Pezzi King Vineyards
2011 Dry Creek Valley Zinfandel
Zinfandel •Pezzi King Estate
California: Dry Creek Valley
The Return of the (Pezzi) King
Agent Red had to fight (beg) to get his hands on today’s Pezzi King Vineyards 2011 Dry Creek Valley Zinfandel. The winery has been hanging tight to their inventories, making most of their wines available to their wine club (if you’re not a member, you should really join!). Agent Red was able to secure a small allocation of today’s wine and we offer it to you with our heartiest recommendation.
This delicious wine is fairly light-weight up front, but it gradually gains weight and complexity, gently digging in all across the palate as plush tannins help to coat the palate with dark fruit flavors.
Enjoy this Zin with a very wide variety of food pairings. Enjoy with your favorite savory winter dishes - but be sure to hold on to some for your summertime cookouts.
This young wine is ready to drink and will continue to improve over the next couple of years. Decant for optimal results and you’ll be rewarded with a softer and more fruit-forward experience.
A beautiful, slightly translucent burgundy, continually flowing into a slightly lighter scarlet at its edge.
Big, fruity, classic Dry Creek Valley Zinfandel, with a dark fruit compote of cassis, blackberry, and plum laid overtop dried fall leaves, sweet cedar wood, sage and thyme.
This wine leads with robust fruit notes of stewed plum, blackberry, and black cherry, transitioning into more earthy and herbal notes of aged leather, berry bramble, espresso bean, and subtle white pepper.
A lovely balance of tannin and structure, with the concentrated dark fruit slowly transitioning into slight pepper notes on the back of the palate.
A slow roasted garlic and rosemary encrusted beef brisket, served with plenty of root vegetables.
What the Winery Says
Delightful aromatics full of juicy berry pie, vanilla bean and sweet oak. Lush flavors of cherries, violets, and candied cranberries layered on top of spicy pepper are harmonized with velvet tannins that dance on as the finish keeps you enchanted.
- Chris Barrett
- Gold Medal - 2012 California Zinfandel Competition, Year’s Best Buy - Wine & Spirits Magazine
- Dry Creek Valley, Sonoma County, California
- Pezzi King Estate
About the Winery
Ken and Diane Wilson first made a name for themselves specializing in Dry Creek Valley Zinfandels. Thus the purchase of Pezzi King Vineyards is an ideal match for the Wilson family’s philosophy of producing small quantities of high-end, handcrafted wines. The Wilsons, who are the owners of two other highly regarded Zinfandel-producing small wineries; Wilson Winery and Mazzocco Sonoma, are thrilled to have this 137-acre farm set in the hills above Dry Creek Valley. At the heart of this beautiful property are the vineyards, 65 acres of world-class Zinfandel and Cabernet Sauvignon—which allow the Wilson’s to continue their commitment to producing only the finest wines possible.
The Wilsons have retained the Pezzi King name, winemaker Chris Barrett, and other employees as they move forward with the daily life of the winery.
Winemaker Chris Barrett
Chris Barrett is a native to the Sonoma County wine country. He has seen this area grow from a few wineries to the prestige that the area holds today. This is what brought him back to Sonoma County after graduating from Chico State with a degree in biology.
Chris has always had one foot in the lab and the other in the cellar. He worked for Vinquiry learning the ins and outs of wine analysis while developing his skills in fining and winemaking products. He took the senior analyst position at Sonoma Wine Company and quickly became their Enologist.
Once the opportunity arose to join Pezzi King Vineyards and work for a premium Dry Creek Valley producer, Chris did not hesitate. Taking on the position of assistant winemaker/cellar master, he dove right into learning everything about the Estate. Chris’ hard work paid off when he took over as winemaker after the 08 harvest. “Pezzi King holds high expectations on the fruit and the wines that are produced.” he says. “It is up to me to keep that level of quality.”