SOLD OUTAbundance 2003 Old Vine Zinfandel
Featured in our Gold Wine of the Month Club
- Flagship Wine
- Sonoma County region
- Silver Medal — SF Chronicle Wine Competition
- Silver Medal — Orange County Wine Competition
- Appellation
- Mencarini Vinyard, Sonoma County
- Grapes
- 100% Estate Old Vine Zinfandel
- Aged
- 18 months in French Oak
Lodi’s Old Vine Zinfandels are highly sought after and recognized as one of California’s classic varietals. The results are coming in for the 2003 Abundance Mencarini Vineyards Old Vine Zinfandel, and so far, the winery has won a Silver Medal at the San Francisco Chronicle Wine Competition and a Silver Medal at the Orange County Fair Wine Competition. The fruit of these 60-100 year old head-pruned vines is extremely rich and spicy and perfectly structured, which is prevalent in the bouquet and flavor of this delicious Old Vine Zin. A deep purple color with rich violet rim denotes the boldness of this wine. The juicy berry flavors, clove and mature oak tannins are framed with moderate alcohol which enhances the lengthy finish. A well balanced, sturdy wine to enjoy with fresh tomato sauces on pastas, your favorite Italian food, grilled meats or with any strong cheese.
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Crusted Mustard Roast with Spicy Roasted Zucchini and Boiled Potatoes with Parsley
A tender roast coated in mustard sauce with a side of spicy zucchini slices and boiled potatoes. Its savory, spicy and delicious! Pair with a glass, or two, of an Old Vine Zinfandel.
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Zinfandel and Black Pepper Marinated Tri-Tip
A tender tri-tip marinated in black pepper and herbs and grilled to perfection. Pair this with a full Old Vine Zinfandel.
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Lamb Ragout on Whole Wheat Pasta
The seasoning on the sauce is more Middle Eastern than Italian. The sweetness of the roasted peppers, mint, cinnamon and allspice intensify the juiciness of the wine. You can serve the sauce over regular pasta, but the dish is best when made with whole-wheat pasta or buckwheat, if you can find it.
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Cellar Rat Cioppino
The Cellar Rat Cioppino is a traditional Italian dish from the Hambrecht Family kitchen with much thanks to Alison Rosenblum. On Tuesdays during harvest, the cellar staff ends the day together with a big pot of stew and a few bottles of wine.
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