P: Med body, MF with additional air [the acidity also seeming to pick up with time]; Smooth entry, nice length & BALANCE; The acidity has CLEARLY held this, there no longer being any sense of tannins whatsoever. Blind I'd **never** have guessed this to be, in essence, 19 YEARS after the vintage!
===========
This experience brings so MANY things to mind. In no particular order:
1) The many ACCURATE comments on this wine here y-e-a-r-s previously! Folks mentioned the ACIDITY level of this, with the post immediately preceding this on how the wine didn't yet seem "together" but still [10 YEARS after vintage] seemed to have plenty of stuffing. All of which imply...
1a) ...the *CRITICAL* role of acidity for ANY wine to age
1b) ...the ability of at least CERTAIN Zins to age.
That last leads me to some general ideas re aging wines:
2) I didn't notice any particular nuances or layers of flavors as a result of this having been cellared. Granted, I'm next to positive it wasn't decanted, & as I noted improvement from my first to last taste, perhaps decanting WOULD have revealed additional layers/complexities that were truly THERE. Otherwise, other than to "finally" get this bottling to express its FULL potential, WHY cellar it *if* ADDITIONAL nuances & layers weren't to make up for the natural loss of YOUTHFUL exuberance?
IMHO all of these are considerations for those of us who cellar wines WITH the expectation of actually IMPROVING what we purchased initially. ;)
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Very smooth with strong hints black and purple fruits. We consumed this over 2 nights. Overall balance improved on second night. The black cherry is very prominent with hints of vanilla.
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Overall good, but not great. Initially it was very acidic, but that settled down with time open. After that there was plenty of red and black fruit, but it never really integrated. Perhaps some more time, as there's plenty of fruit and backbone left.
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Intense, youthful purple color. The chocolate, plummy nose is intense and rich, with black cherries, earth and vanilla oak aromas adding complexity. Full bodied and rich, with dark chocolate, black cherries, plums and interesting cinnamon notes. Sarm heat on the long finish with some sharp, rich tannins. Cmplex, rich, very nice.
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10/29/2016 - srh Likes this wine:
Sat, 10/29/16, $2 Tasting + a Zin "surprise" (Vintage Wines Ltd., San Diego, CA): (Only slight browning on rim)
N: RIPE; raisins, prunes, & some smoke
P: Med body, MF with additional air [the acidity also seeming to pick up with time]; Smooth entry, nice length & BALANCE; The acidity has CLEARLY held this, there no longer being any sense of tannins whatsoever. Blind I'd **never** have guessed this to be, in essence, 19 YEARS after the vintage!
===========
This experience brings so MANY things to mind. In no particular order:
1) The many ACCURATE comments on this wine here y-e-a-r-s previously! Folks mentioned the ACIDITY level of this, with the post immediately preceding this on how the wine didn't yet seem "together" but still [10 YEARS after vintage] seemed to have plenty of stuffing. All of which imply...
1a) ...the *CRITICAL* role of acidity for ANY wine to age
1b) ...the ability of at least CERTAIN Zins to age.
That last leads me to some general ideas re aging wines:
2) I didn't notice any particular nuances or layers of flavors as a result of this having been cellared. Granted, I'm next to positive it wasn't decanted, & as I noted improvement from my first to last taste, perhaps decanting WOULD have revealed additional layers/complexities that were truly THERE. Otherwise, other than to "finally" get this bottling to express its FULL potential, WHY cellar it *if* ADDITIONAL nuances & layers weren't to make up for the natural loss of YOUTHFUL exuberance?
IMHO all of these are considerations for those of us who cellar wines WITH the expectation of actually IMPROVING what we purchased initially. ;)
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1/2/2009 - scm wrote: 88 Points
Very smooth with strong hints black and purple fruits. We consumed this over 2 nights. Overall balance improved on second night. The black cherry is very prominent with hints of vanilla.
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2/10/2007 - buckeye76 wrote: 91 Points
BLACK CHERRIES, CHOCOLATE, AND MINT IN THE NOSE. PLUMS AND SPICE IN THE FLAVOR. MEDIUM TO LONG FINISH.
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1/15/2007 - Rieslingfan wrote: 87 Points
Overall good, but not great. Initially it was very acidic, but that settled down with time open. After that there was plenty of red and black fruit, but it never really integrated. Perhaps some more time, as there's plenty of fruit and backbone left.
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8/4/2004 - PBaird wrote: 90 Points
Intense, youthful purple color. The chocolate, plummy nose is intense and rich, with black cherries, earth and vanilla oak aromas adding complexity. Full bodied and rich, with dark chocolate, black cherries, plums and interesting cinnamon notes. Sarm heat on the long finish with some sharp, rich tannins. Cmplex, rich, very nice.
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