New York Times: Finding the Heart of Zinfandel

Eric Asimov’s follow up to the Wine School piece on Zinfandel, diving into reader opinions and history of the grape.

“The Maître de Chai, though, seemed to be a wine of a particular place, earthier and more mineral, with focused fruit and floral flavors and a pleasant touch of tannin.”

“The third bottle, from Maître de Chai — French for cellar master — stood out. It was a single-vineyard wine, unlike the others, from grapes grown on decomposed granite soils in Clement Hills, a small viticultural area in the southeast part of Lodi.”