This Zin shows classic Sonoma County character, but it’s also a tannic, young wine that wants a little time in the bottle. Tasted at the age of two, it’s astringent and jammy, with pepper-infused blackberry and mulberry flavors and a gamy touch of smoked beef. Give it until mid-2009, when it will be fantastic with grilled beef.
Delicious now for its dry, savory flavors of black and red cherries, red currants, violets, mocha and cedar. The sturdy tannins typical of this vineyard provide a fine structure. Lovely now with lamb chops.
A picture-perfect Zinfandel from this famous vineyard. It’s dry and soft in tannins and acids, and while it’s a little high and sweet in alcohol, it’s not too much. The raspberry, cherry, tobacco and bacon flavors finish in a swirl of peppery spices.
Ripe and polished, with intense cassis, plum, spice and oak flavors enriched by the toast of fine oak. The wine continues the long Jack London tradition of early balance and drinkability, with the promise of midterm aging.
This full-bodied Zin feels young, with zingy acids framing jammy cherry, blackberry, mushu plum sauce and peppery spice flavors. It’s an exuberant wine that’s notable for its tannic richness. Will age well, and best now through 2010 with barbecued pork or short ribs.
Tightly wound, with big, edgy tannins that accentuate the acidity. Underneath you’ll find dry, elegant flavors of tart cherries, red currants and violets. A polished, pretty wine that could pick up some nuances over the next 2–3 years.
Lovely, a mountain wine with big, concentrated fruity flavors of cherries, raspberries and sweet blueberries, and big, firm tannins. Yet those tannins are ripe and sweet. Floods the mouth with fruit, and leaves behind vanilla, oaky shadings.
A beautiful Zinfandel, lusty and smooth, that takes the variety’s rustic, wild berry, tobacco, anise, herb and pepper flavors and makes them as elegant as Zinfandel gets. Strong, grippy tannins call for a salty, peppery flank steak.