Black Boar Zinfandel 2019
A dual-vineyard estate wine based on the rich, opulent fruit from the dynamic duo of Anderson Ranch and Wine Creek Ranch. The wine's name was inspired by the wild boars that are apt to roam our hillside vineyards who simply cant resist our tasty fruit. They are wild and sauvage like our impeccable, bold Zinfandel. THE WINE Delicate garnet color that spreads into a bright ruby. The nose is full of dried leaves, forest floor and dark fruits of plum, currant and blackberries. Medium bodied on the palate with powdery tannins and layers upon layers of intertwining flavors. A feminine and juicy example of Black Boar with brighter notes in the mouth. Blueberries, fresh strawberries, and a hint of caramel. Dark Chocolate and cocoa powder weave their way through along with a touch of toasted coconut. The finish is long with a hint of bitter herb to keep up with the hallmark Quivira acidity. Amazing with classic pairings of BBQ brisket, grilled meats, and wild game but light enough for salmon over mashed parsnips.
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WE92Alc. %
14.5%| Organic | Yes |
|---|---|
| Sustainable | Yes |
| Closure | N/A |
| Bottle Size | Standard |
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Quivira Vineyards & Winery
Quivira Vineyards’ is a leading producer of Zinfandel, Sauvignon Blanc and Rhone varietals, built upon intentional winegrowing and a thoughtful commitment to sustainable and organic farming. Quivira’s philosophy is driven by the seamless vision of quality shared between winemaker Hugh Chappelle and vineyard manager Ned Horton. Together, they have integrated the vineyard and winery where farming practices are optimally aligned with the desired characteristics of the finished wine.
The winemaking style at Quivira emphasizes balance and transparency of terroir utilizing thoughtful low-input winemaking to produce wines that proudly showcase their varietals and origins. In crafting these wines, Hugh uses a light touch when working with the raw materials. This is not a hands-off approach, it simply means that manipulation is intentionally and thoughtfully minimized to only those operations the wine truly needs. In fact, it requires even more engagement via more frequent observation and tasting to best know when and when not to intervene. Hugh likes to develop complexity by judiciously using a few techniques: blending, co-fermentation, phased harvesting and barrel aging - both oak and acacia wood.
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Headed to the vineyards?
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Download the Wine Routes app to bring your routes, wineries, and interactive tastings wherever your journey takes you!