I like this a bunch. Disclaimer it arrived at my doorstep uncalled for but so does a bunch of stuff and I don’t bother reviewing. But I love Zin. And even though of late I find myself in the mood for lighter things this full guy, which is pretty hearty, is up my alley. Maybe I should just go WSET/Court Masters (which almost became Court Manatees via autocorrect) to analyze so let us go: to my eye: clear, medium plus ruby with thick enthusiastic (I’d say) tears. Nose: clean, medium intensity aged plums, blueberries and blackberries and some yum yum raisins. Some vanilla. Developing. In my maw: dry, medium acid and medium tannins, alcohol is possibly more than medium plus (double checked it is 15.3 which is over medium plus technically but fuck the juiciness and acid make it mellow), body is medium plus—a bit plush in a bit totally balanced way for me..flavor intensity is medium plus. Actual flavors are all has so much JAMMY raisins, dried cherries, plums and blackberries, tobacco, vanilla, and a whiff of clove. Finish? Actually allllllmost like really full or maybe actually medium plus or... intense? But I’m not sure if that is just that alcohol level burning. Anyway this is a full slightly rough wine. It has lots of stuff I like but it is not quite balanced but I’d get it for a night of sipping for a good value! I wouldn’t review if I didn’t think it was at least gulpable but also appreciable. Get it for a full wine to fill you up. — 13 days ago
Still alive at 31 years young. Nose has a slight sherry whiff but a taste reveals a soft red berry fruit slipping away, great acid, still some gritty tannin. Gets an extra half a point simply for being accessible still.
Day 2 and it’s improving. I’m stunned. — 11 days ago
The 2014 St. Francis “Old Vines” Zinfandel has a beautiful nose, showing lush raspberry, black cherry and spice all over the place. The dark palate provides a boatload of black raspberry and blackberry, with a slightly savory spot sneaking its way through the fruit display. It drinks remarkably easy, considering the alcohol number, but has enough tannins for the swordfish, certainly. I could have gone with the filet and been just fine. — 20 days ago