100% Zinfandel. Vibrant, extracted wine offers bright fruit, fresh cherries, and plums, fig, vanilla, baking spices on the nose. Great structure and personality! It is full-bodied, robust with very fine tannin. The palate follows nose with deep concentrat
100% Zinfandel (Primitivo). Medium garnet color. Medium light aroma intensity with aromas of violet, iris, red cherry, red plum, cranberry, spice, and a touch of earthiness. Juicy fruit on the palate with raspberry, black cherry, baking spices, and cream.
100% Zinfandel. Pours a deep, nearly opaque purple in the glass. The nose is brooding and expressive, with layers of black cherry, blueberry, blackberry, bramble, violets, anise, baking spice, clove, charred wood, and vanilla. On the palate, the wine show
78% Zinfandel, 14% Carignane, 8% Petite Sirah. Aromas of black cherry, ripe plum and raspberry fruit combine with a hint of graphite, cigar box, and vanilla-oak baking spice loveliness. Smoothly textured in mouth, and the palate is very creamy and round,
California’s wine industry is navigating a period of profound transformation. Over the past few years, the state has witnessed an overwhelming surplus of grapes, tumbling demand, drastic market shifts, and seismic distribution changes. Once buoyed by strong vintages and steady consumer interest, the landscape today demands both clarity and adaptation.
Savoie, sometimes spelled Savoy: Two different pronunciations have surfaced, perhaps as a regional thing. The first is “Sav-wa,” and the second is “Sav-oi.” It’s kind of like the difference between saying cow or bovine. This tiny little pimple of France has been endowed with viticulture for at least 2,000 years. What is the viticultural history of Savoy? Where is it exactly? What grapes are grown here? What bottle of wine would you expect City Vino to have on the shelf? Let us dive in.
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