Our 2009 Dry Creek Valley Zinfandel displays classic fruit flavors of red and black currant and bramble berry. Spicy ...Read more...
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Peppery nose, strong fruit presence on the palate which balances nicely w/ the spices. Very easy to drink Read more
Dark purple color with a nose of raspberry, seabreeze and a touch of baking powder when first opened. The palate is really sweet with loads of red... Read more
Warm berry tart on the nose. Spice-laced red berry fruit with bramble and some plummy notes. Flavors of dark red and black berry fruit with bakin... Read more
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Food Pairings for Frei Brothers Reserve Dry Creek Valley Zinfandel
Peppery nose, strong fruit presence on the palate which balances nicely w/ the spices. Very easy to drink
Dark purple color with a nose of raspberry, seabreeze and a touch of baking powder when first opened. The palate is really sweet with loads of red/black berry and cherry with a similar finish. With air the nose really rounds showing a creamy red berry and spice character with the palate being dominated by black cherry with a long sweet finish.
Warm berry tart on the nose. Spice-laced red berry fruit with bramble and some plummy notes. Flavors of dark red and black berry fruit with baking spices. Finishes on a tart cranberry note.
Eye's: Very dark brick in color with a pinkish ring. Nose: I did not get much of a boquete but I did pick up on some nice violet notes. Mouthfeel: Medium bodied with really nice tannins. I'm actually surprised at how much I enjoyed it's fruitiness. I really liked this wine. I believe chilling this wine a little would make it a great companion for asian fair.
Our winemaker crafts Frei Brothers Reserve’s Zinfandel to reflect the expressive purity of Dry Creek Valley fruit. Traditional Dry Creek Zinfandel style is enhanced by the use of modern techniques to produce a wine that represents this renowned terroir. The grapes for Frei Brothers Reserve’s Zinfandel are gently de-stemmed, but not crushed, to retain a significant portion of whole berries for fermentation. This technique allows the winemaker to retain vibrant red berry flavors while minimizing the extraction of harsh tannins. The wine was cold soaked at 60° F to extract color and intense flavors from the grapes prior to primary fermentation. Fermentation lasted 4-6 days at a maximum temperature of 88° F. After primary fermentation, the wine underwent malolactic fermentation and was aged on lees to enhance the mouth feel.
Our 2009 Dry Creek Valley Zinfandel displays classic fruit flavors of red and black currant and bramble berry. Spicy notes of black pepper, white pepper, and nutmeg add layers, and the finish is elegant and mouth-coating.
|Alcohol: 14.96%||pH: 3.72|
|Sugar: 0.53 grams per liter||Total Acidity: 0.55 grams per liter|
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