Winery - Dutton-Goldfield
* Expert NoteJanuary 12, 2012
Here’s a gusty, bold Zin whose powerhouse flavors call for equally strong fare, such as braised short ribs and barbecue. The wine is fully dry and full-bodied, with explosive flavors of blackberries, plums, anise, balsamic-splashed sautéed mushrooms, espresso, tabasco and pepper. Finishes a bit Porty in raisins. Drink now.
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* Expert NoteJanuary 12, 2012
Shows great class and finesse with its well-ripened fruit that’s controlled with a clean minerality and high acidity. Oak and lees are both there, in supporting roles. The finish is ultraclean and citrusy, in this complex, dry white wine.
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* Expert NoteJanuary 12, 2012
Very ripe and fruity-spicy, almost like a Zinfandel except for the silkiness, this Pinot shows flavors of black cherry pie filling, red currants and pomegranates, with earthier notes of cola and sweet tobacco. It’s a bone dry wine whose thick tannins suggest modest ageability. Now through 2012.
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* Expert NoteJanuary 12, 2012
Few wineries in California any longer produce this Chardonnay-like French variety, but Dutton-Goldfield continues to do a good job. It has a creamy texture, with flavors of peaches, green apples, pears, vanilla and cinnamon spice. With no oak, it’s a clean, crisply acidic wine.
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* Expert NoteJanuary 12, 2012
Here’s one of the bigger, more dramatic Russian River Pinots of the vintage. Dark, medium- to full-bodied and fairly tannic, the wine needs time to throw off some weight and reveal its pretty cherry fruit. Hold until 2008; should drink well through 2012.
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* Expert NoteJanuary 12, 2012
This is a good vineyard but I think Dan Goldfield met his match with the hot weather that plagued the harvest. The wine, which has 40% new oak, is ripe and forward in cherry pie, chocolate and cassis flavors. This is initially delicious, but not particularly complex; it’s just too soft. The winemaker suggests pairing with Gouda and Gruyère.
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* Expert NoteJanuary 12, 2012
Quite oaky, with smoky, vanilla and buttered toast aromas, but the fruit is big and able to handle it. Cherries, clove, mocha flavors and a full, complete mouthfeel that’s polished and refined. Really a lovely wine.
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* Expert NoteJanuary 12, 2012
This wine’s cool-climate origins show in the intense, lemony acidity that undergirds the cherry, blueberry and spicy-clove flavors. Drinks smooth and elegant, a dry, powerful wine with some tannins to shed. Drink now through 2006.
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* Expert NoteJanuary 12, 2012
A real beauty. Shows complex notes of black cherry, tree bark, cocoa, chocolate and smoky oak throughout, with a supple, delicate mouthfeel. Crisp acidity and a long, spicy finish make it extra attractive.
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* Expert NoteJanuary 12, 2012
Very full-bodied and rich, and bone dry, this polished wine has plenty of extracted cherry-berry fruit with hints of mocha. Big overay of oak, and rich, thick tannins and firm acids. Very polished and well-made, and should develop nicely for a few years.
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