Zinfandel, 2016.  Crusted Pie

Zinfandel, 2016. Crusted Pie

Item #: C1120R1DC
Vintage: 2016
Varietal: Zinfandel
Vineyard/Appellation: Lodi, California
Color: Opaque Purple
Nose: Dense Plum
Palate: Rich Cassis
Finish: Very Long
Rating: 97
Cellaring/Serving Suggestions: Now thru 2025/Red Meat, Game/14.3% Alcohol by Volume

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When a sommelier who wins one of the Top Five Awards from Wine & Spirits Magazine is rated Number One by the Guild of Sommeliers and also earned the Best Young Sommelier Award by the Chaine des Rotisseurs (a wine club that some say is a bit stuffy), you gotta figure he's one of the best around. But, the operative question is, does he know how to make wine?

Well, Martin Stross knows how wine is made, but that still doesn't answer the question, does he know how to make them? Martin was aware of what he knew and what he didn't know. So, to help him with the part he didn't know, he enlisted the help of the guys who had the knowledge, the Ehlers Family in Lodi. It turned out to be a great match.

For 50 years it has been no secret that the Ehlers in Lodi makes the best Zinfandel in California. The climate and soil there are perfect and, best of all, they had the oldest Zinfandel vines in the state, some going back 40 years. They still do. In fact, the Ehlers planted some of the first Zinfandel vines in Lodi over 100 years ago.

In many ways, it was an easy choice for Stross to make. But then the decisions on oak aging and blending came in to play and an outstanding selection was created. Robust strawberry, earth and saddle leather lay the foundation to blend with a charred rib eye or rotisserie chicken.