A briary, brambly texture and wild berry and spice flavors. Veering on the edge of raisiny overripeness, the wine, which is fairly oaky for a Zin, stays just this side of balanced. Drink now.
Winemaker Allan Green has trademarked this style, which is Alsatian in its slight off-dryness, fruity concentration and high, almost fizzing acidity. It has wildflower and peach flavors with a hint of petrol or lighter fluid.
Bottled at 18% residual sugar, this wine’s most delicious quality is its fabulously rich sweetness, almost decadent in pale honey and apricot jam. Acidity is just fine, but what the wine needs is greater depth of fruity flavor.
Even in Mendocino, growing Pinot Noir on these sunny ridgetops is controversial. This one is certainly ripe and fruity enough, filled with gobs of black raspberry and cherry flavors, and telltale silky tannins. The appellation may yet define itself for the varietal. But for now, as tasty as it is, it seems heavy-handed, and lacks the subtlety delicacy Pinot wants. —S.H.
Tannic, alcoholic nose, with a softer, rosier color tending toward brick. Old vines, soft, sweet, ancient flavors. The wine feels a little bit pushed — the alcohol is too high, and the finish is harsh, tannic and hot.
A Port-like style, fruity and sweet, with sharp acidity that adds more shock value than balance. Cherries, blackberries, plums and spice are at the core. Try this with a cigar or Stilton.
Here’s a wine that got so ripe, they had to let the alcohol reach an astonishing 16.5% for it to be dry. With all that heat, it really deserves much richer fruit, for the cherries and blackberries basically abandon the midpalate.