I was a bit hesitant to write about Quivira’s Zin that I recently tasted blind, since I reviewed the 2008 vintage in April of this year. But I thought, what the hell, they deserve to get kudos twice in one year. These guys rock the Zinfandel. And, farming biodynamically, they’re stewards of the earth.
I like Quivira’s Zin style because it’s not over-the-top jammy, extracted or high octane alcoholic. It’s a rare Zinfandel that can be consumed with food and not have the wine win the fight. I also admire Quivira’s ability to maintain the balance between fruit and acidity, elegance and edge, brightness and darkness.
The aroma on the 2009 Zinfandel from Dry Creek (where the winery is located) is simply heady. It’s easy to become giddy from the anticipation of the sip. Gorgeously ripe raspberry, roses and blackberry pour forth. Your mouth then enjoys a full-bodied rush of black cherry, blackberry and plum, well-integrated acidity, a swath of leather and a dash of pepper. It’s so balanced and far and above the best Zin I’ve had a long time that I’m considering dropping by the winery and grabbing a few bottles. A blend of 83% Zinfandel, 9% Cabernet Sauvignon, 3% Petite Sirah, 3% Syrah and 2% Grenache.
Sweetness: 1 out of 10
Rating: 4.5 stars out of 5
Price: $20 – $22
Occasion: Sample sent from the winery.
Availability: On restaurant wine lists mostly but also at high-end retailers.
Food pairing: Mild pork sausage, burgers, grilled red meats and cow’s milk cheeses like Barely Buzzed.
I read wine blogs because even if my friends drink a lot of wine, they aren’t organized enough to remember what wine it was or any other pertinent details (with occasional rare exceptions). So sling all the BS you want, I was happy to find your reference to your website.