Quintessential to the history of South Dakota was homemade rhubarb wine! This is a great representation of what tartness can do to balance the sweetness inherent in some of the non-grape wines. Like the tart cherry wines of Michigan, this is iconic of South Dakota. Love it! — 2 years ago
Along with a vintage bottle of Roederer’s L’Ermitage, I always open a Zinfandel on the 4th of July. Perfect pairings for grilling out and a relaxed day!
I’ve had the Pesenti a few times now (this is my first with the 2017), and it’s always a different beast to me than other Turley zins. In fact, I’m consistently shocked this is a Paso zin as I’d expect this to taste 2-3times as intense. I decanted for two hours, and then consumed over the next 2-3. Ruby in the glass, immediately on the nose this is spicy. Potpourri, black peppered black cherries, underripe raspberries and blackberries, and cedar on the nose. The body is nowhere near as rich as you’d expect, and the acidity is really nice and nervy. It lends to the profile having a spicy and tart mid palate. Rhubarb and peppercorn crusted pomegranate dominate here. It wears its mid 15ABV well. Would be curious to see how this changes with age… — 3 years ago
Pronounced ripe cranberry, sour red cherry, herbs, red plum, toast, smoke note, violet, vegetal, earth, black pepper, liquorish note, rhubarb preserved.
Pale garnet
Medium+ intensity
High acidity
Long finish
High alcohol
Full bodied
Outstanding -keep at least two more years before open, suitable for further ageing. — 6 months ago
I brought this, my last one of these. Opened and decanted 5 hours before serving. Bright tawny and almost opaque. Awesome nose. Seems young. Notes of bing cherry, asian spice, sandalwood, some dark earth and some rhubarb. Rich and silky in the mouth. Velvet glove delivery. Awesome wine. My red WOTN. — 3 years ago
John Willison
Nectarine, white peach, rhubarb, herbal. Local summer. Iykyk. — 2 hours ago