Zinfandel Fact Sheet & Recipe
Vineyards
Camelot 2003 Zinfandel was produced from a blend of North Coast, Central Coast and Lodi region grapes. By blending fruit from cool-climate regions with grapes grown in warmer micro-climates, we are able to produce a bright, zesty Zinfandel with spicy berry fruit flavors, supple tannins and balanced structure.
Winemaking
Winemaker Melissa Bates blends state-of-the-art technology with old-world artisan winemaking techniques to craft an outstanding Zinfandel that consistently over-delivers on quality. Fermented in stainless steel tanks, our Zinfandel spends over a year in French and American oak to soften and enrich its bright berry and spice flavors.
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Winemaker’s Notes
“Our 2003 Zinfandel displays lovely cinnamon spice and red licorice aromas with hints of raspberry, rose petal and chocolate. On the palate, mouth-filling cherry and raspberry flavors are paired with enticing spice tones and firm, but well-integrated tannins. Enjoy this crowd-pleasing red with burgers, pizza, pasta, grilled steaks, barbecued ribs or chicken and flavorful hard cheeses.”
Camelot 2003 Zinfandel |
|
varietal |
Zinfandel |
appellation |
California |
Growing Regions |
North Coast, Central Coast and Lodi |
Fermentation |
Stainless steel |
Barrel Aging |
14 months in French and American oak |
alcohol |
13.5% |
TA |
0.65g per 100ml |
pH |
3.60 |
Grilled Beef Tri-Tip with Zinfandel BBQ Sauce
Paired with Camelot Zinfandel
Serves 8
- Beef Tri-Tip 4 pounds
Rub
- Spanish Smoked Paprika (pimenton) 1/4 cup
- Kosher Salt 1/3 cup
- Granulated Sugar 2 Tablespoons
- Brown Sugar 2 Tablespoons
- Chipotle Powder 3 Tablespoons
- Chile Powder 2 Tablespoons
- Freshly Ground Black Pepper 2 Tablespoons
- Cayenne 1 Tablespoon
- Onion Powder 1 Tablespoon
- Garlic Powder 1 Tablespoon
Trim meat of any excess silver skin or unwanted fat and set aside.
Blend spice mixture for rub thoroughly, and then spread evenly over meat. Place rubbed meat in large plastic bag or in a covered container and refrigerate at least over night and up to two days.
One half hour before ready to cook meat, remove from refrigerator and allow it to come to room temperature. Place meat on preheated grill for desired amount of doneness, allow to rest for 5 minutes per pound. Continually baste with sauce while cooking. When ready to serve, slice meat against grain, taking care to turn meat while you slice to stay in line. Add more bbq sauce if desired, season with salt and serve.
Zinfandel bbq sauce
- 1 yellow onion diced
- garlic cloves minced
- 2 C. ketchup
- 1C. Camelot Zinfandel
- ½ C. apple cider vinegar
- ½ C. brown sugar
- ¼ tsp coriander seeds
- ½ tsp mustard seeds
- ¼ tsp celery seeds
- ¼ in. cinnamon stick
Sweat onion until translucent. Add garlic and sweat for 2 min. Add ketchup and simmer for 8 min. Add rest of ingredients and reduce by half. Remove from heat and purée in blender. Season with salt and pepper. Pass through a strainer and cool.