Planted in 1945 by Dante Dusi, this vineyard is still farmed by the family to this day. Zinfandel vines are head-trained and dry-farmed, and planted to soils full of alluvial with rocks of ranging sizes, on the western side of Paso Robles. The wine ferments using only natural yeasts. It ages for approximately 15 months in 80% French oak and 20% American oak (80% used, 20% new).
Classic baked meat dish
Zinfandel's spice and fruitiness enhance the savory and slightly sweet notes in meatloaf.
Zinfandel's spicy and fruity profile matches well with smoky, charred burger notes.
Slow cooked barbecue ribs
Zinfandel's jammy fruit and peppery spice match the sweet and smoky BBQ flavors.
Zinfandel's fruitiness and spice pair well with the sweet and smoky notes.
Double charbroiled burger
Zinfandel matches the smoky, charred notes and slightly sweet barbecue sauce.
Burger with BBQ and onion rings
Zinfandel pairs well with BBQ and smoky flavors, enhancing the burger's savory profile.