This wine is textbook Zinfandel on the nose, with heaps of ripe summer fruit, from black cherry, to blueberry, to strawberry. There's a richness and warmth here that suggests mixed-berry jam, along with hints of vanilla, cinnamon, and cloves.
If you normally shy away from richer-styled Zinfandels, you're in for a treat with this example: though it possesses all the ripe fruit flavours you might expect from this quintessential California grape, there's a through-line of fresh acidity and balance that lightens it up considerably and makes this a joy to drink.
Match the soft fruit and excellent balance of this red with black bean chili or pulled pork sandwiches. Super Bowl wine, anyone?
Eating handfuls of berries straight from the bush, your fingers stained purple for days to come.
Fresh B.C. cherries out of the back of a truck, all eaten before you can get them home!
Spreading grandma's homemade jam on your morning toast (yes, the bread was homemade too).
A sweet spice aroma that indicates oak-ageing - think vanilla bean frappuccino!
The scent of freshly baked cinnamon rolls, straight out of the oven - ooey gooey goodness!
2022 - 2030
Longtime WineCollective members will likely recognize Miro Cellars: we've featured their Cuvée Sasha in the past, and were eager to share another of their fantastic wines. Miro Cellars is the side project of talented Trentadue winemaker Miro Tcholakov, who uses the label to express unique varietals from top California sites.
Miro's winemaking journey began at a very early age in his native Bulgaria, watching and learning from his grandfather as he made the family's annual supply of wine. After studying viticulture (grape-growing) and oenology (winemaking) in Plovdiv, he was selected for an international exchange program that brought him to California's Napa Valley. He never looked back, working his way up at Sonoma's Dry Creek Vineyard from a harvest intern to Cellar Master to Assistant Winemaker. His experience and passion are on full display in this delicious Zinfandel, which should be served at about 18 C and enjoyed over the next 5-7 years.
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