Black Saint Peter Old Vine Zinfandel 2023
Wine Details
- Red - Medium Bodied
United States- Deep Crimson
- Zinfandel
- 10.575 Units
- Vegan
- 14.1% ABV
- 750 ml
- Vegetarian
- 31 December 2029
- Packaging Pioneer
Flavour Profile
They say the older the vine, the richer the wine ... and Black Saint Peter Zinfandel is delicious proof.
Our No.1 bestselling US wine comes from California's premium Lodi district, the self-proclaimed 'Zinfandel Capital of the World'. This grape thrives in the region's warm climate, especially when grown on old, gnarled, low-yielding vines – some of which date back as far as the 1880s.
Zinfandel first appeared in California in the 1850s, brought by incomers from the East Coast during the Gold Rush. The original vines were known as 'Black Saint Peters' until they were later identified as Zinfandel.
Crafted with fine parcels from 50-plus-year-old vines, this red wine wine is deep and complex, with smooth, mouthfilling black cherry, hints of spice and chocolate notes. At a generous 14%, it's a superb food companion. Serve with hearty stews, spicy pasta dishes or, in the summer, with barbecued spare-ribs or spicy tagine.
They say the older the vine, the richer the wine ... and Black Saint Peter Zinfandel is delicious proof.
Our No.1 bestselling US wine comes from California's premium Lodi district, the self-proclaimed 'Zinfandel Capital of the World'. This grape thrives in the region's warm climate, especially when grown on old, gnarled, low-yielding vines – some of which date back as far as the 1880s.
Zinfandel first appeared in California in the 1850s, brought by incomers from the East Coast during the Gold Rush. The original vines were known as 'Black Saint Peters' until they were later identified as Zinfandel.
Crafted with fine parcels from 50-plus-year-old vines, this red wine wine is deep and complex, with smooth, mouthfilling black cherry, hints of spice and chocolate notes. At a generous 14%, it's a superb food companion. Serve with hearty stews, spicy pasta dishes or, in the summer, with barbecued spare-ribs or spicy tagine.
