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Robert Sinskey Commander Zinskey Zinfandel
Could this really be a Napa Valley Zinfandel? Elegant and balanced with a texture leaning more toward Burgundy than blunderbuss, aromatics of blackberries, zest and clove with a vibrant palate of dark macerated berries followed by white pepper, sage and bramble. The Commander never quits, with a finish that reaches beyond the stars.
Our Normal RRP: £38.99 now £34.99
Product Description
With a humble beginning of just 15 acres of vineyard land in the early eighties, RSV’s has grown to just under 200 acres of prime vineyard in five Carneros locations and a small 4.8 acre estate vineyard next to the winery in the Stags Leap District. The wines are 100% estate-produced. Rob Sinskey, Winemaker Jeff Virnig, and Vineyard Manager Kirk Grace, have created unique methods to grow and produce Pinot Noirs that are silky, elegant, and complex. They also make two California Bordeaux style proprietary reds (the RSV Vineyard Reserve from the Carneros and the RSV Stags Leap District Claret) that have a sense of place and exhibit incredible tactile qualities. The vineyards are farmed and the wines are made 100% organically.
This “claret” style Zin is subtle at first whiff with hints of blackberry and bramble spice. The dark liquid almost vibrates with purity as the first taste reveals a tight structure with cornerstones of fully resolved tannin and mouth watering crispness. As the wine swirls in the glass, it becomes a quiet storm as the flavors begin to open with waves of black fruit, licorice, bramble and warm spice.
Grower: Robert Sinskey Vineyard
Grape Variety: Zinfandel
Style: Spicy and Savoury
Country: USA
Appellation: Carneros
Vintage: 2011/12
Closure: CORK
Alcohol: 12.7 ABV
Bottle Size: 75cl
Meatloaf Sandwich
Cooking Time: 00 hrs 20 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
1 tablespoon red wine vinegar
1 tablespoons extra virgin olive oil
½ teaspoon sugar
kosher salt
Freshly ground black pepper
8 ½ inch-thick slices of meatloaf
4 Crusty rolls, cut in half and lightly toasted
1. In a medium bowl, mix together the cabbage and vinegar, sprinkle with sugar and toss.
2. Season with salt and pepper and toss again. Let the slaw sit for 15 minutes to dissolve sugar and salt.
3. Adjust seasoning to taste then add the olive oil. Toss and let sit while you heat the meatloaf.
4. Heat a large non-stick sauté pan over medium high heat.
5. When the pan is hot add the meatloaf. Brown on both sides and then reduce the heat and cook until heated through, about 4 to 5 minutes.
6. Arrange two slices of meatloaf on the bottom half of each bun.
7. Top with slaw and then the top half of bun.
8. Press down lightly and cut each sandwich in half to serve.
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