Here’s a stunning Merlot, not from the North Coast but a warmish region of Santa Barbara. Shows currant and dark-chocolate aromas with soy, anise and leather. Drinks soft and rich, really high quality, such depth and intensity. A great Merlot, but only 170 cases to go around.
— S.H.
(9/1/1999)
This hand-punched Zin is a real treat. Packed with lush brambly flavor, it’s a wine to enjoy now. Aging in some American oak barrels has imparted an obvious sweet vanilla note, one that works well with the hefty body of the wine. With 14% Petite Sirah, this is a classy but rustic wine; unfined and unfiltered.
— M.S.
(9/1/1999)
Paul Draper continues to label this bottling without a varietal designation—as he has since 1993—despite this vintage’s 80% Zinfandel. A dark, briary wine, this has plenty of everything you want in a Zin: berry fruit, mild acidity and a decent lashing of oak. Purely delicious, and Ridge’s best Lytton Springs of the past five years.
— J.C.
(9/1/1999)
At 21.5% residual sugar, this is as rich and luscious as it gets. There’s tremendous fruit concentration and layers of flavor that just keep coming. When a wine like this is on offer, just drink your dessert.
— L.W.
(9/1/1999)
From an underrated North Coast winery making some of the best Zins in the state. You’ll go wild over the bold complexity of this beauty. Packs twice the power of most Zins and gets away with it. This is a wine to show a visitor from foreign shores what California Zin is all about.
— S.H.
(9/1/1999)
From a great vintage and a great vineyard. Powerful aromas of raspberry, blackberry, tobacco, mint, bark, smoke, spice. Tastes as good as it sounds. Dry, racy, clean, beautiful tannin structure. A terrific wine.
— S.H.
(9/1/1999)
This wine explodes on the palate with big berry fruit, peppery spices, chocolate-vanilla oak, and some warmth from the elevated alcohol level (labeled at 15.5%). The finish goes on and on, with layers of flavors steadily unfolding on the tongue. Could well be the best Eberle Zin to date.
— J.C.
(9/1/1999)
Raspberry-blackberry jam with a kick. The high glycerine and alcohol levels in this wine, combined with the massive fruit extract, make it seem almost sweet, despite its modest 0.5% residual sugar. Drink now and over the next couple of years.
— J.C.
(9/1/1999)