A hint of bricking on the edges. Gorgeous nose of herbs, game, blood -- sort of like something from the N. Rhone. Soil, cocoa, and dark cherries on the palate -- plenty of fruit left here. Medium+ acid. Medium finish. Tannins silky smooth. Hopefully I can find more of this on the secondary market.
Strong, brambly, ripe, fruit-laden, very mature Zin. Drink up. I'd say Paul's Zin's from the 80's exhibit a stronger ageworthiness. 90 pts.
Three days later - cork back in the bottle after one glass, no decant, just stood up in the bottom of my wine cabinet: Oops, wrong again. This has settled into a beautiful, ripe, baked red fruit, varnish, alcohol and spice nose, with a warm, ripe, balanced, elegant and food-friendly zin that drinks more like a claret. The master at work again! How could I doubt him? Is he the best winemaker in America? Along with Josh Jensen, he gets my vote. Shhhhhhhh! Now and for the next 7+ years, but wait until it really blows off the head of funky, seemingly overmature funk. Upgraded to 94 pts quality, 96 pts personal pleasure and humbling learning experience.
A pleasant surprise, after being open a while. Initially the nose was very musty, not corky, just old. Let it sit for an hour in anticipation of pouring it out, glad I didn't. Poured a couple of ounces, and the taste was entirely different from the nose. It was quite youthful, still had plenty of fresh fruit, and bracing acidity, must have been a bruiser in its youth. Has all the reasons we hold them this long, light cocoa, caramel, licorice. Still a little oaky. Very tasty finish. Kept it open overnight, and it did not fall apart, instead, the fruit started to dominate the acid and oak, and became close to syrupy. Corked it and drove across town to share it with friends, and the movement smoothed it out more. A real treat
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