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| Drinking Windows and Values |
| Drinking window: Drink between 2022 and 2033 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 12 notes) - hiding notes with no text | | | Tasted by Mark1npt on 5/1/2024 & rated 92 points: First of Ken's 3 Zin flight tonight. Corks popped approx 90 min before trying them. Nose is a tad muted by the time we got to this one. I've not had a O & F this old yet. Mid garnet in the glass with creamy black Zin fruit on the palate. Decent complexity for the pricepoint. Thanks for bringing these, Ken. Nice to have some comparison Zins! (255 views) | | | Tasted by winejnky on 12/20/2023 & rated 89 points: Sappy, showing crushed berries, mint and minerals. Young and tannic this could have used a decant in advance. Needs more time but already attractive. (614 views) | | | Tasted by talid on 7/19/2023 & rated 92 points: Was still very closed even after an hour of decant time. But then opened up beautifully in the glass during dinner to reveal spices, oak, berries. Balanced acid and tannin levels - tannins became more pronounced with more air time. Very enjoyable if you like Zinfandel. (884 views) | | | Tasted by tward on 4/17/2023 & rated 78 points: This was OK, I suppose. Tried to work through a glass one night and again a second, but ultimately used some for cooking and dumped the rest. This was a flyer on sale for $37 and that represents poor QPR. Sweet vanilla cheap oak chip grape wine spirit. Lots of high tone red fruits. I think I'd like this a lot better with a slight chill along with loaded grilled burgers and other zest grilled fare. I think the low tannins and sweet ripeness would work well there. I have another bottle and that's what I need to try it with, along with friends who will enjoy the style.
I see the back label shows fermentation in open top redwood fermenters and then french oak aging, 30% new.
15.0% abv (1030 views) | | | Tasted by malbrecht on 10/20/2022 & rated 91 points: Fruit forward with notes of boysenberry and plum, transitioning to vanilla and earth. Structured tannins and decent acid hold the wine together. Well made. (998 views) | | | Tasted by KJD45$ on 7/5/2022 & rated 90 points: Needs time…
Venturi then 2-3 days in wine keeper…..was just barely opening… (1111 views) | | | Tasted by thesternowl on 2/28/2022 & rated 93 points: Popped and poured; served double-blind to the tasting group. The wine pours a deep garnet, bordering purple color with a near but not quite opaque core. No signs of sediment. Medium+ viscosity. Moderate staining of the tears. On the nose, the wine is…quite frankly, gorgeous. Objectively, medium+ intensity with notes of black and red fruits fruits, black pepper, some tobacco, some baking space. On the palate, the wine is dry with fairly significant tannins. Acid is medium to medium+. Body is medium. Confirming the dark and red fruits and the black pepper was very present. The wine is so fresh and has a bit of a green streak to it suggesting that this is still quite primary. Many of the guesses were old world Syrah from the Rhône or Syrah from Washington state. No one called Napa Valley Zinfandel. But the moment that it was revealed, it was understood. Possibly it was the 20% Petite Sirah in the blend? Regardless, it was a very lovely wine that showcased the quality of the Green & Red vineyard. These have a long love ahead of them. (1269 views) |
| By Antonio Galloni
Vinous, Sonoma Preview: 2021 Edition (Jan 2021) (1/1/2021)
(Once & Future Zinfandel Green & Red Vineyard Sonoma Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Once & Future Wine Producer website2019 Once & Future Wine Zinfandel Green & Red VineyardFrom Release Letter:
I met Jay Heminway many years ago. He was thoughtful, clearly artistic, a little reserved (for a guy who raced motorcycles) but very enthusiastic about his winery project in Napa’s Chiles Valley. He and I started our respective wineries about the same time, he in 1977 and I in 1976. We were enthusiastic about Zinfandel, and as founding members of Zinfandel Advocates and Producers (ZAP) in 1992, both of us had connections to Berkeley and Chez Panisse. When asked why he didn’t plant Cabernet Sauvignon like everyone else, he would respond that he had tasted some Zinfandels that were the equivalent of any of the Napa Cabs that he had tried. I concur. So, he planted Zinfandel and some Petite Sirah on the steep slopes of red chert that gave his winery half of its name. The other half of the name is derived from the green bands of Serpentine that are also found on the property. The Zinfandel he produced from these hard-won vineyards was wonderful, confirming his faith in the grape and the site. Jay became a mountain man in Chiles Valley. He didn’t like to leave his idyllic property much, and as a consequence, my primary connection with him was tasting and appreciating his wine. Not long before he passed away, I managed to coax him off his mountain to be interviewed by me for a ZAP event in San Francisco. He was the same thoughtful, artistic, reserved but enthusiastic guy whom I had met many years before, but now I also noticed a bright note of smiling humor in his eye and a comfort in demeanor that you see in people who are living a fulfilling life.
After Jay was gone, his daughter, Tobin, took on the life project with which she had grown up. She, and the rest of the family, continue to produce wines that have the “unique to place” character that is so special to the Green and Red Vineyard. She has also begun sharing some of the grapes that come from the vineyard. I count myself lucky to be among those chosen to share Jay Heminway’s legacy. My grapes come from the Tip Top Vineyard that is one of the three sections of the Heminway Vineyard as it is now being called by others, like Turley and Biale, who also get grapes from this vineyard. While I love the fact that Jay’s name is now attached to the vineyard, it will always be Green and Red to me. As a consequence, the Once & Future wine carries the Green and Red name. I am pretty sure that Jay would have loved the wine that also carries the “unique” sense of the place that he loved.Zinfandel ZAP: Zinfandel Advocates & Producers | Varietal character (Appellation America) | Wikipedia-ZinfandelUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Napa ValleySt. Helena |
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