The vineyard is in Fulton, a cool part of the southeastern valley heavily influenced by fog, and the vines are about 100 years old. This is great, classic Zinfandel. It should be in a museum. Despite high alcohol, it has a silky, Pinot-esque suppleness, balanced with crisp acids, and is profoundly rich in Zinny flavor. Currants, mushu plum sauce, anise, crushed…
— S.H.
(8/1/2009)
The Jackson and Hartford families established this vineyard on the far Sonoma Coast in hopes of crafting Pinot Noir at the limits of its ability to ripen. The magnificent 2007 vintage has resulted in a wine of unusual tension. It’s very ripe in black and red cherry pie filling and sweet oak flavors, but retains the acidity of its cool-climate origins, and even…
— S.H.
(4/1/2010)
Pure, seductive Pinot aromas combine floral, rose-petal aromas with dark fruit and brown sugar. Rich flavors of blackberries and boysenberries cascade across the palate in a fall of velvet. Moderate acidity makes it approachable now, but there’s enough tannin to preserve it for a few years. A wine that can stand up to steak but still retains a sense of Pinot…
— W.E.
(7/1/2002)
There’s a sweet fruit and pastry quality to this wine that’s reminiscent of a cherry tart, with its vanilla, brown sugar, cinnamon and smoky buttery pie crust flavors. It’s very delicious but also brilliantly structured as a wine, with fine tannins and a sunburst of citrusy acids. One of the best Carneros Pinots of the vintage, it will provide pleasurable drinking…
— S.H.
(4/1/2010)
The vineyard is near Occidental, in the cooler southwestern part of the valley, and you can taste the fog and the sea and crisp nights in the acidity, like biting into a Gravenstein apple. Yet this perfect vintage has resulted in perfect fruit. It’s hard to imagine richer blackberry, cherry and licorice flavors. Impeccable and impressive, but young. Best in the…
— S.H.
(4/1/2010)
An intensely fragrant floral, ginger, peach, lemon-lime and orange-spice bouquet ushers in this smooth, well-structured wine. The palate shows intricately meshed orange, butterscotch and toasted nut flavors, offset by angular, racy mineral accents. Finishes long and crisp, with refined pineapple, citrus and stony flavors. Enjoyable now but still tight, this should…
— W.E.
(7/1/2001)
From the old vineyard in back of Don Hartford’s house, this 15.7% alcohol Zin is big—but it’s no brute. It’s full of dark, rich blackberries, layered with chocolate and black pepper. The velvety texture carries through the long finish, picking up hints of black licorice. Editors’ Choice.
— W.E.
(7/1/2002)
Spicier than the other Hartford Zins, with the accent on black pepper and clove. Brambly blackberry and chocolate provide a solid foundation for spice complexities. Hints of crushed nettles provide yet another layer of flavor, and the wine finishes with zippy acids and peppery spice.
— W.E.
(7/1/2002)