Zinfandel, Dry Creek Valley (2014)
This is a classic, full-bodied Zinfandel with spicy aromas of dark berries, cracked black pepper and a touch of anise that precede multi-layered flavors of wild blackberry, dark cherry preserves and baking spices. This lush wine shows off firm tannins and a long, lingering finish.
Winemaker Katie Madigan sourced Zinfandel from three different vineyards in Dry Creek Valley, a region renowned for producing intense, concentrated Zinfandel. The wine is blended with Petite Sirah for additional structure and complexity.
Warm sunny days throughout the spring and summer months set the stage for a spectacular harvest in September 2014. The lack of rain meant that harvest began a little earlier than normal and was short in length, finishing up by the end of October. The temperate days leading up to harvest produced good yields of high quality fruit with concentrated flavors, complex aromatics and excellent structure.
This wine showcases the best of Dry Creek Valley, from valley floor to hilltop vineyards. The well-drained soils and fog patterns from the Pacific Ocean create perfect growing conditions for Zinfandel, resulting in smaller crops with highly concentrated, intense fruit. The grapes undergo a cold soak before fermentation to extract optimal color and aroma. After primary fermentation, the wine is pumped into French oak barrels, where it undergoes natural malolactic fermentation, followed by 16 months of aging.
Wine & Spirits Magazine
Best of Class & Gold Medal
Sunset International Wine Competition
Double Gold Medal
Sonoma County Harvest Fair
PEPERONATA & RICOTTA CROSTINI
• ½ cup + 2 tablespoons extra virgin olive oil
• 1 medium onion, halved and thinly sliced
• 4 cloves garlic, smashed
• 3 fresh bay leaves
• 2 tablespoons tomato paste
• 6 bell peppers (red, yellow and orange), cut into 2-inch pieces
• 1 cup dry white wine
• ½ bunch fresh basil, torn
• Pinch of red pepper flakes
• 2 teaspoons balsamic vinegar
• 1 loaf ciabatta bread
• 2 cups fresh ricotta cheese
• Kosher salt and freshly ground pepper
• 1 cup water
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic and bay leaves. Cook, stirring occasionally, until the onion is soft, about 6 minutes.
Add tomato paste, red pepper flakes, 1½ teaspoons of salt and ½ teaspoon pepper, stirring until the tomato paste turns brick red, then add bell peppers, stirring occasionally. After 10 minutes, add wine and 1 cup water. Increase the heat to high and bring to a boil. Then reduce the heat to medium low, cover and simmer for 30 minutes.
Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 20 to 25 minutes.
Remove bay leaves. Stir in basil and balsamic vinegar, then season with salt and pepper. Set peperonata aside.
Heat a gas grill or broiler to medium high heat. Cut ciabatta loaf into ½ inch slices and brush with olive oil. Grill or broil until crisp and brown. Let cool slightly.
Place ricotta in a bowl and stir in black pepper and salt to taste.
Spread ricotta on grilled bread and top with peperonata.
Recipe created by St. Francis Executive Chef Bryan Jones