One of the most textbook Zins you’ll ever have. Bursts with ripe, sweet raspberry, blueberry and black-cherry fruit, tangerine, tobacco and spice. Wonderfully fruity; good winemaking has controlled the alcohol and tannins. The net effect is a rollicking good wine, at a fair price for great Zin.
— S.H.
(5/1/2000)
From the winery’s estate vineyard, which dates to the early 1900s and is dry-farmed, comes this classic Sonoma Zinfandel. It’s bone dry and firm in tannins, showing rich flavors of blackberries, black currants, mulberries, licorice, beef jerky, raisins and black pepper. Nice with short ribs and Mexican-inspired beef dishes. Drink now.
— S.H.
(4/1/2009)
Almost overripe, with oak-inspired currant and plum flavors that veer into raisins. But the wine is bone-dry and soft, with mellowing notes of chocolate. Finishes in a swirl of peppery spice.
— S.H.
(4/1/2009)
Light-bodied and easy, this Pinot offers flavors of cherries, Dr. Pepper, tobacco and spice. It’s bone dry, and the tannins will play well against a rich filet of beef.
— S.H.
(6/1/2009)
Overripe, with raisin and prune flavors. Bitter tannins and high alcohol make for a tough, hot mouthfeel. Despite its problems, it’s a sound, rustic wine.
— S.H.
(11/1/2010)