The Original Zinfandel Black Version is a bold American red made from Zinfandel grapes. This wine presents a concentrated, fruit-forward character that leans into ripe dark berries and warming spice.
With an alcohol content of 14.5%, it carries a noticeable warmth that complements a plush core of fruit without overpowering the wine’s structure. The style is fruit-driven and expressive, typical of Zinfandel from warmer growing regions.
On the glass it shows a deep ruby to almost garnet hue, inviting the nose before the first sip. Aromas and flavors center on blackberries and dark cherries with peppery spice and a touch of cocoa-like bitterness on the finish.
This is a robust red meant to be enjoyed where ripe fruit, spice and a satisfying mouthfeel match hearty dishes and bold cheeses.
Tasting profile
The appearance is intense, with a saturated ruby color and moderate legs that hint at its concentrated fruit and alcohol level.
The nose opens with pronounced notes of ripe blackberry, plum and dark cherry. Subtle baking spice and pepper add a savory, aromatic lift.
On the palate the wine is full-bodied and ripe, showing a jammy fruit core balanced by firm but rounded tannins. Acidity keeps the richness in check and gives the wine forward momentum.
The finish is warm and lingering, where dark fruit meets a gentle peppery note and a hint of bitter cocoa. Overall the wine feels well-balanced for its ripe profile, offering both generosity and structure.
Food pairing & serving
This Zinfandel pairs naturally with grilled and barbecued foods. Charred beef ribs, smokey pulled pork or a peppery burger stand up well to its ripe fruit and spice.
Hearty red meats such as lamb or mutton find a good companion here; the wine’s weight and spice complement rich, savory cuts.
Spicy sausages and richly seasoned dishes benefit from the wine’s warmth and fruit intensity, which can soften heat and amplify savory flavors.
Strong, mature cheeses also work nicely. Choose aged cheddar, hard sheep’s milk cheeses or other bold selections to match the wine’s density and spice.
Serve slightly below room temperature at around 16–18°C to allow the aromatics to open while keeping the palate balanced.
