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This is one of our most stylish and profound wines: big, rich, chocolate and blackberry fruit, spicy, and having a long, rich, chocolate finish. It’s structured almost more like a Cabernet Sauvignon than a Zinfandel, with substantial tannins, balanced acidity, and loads of black fruit.

From one of the oldest vineyards in the state, the Bedrock Vineyard was originally planted in 1854 with these vines dating to 1888. This wine is very structured with firm acids and silky tannins. Aromas of black raspberry and black cherry precede the black fruit, rosemary, thyme, and spice flavors on the palate. Aged for 10 months in French oak, this wine is luscious with great balance.

From the Lilly Hill vineyard, the steep slopes and rocky soils help these vines produce grapes that are concentrated and complex. Harvested a month later, the grapes they maintain their acidity, resulting in a focused and crisp dessert wine.

One of our most aromatic wines, with floral and bright red fruit aromas, this is a wonderfully food-friendly wine. The cool climate and rocky soil of the Florence Vineyard in the north of Dry Creek Valley make for an exceptionally vibrant and intense Zinfandel.

The sloped rocky soil of the Louvau Vineyard is perfect for growing Zinfandel. These 100-year-old vines produce dark, concentrated fruit that makes a wine of great depth and complexity. Flavors of black cherry and cassis with a peppery finish.

One of the most vibrant and fruit-forward zinfandels made at Dashe Cellars, the Lily Hill vineyard is an ongoing favorite of Dashe Cellars fans.