2003 Rosenblum Cellars Zinfandel Richard Sauret

Community Tasting Notes (71) Avg Score: 90.1 points

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  7/9/2020 - Senso-beak wrote: 87 Points

  Opened and poured. Very mature dark color, with loads of plums, prunes, heavy nearly fermented black and stone fruits. Still fairly jammy and not bitter or insanely overpowering. It's definitely fully in the secondary/mature category which might not fit the bill for some. I was sure that was going to be what I was in for when I selected this bottle to open, but was in the mood for the style. Overall this was a solid bottling and had many over the past 10 years. I miss the Rosenblums of the early 2000s

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  1/15/2017 - Senso-beak wrote: 90 Points

  Opened and poured. Deeply aged aromatics of dusty leather, shriveled raisin and prune. and the blackest of the black fruits. Deep ruby to orange on the rim. Here we have a full bodied, fully and overly mature fruit compote of saturated fermented sweet fruit breads. Like a spumoni of fruit wine here. Interestingly over mature, yet not ruined in the least. A unique experiment in deep aging of fruit bomb Zins here. Day two + under vac-u-vin, this is showing very mature, madiera medicinal notes, which are interesting and there is still an undertone of the unctuous sweet fruit compote present. Overall this bottling has been a monolithic jam bomb of massive proportions, which has had a nice long run from a case purchased at release. One more in the cellar.

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  10/22/2015 - Senso-beak wrote: 92 Points

  opened with pizza. Fine deep lagoon of power and depth with braised fruits and oak, this showing well at this age, Vanilla, dark fruit still powering on, jam bomb but not insanely hot. smooth....concentrated and extracted, better than the last one as I remember.

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  4/18/2014 - Senso-beak wrote: 91 Points

  Opened for dinner, pours a deep red. Reticent nose of orange, rose, rhubarb with swirling. After sitting in the glass some whiskey heat notes rising. At this point, the flavors are of late harvest zinfandel port, stewed sweet plum, prune, fermenting strawberry, blackberry and orange, with a slightly bitter finish of nuts, dust and leather. Day two under vac-u-vin, dust on the nose, primal fruit and jamberry bramble confected jelly on the palate, very fine for the fruit fiends. Certainly not over the hill by any means - the fruit will morph into port eventually.

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  2/13/2011 - Senso-beak wrote: 88 Points

  PnP w/potted pie. Pours dark ruby to clear on the rim, very glyceric. This note will be off due to coming off a cold, but here goes. Humid sweet black fruits, toasty oak and heat on the somewhat muted nose. There's huge masses of porty plummy black jam and concentrated raisin syrup on a full to medium body, fairly smooth before the heat clamps down on the back end. By day three+, my senses are coming back and I can taste the fruit more as described above, and unquestionably this is a zin of enormous proportions. A ripe/overripe sauce like Zin.
  
  The Richard Sauret vineyard is located in the northern portion of Paso Robles. The older vines were planted back in 1985 in limestone, shale and clay soils, while a newer section, planted in clay and calcareous outcroppings, went into the ground in 2000. Both sites are very low-yielding and blended together create this zin.

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View all 71 Community Tasting Notes

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