Paydirt Going for Broke Zinfandel Red Blend 2019

4.6

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$ 16.50

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Description

Alcohol: 14.8%

Grape(s): 81% Zinfandel, 6% Grenache, 4% Petite Sirah, 3% Syrah, 2% Mourvèdre, 2% Barbera, and 2% Cabernet Sauvignon

Localization: Paso Robles and Lodi, California, USA

Tasting Notes: Rambly fruits of blackberry, boysenberry, and blueberry; tasting somewhere in-between pie filling and preserves, the homemade preserves with a little fresh vanilla bean added in. Nary a tannin to be found in this fruit bomb. Smooth and easy.

Notes: Paydirt personifies the art of discovery, the act of “Going for Broke”, and the idea that risking it all brings about the greatest reward. Grown and cultivated by the most trusted growers in California, Paydirt is the ultimate red wine blend from deeply rooted heritage vines in the oldest dirt we can find.

The Domain: Located on Highway 46, just west of Highway 101, The J. Dusi Estate Vineyard and Winery is the veritable gateway to the Willow Creek District and the west side of Paso Robles. This vineyard enjoys a geographically desirable balance between the cooler, Pacific Ocean-influenced vineyards and the robust growing conditions of Paso Robles East. Planted in 2014 to the Dusi Clone of Zinfandel, the block is relatively small at only 2 acres, but aggressively spaced at 6x5 feet. It is a prolific producer of both quality and quantity, and a fitting vineyard block to carry the Dusi name.

Jim Lewis is directly responsible for 20 acres of impeccably farmed Primitivo in Victor, California. This is located in the historic growing region of the Mokelumne River AVA in Lodi, where deeply-rooted, sandy riverbed soils have fertilized this grape growing hot spot since well before the California Gold Rush. The evenly-manicured canopy provides plenty of cover for the small and densely-clustered berries to ripen evenly throughout the relatively long growing season—while most old vine zinfandel sites in this area harvest in late August to mid-September, Jim Lewis attains perfect ripeness by mid-October every year.

Alcohol: 14.8% Grape(s): 81% Zinfandel, 6% Grenache, 4% Petite Sirah, 3% Syrah, 2% Mourvèdre, 2% Barbera, and 2% Cabernet Sauvignon Localization: Paso Robles and Lodi, California, USA Tasting Notes: Rambly fruits of blackberry, boysenberry, and blueberry; tasting somewhere in-between pie filling and preserves, the homemade preserves with a little fresh vanilla bean added in. Nary a tannin to be found in this fruit bomb. Smooth and easy. Notes: Paydirt personifies the art of discovery, the act of “Going for Broke”, and the idea that risking it all brings about the greatest reward. Grown and cultivated by the most trusted growers in California, Paydirt is the ultimate red wine blend from deeply rooted heritage vines in the oldest dirt we can find. The Domain: Located on Highway 46, just west of Highway 101, The J. Dusi Estate Vineyard and Winery is the veritable gateway to the Willow Creek District and the west side of Paso Robles. This vineyard enjoys a geographically desirable balance between the cooler, Pacific Ocean-influenced vineyards and the robust growing conditions of Paso Robles East. Planted in 2014 to the Dusi Clone of Zinfandel, the block is relatively small at only 2 acres, but aggressively spaced at 6x5 feet. It is a prolific producer of both quality and quantity, and a fitting vineyard block to carry the Dusi name. Jim Lewis is directly responsible for 20 acres of impeccably farmed Primitivo in Victor, California. This is located in the historic growing region of the Mokelumne River AVA in Lodi, where deeply-rooted, sandy riverbed soils have fertilized this grape growing hot spot since well before the California Gold Rush. The evenly-manicured canopy provides plenty of cover for the small and densely-clustered berries to ripen evenly throughout the relatively long growing season—while most old vine zinfandel sites in this area harvest in late August to mid-September, Jim Lewis attains perfect ripeness by mid-October every year.

First Bottle - Wine - Paydirt Zinfandel Going for Broke Paso

FERMENTATION: Fermented in stainless steel and small open top bins. The fruit was 100% sorted and de-stemmed. The must spent 20 days on the skins with frequent punch downs. Aged in mostly neutral French oak barrels for 12 months. TASTING NOTES: The nose is filled with ripe blackberries, smoked plum, orange relish, cranberry, blueberry compote, white pepper, and dark chocolate. The palate is round, juicy, and bursting with freshness and concentrated red and dark fruit components.