The palate demonstrates all of the hallmarks of this world famous blend. Soft and unctuous with a juicy mouthfeel, the wine is full bodied and packed with flavours of red berry and spice. Fine tannins lead to a dry and long finish perfect for food.

Sustainably farmed Estate vineyards provide top quality fruit for this premium Californian red. Rich and peppery with hints of juicy raspberry this is the perfect match to succulent roast beef.

Zesty raspberry jam flavours and blackberry zing combine in this mouthwatering Zinfandel by US wine stalwart, Kendall-Jackson. Your tastebuds will be seduced by silky cedar, subtle white pepper and spice accents in this long-finishing wine.

After many years of experimentation and trial, this little vineyard planted to Zinfandel (Primitivo) nearly 20 years ago has finally born the fruit it was always destined to do. While working as a Viticulturist for Penfolds, Rob Gibson convinced a colleague to plant some Zinfandel vines in a plot adjacent to the famous Kalimna vineyard and after coming to grips with the variety and site, a wine truly worthy of a separate release has been born. Displaying an all too rare complexity due to extended barrel ageing, this Zin is blended with a touch of Merlot to give it a rounded, soft, plush feel while still retaining that vibrant and lifted floral nature.

According to the vibrant crew at Murphy-Goode, they make their wine the way they live their lives. Full of optimism, excitement and a love for life that is unsurpassed. Marry that with the knowledge garnered by co-founder Tim Murphy over 20 years specifically surrounding the Zinfandel grape and you have a blueprint for red wines of the utmost concentration and beauty. The Liar's Dice Zinfandel imparts rich flavours of black cherry and blackberry jam alongside characters of raspberry and redcurrants. Rounded out with super soft tannins and a luscious, fruit-sweet finish.

Deep violet in colour, this wine exhibits aromas of cassis, ripe plum with an influence of vanilla bean and summer dry hay. On the palate this medium bodied red displays rich primary fruit flavours along with white pepper and dark cherry, and undertones of clove and ginger. Mid-palate is characterised by smooth fine tannins expressing the small percentage of new oak used. Its velvety tannins paired with pleasant acidity add a positive finish to this cheerful red.

The 2013 single vineyard Hilltops Zinfandel shows robust characters of rich dark berries with briar characteristics typical for this variety. The palate is long and pleasant with lovely smooth after tones of savoury lamb shanks. Suited well to similar food.

The 8th Zin Zinfandel shows deep red-black hues throughout the wine. Aged in a blend of American and French oak barrels for a period of 14 months, this flavoursome red wine gives off aromas of raspberries, Mediterranean herbs and dried spices from its perfumed bouquet, with alcohol and subtle medicinal characters lurking in the background. The rich and juicy palate is driven by the heat exuded by the alcohol, which combines with sweet fruit notes and wood-ageing characters, to culminate in a satisfying and lingering finale. Made for consumption upon release, this full-bodied red wine pairs best with barbecued red meats, caramelized onions and roasted squash. 

This Zinfandel is vintage 2015, harvested from the Margaret River wine region. With an alcohol level of 16.4%, the wine is dark ruby red in colour with vibrant red hues along the edges. Mixed aromas of plums, black cherries, raisins, nutmeg and exotic spices greet the nose, coupled with chocolate cake and caramel overtones. In the background are subtle mocha hints. The palate boasts of course flavours of bright intense fruits, cherries, raisins, cocoa, nuts, spice and vanilla. It is well-structured, dominated by fruit cake characters with a medium-to-long oaky finish, accompanied by an aftertaste of cedar wood and earthiness. This Zinfandel varietal pairs well with spit-roasted lamb, curried pork and squash, a cheese platter, barbecue beef ribs, beef chili with beans, roasted leg of goat, and dark chocolate cakes.