Inspiration Vineyards

2016 Old Vine Zinfandel

Out of stock


Out of stock

Appearance medium garnet
Aromas blueberry, plum, bakeshop spice, garden soil, bay leaf
Palate strawberry, peppercorn, mint, bold tannin, lingering finish
Food Pairing Suggestions
Zinfandel can stand up to meat dishes and cut through fat providing a perfect balance of flavors. It pairs beautifully with grilled meats, Italian sausage, venison and brisket. Also try tomato based pasta dishes such as lasagna or spaghetti, beef stew or chili and cheeses such as Parmesan, aged Cheddar or Gouda, Asiago or Pepper Jack.

100% Zinfandel

49 cases
Aging Potential
Ready to drink now or lay down for up to 5 years
Inspiration Vineyard
About The Vineyard

This is affectionately called our “Front Yard Zin”. these grapes were planted in the later 1800’s in the front of our house on Olivet Road.

Winemaker Notes

This wine is unfiltered.

Growing conditions in 2016 were better than average thanks to a solid amount of precipitation during the early winter, followed by an early spring with moderately warm weather consistent throughout the entire growing season. This leant itself to an early harvest and what I would call a “fruit forward” vintage.

Fermentation/Cellaring: open-top fermented for two weeks in macro bins, the wine was then aged 15 months in neutral American oak.

Bottled on January 30th, 2018

Released on March 1st, 2019

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Jon Phillips

About the Winemaker

After teaching wine education for 15 years and learning the ropes at a winery in college, Jon began experimenting in his garage in 1999. Intrigued by the famed regions of Burgundy and the Côtes du Rhône, he produces and sells a boutique portfolio of wine (only 2,000 cases a year!) under his own “Inspiration Vineyards” label.

About the Winery
Inspiration Vineyards
Born from a dream and a mid-life career change, Inspiration Vineyards was created in 2002. Jon Phillips' passion for wine, however, dates back much further to his grandparents who made wine in the early 1900's. For years, Jon was determined to break into the wine business by working weekends in tasting rooms, teaching wine classes and ultimately enrolling in a class at UC Davis in Enology and Viticulture. Shortly thereafter Jon made his first barrel of wine, a Zinfandel.
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