Here’s a Syrah that marches to the beat of its own drummer. Eschewing massive fruit, it shows a subtle, complex mélange of dried blackberries and bitter black cherries, olive tapenade, tobacco, dark unsweetened chocolate, leather and the white pepper of a fine Syrah. Drink this dramatic wine now and through 2011.
— S.H.
(3/1/2008)
An interesting, complex wine. It’s fully drinkable now for the lightly silky texture, extreme dryness and tart flavors of cherries, cranberries, pomegranates and cola, which feel so elegant in structure. Yet there’s an inherent depth and balance that suggests ageability. Now–2013.
— S.H.
(11/1/2009)
Picture-perfect Dry Creek Valley Zin. So lush, so delicious, you just can’t get enough. Power-packed with cherry, raspberry, cassis, chocolate, licorice, tobacco, oak and spice flavors, the wine’s structure is beautiful, with elegant tannins and brisk acids.
— S.H.
(3/1/2008)
Rich in berry and herb flavors, this Zin has the crisp tannins and dry, brambly taste associated with the appellation. There’s a peppery edge to the sweet, wild blackberries and blueberries that really perks up the palate.
— S.H.
(10/1/2004)
A sturdy, drily tannic red wine of considerable complexity. There’s wild berry and spice flavors and a brambly mouthfeel. The alcohol is a high 15.3%, but balanced.
— S.H.
(3/1/2008)
Its soft, gentle tannins, rich plummy, chocolatey flavors and long, spicy finish could only come from Alexander Valley. Perfect with a nice, juicy steak.
— S.H.
(10/1/2004)
Don’t be scared by descriptors such as blood, raw meat and leather. It’s the best way to suggest the exotic aromas and flavors of this rich, dry wine. You’ll also find more familiar elements like cherries and red currants. It’s an elegant, smooth sipper that’s at its best now and through 2010.
— S.H.
(3/1/2008)
Roshambo has captured the essence of Dry Creek Zin with this spicy wine. It shows the peppery flavors of wild mountain red and black berries, picked under the heat of the summer sun and ripe in sugary sweetness. But the wine itself is utterly dry and rich in tannins. Fine now with beef in chimichurri sauce.
— S.H.
(10/1/2009)