Four Vines Wines
Paso Robles winemaker Christian Tietje is a hedonist. He is passionate about wine: making it, drinking it and bringing people together to enjoy it.
A former chef, Chris fell head over heels for old vine Zinfandel, and founded Four Vines in 1990 with a plan to make four “killer zins” from the four top California appellations for old vine Zinfandel grapes: Napa, Sonoma, Amador and Paso Robles. The bold, fruit-forward, food-friendly style of wine making would become Christian’s trademark. His first two wines, “Anarchy” & “Heretic” took the wine world by storm.
“Anarchy” is an unconventional Rhone blend: unexpectedly pairing spicy, brambly old vine Paso Zin with Syrah and Mourvedre. “Heretic” brings a pure, passionate, no holds barred approach to Paso Petite Sirah. The market was ready, and so were the critics. Christian earned his first high marks from the Wine Spectator. Giant red wines with outrageous attitude, intriguing blends and unique marketing are geared toward Gen X, Gen Y and those Boomers who think they can keep up.
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2007 “Zinbitch” Magnum, Zinfandel, Paso Robles
Only in amazing vintage years I plan to select my best barrels, from my best vineyards and put together my crème de la crème Zin. 2007 was an epic Zinfandel year.
Thus, the first ZinBitch was created by blending Dante Dusi and Martinelli Vineyards; two of the oldest, head-pruned, dry-farmed Zin vineyards in Paso that together are the history of Zinfandel in Paso Robles.
A very limited production of 300 bottles have been produced and bottled only in Magnum (1.5ltr) bottles for optimum aging. I then bottle aged the wine for 10 months before release.
Four Vines will be releasing the 1st ZinBitch on February 14, Valentine’s Day and the birthday of the ZinBitch himself. Get one of only 300 Zinbitch Zinfandel magnums – each signed by winemaker and ZinBitch Christian Tietje.
Ships February 15, 2010. 300 bottles produced / Only 240 bottles remaining
Serve with Spicy Grilled Lamb Chops
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Spicy Grilled Lamb Chops Recipe
Ingredients:
2 lbs. lamb loin chops
1 teaspoon paprika
½ teaspoon crushed dried thyme
½ teaspoon crushed dried basil
¼ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon sea salt
Directions:
In a large baking dish, combine all the ingredients, except for the lamb chops and salt. Mix until combined, add the lamb chops and rub the marinade into both sides. Cover and refrigerate for 2 hours, turn over, and refrigerate for 2 hours more. Lamb chops may be marinated over night.
Preheat grill, grill pan, or broiler. Remove chops from marinade and salt both sides generously. Cook about 5-6 minutes per side for medium-rare. Let rest for 5 minutes before serving. Serve with Hidden Valley Ranch Dressing on the side.
Tags: hedonist, paso robles, zinfandel
