The Pedroncelli Family has been producing single vineyard Zinfandel wines since 1927 and they know a thing or two about the variety. This is a luscious baked jammy fruitful Zinfandel from 25-year-old vines in Dry Creek, Sonoma Valley. I get aromas of BlackBerry and rustic herbs with hints of vanilla from 16 months of treatment in American oak. It’s big but smooth, and although the alcohol clocks in at 15%, it’s not apparent. This is an excellent full-bodied classic Zin worth pursuing. Drink this now with a meal or hold for five to seven years.
What dish to pair with this wine? We marinated a Santa Maria Tri-tip with olive oil, salt and pepper, and dukkha spices from Egypt (dukkah is a mixture of nuts and exotic spices, and works well on protein as a rub). This Zin called out for something bold and we obliged. Top with butter-sauteed shiitake mushrooms and a red leaf salad with basil vinaigrette and you will thank me in the morning.