2014 Fall Wine Dinner - Chicago (Chicago): A great wine with strong fruit. As I noted in my previous notes I think this needs a little time in the decanter (2 hours this time) as when first open the alcohol can dominate, but after a few hours it really is a nice wine.
While there is some spices, tannins, and fading fruit left in this. Those are overshadowed by huge amounts of alcohol dominating everything. This is falling apart fast and will continue to get hotter when what little fruit is left fades even more. We could only manage a glass each and the rest was poured out.
I think this is beyond peak and would drink up if you have them... lost that vibrant, peppery nose that I recall from my last bottle. Dominated by dark fruit, bit of alcohol on the nose, but seeming a little over the hill. Still manages to remain fairly balanced though considering hte 16.2% abv.. going to accelerate drinking the few later vintages I have.
The wine is a gorgeous ruby red in color. A killer nose of briar, red fruits and pepper. Jammy red fruits, flowers, crushed berries, stones, licorice, ripe raspberries and white pepper on the palate. Dusty tannins and a long finish complete this wine. 16.2% ABV and despite recent reviews to the contrary the alcohol on this wine is in check.
Tons of black fruits with a short finish. Got shorter as the night went on instead of the opposite. One of the few times wine spectator has been off. I regret my purchase....glad this was the last bottle. Served with rack of lamb.
Still some fruit, meduim finish, tannic ending, but good sense of tobacco and leather dominate the fruit, this bottle seems in better balance than prior ones, perhaps better on the 2nd day. Not a fruit bomb, more backbone. Too bad its the last one.....
At first opening the wine was dominated by alcohol, but this quickly blew off after about 10 minutes. Wine then continued to flush out over the next hour adding weight and complexity. Taste was of fine brambly fruit with the ever present hints of white pepper. Tannins are still present but not overpowering as the wine is quite well balanced.
A previous poster scared me into opening one of these for fear of them dying. Served with beef stew on a -7 degree night in Chicago. One of the best made Zins I have ever had. Alcoholic nose but completely absent on the palate. (Weird) Flavors of blackfruits, bramble & mocha with a bing cherry finish. Great balance even though the 16.2% ETOH knocked me on my ass. I suspect this may drink hot in the summer. Totally open for business. If you're suffering through a cold winter... time to pop.
Not as strong of a showing as the first bottle of this I cracked into back in November. But certainly better than the cooked bottle of this I opened last month. I've got a couple more, and I'd say drink up at this point...I really don't see it getting any better from here.
NY/NJ WLTV Offline at Anthony Davids (Anthony David's, Hoboken): The nose is dominated by the aroma of freshly cracked pepper with hints of coffee and oak in th background. Brambly fruit on the palate that continues to effuse ground pepper. Full-bodied but manages to be fairly well balanced. Medium high tannin and acid. Medium long finish.
Damn. Didn't realize this was my last bottle when I took it to dinner. Still tight. It seemed to be more structured, like a cab, rather than a zinfandel. I only had a glass and a half and didn't have the opportunity to see how it might open and develop. But I liked the dark, spicy fruit that was showing.
Big bold balckbeery on the nose almost jammy on the nose. Some cinnamon spice white black pepper possible the fruit really hides the lighter spice notes. Tast eis smooth and very well balcned. Good linger. Drink or hold for a few years.
Popped and poured with dinner at Italian restaurant. Deep, dark red. Dark cherry, pepper on nose. Brimming with dark fruit, pepper, even a hint of Anise. Well-balanced. Nice mouthfeel. Medium-long finish. Fantastic Howell Mountain zin.
This bottling has a real sense of place to it, with peppery blackberry fruit, gingerbread mountain tannins, lively acids, great persistence, and a hint of heat. Gaining grip with air. This is muscular. Not too much different than early 08, so I guess I'll hold off on the rest a while longer.
My first bottle of Outpost Zin. Had heard a lot about them - now I tasted one. This was great. Plenty of black fruit, spice, earth, and white pepper. The first taste really showed the pepper. Very well balanced - long finish.
Flowery nose with red berry and white pepper. Jammy, raspberry candied fruit, medium bodied with mild spice and a firm backbone. Silky texture throughout. Not overpowering and fairly well-balanced, even with the plentiful fruit.
I really enjoyed this zin. Big ripe fruit on the nose, dark berries with a nice bit of pepper as well. I enjoyed a turley a few weeks back that was over the top this wine is more suttle with nice rounded edges. The down fall is a huge kick your ass slightly green tannin. I think this wine has some time left in the bottle it took some time to open up and a big tannin and fruit drink over the next six to eight years.
Purple color in the glass, clear hue throughout. Nose of plums, currants, fennel, potpourri and smoke. Flavors of currants, plums, blueberries and black cherries. Medium acidity, firm tannins, full bodied. Drink now with a decant or continue to hold. I didn't care for this-I got some celery seed up front and then the jam came through.-cld
Not a big fan. Very nice finish, but just wasn't all that excited. Strongly recommend a decant, as it was a bit over the top for the first 60 mins (aerated/decanted). Little heat on the back end, reminded me of a Turley with the style.
A very impressive Zinfandel, albeit young and in need of some time. Plenty of spicy, brambly berries on a taut frame. The balance is remarkable, given the concentration and alcohol level. Very deep and rich. It is clear that there is a tidal wave of fruit behind the suibstantial tannin - in fact, it already shows a bit - but you really get the impression that this will be lip-smackingly good as time makes it softer and rounder.
Maybe an off bottle but found this to be a terrible QPR. Took a few hours to start showing like a standard Zin was closed and tangy for quite a while. Once it came around was nothing special that I couldn't find in many 11 dollar Zins out there.
popped and poured...unfortunately what I expected from 16% alcohol...hot baby! Have read posts below so maybe this bottle was off in some way but do not think so...just an unfortunate typical zin in the style du jour
Big white pepper spice, that's powdery....oozing briary blackberry fruit(perfect balance of sweetness and dryness), dark cocoa powder, wintergreen tobacco, toffee, exotic smoked wood. Becoming more integrated...a few hours of decant is key! Just the PERFECT flavors and feels for a Zin! The best for me.
While this vintage seemed unusual in that it was more accessible earlier than past vintages, it has now seemed to shut down a little bit. It still has the impressive structure and spicy, peppery black fruit that you'd expect, but the nose was muted and the tannins more prevalent. It was better two days later, pulling back some of the creaminess that it showed after bottling. Ultimately, I think this will be the best vintage since '02, but the mantra of age your Outpost Zins proves once again true.
popped and poured and then consumed over 2 days. deep spice nose and viscosity similar to Turley zins. smooth and full of blackberry and cherry liqueur-like fruit with the acid and zing following up behind.
Popped & poured. This wine needs air & time. Tight and rather one demensional. Black pepper, olives and a hint of black fruit. We'll see what develops tomorrow....Day 2 - this wine really has not budged, geting a little more iron & minerality. 50+5+13+16+6=90
Effusive and deep nose has smoke, blueberry liqueur, pine and toasty notes. Palate is full-to-medium bodied with opulent texture and layers of creamy zin fruit. Zingy acids provide kick and lift on the back palate. Spicy fruit and pepper fill the lingering finish. Drinking great on night number two.
Tasted this at California Family Winemakers in SF. This wine was very complex, very smooth, mild tannins, very elegant, fullbodied, but seemed to be quite restrained on fruit concentration and having a tight and only medium length finish. Raspberries, blackberries, anise, smoke, pepper, Italian Seasoning, cocoa. A little disappointed at the $50 price tag, I thought a $17 Dashe was as good as this.
Drank at Rutherford Grille....super! Big white pepper spice, blackberry, cherry liqueur, dusty exotic wood spice. Really opened up after some air. Pretty high octane on the alcohol...will become integrated, and REALLY shine in a year or two. Best Zin made imo! ++pts
Barrel Tasting with Frank. Ham and redfruits on the nose. Really bright, but not deep or concentrated * nice structure and a grippy, tanic finish. *frank says fruit really comes to play around a year in bottle