Tasted at a recent show of North American wines, this red blend stood out of the bottled crowd. Deep, opaque purple color shows off a nose of violets and dark chocolate and toast. Chewy and dense at first, it yields languorous blackberry and pepper flavors upheld by soft tannins and a nice sugar balance. A very nice yin and yang of velvet and strength. A great wine with winter dishes, especially a cassoulet. But it’s not just for winter, either. Pricey, but a keeper.
The color is deep purple. Aromas of ripe red fruit, blackberry, black cherry, hint of spice. In the mouth, a pleasant melding of lush fruit that is expressive, but not an oppressive fruit bomb. Good balance and taste of fruit through front, mid palate and finish. Enough acidity and structure to let it pair well with many foods. Drinkable alone as well though, with good 'quaffability' factor. Finish slightly off dry, not hot or tannic. Read the full review on Simple Hedonisms.
Very juicy wine up front, offering up loads of blueberry, plum, and some prune, along with some coffee on the mid-palate. There are some obvious wood tones, cedar and spice. Unfortunately, it is less than the sum of its parts, disjointed and unbalanced. The fruit is too jammy, the coffee too bitter, the finish too sudden and short. It is reasonably priced and might work with heavily sauced barbecue toward the end of the summer, but it is not terribly special.
When was the last time you read a wine tasting note and found the comment: “This wine pairs great with artichokes, tomatoes, and rice!”? Most of us would likely agree that suggestions like this are few and far between. There are many wine drinkers who believe that vegetables and wine do not mix.
This is not a wine for the delicate or unsuspecting. Raspberry, mocha, unsweetened chocolate and wax are all rolled up on the end of a wooden stave, which somebody is about to sneak up behind you with and beat you over the head. That might be the 15.5% alcohol at work. Pairing recommendations? None. Drink this as a snack.
The nose is a load of blueberries, chocolate, tobacco - and fresh pecan pie, straight from the oven. All of a sudden, it was autumn, and I was diving into a moist pile of leaves in my front yard. That sweet, bold earth scent filled my mouth, and the finish had a plum and cherry chutney element that reminded me of a holiday in Chicago - trees lit up, walking the Miracle Mile and stopping for a hot apple cider.
Blood red, more than ruby but not quite garnet. Slightly hazy rim. Clear, deep in color but not black - I can see text through the wine, but not clearly. Tears are pronounced and stained. Clean, developing, medium intensity aromas. Lots of stuff going on here - chocolate, vanilla, black cherry (dark chocolate, black cherry brownies), strawberry, chocolate covered cherries, plum, dried fruit, dried floral, black fruit preserves, jammy, fruit steeped in brandy, almost like a rich Port. Towards the top of the glass the aromas are much more perfumed and include violet, cinnamon stick, and that graham cracker crust on the Good Humor strawberry cheesecake ice cream bars! Dry with medium acidity (that doesn't linger), full bodied, medium plus alcohol (15.6 abv!), soft tannins. Full flavors with jammy fruit, cedar, leather, black cherry, tart on front end, dried cranberry, and strawberry. Extremely fruit forward, luscious, and smooth. For the full review and others visit oe•no•phile.
This wine is actually a blend: 88% Zinfandel, 9% Petite Syrah and 3% Barbera. And what a marvelous blend it is – a refined wine that might even be a bit sophisticated for a Super Bowl party, but an indulgence I surely wouldn’t forgo. Yes, I did decant it and I was glad to have done so, as it allowed the wine to unfold in the most beautiful way. The aromas swirling in the glass are seductive enough to make you close your eyes as you take it all in – it’s all about dark fruit, cherry and vanilla. In the mouth, though, the fruit intensifies while subtle notes of spice and anise are revealed. The wine pairs perfectly with the chili, but it’s one you’ll want to keep sipping long after the meal is over. Winemaker Mick Unti says he wishes he could make Zinfandel like this every year… and so, I’m quite sure, will you! Check out the full article on Big Chili and Bold Wines.