FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019 & 2020
Loved by 45k+ Members
Free shipping*
Free returns
More than 1.000.000 bottles delivered
Get only wines you love
Zinfandel 2016 - Edmeades Winery
Edmeades Winery

ZINFANDEL 2016 - EDMEADES WINERY

  USA / California
€28.60
€24.40
QTY
ADD TO CART At your doorstep in 1 - 6 days

Hits red!

SEND PAGE TO FRIEND

Why do we love it?
Zinfandel 2016 Edmeades is a rich, ripe, and intense red wine that has it all, to a superlative degree. Lots of fruit, lots of concentration, lots of oak, lots of alcohol but all in perfect balance!

Edmeades Winery started as an idea in 1963 by the cardiologist Donald Edmeades. Donald decided to plant 24 acres of vineyards in the Anderson Valley of Mendocino. In 1972 his son, Deron founded Edmeades winery, and its brilliant course, with worldwide acclaim, led in 1988 to its introduction in the portfolio of the legendary Jackson Familly. This collaboration brought into the winery the top La Crema oenologist, Ben Salazar who launched the winery straight to the top.

Zinfandel is probably their strongest asset. The old vines, in combination with the favorable, warm climate, contribute to the creation of ripe and concentrated grapes. The philosophy in winemaking is abstract, i.e. indigenous yeasts, minimal interventions, not filtering and fining. So the wine is fermented with indigenous yeasts in small stainless steel tanks. Then the wine matures for 20 months in 59% American barrels and 41% French, 20% new. 13% Petit Syrah and 8% Syrah are added to the final blend to enhance the solid structure and spicy character of the wine.

Zinfandel 2016 Edmeades is a juicy, red wine for medium-rare steaks and cold winter nights.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like
Zinfandel 2016 Edmeades has deep ruby color and intoxicating nose with intense aromas of plum, black cherry, bilberry, blackberry, and sour cherry, framed by notes of tobacco, vanilla, pepper, cinnamon, coffee, chocolate, and leather.

In the mouth, it has a full-body, balanced acidity, and rich but velvety tannins. It has ripe black fruit, mainly blueberry dipped in bitter chocolate, vanilla, sweet tobacco, pepper, and coconut.
Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 15,7%
Origin California, USA
Variety Zinfandel
Aromas Plum, black cherry, bilberry, blackberry, sour cherry, tobacco, vanilla, pepper, cinnamon, coffee, chocolate, leather, coconut.
Bottle Size 750ml
Barrique 20 months
Serving temperature 18°C
Aging 6 years
Closure Φελλός
Organic No

ZINFANDEL 2016 - EDMEADES WINERY

PAIR IT

with pork chops with jicama bbq sauce, Peking duck with hoisin sauce, a burger with caramelized onions and blue cheese, or a porterhouse.

Pork with quince and carob syrup

  • 1 Kg pork leg or shoulder
  • 4 quinces
  • 50 gr butter
  • 100ml olive oil
  • 200 ml red wine
  • 150 ml carob syrup
  • 1 large onion (finely chopped)
  • 1 tbsp. coriander seeds grounded
  • 150 gr flour
  • 20 gr tomato paste
  • 50 gr brown sugar
  • juice from an orange
  • Salt
  • Pepper

 

Cut the quinces in quarters, clean and cut each piece in 3 smaller pieces. Put them in a non-stick pan and sauté them lightly with butter. Pour in the orange juice and add 200 ml of warm water, cover the pan with a lid and simmer the quinces for about 30 minutes, until they are tender. Sprinkle with sugar, and leave them for 10 minutes to caramelize over the heat. Leave them aside until the pork is ready.

Cut the pork into large cubes, season them and dust them with flour. Skip the excess of flour. In a large saucepan, heat up the olive oil and sauté the meat well from all sides until it is well browned. Add the chopped onion, continue sauteing until it is glistening and slightly softened. Add the tomato paste and the coriander, sauté lightly and pour in the wine. Pour 200 ml of warm water and let the meat boil for about 1½ hours. If the liquids have been saved in between and the meat has not been done yet, add some warm water. Then put the quinces over the meat with the juice and simmer at low temperature for about 10 minutes to mix their flavors. Rotate the pot, but do not stir the food, because the quinces will melt. Add the carob syrup the last 5 minutes. Remove the food from heat, let it sit for 5 minutes and serve. 

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}