"100% Zin from a vyd 300-400 ft higher "...than any other source we have for Zin, & it has a northern exposure in 1 of the coolest microclimates in the Shenandoah Valley." Aged 18 mos in 50% FR, 30% AM, & 20% neutral oak; 15.4% ABV, 0.78 g/100 ml T.A., & 3.45 pH; 447 cs released 11/1/19 @ $27 sugg retail.”
N: Attractive dill slightly atop RIPE berries with notes of smoke
P: Med, poss LM, body; Rndish entry with very NICE, ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it fairly seamlessly transitions into a LONG, BALANCED finish with a delightful TANGY/swtness to the few, QUITE innocuous, very, VERY fine tannins. For now, though still likely improving for 6-9 mos or so, then drinking into, probably through, '23. While it went reasonably with the night's Smoked BBQ Pk Ribs & Pulled Pork Butt, there was a tendency (particularly with the BBQ sauce & Bush's Baked Beans) for the food items to make it taste unflatteringly acidic, whereas that was NOT an issue for the wine by itself. Nonetheless, my EXC-/EXC, likely trending towards the higher IF paired with the right entrée. // Day 2: Held up NICELY, going VERY well with Chx Mole! '20 Contest Results: Silvers @ Winemaker’s Challenge, West Coast Wine Comp, The Toast of the Coast, Monterey Int’l, & S.F. Chronicle, + Bronze @ New World Int’l. [As of mid May '20, this appears to be still available from the winery @ $27].
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11/14/2020 - zpneal Likes this wine: 95 Points
Spice box & vanilla. Absolutely outstanding!
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5/9/2020 - srh Likes this wine:
Private Preserve after Day 1
"100% Zin from a vyd 300-400 ft higher "...than any other source we have for Zin, & it has a northern exposure in 1 of the coolest microclimates in the Shenandoah Valley." Aged 18 mos in 50% FR, 30% AM, & 20% neutral oak; 15.4% ABV, 0.78 g/100 ml T.A., & 3.45 pH; 447 cs released 11/1/19 @ $27 sugg retail.”
N: Attractive dill slightly atop RIPE berries with notes of smoke
P: Med, poss LM, body; Rndish entry with very NICE, ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it fairly seamlessly transitions into a LONG, BALANCED finish with a delightful TANGY/swtness to the few, QUITE innocuous, very, VERY fine tannins. For now, though still likely improving for 6-9 mos or so, then drinking into, probably through, '23. While it went reasonably with the night's Smoked BBQ Pk Ribs & Pulled Pork Butt, there was a tendency (particularly with the BBQ sauce & Bush's Baked Beans) for the food items to make it taste unflatteringly acidic, whereas that was NOT an issue for the wine by itself. Nonetheless, my EXC-/EXC, likely trending towards the higher IF paired with the right entrée. // Day 2: Held up NICELY, going VERY well with Chx Mole! '20 Contest Results: Silvers @ Winemaker’s Challenge, West Coast Wine Comp, The Toast of the Coast, Monterey Int’l, & S.F. Chronicle, + Bronze @ New World Int’l. [As of mid May '20, this appears to be still available from the winery @ $27].
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11/17/2019 - Slim002 wrote:
November wine release
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