About This Wine
Zinfandel was introduced to California during the Gold Rush.
That would have been somewhere between 1852 and 1857. It quickly became a favorite grape among both farmers and winemakers because it seemingly would thrive almost everywhere it was planted. California’s climate and soils seemed to be perfect matches for the variety.
Today, Zinfandel is the third-leading wine grape variety in the Golden State, with more than 44,400 acres planted and 416,615 tons crushed in 2016, according to the California Department of Food and Agriculture. It is grown in 45 of California’s 58 counties.
The grapes for the 2016 Fossil Creek Zinfandel were grown in a certified sustainable vineyard in the San Juan Creek District of Paso Robles. That’s in the east-central portion of the AVA, where the hot summer days provide ideal conditions for growing the variety. The finished wine is all about the fruit, with luscious flavors satiating the palate.
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:95.1% Zinfandel and 4.9% Petite Sirah
- Grape Source:Paso Robles, California
- Aromas & Flavors:Red Raspberry, Red Cherry, Boysenberry, Blackberry, Clove and Spice
- Aging Vessels:Hungarian and French Oak Barrels for 14 Months
- When to Drink:Now Through 2019
- Food Pairing Suggestion:clove-rubbed leg of lamb, or pork tenderloin with a wild mushroom ragout.
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 Recipe
Pork 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