Kunde Estate Zinfandel

$14.71

Right side of Aisle 48, Section 04, Shelf B
750ML
SKU: 072629913360

”our estate grown zinfandel offers delightful aromas of blackberry and honeysuckle with accents of baking spice and vanilla barrel toast. The breadth of complex fruit and supple tannin structure is a joy on the palate. A deliciously approachable and fruit forward wine this vintage is marked particularly by a rich lengthy finish. Fragrant aromas of blackberry and honeysuckle with accents of baking spice and vanilla barrel toast. Winemaking 2014 was year three of a drought yet our zinfandel vines showed little sign of being aware of the water scarcity. Yields were still strong and the fruit matured at a steady pace with the warm temperatures of vintage. We use a 3 to 5-day cold soak on our zinfandel lots to maximize color extraction early before the alcohol starts to build from fermentation. We then allow the must to warm up naturally and begin fermentation with native yeasts. Pumpovers are aerated and vigorous early on then shortened and gentler later in fermentation. The ble

”our estate grown zinfandel offers delightful aromas of blackberry and honeysuckle with accents of baking spice and vanilla barrel toast. The breadth of complex fruit and supple tannin structure is a joy on the palate. A deliciously approachable and fruit forward wine this vintage is marked particularly by a rich lengthy finish. Fragrant aromas of blackberry and honeysuckle with accents of baking spice and vanilla barrel toast. Winemaking 2014 was year three of a drought yet our zinfandel vines showed little sign of being aware of the water scarcity. Yields were still strong and the fruit matured at a steady pace with the warm temperatures of vintage. We use a 3 to 5-day cold soak on our zinfandel lots to maximize color extraction early before the alcohol starts to build from fermentation. We then allow the must to warm up naturally and begin fermentation with native yeasts. Pumpovers are aerated and vigorous early on then shortened and gentler later in fermentation. The ble

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