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Menage A Trois Zinfandel
Menage A Trois Zinfandel

Ménage à Trois Zinfandel is wild at heart, with wanton displays of blackberry and vanilla spice on the nose, brambly berry jam flavors with hints of black pepper on the palate, and a lush, smooth finish. Brimming with passion and promising pleasure, our Zin is all about kicking up your heels and having a good time. It’s the perfect way to spice up your night – either sipped on its own, or poured alongside sticky barbecued ribs, thick slabs of homemade lasagna, or zesty pepperoni pizza.

Hartford Court Russian River Valley Zinfandel
Hartford Court Russian River Valley Zinfandel

The Zinfandel Russian River was aged in 20% new French oak for nine months, then bottled unfined and unfiltered. It exhibits an opaque blue/purple color along with plenty of briery, berry fruit intermixed with hints of incense, Christmas fruitcake and spice. This exuberant, richly fruity, full-bodied Zin can be drunk over the next 4-5 years. -Robert Parker, Dec 2013

Terra d'Oro Amador County Zinfandel
Terra d'Oro Amador County Zinfandel

Displays vibrant aromas of rich, spicy clove and big, generous fruit with hints of vanilla that entice the nose. An abundance of plums and flavors of dense, juicy blackberries excites the senses with a round mouthfeel of well-integrated tannins on the finish. This wine is rich and powerful, and incredibly well-balanced. The Terra d’Oro Amador Zinfandel is enjoyable on its own, and especially complements anything barbecued.

Napa Cellars Napa Valley Zinfandel
Napa Cellars Napa Valley Zinfandel

Napa Cellars Zinfandel is dark purple to the eye. A swirl of the glass reveals intense, ripe berries, candied strawberry preserves and cinnamon spice. The palate follows with juicy, rounded fruit flavors that mingle with layers of warm, supple tannin leading to a long, plush finish.

Terra d’Oro Deaver Vineyard 100 Year Old Vine Zinfandel
Terra d’Oro Deaver Vineyard 100 Year Old Vine Zinfandel

130+ year old vines. The Terra d’Oro Deaver Zinfandel has a deep garnet color with lifted aromas of dark fruit, clove and spicy oak. The palate is focused with crisp and juicy layers of ripe blackberry, spicy plum and soft chewy tannins. The baked spice components add complexity to this bold wine and support a great balance of power and restraint. For a zesty pairing, serve this wine with a roasted rack of lamb or a juicy ribeye steak.

Groom Kalimna
Groom Kalimna "Bush Block" Zinfandel

A very unusual grape variety for Australia, this new grape variety has produced quite aunique wine. The nose is unmistakably Zinfandel. Spicy aromas along with red fruits andpomegranate predominate, complexed further with slight raisiny notes from the riperzinfandel grapes. The color is a vibrant red/purple showing nice depth. The wine is mediumbodied and structured with bright acidity, finishing with evident but soft tannins. Great withpasta, red meat and cheese.

Big Smooth Old Vine Zinfandel
Big Smooth Old Vine Zinfandel

Bursting with aromas of luscious black cherry, blackberry with hints of toasted coconut and Tahitian vanilla. Silky smooth on the palate with flavors of boysenberry and pomegranate reduction. A powerful body with a satin-like finish. Pair this wine with anything BBQ'd or grilled: baby back ribs, a juicy cheeseburger or a thick rib eye steak.

Neyers Vista Luna Zinfandel
Neyers Vista Luna Zinfandel

7 Deadly Zin Lodi Zinfandel
7 Deadly Zin Lodi Zinfandel

Sinful indeed, this Old Vine Zinfandel is full-bodied and seductive. Heaps of jammy berry fruit are followed by aromas of leather, oak and spice notes. On the palate the wine is round and layered showing flavors of dark fruits, currants and toffee through a lingering spice-touched finish.

Deloach California Zinfandel

Slow Press Zinfandel

Montevina California Zinfandel
Montevina California Zinfandel

Red currants and raspberries swirl with gentle hints of pepper and baking spices. Soft tannins fade away on a drizzle of raspberry sauce. Pair the Montevina California Zinfandel with BBQ, pizza and don’t be afraid to kick it up a notch and serve with spicier Southwestern, Latin, or Pacific Rim dishes.