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Partial fermentation in neutral oak adds texture without diminishing freshness
Light to medium-bodied
with flavors reminiscent of pickled lemons
With a rating of 91%
this wine comes from the steep slopes of Monterrei
Kinsella Spencer Zinfandel '17 obsidian Partial fermentation in neutral oakThis mature Dry Creek Valley Zinfandel presents bricking garnet hues and complex aromas of dried cherry, fig, and exotic spices. The palate is rich and velvety flavors of plum preserves, mocha, and a touch of balsamic glide across resolved tannins (93 points). Aged 22 months in French oak, it finishes with incredible persistence. At peak drinking now pair with braised short ribs or aged cheddar.
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