Puglia, Italy
Dried plums, roasted nuts, and blackberries are on the nose. The
palate is more refined than most “Italian Zinfandels”, with a robust
core that is big enough for food on the grill but not too heavy for
Spring. The finish manages to be lively and fresh. Put with hot (or cold)
pasta, cheese, or game birds. Put something on the grill and add some
Jamaican butter sauce.