Anybody tried Patrick Campbell's new 'Za Zin' yet?

[zenda2]

I made a few calls, found a bottle way 'crost town. It's good zin, just enough acid to offset the alcohol (14.5%, which is restrained zin winemaking these days) made with select old vine Lodi fruit. Went well with tonites garlicky meatloaf and sourdough, oven roasted potatoes, Tillamook cheddar and salad. Sweetish fruit, a tasty ripe Zin, with good color, good nose. In it's price range ($15) it can hold it's head up with the competition.

My half-bottle disappeared too soon.