2020 Peachy Canyon Zinfandel Incredible Red

Community Tasting Notes (5) Avg Score: 89.3 points

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  11/25/2023 - Northcraft Does not like this wine:

  Not a varietal we drink regularly. Big bold, fruit forward, jammy, overpowered bold pasta dish. Might be best consumed as a meal in itself.

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  8/27/2023 - screwtop12 Likes this wine: 90 Points

  Truly enjoyed this wine. Solid medium bodied zin with cherry overtones and a spicy element to the finish.

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  5/2/2023 - JaynPam Likes this wine: 87 Points

  This was an old standby but we hadn't had one for years. Nice wine, Zin forward.

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  2/11/2023 - mike1234 Likes this wine: 89 Points

  Opaque deep cherry color, fruit on the nose, fruit on the palate and also a spiciness prhaps cloves or cinnamon, moderate body, good acidity level, spiciness on the finish

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  10/3/2022 - Palette49 Likes this wine: 91 Points

  Incredible Red is a bargain. Compared to what I pay for Pinot Noir, I’d say Peachy Canyon practically gives this wine away.
  
  Today I’m making Pasta Arrabbiata with pasta penne. But first, I opened a bottle of the 2020 Incredible Red and poured two glasses. My wife Kathy will want to play along with this.
  
  I gathered all the ingredients to make sure that there wouldn’t be a last minute dash to the market. Time to sip: This is a full body blend of Zinfandel, Syrah, and Mourvèdre and will definitely be able to withstand the onslaught of flavors from the Arrabbiata sauce.
  
  I heated olive oil, added minced peperoncini peppers, garlic, tomato paste, paprika, salt and pepper in a sauce pan. While it was simmering, I took a few more sips. Zinfandel dominates this blend so the wine wasn’t exactly subtle. Fruit, pepper, oak, with a lengthy after taste.
  
  I tossed a large can of crushed Italian tomatoes into the simmering sauce and then added a handful of grated Pecorino Toscana Fresca.
  
  It simmered. I sipped. By now I was also picking up subtle flavors of lavender. Either that or I was sitting too close to my lavender plants.
  
  And now the big surprise. Although I’ve made Pasta Arrabbiata a number of times, today I was going to take a shot at making fresh pasta. I have a snazzy new pasta machine that lets you toss the ingredients together, turn it on, close your eyes and out comes pasta. We’ll see. Actually it sounds like cheating. Fine, I’m Ok with out. I measured out the semolina flour, and the regular flour, tossed in the egg and water, turned on the machine and closed my eyes. Actually I poured some more Incredible Red and then I closed my eyes. Kathy was making garlic bread too. It was just coming out of the oven so I threw that into my Incredible Red tasting session.
  
  Ok, the pasta came out as advertised. Into a pot of boiling water for three minutes (with salt), and ready to serve. Added the Arrabbiata sauce, shaved pecorino, grabbed another round of garlic bread, and topped off my glass.
  
  Incredible.

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