Quivira Zinfandel Dry Creek Valley 2010
In Sonoma County, wild boars seem to enjoy a cluster of juicy Zinfandel as much as we do! As in a fully functioning biodynamic farm, animals play an important part of a self-sustaining cylce from the farm to the vineyard to the bottle. Ruby the Pig is the mascot on this 100% estate grown and produced Dry Creek Zinfandel. A visit to the property and you will not only find a working farm and garden, but also at least 11 different breeds of chicken that produce eggs for the estate and local restaurants. Chicken manure is combined into the compost pile and soil. Quivira has been a Demeter-certified Biodynamic and organic winery since 2005. They have been actively engaged in restoring creeks that the Coho salmon and Steelhead trout sprawn in. The installation of a solar electric system supplier approximately 70% of the estate's energy needs. Environmentally conscious winegrowing and winemaking are the way of life at Quivira. Taste the difference in this estate limited production Zinfandel. As an official partner of (American's trout and salmon conservation organization), Quivira makes a donation to TU for every bottle sold.
Editorial Reviews for Quivira Zinfandel Dry Creek Valley
Smoky, burning chaparral top notes greet the nose followed by subtle toasting Middle Eastern spice notes over red berry fruit. There’s a little pine-like note adding freshness on the light and zesty entry, which is followed by rich blackberry fruit that's a little tight and earthy with a nice briary edge. 89 points
External Reviews for Quivira Zinfandel Dry Creek Valley
Inky ruby. Seductive aromas of raspberry, cinnamon and lavender, with a smoky mineral overtone. Sappy red fruit flavors are firmed and lifted by bitter pomegranate and orange zest notes, with slow-building spiciness adding complexity. The persistent, vibrant finish repeats the red fruit and spice notes and shows an almost pinot-like character. Decidedly graceful for zin and drinking very well right now.
A compact and classical Dry Creek Valley zinfandel, this holds red fruit and cracked black peppercorn spice within the darker tones of its tannins. The structure is firm but doesn’t add weight, strengthening the spice through the finish. This has the fortitude to age with grace, or decant it now for pulled pork.
Food Pairings for Quivira Zinfandel Dry Creek Valley
A well behaved California Zinfandel that is stylisticly different from the Zinfandels of Central California. The Dry Creek Valley delivers good integration of fruit, alcohol and tannins. There are fresh fruits and cherries on the nose, with flavors of raspberries, boysenberries, baking spice, and a touch of oak. Dry with medium levels of tannins, and medium to high levels of acidity gives this Zinfandel enough restraint for food pairing with tri-tip, roasted ribs, pork loin, heavy pasta dishes, and hearty stews.
Dietary Information: Organic, Biodynamic
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