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Ruggedly enigmatic and powerfully built, Zinfandel is the reigning celebrity of Dry Creek Valley. Complex and down-to...Read more...
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Dark cherries on the nose with a hint of burnt marshmallows. Bright body that falls off quickly on the finish. Read more
Quivira is a terroir driven house. The land is the signature of the wine and not the hand of the winemaker. They go to great lengths to plant the r... Read more
Heady in its ripeness, tough in its youth, this is closed off behind tannins as hard as earthenware. Give it a year or two to mellow, then decant a... Read more
Food Pairings for Quivira Zinfandel Dry Creek Valley
Dark cherries on the nose with a hint of burnt marshmallows. Bright body that falls off quickly on the finish.
Quivira is a terroir driven house. The land is the signature of the wine and not the hand of the winemaker. They go to great lengths to plant the right varietals in the right places to reach the right maturity of sugar and acidity. The Dry Creek Valley is Mecca for Zinfandel. The Quivira vineyard established in the in the 1980s had existing Zin vines that were originally planted in the 1930s. The longevity is a testament to the suitability. The rugged character of the land comes through in the wine. Look: This wine is dark garnet at the depth and ruby red at the edges. It has the clarity of a Pinot, and none of the inkiness of some Zins. Smell: Spiced rhubarb pie, served with a side of plum and raisin compote come through in this bold, rustic and fruity nose. Taste: Quivira comes on with a rush of smoked raspberry, anise, bitter chocolate and black pepper with ample alcohol with sleek acidity. This is a good wine to warm you after a day tracking wild boar in the woods. Winemaker, Hugh Chappelle, says the ideal place to open the bottle of Quivira Zinfandel is on the back patio on a lazy weekend afternoon with family and friends. Zinfandel and grilled food are a perfect pair. Read my full review here: http://whatareyoudrinking.net/2011/12/wine-with-a-wild-side-quivira-zinfandel-dry-creek-valley/
External Reviews for Quivira Zinfandel Dry Creek Valley
Heady in its ripeness, tough in its youth, this is closed off behind tannins as hard as earthenware. Give it a year or two to mellow, then decant a bottle for osso buco.
Briary but balanced, with wild berry and underbrush aromas and nicely structured boysenberry, roasted sage and fresh black pepper flavors that finish with zesty tannins. Drink now through 2014.
The 2001 Zinfandel, a blend of 88% Zinfandel, 12% Petite Sirah (13.9% alcohol), offers an attractive fig, earthy, cherry, briery nose. While not complex, it is a pleasant, satisfying, medium-bodied, spicy Zinfandel with an angular finish. Drink it over the next 2ndash;3 years.
High toned with spice and the dry black pepper warmth of alcohol, this is relatively austere in fruit expression for all its smoky tannin. A rustic red for sausages.
This producer consistently turns out attractive, richly fruity, elegant Zinfandels. The medium-bodied 1997 offers abundant berry fruit intertwined floral notes, spice, and well-integrated wood. Tasty, with sweet fruit, medium weight, and a clean, vibrant finish, it can be enjoyed over the next 3ndash;4 years.
Made from benchland grapes, this Claret-styled Zin shows depth of flavors, and a rich intensity suited for lamb or grilled steak dinners.
Ripe and appealing in a rustic style, with a jammy edge to the red cherry, raspberry and plum flavors.
Ruggedly enigmatic and powerfully built, Zinfandel is the reigning celebrity of Dry Creek Valley. Complex and down-to-earth, it often displays a bit of an edgy darker side. Each vintage, this particular release captures the essence of Dry Creek Zinfandel’s undeniably appealing personality. 2008 was a pretty complex year to boot – with unpredictable summer weather and some fall rain to challenge this somewhat thin-skinned hero’s quest to reach full maturity. With a classic Dry Creek profile, this vintage gave great depth, with deep, dark red and black fruit flavors. Cherry, raspberry and blackberry join classic plum on a nice, plump mid-palate. A little edgy right now, a firm acidity tames the tension. The fruit mingles with richer spice tones as the wine almost struts to a clean, lingering finish with impressive finesse. Enjoyable now, this wine will really start to open up in 12 to 18 months. Hold another 3-5 years (through 2015) to see where a little age takes our star. A truly fantastic food partner, this wine is the soul mate of just about anything off the grill. If you’re just looking for a great date, try pizza or spicier cuisine.
Dietary Information: Organic
4200 cases produced.
Aged 10 months in French Oak.
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