Vintage

Zinfandel is a variety of red grape planted in over 10 percent of California vineyards. DNA fingerprinting revealed that it is genetically equivalent to the Croatian grape Crljenak Kaštelanski, and also the Primitivo variety traditionally grown in the "heel" of Italy, where it was introduced in the 1700s. The grape found its way to the United States in the mid-19th century, and became known by variations of the name "Zinfandel", a name of uncertain origin.

Winemaker's Notes

Sourced from four blocks of vineyards which average 80+ years of age, this Zinfandel delivers a great nose, wonderful mouth-feel, good legs and a silky-smooth finish. Marketplace Favorite! With over a half-dozen gold medals to its credit so far, it's easy to see why this varietal has become the flagship of our Campus Oaks line.

Food Pairings & Recipes

MEALS FOR OLD VINE ZINFANDEL





Zinfandel and Black Pepper Marinated Tri-Tip

Ingredients:
1 Tri-tip approximately 1 to 1-1/2 in thick
4 cups Campus Oaks 2008 Old Vine Zinfandel
6 sprigs fresh thyme
4 sprigs fresh savory
1 clove garlic
1 shallot
6 green cardamom pods
1 stick cinnamon
2 cloves
1 bay leaf
sea salt to taste
1 Tbsp coarse fresh ground black pepper
1/4 cup honey
fleur de sel to taste

Procedure:
Pour the bottle of Campus Oaks Old Vine Zinfandel into a non-reactive saucepot. Place 2 cups of Zinfandel into a saucepan and bring to a boil, remove from the stove, and add thyme, savory, garlic, shallot, cardamom, cinnamon, cloves and bay leaf. Set aside to cool, allowing the flavors to infuse into the Zinfandel.

Meanwhile, rub the tritip with the coarse ground black pepper. Put the tri tip in a zip lock bag, and when the marinade has cooled, add it to the tri tip and seal the zip lock bag. Marinate for 2-4 hours in the refrigerator.

Place the remaining 2 cups of Zinfandel into a saucepan and place on the stove over high heat. Reduce it until just 1/4 cup remains; add the honey and season to taste with sea salt. Set aside.

Light the barbeque with mesquite wood and allow the coals to heat up. Remove the tri tip from the marinade and season with sea salt. Place on the hot grill and cook until the desired doneness. The time will vary depending on the size of the tri tip, the heat of the grill, and the desired doneness you prefer your meat cooked. The last 3-5 minutes before the tri tip is done, brush with the Zinfandel and honey reduction. This will give the meat a nice glaze. Be sure to monitor the heat of the grill, as too high of a heat will cause the honey in the glaze to caramelize very quickly.

Allow the tri tip to rest for at least 10 minutes prior to slicing. Thinly slice accross the grain of the meat and sprinkle with a little fleur de sel. Serve immediately. Serve with choice of roasted vegetables, potatoes and/or rice.

Reviews

Campus Oaks 2006 "Old Vine", Zinfandel, Lodi
Deep ruby color. Aromas of roasted nuts, spicy chocolate, and raspberry jam follow though on a supple entry to a fruity-yet-dry medium-to-full body with berry skin, cedar, and spice bag notes. Finishes with a tart choke cherry juice, pink peppercorn, and honey fade. Very nice and very drinkable.
WORLD WINE CHAMPIONSHIPS AWARD: Silver Medal
RATING: 88 points (Highly Recommended) CATEGORY: Zinfandel, Red ALCOHOL BY VOLUME: 14.3% TASTING LOCATION: In Our Chicago Tasting Room TASTING DATE: Jan-27-2009 WINE ID: 187051


Campus Oaks 2007 "Old Vine", Zinfandel, Lodi $9.99. Best Buy. Drink Now from 2009-12-07 Confected raspberry frosted pastry and toffee roasted nut aromas and flavors with a breezy light body and a finish.
WORLD WINE CHAMPIONSHIPS AWARD: Silver Medal RATING: 86 points (Highly Recommended) CATEGORY: Zinfandel, Red ALCOHOL BY VOLUME: 14.5% TASTING LOCATION: In Our Chicago Tasting Room TASTING DATE: Dec-07-2009 WINE ID: 190384

Awards

Gold medal – Best of class under $20.00 – 2010 West Coast Wine Competition
88 Points - Highly Recommended - Beverage Testing Institute
86 Rating- Wine Enthusiast
Winner of 12 Zins of Lodi - 2007
Gold Medal - Orange County Fair Wine Competition
Gold Medal - San Francisco Int’l Wine Competition 2007
Gold Medal - American Wine Society Wine Competition

14.5% alcohol