Good morning only to everyone - except those who don’t love rockin’ ripe, old vine Zinfandel! If that’s not your thing, come back tomorrow (heard we finally have our ducks in a row blowing horns, shhhh.)

But if you do want to plug into some high-def, full sensory experience, raspberry jam-packed goodness, we’re here for you.

Today we’re back with the 2019 vintage. FOR $24!

Hailing from a historic site in Contra Costa County, this vineyard has been in the Del Barba family for four generations. Now under the direction of the fourth generation of stewardship, the legendary spot contains own-rooted, head-trained, 120-year-old vines that attract serious winemakers like Aaron Pott and Bruce Neyers. These old vines, many planted before World War I, make for some righteous juice packed with power and complexity.

So, is that how they pump out such electric, jammy fruit?? Well, that’s part of the reason.

It’s also the winemaking tech! The magic touch! They ferment in concrete tanks and use wild yeasts. After fermentation, they rack it in neutral oak barrels. The focus centers entirely on the sensational old vine fruit. No heavy oak or anything like that. It’s a mosh pit of red cherry pie, cassis, and jammy raspberry upfront, with savory baking spices, subtle smokiness, and a touch of herbs lingering in the background.

When you get a taste of this it’s gonna be like the Poseidon Adventure because you are gonna be turning it upside down and flooding your glass with juicy goodness.

Agent Cru took one sip and broke out the wiggle arms this (around 0:22) when he tasted it.

Terrifyingly easy to drink!

Yes, less than one Andrew Jackson gets you entry into one of the most thrilling and pure Zins we’ve tasted.

Zinfandel doesn’t get a whole lot better than this - and at this price, well competition is nonexistent.

Get yours while it lasts!