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Overripe California Zinfandels
I attended a retailer sponsored sit down Zinfandel wine tasting. I was
very disappointed. Almost all the wines were overripe and extremely alcoholic. I didn't rate most of them, because I just don't like this style of Zin. 2001 Klinker Brick, Lodi, Old Vines Medium dark. Nice nose with strawberry and raspberry. Big raseberry, strawberry, overripe fruit, which finished towards licorice, high acid, moderate tannins, long fruity, hot finish. Would be great wine if the fruit was not so overripe. Price $16. Alcohol 15.4%. Not rated. 2002 Chase, St. Helena, Napa, Hayne Vineyard. Medium dark. Nose was tight with hints of berries. Furit flavors were mainly slightly overripe raspberry and strawberry, high acid, moderate tannins, and a long finish. This wine had bland fruit, but was only slightly overripe. Price $38. Alcohol 14.5. Not rated. 2002 Branham, Rock Pile Dark. Tight nose with hints of strawberry. Fruit flavors were mainly raspberry and strawberry, moderate acid, moderate tannin, and a long fruity finish. This was the one Zin that did not taste overripe or hot to me, and was therefore my favorite, even though I was not very enthusiastic about it. Price $29. Alcohol 14.1. My rating 85. 2002 Adelaida, Pasa Robles Medium garnet. Closed nose with hints of raspberry. Fruit flavors were overripe raspberry, strawberry, turning to chocolate, high acid, moderate tannins, long finish. This is another wine that would be nice, if the fruit was not so overripe. Price $21.Alcohol 14.1. Not rated. 2001 Joseph Swan, Lone Redwood Ranch Very dark. Tight nose with some raspberry and strawberry and hints of black pepper. The fruit flavors were very odd on this wine. It had bright red strawberry and cherry flavors in front, and then it seemed to turn sweet, high acid, moderate tannins, long hot finish. I really think this wine has residual sugar, which would be amazing considering the alcohol. This was my least favorite. Price $23. Alcohol 15.3. Not rated. When exactly did California wine makers decide this was the style of Zin that consumers want? Are there really a lot of consumers that like this style of wine? I have recently tasted some Zins from Ravenswood, and they do not seem to be quite so over the top. ------------------------------------ Mike's Wine Blog http://mikeswinecellar.blogspot.com |
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> wrote in message oups.com... > I attended a retailer sponsored sit down Zinfandel wine tasting. I was > very disappointed. Almost all the wines were overripe and extremely > alcoholic. I didn't rate most of them, because I just don't like > this style of Zin. > ....... > When exactly did California wine makers decide this was the style of > Zin that consumers want? > ....... (To the tune of The Mickey Mouse Club... P-A R K-E R That's the stuff that sells!) pavane |
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> wrote in message oups.com... > I attended a retailer sponsored sit down Zinfandel wine tasting. I was > very disappointed. Almost all the wines were overripe and extremely > alcoholic. I didn't rate most of them, because I just don't like > this style of Zin. > ....... > When exactly did California wine makers decide this was the style of > Zin that consumers want? > ....... (To the tune of The Mickey Mouse Club... P-A R K-E R That's the stuff that sells!) pavane |
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pavane wrote: > > wrote in message > oups.com... > > > I attended a retailer sponsored sit down Zinfandel wine tasting. I was > > very disappointed. Almost all the wines were overripe and extremely > > alcoholic. I didn't rate most of them, because I just don't like > > this style of Zin. > > ....... > > When exactly did California wine makers decide this was the style of > > Zin that consumers want? > > ....... > > (To the tune of The Mickey Mouse Club... > P-A R K-E R That's the stuff that sells!) > > pavane My first recollection of Zin's becoming ultra-ripe and over the top was when I first tasted a 1996 Turley Hayne Vineyard Zin that was quite saturated and sweet with a very Port like structure. I just checked and Parker gave that wine 97 points with most of Turley's Zin's recieving scores in the mid to high 90's so I agree with Pavane's comments. Since that time I've tasted scores of over the top zinfandel with the 1998 Martinelli Jackass Hill Zin (Parker 97 points) being at the top of the monstrosity scale at a whopping 17% alcohol and the consistancy of cough syrup. FWIW, Parker raves about Martinelli zinfandel's placing them at the top of all producers. I have seen a shift back towards more reasonable zinfandel in the last few years with a more traditional style. |
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> wrote in message oups.com... >I attended a retailer sponsored sit down Zinfandel wine tasting. I was > very disappointed. Almost all the wines were overripe and extremely > alcoholic. I didn't rate most of them, because I just don't like > this style of Zin. > When exactly did California wine makers decide this was the style of > Zin that consumers want? > > Are there really a lot of consumers that like this style of wine? Probably the same crowd that likes Amarone. I occasionally am in the mood for a big Zin, but I'll admit they aren't terribly food friendly. Cheese is about the only thing that they really complement, but who cares? Tom S |
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> wrote in message oups.com... >I attended a retailer sponsored sit down Zinfandel wine tasting. I was > very disappointed. Almost all the wines were overripe and extremely > alcoholic. I didn't rate most of them, because I just don't like > this style of Zin. > When exactly did California wine makers decide this was the style of > Zin that consumers want? > > Are there really a lot of consumers that like this style of wine? Probably the same crowd that likes Amarone. I occasionally am in the mood for a big Zin, but I'll admit they aren't terribly food friendly. Cheese is about the only thing that they really complement, but who cares? Tom S |
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"Bi!!" > wrote in message ups.com... > > pavane wrote: > > > wrote in message > > oups.com... > > > > > I attended a retailer sponsored sit down Zinfandel wine tasting. I > was > > > very disappointed. Almost all the wines were overripe and extremely > > > alcoholic. I didn't rate most of them, because I just don't like > > > this style of Zin. > > > ....... > > > When exactly did California wine makers decide this was the style > of > > > Zin that consumers want? > > > ....... > > > > (To the tune of The Mickey Mouse Club... > > P-A R K-E R That's the stuff that sells!) > > > > pavane > > My first recollection of Zin's becoming ultra-ripe and over the top was > when I first tasted a 1996 Turley Hayne Vineyard Zin that was quite > saturated and sweet with a very Port like structure. I just checked > and Parker gave that wine 97 points with most of Turley's Zin's > recieving scores in the mid to high 90's so I agree with Pavane's > comments. Since that time I've tasted scores of over the top zinfandel > with the 1998 Martinelli Jackass Hill Zin (Parker 97 points) being at > the top of the monstrosity scale at a whopping 17% alcohol and the > consistancy of cough syrup. FWIW, Parker raves about Martinelli > zinfandel's placing them at the top of all producers. I have seen a > shift back towards more reasonable zinfandel in the last few years with > a more traditional style. > "...the top of the monstrosity scale" is a lovely descriptor for that style of winemaking. But I have found that most of the classic makers stick with a rather moderate approach; it is just that glamour has its appeal and there is nothing glamorous about discussing Loonies or Grgich or Frogs Leap or Murphy-Goode. I have my Biale stored away, to bring out at the proper occasion which is usually not a for a good food and wine match. pavane |
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"Bi!!" > wrote in message ups.com... > > pavane wrote: > > > wrote in message > > oups.com... > > > > > I attended a retailer sponsored sit down Zinfandel wine tasting. I > was > > > very disappointed. Almost all the wines were overripe and extremely > > > alcoholic. I didn't rate most of them, because I just don't like > > > this style of Zin. > > > ....... > > > When exactly did California wine makers decide this was the style > of > > > Zin that consumers want? > > > ....... > > > > (To the tune of The Mickey Mouse Club... > > P-A R K-E R That's the stuff that sells!) > > > > pavane > > My first recollection of Zin's becoming ultra-ripe and over the top was > when I first tasted a 1996 Turley Hayne Vineyard Zin that was quite > saturated and sweet with a very Port like structure. I just checked > and Parker gave that wine 97 points with most of Turley's Zin's > recieving scores in the mid to high 90's so I agree with Pavane's > comments. Since that time I've tasted scores of over the top zinfandel > with the 1998 Martinelli Jackass Hill Zin (Parker 97 points) being at > the top of the monstrosity scale at a whopping 17% alcohol and the > consistancy of cough syrup. FWIW, Parker raves about Martinelli > zinfandel's placing them at the top of all producers. I have seen a > shift back towards more reasonable zinfandel in the last few years with > a more traditional style. > "...the top of the monstrosity scale" is a lovely descriptor for that style of winemaking. But I have found that most of the classic makers stick with a rather moderate approach; it is just that glamour has its appeal and there is nothing glamorous about discussing Loonies or Grgich or Frogs Leap or Murphy-Goode. I have my Biale stored away, to bring out at the proper occasion which is usually not a for a good food and wine match. pavane |
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"pavane" > wrote in message om... > > "Bi!!" > wrote in message > ups.com... > > > > pavane wrote: > > > > wrote in message > > > oups.com... > > > > > > > I attended a retailer sponsored sit down Zinfandel wine tasting. I > > was > > > > very disappointed. Almost all the wines were overripe and extremely > > > > alcoholic. I didn't rate most of them, because I just don't like > > > > this style of Zin. > > > > ....... > > > > When exactly did California wine makers decide this was the style > > of > > > > Zin that consumers want? > > > > ....... > > > > > > (To the tune of The Mickey Mouse Club... > > > P-A R K-E R That's the stuff that sells!) > > > > > > pavane > > > > My first recollection of Zin's becoming ultra-ripe and over the top was > > when I first tasted a 1996 Turley Hayne Vineyard Zin that was quite > > saturated and sweet with a very Port like structure. I just checked > > and Parker gave that wine 97 points with most of Turley's Zin's > > recieving scores in the mid to high 90's so I agree with Pavane's > > comments. Since that time I've tasted scores of over the top zinfandel > > with the 1998 Martinelli Jackass Hill Zin (Parker 97 points) being at > > the top of the monstrosity scale at a whopping 17% alcohol and the > > consistancy of cough syrup. FWIW, Parker raves about Martinelli > > zinfandel's placing them at the top of all producers. I have seen a > > shift back towards more reasonable zinfandel in the last few years with > > a more traditional style. > > > > "...the top of the monstrosity scale" is a lovely descriptor for that > style of winemaking. But I have found that most of the classic makers > stick with a rather moderate approach; it is just that glamour has its > appeal and there is nothing glamorous about discussing Loonies or > Grgich or Frogs Leap or Murphy-Goode. I have my Biale stored away, > to bring out at the proper occasion which is usually not a for a good > food and wine match. > > pavane > Sorry, Spellchecker changed "Lolonis" to "Loonies." How weird. pavane |
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In article >,
Tom S > wrote: > wrote in message roups.com... >> >>I attended a retailer sponsored sit down Zinfandel wine tasting. I was >> very disappointed. Almost all the wines were overripe and extremely >> alcoholic. I didn't rate most of them, because I just don't like >> this style of Zin. > >> When exactly did California wine makers decide this was the style of >> Zin that consumers want? >> >> Are there really a lot of consumers that like this style of wine? > >Probably the same crowd that likes Amarone. I occasionally am in the mood >for a big Zin, but I'll admit they aren't terribly food friendly. Cheese is >about the only thing that they really complement, but who cares? I agree that finding food to go with them can be difficult. On the other hand, I really like big, alcoholic zinfandels. To me, the old style zinfandels are far too harsh. The zinfandel grape has some harsh flavors that, to me, are not very drinkable. The only thing the grape has going for it is the fruit. A more subdued style of zinfandel is something I prefer to pass on entirely. That is not to say that I want zinfandel that tastes like cough syrup, but most of the old 'spaghetti red' zinfandels are just bad in my opinion. For example, I really like Turley's zinfandels. Turley makes a bottling from the old Pesenti vineyard, which they now own. Even though lots of people liked it, I did not care for the old Pesenti zins at all. I think the Pesenti bottling is not one of Turley's best, but to my palate I far prefer it to the old-style wines that were being made there before. I see zinfandel as a grape with a lot of concentrated fruit that can get overripe. Underlying that is a bitterness that I do not enjoy. The fruit helps mask that. If I am not in the mood for a big, alcoholic fruit bomb of a zin then I just have a different wine altogether. Dimitri |
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In article >,
Tom S > wrote: > wrote in message roups.com... >> >>I attended a retailer sponsored sit down Zinfandel wine tasting. I was >> very disappointed. Almost all the wines were overripe and extremely >> alcoholic. I didn't rate most of them, because I just don't like >> this style of Zin. > >> When exactly did California wine makers decide this was the style of >> Zin that consumers want? >> >> Are there really a lot of consumers that like this style of wine? > >Probably the same crowd that likes Amarone. I occasionally am in the mood >for a big Zin, but I'll admit they aren't terribly food friendly. Cheese is >about the only thing that they really complement, but who cares? I agree that finding food to go with them can be difficult. On the other hand, I really like big, alcoholic zinfandels. To me, the old style zinfandels are far too harsh. The zinfandel grape has some harsh flavors that, to me, are not very drinkable. The only thing the grape has going for it is the fruit. A more subdued style of zinfandel is something I prefer to pass on entirely. That is not to say that I want zinfandel that tastes like cough syrup, but most of the old 'spaghetti red' zinfandels are just bad in my opinion. For example, I really like Turley's zinfandels. Turley makes a bottling from the old Pesenti vineyard, which they now own. Even though lots of people liked it, I did not care for the old Pesenti zins at all. I think the Pesenti bottling is not one of Turley's best, but to my palate I far prefer it to the old-style wines that were being made there before. I see zinfandel as a grape with a lot of concentrated fruit that can get overripe. Underlying that is a bitterness that I do not enjoy. The fruit helps mask that. If I am not in the mood for a big, alcoholic fruit bomb of a zin then I just have a different wine altogether. Dimitri |
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D. Gerasimatos wrote:
> In article >, > Tom S > wrote: > > wrote in message groups.com... >> >>>I attended a retailer sponsored sit down Zinfandel wine tasting. I was >>>very disappointed. Almost all the wines were overripe and extremely >>>alcoholic. I didn't rate most of them, because I just don't like >>>this style of Zin. >> >>>When exactly did California wine makers decide this was the style of >>>Zin that consumers want? >>> >>>Are there really a lot of consumers that like this style of wine? >> >>Probably the same crowd that likes Amarone. I occasionally am in the mood >>for a big Zin, but I'll admit they aren't terribly food friendly. Cheese is >>about the only thing that they really complement, but who cares? > > > > I agree that finding food to go with them can be difficult. On the other > hand, I really like big, alcoholic zinfandels. To me, the old style > zinfandels are far too harsh. The zinfandel grape has some harsh flavors that, > to me, are not very drinkable. The only thing the grape has going for it > is the fruit. A more subdued style of zinfandel is something I prefer to > pass on entirely. That is not to say that I want zinfandel that tastes > like cough syrup, but most of the old 'spaghetti red' zinfandels are just > bad in my opinion. Well, it all depends on what you mean by "old style." Ridge has been making Zinfandel in largely the same style for well over 30 years now. Ridge Geryserville is a far cry from "spagehetti red," however. To me, the atttractions of Zin a price, fruit, acids and complexity. The varietal notes of pepper and tar are almost unique among wines made in CA, and a good Zin will present an interesting mix of berry fruit, cedar, tar, pepper and (in some cases) oak. Frankly, I find a well-made CA Zin to be a more food-friendly wine than most of the CalCabs made today -- though I realize that that's not saying much. > > > For example, I really like Turley's zinfandels. Turley makes a bottling > from the old Pesenti vineyard, which they now own. Even though lots of > people liked it, I did not care for the old Pesenti zins at all. I think > the Pesenti bottling is not one of Turley's best, but to my palate I > far prefer it to the old-style wines that were being made there before. Turley's Zins have undergone some reworking since the mid-'90s IMO. When I tasted at the old Pesenti winery last Dec., I found their Zins to be very well-made if not quite so interesting as some others. However, the one Turley Zin I had from the mid-'90s was as close to cough syrup as I ever hope to find in a wine bottle. Fortunately, it was served as a pseudo-Port for I can't imagine what food would actually stand up to such a monster. Mark Lipton |
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D. Gerasimatos wrote:
> In article >, > Tom S > wrote: > > wrote in message groups.com... >> >>>I attended a retailer sponsored sit down Zinfandel wine tasting. I was >>>very disappointed. Almost all the wines were overripe and extremely >>>alcoholic. I didn't rate most of them, because I just don't like >>>this style of Zin. >> >>>When exactly did California wine makers decide this was the style of >>>Zin that consumers want? >>> >>>Are there really a lot of consumers that like this style of wine? >> >>Probably the same crowd that likes Amarone. I occasionally am in the mood >>for a big Zin, but I'll admit they aren't terribly food friendly. Cheese is >>about the only thing that they really complement, but who cares? > > > > I agree that finding food to go with them can be difficult. On the other > hand, I really like big, alcoholic zinfandels. To me, the old style > zinfandels are far too harsh. The zinfandel grape has some harsh flavors that, > to me, are not very drinkable. The only thing the grape has going for it > is the fruit. A more subdued style of zinfandel is something I prefer to > pass on entirely. That is not to say that I want zinfandel that tastes > like cough syrup, but most of the old 'spaghetti red' zinfandels are just > bad in my opinion. Well, it all depends on what you mean by "old style." Ridge has been making Zinfandel in largely the same style for well over 30 years now. Ridge Geryserville is a far cry from "spagehetti red," however. To me, the atttractions of Zin a price, fruit, acids and complexity. The varietal notes of pepper and tar are almost unique among wines made in CA, and a good Zin will present an interesting mix of berry fruit, cedar, tar, pepper and (in some cases) oak. Frankly, I find a well-made CA Zin to be a more food-friendly wine than most of the CalCabs made today -- though I realize that that's not saying much. > > > For example, I really like Turley's zinfandels. Turley makes a bottling > from the old Pesenti vineyard, which they now own. Even though lots of > people liked it, I did not care for the old Pesenti zins at all. I think > the Pesenti bottling is not one of Turley's best, but to my palate I > far prefer it to the old-style wines that were being made there before. Turley's Zins have undergone some reworking since the mid-'90s IMO. When I tasted at the old Pesenti winery last Dec., I found their Zins to be very well-made if not quite so interesting as some others. However, the one Turley Zin I had from the mid-'90s was as close to cough syrup as I ever hope to find in a wine bottle. Fortunately, it was served as a pseudo-Port for I can't imagine what food would actually stand up to such a monster. Mark Lipton |
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In article >,
Mark Lipton > wrote: >> >> I agree that finding food to go with them can be difficult. On the other >> hand, I really like big, alcoholic zinfandels. To me, the old style >> zinfandels are far too harsh. The zinfandel grape has some harsh flavors >> that, to me, are not very drinkable. The only thing the grape has going for >> it is the fruit. A more subdued style of zinfandel is something I prefer to >> pass on entirely. That is not to say that I want zinfandel that tastes >> like cough syrup, but most of the old 'spaghetti red' zinfandels are just >> bad in my opinion. > >Well, it all depends on what you mean by "old style." Ridge has been >making Zinfandel in largely the same style for well over 30 years now. >Ridge Geryserville is a far cry from "spagehetti red," however. To me, >the atttractions of Zin a price, fruit, acids and complexity. The >varietal notes of pepper and tar are almost unique among wines made in >CA, and a good Zin will present an interesting mix of berry fruit, >cedar, tar, pepper and (in some cases) oak. Frankly, I find a well-made >CA Zin to be a more food-friendly wine than most of the CalCabs made >today -- though I realize that that's not saying much. Well, when I say 'old style' I mean watery spaghetti reds with less fruit and more astringency. That does not describe Ridge. >Turley's Zins have undergone some reworking since the mid-'90s IMO. >When I tasted at the old Pesenti winery last Dec., I found their Zins to >be very well-made if not quite so interesting as some others. Lots of pepper, vanilla, and wood layered under the fruit is why I like Turley and why it is one of my favorites. However, I find it less suitable for food than something more austere like Ravenswood. Dimitri |
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In article >,
Mark Lipton > wrote: >> >> I agree that finding food to go with them can be difficult. On the other >> hand, I really like big, alcoholic zinfandels. To me, the old style >> zinfandels are far too harsh. The zinfandel grape has some harsh flavors >> that, to me, are not very drinkable. The only thing the grape has going for >> it is the fruit. A more subdued style of zinfandel is something I prefer to >> pass on entirely. That is not to say that I want zinfandel that tastes >> like cough syrup, but most of the old 'spaghetti red' zinfandels are just >> bad in my opinion. > >Well, it all depends on what you mean by "old style." Ridge has been >making Zinfandel in largely the same style for well over 30 years now. >Ridge Geryserville is a far cry from "spagehetti red," however. To me, >the atttractions of Zin a price, fruit, acids and complexity. The >varietal notes of pepper and tar are almost unique among wines made in >CA, and a good Zin will present an interesting mix of berry fruit, >cedar, tar, pepper and (in some cases) oak. Frankly, I find a well-made >CA Zin to be a more food-friendly wine than most of the CalCabs made >today -- though I realize that that's not saying much. Well, when I say 'old style' I mean watery spaghetti reds with less fruit and more astringency. That does not describe Ridge. >Turley's Zins have undergone some reworking since the mid-'90s IMO. >When I tasted at the old Pesenti winery last Dec., I found their Zins to >be very well-made if not quite so interesting as some others. Lots of pepper, vanilla, and wood layered under the fruit is why I like Turley and why it is one of my favorites. However, I find it less suitable for food than something more austere like Ravenswood. Dimitri |
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Bi!! wrote:
> My first recollection of Zin's becoming ultra-ripe and over the top was > when I first tasted a 1996 Turley Hayne Vineyard Zin that was quite > saturated and sweet with a very Port like structure. I just checked > and Parker gave that wine 97 points with most of Turley's Zin's > recieving scores in the mid to high 90's so I agree with Pavane's > comments. Since that time I've tasted scores of over the top zinfandel > with the 1998 Martinelli Jackass Hill Zin (Parker 97 points) being at > the top of the monstrosity scale at a whopping 17% alcohol and the > consistancy of cough syrup. FWIW, Parker raves about Martinelli > zinfandel's placing them at the top of all producers. I have seen a > shift back towards more reasonable zinfandel in the last few years with > a more traditional style. Northern California had some of the hottest weather in years just before harvest in 96. Sonoma County was particularly hard hit. Deloach was making about 12 different Zins then and I think the alcohol range was between 15.5 and 18. A lot of us had been conditioned to believe that the yeast were killed by the alcohol at 15.5 and so it was a big surprise to a lot of us. We the California vintners wrong to sell such wine? Ask yourself if the Bordeaux vintners would sell wine in a bad year. I think Parker fell in love with Ms Turley's Napa Cabernets and just decided he liked everything she made. High extraction has always been at the top of his list of desirable traits. Of course the Martinelli Jackass Hill Zin is also made by Ms Turley. Regardless of what you think of the wine, she has done wonders for a small Italian family winery in turning it into one that can command the prices they do for such as the Jackass Hill. 1997 was a return to more normal climate and turned out to be the best Zin year in California history to me. Bill |
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Bi!! wrote:
> My first recollection of Zin's becoming ultra-ripe and over the top was > when I first tasted a 1996 Turley Hayne Vineyard Zin that was quite > saturated and sweet with a very Port like structure. I just checked > and Parker gave that wine 97 points with most of Turley's Zin's > recieving scores in the mid to high 90's so I agree with Pavane's > comments. Since that time I've tasted scores of over the top zinfandel > with the 1998 Martinelli Jackass Hill Zin (Parker 97 points) being at > the top of the monstrosity scale at a whopping 17% alcohol and the > consistancy of cough syrup. FWIW, Parker raves about Martinelli > zinfandel's placing them at the top of all producers. I have seen a > shift back towards more reasonable zinfandel in the last few years with > a more traditional style. Northern California had some of the hottest weather in years just before harvest in 96. Sonoma County was particularly hard hit. Deloach was making about 12 different Zins then and I think the alcohol range was between 15.5 and 18. A lot of us had been conditioned to believe that the yeast were killed by the alcohol at 15.5 and so it was a big surprise to a lot of us. We the California vintners wrong to sell such wine? Ask yourself if the Bordeaux vintners would sell wine in a bad year. I think Parker fell in love with Ms Turley's Napa Cabernets and just decided he liked everything she made. High extraction has always been at the top of his list of desirable traits. Of course the Martinelli Jackass Hill Zin is also made by Ms Turley. Regardless of what you think of the wine, she has done wonders for a small Italian family winery in turning it into one that can command the prices they do for such as the Jackass Hill. 1997 was a return to more normal climate and turned out to be the best Zin year in California history to me. Bill |
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Ridge and others have made extremely overripe Zinfandels from back in
the 70s and even earlier. Some had a little residual sugar and a very high alcohol content. Others had a very high residual sugar content and high to very high alcohol content also. Some of the dryer types did have much of the weight and structure of an Amarone. Some of the sweeter versions had the weight and sweetness of port, or beyond. I suspect the ones you mentioned were rather tame compared with some of the wines from the past. Ridge Shenandoah Esola Vineyard 1978 was a fairly dry huge late harvest wine somewhat in an Amarone style. Ridge Lodi Essence 1972 was very port-like with much residual sugar and alcohol. Ridge Dusi Ranch Late Harvest 1978. was quite full and quite sweet. Monterey Peninsula Winery Ferrero Ranch Late Harvest 1976 was extremely concentrated, loaded with alcohol, and off-dry. Then there was David Bruce who in the 70s was one of the kings of monster wines including Zinfandel and even a Riesling fermented to about 17 % alcohol. Reply to . |
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Ridge and others have made extremely overripe Zinfandels from back in
the 70s and even earlier. Some had a little residual sugar and a very high alcohol content. Others had a very high residual sugar content and high to very high alcohol content also. Some of the dryer types did have much of the weight and structure of an Amarone. Some of the sweeter versions had the weight and sweetness of port, or beyond. I suspect the ones you mentioned were rather tame compared with some of the wines from the past. Ridge Shenandoah Esola Vineyard 1978 was a fairly dry huge late harvest wine somewhat in an Amarone style. Ridge Lodi Essence 1972 was very port-like with much residual sugar and alcohol. Ridge Dusi Ranch Late Harvest 1978. was quite full and quite sweet. Monterey Peninsula Winery Ferrero Ranch Late Harvest 1976 was extremely concentrated, loaded with alcohol, and off-dry. Then there was David Bruce who in the 70s was one of the kings of monster wines including Zinfandel and even a Riesling fermented to about 17 % alcohol. Reply to . |
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Thanks for the memories--how about Montevina LH at 15.3%. I remember the
late Dave Bennion pouring me some LH Zins up at Ridge---never did figure out how I got down that mountain. Another bunch of LH Zins were the Mayacami of Bob Travers.....yikes they were responsible for the loss of about 100,000 of my brain cells. However, the so called Parkerized Zins of today (and the cabs, petite syrahs, and meritages) are much better balanced, with just "gobs and gobs" of fruit, although I didn't have to take out a home equity loan to buy a wine like Turley. -- Joseph B. Rosenberg "Cwdjrx _" > wrote in message ... > Ridge and others have made extremely overripe Zinfandels from back in > the 70s and even earlier. Some had a little residual sugar and a very > high alcohol content. Others had a very high residual sugar content and > high to very high alcohol content also. Some of the dryer types did have > much of the weight and structure of an Amarone. Some of the sweeter > versions had the weight and sweetness of port, or beyond. I suspect the > ones you mentioned were rather tame compared with some of the wines from > the past. Ridge Shenandoah Esola Vineyard 1978 was a fairly dry huge > late harvest wine somewhat in an Amarone style. Ridge Lodi Essence 1972 > was very port-like with much residual sugar and alcohol. Ridge Dusi > Ranch Late Harvest 1978. was quite full and quite sweet. Monterey > Peninsula Winery Ferrero Ranch Late Harvest 1976 was extremely > concentrated, loaded with alcohol, and off-dry. Then there was David > Bruce who in the 70s was one of the kings of monster wines including > Zinfandel and even a Riesling fermented to about 17 % alcohol. > > Reply to . > |
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Thanks for the memories--how about Montevina LH at 15.3%. I remember the
late Dave Bennion pouring me some LH Zins up at Ridge---never did figure out how I got down that mountain. Another bunch of LH Zins were the Mayacami of Bob Travers.....yikes they were responsible for the loss of about 100,000 of my brain cells. However, the so called Parkerized Zins of today (and the cabs, petite syrahs, and meritages) are much better balanced, with just "gobs and gobs" of fruit, although I didn't have to take out a home equity loan to buy a wine like Turley. -- Joseph B. Rosenberg "Cwdjrx _" > wrote in message ... > Ridge and others have made extremely overripe Zinfandels from back in > the 70s and even earlier. Some had a little residual sugar and a very > high alcohol content. Others had a very high residual sugar content and > high to very high alcohol content also. Some of the dryer types did have > much of the weight and structure of an Amarone. Some of the sweeter > versions had the weight and sweetness of port, or beyond. I suspect the > ones you mentioned were rather tame compared with some of the wines from > the past. Ridge Shenandoah Esola Vineyard 1978 was a fairly dry huge > late harvest wine somewhat in an Amarone style. Ridge Lodi Essence 1972 > was very port-like with much residual sugar and alcohol. Ridge Dusi > Ranch Late Harvest 1978. was quite full and quite sweet. Monterey > Peninsula Winery Ferrero Ranch Late Harvest 1976 was extremely > concentrated, loaded with alcohol, and off-dry. Then there was David > Bruce who in the 70s was one of the kings of monster wines including > Zinfandel and even a Riesling fermented to about 17 % alcohol. > > Reply to . > |
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