Bedrock Zinfandel Esola Vineyard 2015
So here we are, in the middle of Spring, and while our weather hasn't been all bad, it hasn't been too accommodating either as it relates to being able to get out there and do some grilling. Unless, of course, you are a hardcore kind of grill master. I am not.
But just thinking about the opportunity to fire up the ole grill and set some hunks of red meat on there for hours, got me a thinkin'. So conjuring up some slow cooked Bar-B-Q ribs to coincide with that perfectly luscious and spicy Zinfandel I've had my sites set on, couldn't be stopped.
Now, since it's only me, I opted for nice beef short ribs rather than a whole slab of baby backs or beef ribs. Then I decided that instead of making some outrageous Bar-B-Q sauce from scratch, I remembered a bottle (I know, sacrilegious) of a sauce that I picked up at Whole Foods. One of their own brands as well, 365. But let me tell you, if this was a food blog instead of a wine blog, I would be singing the praises of this stuff. I guess I kinda am anyway.....
It's their Grilled Pineapple and Moonshine Bar-B-Q sauce. Limited in nature, but not in flavor. Stuff is great!
Since I'm already not in good standing with those Grill Masters out there, and again, since it's just me, I decided rolling out the grill. firing it up and slow cooking the ribs was just too much work for one person. Set oven on stun. I mean, 300 degrees. Drop those ribs in a small roasting dish, cover with that awesome sauce and set 'em in the oven for 3 excruciating hours.
So that's when it's the wine's turn to help settle me down and make that long journey palatable (there's a pun in there somewhere).
I have been a long-standing member of the Bedrock Winery fan club. Started in 2007, Morgan and Chris and their love of wine started what could only be called a revolution. Not content with the standard varietals, they have conjured up wines of various blends as well as their use of single varietals such as syrah and zinfandel. The only thing I could think to make things better would be if they could get Fred Flintstone as their spokesperson.
Having had a number of their wines, and a number already in my cellar, I decided to try a relatively new addition to their lineup of wines. While primarily in the Sonoma regions, they have bottlings from Napa and, more recently, the Shenandoah Valley in Amador County, which is where this particular Zin comes from, specifically the Esola Vineyard. I've had my doubts about Zins from Amador, as temps can reach excessive amounts, and previous Zins from other producers yielded highly alcoholic wines with very jammy notes. But with scores hovering just above 90 points, it was worth a try.
The wine first hits you with its aromatics, big time. From there it just keeps getting better. This is the kind of Zin I love. Lush with deep layers of dark fruit and an almost stony quality to it. Finishing with firm but not outrageous tannins and a spiciness that is so reminiscent of zinfandel. Not jammy at all but more refined. And it just kept getting better hour after hour. Side by side with those great short ribs and that Bar-B-Q sauce, some mashed potatoes, and it made a perfect indoor non-Bar-B-Q.
This particular wine is not everywhere, but if you can find it, it's well worth the $38 to $40 you might pay. Want something a little less, opt for their Old Vine Zin that is a little more readily available. A great wine in its own right at around $30.