Late Harvest Zinfandel
It was not my intention to make a late harvest Zinfandel in the past few years, but in both harvests I found myself with a small amount of fruit that had dried up to higher sugars than I like for making table wine. Unfortunately, I ended up with just a barrel of the dessert wine in each year—not enough to bottle separately, but enough if I were to blend the 2 barrels together. Thus we have a non-vintage wine which is almost equal amounts of 2015 and 2016 wines. Perhaps not quite as peppery as some of the ones in the past, and a little softer in tannin structure, it makes a lovely after dinner wine to enjoy with chocolate. I would probably have it colder than red wine, and keeping it in the refrigerator means it should be good to drink for several weeks after opening.