Lot 96 is a red table wine produced by Foppiano Vineyards. The name "Lot 96" was chosen to reflect Foppiano's original roots, dating back to 1896. After all of these years, we're still family owned and operated; and while we continue to embrace our past, we're also deeply rooted in the present. Lot 96 is our way of bringing a great value wine to your table that's very food friendly. Lot 96 is a wine that you can simply enjoy with your everyday meals; and yet still be very comfortable sharing with your family and friends, because it's a quality, red proprietary blend.
Foppiano Vineyards Lot 96, Bin 001 is crafted from Alexander Valley Sangiovese, Dry Creek Zinfandel, as well as a touch of Russian River Estate Petite Sirah. The flavor profile of this wine is soft and approachable. On the nose, its Zinfandel offers blackberry spice; while the Sangiovese delivers delicate strawberry, blueberry, and violet flavors on the palate. The Petite Sirah brings a modicum of tannic structure, allowing this wine to age well; although, it's meant to be enjoyed today, rather than tomorrow.
An ideal wine to pair with all kinds of grilled meats (including sausages), Bar-B-Q friendly dishes, tomato/garlic pasta recipes, and Mom's Favorite Chinese Pie.
Suggested Retail: $9.99 - now available in our Online Store
Lot 96 Release Party Weekend
Friday September 14th - Wine Club Release Pick Up
Saturday September 15th and Sunday September 16th - Taste this great new release along with food pairings
Another East Side Bunch Event on Saturday October 27th 11 a.m. to 4 p.m.
Join Christopher Creek Winery, Christie Vineyards, Foppiano Vineyards, Mietz Cellars, and Rodney Strong Vineyards for a special day with food, new releases and special tastings.
We'll be serving serving assorted fruit and cheese platters at Foppiano Vineyards.
The East Side Bunch wineries are just minutes away from each other in the Limerick Lane-Old Redwood Highway area.
No Charge - BUT YOU NEED TO PURCHASE A GLASS FOR $5 OR BRING YOUR OWN GLASS.
No Reservations are required.
IMPORTANT MESSAGE FOR EXISTING "1896 SOCIETY" WINE CLUB MEMBERS:
In order to receive your discounts at our new store, please update you wine club membership information at the wine club sign up page. Click here to go there now
If you are not already a member, become one now!
Benefits of Membership
- Save 20% - 20% off all wine and merchandise purchased at the tasting room.
- First Rights / Limited Bottlings - You'll have the first rights to buy all special and reserve wines, including Petite Sirah.
- Quarterly Direct Shipments - The convenient way to enjoy Foppiano wines - quarterly shipments of two wines directly to your door.
- Special Events - Invitations to exclusive "Society Events."
- In-Depth Insights - Comprehensive wine notes from our winemaker plus family and restaurant recipes with each wine shipment.
- Click
here to sign up
It's been pretty warm around wine country recently. Here's a couple of summertime receipes from Susan Foppiano.
Summer Tomato Salad
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Line a large serving platter with lettuce, endive, and/or other greens. Arrange tomatoes on greens. Spoon Basil Dressing over tomatoes. Garnish with fresh basil, if desired. Makes 4 servings.
Basil Dressing: In a small mixing bowl combine 2 tablespoons snipped fresh basil, 2 tablespoons buttermilk, 1 tablespoon sliced green onion, and 3/4 teaspoon pepper. Stir in 1/4 cup mayonnaise or salad dressing. Cover and chill for 30 minutes before serving.
Chicken and Raspberry Spinach Salad
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For dressing, in a screw-top jar, combine vinegar oil, honey, orange peel, pepper, and salt. Cover and shake well. Chill dresssing till serving time.
In a medium skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or till chicken is tender and no longer pink. turning often to brown evenly. Remove chicken from skillet. Cut into thin, bite-size strips.
In a large bowl toss together warm chicken strips and spinach or mixed greens. Shake dressing well. Add dressing and raspberries to the chicken mixture. Toss lightly to coat well. Divide the chicken mixture along four salad salad plates. Arrange papaya, nectarine, or peach slices on each plate. Makes 4 servings.
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