America, you’d expert the vintner for Judd’s Hill Winery to be straightforward in his approach to life. And so he is, particularly when it comes to the notion that winemaking is romantic.
“Crushing grapes is nasty, grungy, necessity-fulfilling labor,” Finkelstein says. “And the sweltering weather can be brutal. Romantic? It’s barely pleasant. So why do I put myself through it each year? The understanding that we have created and crafted sumptuous wines which give great pleasure to so many is the greatest satisfaction I have known.”
Case in point: the 2011 “Burke’s Blazing BBQ” Zinfandel, an ode to Judd’s Hill hospitality manager Pat Burke’s barbecuing skills. It’s a perfect pairing partner for grilled meats. As a certain iconic journalist might have put it: “That’s the way it is.”
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:“Old Vine” Vineyards in California’s Lodi District
- Aromas & Flavors:Raspberry, Blackberry, Plum, Earthy Star Anise and a Hint of Currant
- When to Drink:Now Through 2014
- Food Pairing Suggestionbarbecued spare ribs, or smoked chicken.