Before Guild sold out to Canandaigua in 1991, it started producing a label called Dunnewood, which has been continued by the current owners and recently upgraded. I don't understand why they don't just make Dry Silk the brand. This is a barrel-fermented style with pleasant toasty aromatics and flavor complexities on a base of ripe apple fruit. It's dry, but there's an implication of sweetness from the oak extraction. Enough tannin to cut through rich food flavors, but not so much as to be offensively astringent.
Case purchases highly recommended.
Match it with halibut, Dungeness crab or grilled swordfish. All the way back to the Cresta Blanca days, this facility has been noted for its Zinfandel production. Mostly berry fruit with some ripe plum underpinnings. It's part of the Chalone Group of wineries and its focus has always been on Bordeaux style wines, while so many of Chalone's properties are devoted to Burgundian varieties, like Pinot Noir and Chardonnay. The intensity of the red wines must in no small part be credited to the mountain grown fruit, but it is also part of the winemaking style.