Harvest is in the books at Zion Vineyards. This year’s heat trimmed yields, but it also concentrated character in the fruit, setting the stage for bold, full-flavored, well-structured wines. As the team puts it, wines are like people—struggle can build strong character—especially here in Southern Utah where vines work hard and the payoff shows up in the glass.
Curious how that character develops? Start with Wine-Making 101. After picking, grapes are crushed into the “must,” a mix of skins, seeds, and juice. The interior of the grape carries water, sugar, and acid, while the skin holds color, tannins, and berry flavors. Wild yeast lives on the grape’s bloom—the white, powdery film you see on unwashed clusters. Once fermentation begins, the yeast consumes sugar and creates three by-products: heat, carbon dioxide, and alcohol. Winemakers release the heat and CO₂ and keep the alcohol. In red wines, deep red and purple hues come from extended contact with skins and seeds, plus barrel influence. Allowing the wine to rest on the must for seven to eight days imparts those hallmark berry notes—think blueberry, blackberry, cherry, plum, and cassis.
On the tasting menu now, the 2023 Zinfandel is a signature example of Southern Utah style: full-bodied with velvety tannins and a lingering finish. It’s fruit-forward, showing plums, blackberries, blueberry, and black cherry, with a vanilla nose and hints of butterscotch, cinnamon, and clove. Expect a complex wine that evolves on the palate with a lush, warming mouthfeel. Pairings abound—BBQ brisket and ribs, grilled steaks, lamb, and venison; spicy favorites like curries and Cajun; and classic red-sauce pasta. For dessert, try dark chocolate peanut butter crème brûlée or pecan pie.
Zion Vineyards’ winemaker, Robert Cec, is self-taught and has crafted award-winning wines across a range of styles—reds with depth and boldness, whites with medium-to-high acidity and balanced fruit and citrus notes. The tasting room in Leeds, 12 miles north of St. George off I-15, is open seven days a week from noon to 6 PM. No reservations are needed—just bring your curiosity and your taste buds.
