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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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On Dec 23, 11:05*am, Ed Rasimus > wrote:
> I've been running into wines from Lodi Valley CA for some reason and > almost across the board I'm liking what I encounter. Last summer while > traveling around the mountains of Wyoming (an unlikely venue for deep > wine lists), I had a syrah that impressed. "6th Sense Syrah" from > Michael-David Winery in Lodi 2006. The wine was deep bluish purple and > had a smokey first note that then morphed into a more typical > blueberry/blackberry fruit. Lucious mouth feel and a lingering need to > order a case of it were prominent. Since then I've actually been > through three cases and it has been adopted as sort of a "house wine." > > Last night I opened another Lodi wine, this time a petit syrah from > Windmill Estates 2006. Again a viscous, dark, full-bodied fruit > forward style which surprised me. I went hunting the wine online today > and was surprised to find it is a product of the same Michael-David > group. Apparently he specializes in old vine zinfandels and Rhone > varietals. About $12 for the Windmill PS and $18 for the 6th Sense. > > I've also been drinking some offerings from Lange Twins Vineyard, also > in Lodi. Not as in-your-face as the Michael-David stuff, but have > encountered an excellent cab sauvignon and viognier. They also have a > an unoaked chardonnay and recently released their first attempts with > pinot noir. > > Lodi may be a growing source (excuse the pun) for low-cost/high value > wines during the next few years. Will be interesting to see how > vintages vary with weather conditions. Lodi has long produced some powerful high quality Zinfandel in some years. I still have 2 bottles of the famous(infamous?) Ridge California Zinfandel Essence Lodi 1972. It is an extreme type of late harvest wine. Although not fortified, it is very port-like. It has 14.4% alcohol, total acid of 0.78% as tartaric, and 6.7%sugar(4.9% fructose and 1.8% glucose) .The grapes came from the Buena Vista vineyard. Serve it as you would port. It is not for serving with a meal, unless you like sweet classic port with it. |
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