wrote:

Friday, September 3, 2021 - It’s not every night that I open a 32 year old Zinfandel. Maybe I should. First sip at 5 PM is all ripe berries. Come back 90 minutes later with dinner, and the red fruit supplemented by bottle aged sweetness is all there. It’s supplemented with dried herbs, leather, and a lovely old wine patina of dried orange peel, old wood and brown tobacco. There’s even still a touch of tannic astringency, as if the wine is saying “I’m not done yet.”

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