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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 mid 1800s. The grape found its way to the United States in the early 19th century, and became known by variations of the name "Zinfandel", a name of uncertain origin. Today this once unknown varietal produces some of the most intense, flavorful and reasonably priced red wines available.
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
1 Tri-tip approximately 1 to 1-1/2 in thick (about 2 lbs)
2 Bottles of Campus Oaks Old Vine Zinfandel
6 sprigs fresh thyme
4 sprigs fresh savory
1 clove garlic
1 shallot chopped coarsly
6 green cardamom pods
1 stick of cinnamon
1 bay dried leaf
1 Tbsp coarse fresh ground black pepper
1/4 cup honey
sea salt (fleur de sel) to taste
Pour 2 cups of Campus Oaks Old Vine Zinfandel into a non-reactive saucepan, and bring to a boil. Remove from the stove, and add the thyme, savory, garlic, shallot, cardamom, cinnamon, cloves and bay leaf. Set aside to cool, allowing the flavors to infuse into the Zinfandel.
Rub the Tri-tip with the coarse ground black pepper. Put the Tri-tip in a Zip Lock bag, add the cooled marinade and seal. Marinate for 2-4 hours in the refrigerator.
Place another 2 cups of Zinfandel (the rest can be used by the Chef while the Tri-tip cooks) into a non reactive saucepan and place on the stove over high heat. Reduce the volume until just 1/4 cup remains; add the honey and season to taste with sea salt. Set aside.
Light the barbeque (a covered grill works best) with mesquite wood and allow the coals to heat up. After the coals are ready, set up the grill for indirect cooking by placing the coals on one side only. Remove the Tri-tip from the marinade and season with sea salt. Place on the hot grill opposite the coals. Cover the grill, adjust the vents and cook until the internal temperature reaches 125 degrees F for rare (our favorite). You should turn the Tri-tip every 5 minutes to assure even cooking. The time will vary depending on the size of the Tri-tip, the heat of the grill, and the desired wellness you prefer your meat cooked. In 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. You can reheat the marinade and boil for at least 5 minutes, strain and thicken with cornstarch or arrowroot for a nice sauce
Allow the tri tip to rest for at least 10 minutes prior to slicing. Thinly slice across the grain of the meat and sprinkle with a little fleur de sel. Plate immediately after slicing. Serve with choice of roasted vegetables, potatoes and/or rice.
Campus Oaks 2011 Old Vine Zinfandel Lodi
Tasting Panel Magazine April 2014 Meridith May's Publisher's Picks
90 Points French-Style Double Bizou
"If we overuse the word "lush" then our apologies, because we should have saved it for this bodified red. Classy, weighty, with mouth-watering plum and blackberries you can sniff across the room.
Campus Oaks 2010 "Old Vine", Zinfandel Number 20/23 GNEKOW Zinfandel Lodi Campus Oaks Old Vine 2010 Production: 16,000 cases produced Score: 86 points Price: $10.00 Issue: May 31, 2013 Ripe and jammy, with appealing notes of dried plum, black pepper and grilled anise. Drink now through 2017. 16,000 cases made. –TF Wine Spectator, Top Value, Easy Reds
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
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
Wine Spectator May 31, 2013 Best Zin under $15** Los Angeles County Fair 2013, 90 Points Best of Class** Gold Medal 2013 San Joaquin Valley Winegrowers** Gold Medal 2011 California State Fair-“94 rating”** Gold Medal 2011 Tasters Guild International Wine Comp-Best Zin under $20.00** 88 Points Highly Recommended -Beverage Testing Institute** 86 Rating-Best Buy World Wine Competition** 86 Rating- Wine Enthusiast** 86 Rating Ultimate Wine Challenge** Winner of 12 Zins of Lodi - 2007** Gold Medal - Orange County Fair Wine Competition** Gold Medal - San Fran International Wine Competition 2007** Gold Medal - American Wine Society Wine Competition** Gold Medal - Tasters’ Guild** Gold Medal Grand Harvest Awards** Gold medal Best of class under $20.00 2010 West Coast Wine Competition** 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 International Wine Competition 2007** Gold Medal American Wine Society Wine Competition**