They say the grapes come from American’s oldest vineyard. The wine itself is very complex. It has a delicate, almost Pinotesque structure that contains flavors of wild strawberries, black and red currants, rose petal, herb tea, licorice, black peppercorn and smoke. All this finishes thoroughly dry and without the high alcohol that can mar Foothills Zin.
— S.H.
(7/1/2008)
Made from very old vines, this is a big, bold Zinfandel. It’s packed with wild berry and stone fruit flavors, with peppery spices and notes of dark chocolate, licorice and Canadian bacon. Quite a good, complicated wine, but also very tannic. Some ultraripe flavors give it a Porty finish. Drink now.
— S.H.
(9/1/2010)
Barbera is always going to be dry, rustic, tannic and acidic. But this is one of the better examples out there. It shows extra levels of depth, with masses of blackberries, currants, dark chocolate and black pepper. Should hold for many years, softening and mellowing.
— S.H.
(9/1/2010)
A pleasing, complex Zin from the oldest documented Zin vineyard in California, which has belonged to Scott Harvey since 1984. Dusty, with a hint of mint, this structured, berry-flavored wine is medium in weight, with a licorice undertone.
— V.B.
(8/1/2012)
A tremendous concentration of cherry, white pepper, coffee and thyme flavors marks this distinctive, complex Zin. It’s very dry and supple, with good heft and fairly thick tannins. Best over the near term.
— S.H.
(6/1/2006)
An inviting old-vine Zin with classically big, dry tannins and an overwhelming nose of alcohol at first that blows off into a dense, chewy, black-fruit wine that’ll appeal to Zin lovers, its two years in French oak giving it some lift and complexity in texture. Lingering finish, too.
— V.B.
(11/1/2011)
Tastes like some shriveled berries made it into the blend, which isn’t a bad thing. They give a note of baked fruit to the currant, mocha, anise and date flavors. This versatile Zin is notable for its silky, elegant structure.
— S.H.
(7/1/2008)