2009  Zinfandel

The 2009 Zinfandel is a blend of primarily Primitivo and Old Vine Zinfandel. The Primitivo has all the nice fruitiness and pepperiness you would expect from Zinfandel but can sometimes be a little light bodied while the Old Vine Zinfandel adds a higher ripe, rich jammy character to the wine.

Varietal Content:

82% Primitivo & 18% Old Vine Zinfandel

Bottled:

3/26/11

PH:

3.80

TA:

.66gms/100ml

Residual Sugar:

0.04%

ML:

Yes

Released:

9/14/2011

Cases Produced:

373

Winemaker:

Rick Lanza

Price: $19.00 (10% Case Discount)

Click here to purchase

• 2 Cups bread crumbs
• 2 Cloves garlic, finely chopped

• 2 Cups parmesan cheese
• 1 Cup finely chopped parsley
• 1 small onion chopped fine

Directions:

Prepare: 3 lbs. top round steak cut 1/4 in. thick and tenderized by butcher.

Cut steak into 3" wide pieces and pound until thin.

Set aside and make filling.

Mix all ingredients together, season with salt and pepper and moisten with olive oil. Season meat with salt and pepper and then spread some filling on each piece of meat, roll and secure with kitchen twine. Using heavy skillet or dutch oven, brown meat rolls in 1/2 butter & 1/2 olive oil. Brown meat well as this helps create sauce. Remove meat from pan and add 1/2 cup chopped onion, 1 cup each chopped celery and carrots, 3 cloves chopped garlic; sauté until translucent. Add 1 can tomato sauce and cook for a few minutes, then deglaze pan with red wine & cook until wine reduces by half. Add 1 can beef broth, return meat rolls to pan and simmer until tender. Thicken sauce if necessary with some left over filling. Season to taste and finish with 1/2 cup fresh parsley.

Serve with a glass of Wooden Valley Primitivo

Click here to print recipe