Taking it back to when Zin was easy drinking and no thinking! Dry farmed, head trained, gnarly zinfandel vines farmed by the Tollini family that were planted in the 1970's in the heart of Mendocino are no bull! Easy tannins and bright natural acidity carry the layers of juicy fruit and zesty spice. Whether having a dinner party, barbecuing, relaxing after work, or on a weekend getaway, there's never a wrong time to make it old school.
Vivid ripe red berry aromatics burst on the nose as
traces of white flowers and sarsaparilla add complexity.
A full, rich entry reveals blackberry mingled with
raspberry and pomegranate. Bright acidity bathes the
palate balancing the juicy fruit essence, while toasty
oak and hints of black pepper, brown spices and floral
notes add interest and depth. The lush intense flavors
fuse near the finish as the wine lingers.
After nearly ten years putting together a value priced
Zin blend from various Sonoma County grapes, our
friend and grower in Mendocino, Alvin Tollini, let
us know he had a mature Zinfandel vineyard coming
available, and would we be interested in the fruit. We
took the opportunity to create a new wine in our line
of Tollini Vineyard offerings that would showcase
what juicy Zin grapes from the hills of Mendocino’s
Redwood Valley could produce.
By blending in percentages of Petite Sirah and
Carignane, we complement the fruit and jam of
the Zin with structure, balance and spice, without
overwhelming the singular terroir of this special place.
Old School has a style that is full of flavor and
character, but not over the top. We want a wine that
is refreshing and “highly drinkable” and satisfying.
The type of Zin you can either open on a weeknight or
take to a party without hesitation. One you can think
about and savor…but you really don’t have to. Old School is sometimes described as our “Easy Drinking, No Thinking” Zin, but don’t let that make
you think it’s any less serious of a wine than our
Food Pairing Notes
This is the perfect Zin to pair with Italian braised pork
shoulder ragu, or a meat lover’s pizza.