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Plums, black cherry, rosemary on the nose. If they grew Zinfandel in Chateauneuf du Pape, or better yet, Sablet, there’d be more wines like this. (Twice visiting Southern Rhône about 20 & 30 years ago, the awareness and interest in Zinfandel by vignerons there was surprising). I’m afraid though that with their hot, dry Mistral winds, Zinfandel would probably desiccate too much and be less likely a fine component to the wonderful wines in that part of the world. We are lucky that Zinfandel has found a perfect home here in Sonoma County, not too distant from the calming effect of Pacific Ocean fog that I think Zinfandel thrives on.
Mouth-watering at first, and throughout and afterward, this is arguably the most food-friendly version of this wine yet. Flavors by mouth echo the aromas of plum, dark cherry and aromatic herbs. When I made the blend, it was rather structured and taut. In the months since and after bottling, it has opened up nicely. Winemaker Notes