This ageworthy Cab merits comparison with some of its far more expensive Oakville neighbors. Dry and balanced, with ultra-refined tannins, it shows complex flavors of creme de cassis, minerals and cedar. Just beautiful. Noteworthy for listing all its ingredients on the back label. Drink now through 2012.
— S.H.
(6/1/2009)
Very ripe and extracted, almost jammy, with primary fruit flavors of blackberries, black cherries, red plums, currants, dark chocolate and spices. Delicious and noble, but kind of immature. Give it 4–6 years to soften and integrate, and it could develop even longer.
— S.H.
(9/1/2010)
One of the best Zins now on the market, this is rich, showing gorgeous flavors of blackberries, raspberries and cola, with notes of cured meat, black pepper and sandalwood. The tannins are pure Oakville—refined and complex. Only 500 cases were produced.
— S.H.
(11/1/2012)
This is ripe and complex, with thick tannins that frame flavors of blackberry, cherry jam and a hint of violet. Give it an hour or two in the decanter, or cellar it for a few years.
— S.H.
(11/1/2012)
A dramatic wine, rich and sweet in blackberry and cassis flavors, with elaborate oak and a reminder of its earthy origins in a salty tang of green olives. Impressive, especially after decanting, even though it’s a little obvious in its appeal.
— S.H.
(8/1/2011)
Soft and melted and ultraripe in fruity sweetness, almost like a Starbucks drink, this Zin has flavors of chocolate mocha, raspberry purée, cherry liqueur, anise, vanilla and smoky cedar wood. It’s made in the modern Napa style. Drink now.
— S.H.
(6/1/2009)
This is a candied, jammy Zinfandel. It has that bubblegummy gassiness you sometimes get in Beaujolais, with rich, ripe flavors of raspberries. Give it until late 2011 or early 2012 to calm down.
— S.H.
(8/1/2011)