This Zinfandel was a joy to make (what Zinfandel isn't)? We crushed all berries, and let them sit on in a cold soak ...Read more...
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RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Stephen & Walker Winery Zinfandel Dry Creek
This Zinfandel was a joy to make (what Zinfandel isn't)? We crushed all berries, and let them sit on in a cold soak for 4 days before we added yeast, the grapes had just started to ferment on their own anyway! The small, 1 ton, open topped fermentation tanks are my favorite to use for making wine, because you can walk right up and get you nose next to the cap and smell all those gorgeous aromas and flavors just churning away inside the fermentor. Fermentations lasted about 9 days and then we pressed off directly into our French oak barrels for ageing 15 months in the cellar before bottling. This vineyard is in the middle of Dry Creek Valley just off West Dry Creek Road. The vineyard sits on the bench above the valley floor. This Zinfandel grows on the hills above the valley floor on West Dry Creek Road in Dry Creek Valley just west of Healdsburg. The wine is very concentrated and has dense fruit flavors complemented by smoky oak aromas and flavors. The wine was aged in small French and American oak barrels for 15 months prior to bottling. Winemaker's Notes: Voluptuous and rich dark berry fruit, with generous flavors of smoky oak and chocolate truffle, over subtle notes of plum and tangerine. Silver Medal - 2007 Riverside International Wine Competition GOLD Medal - 2007 California State Fair Wine Competition GOLD Medal - 2007 Orange County Fair Wine Competition GOLD Medal - 2007 Los Angeles County Fair Wine Competition Limited release of 650 cases Rich, dense, smoky toasty oak, vanilla, ripe berry fruit. Soft integrated tannin, medium long finish. 2005 Was another warm and early vintage for Dry Creek Valley, nice moderate spring, warm summer - 4 weeks near 100F. Hot blast in August to help ripen tannis and develop rich fruit flavors with soft complex tannins. Sugar: 0.08% Months in barrel: 4 year old french barrels Oak: 15 months in 4 year old french barrels
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