The last five and half years in the wine industry could feel like fifty years with the ups and downs of the industry and the world we live in. I was glad to hear from John Burke, the vintner of Dead Zed Red, that the brand was going strong since my February 2019 featured post as he was releasing his first vintage.
He and winemaker Leon Tackitt have continued to produce the red blend with grapes from Swiss Colina and Tackitt Family Vineyards located in the Estrella District of Paso Robles. What does change from year to year is the grape blend and the current 2021 bottling is 50% Petite Sirah, 42% Zinfandel and 8% Cabernet Sauvignon aged for 6 months in 2nd and 3rd year American oak.
New distribution in Arizona and surrounding states have given Dead Zed Red and events with Fountain Hills’ Batchelor’s Pad BBQ have brought the wine new fans and Big Chris’s haunting label make it scary enough for Halloween. The full-bodied wine has a good balance of fruit and acidity with hints of cherries, blackberries and cassis making for a good holiday drinking wine. To stay in touch with Dead Zed Red and find out about upcoming events head to their website and sign-up for their newsletter.
