Winery - Forchini
Showing 1-8
of 8
* Expert NoteJanuary 12, 2012
One of the most textbook Zins you’ll ever have. Bursts with ripe, sweet raspberry, blueberry and black-cherry fruit, tangerine, tobacco and spice. Wonderfully fruity; good winemaking has controlled the alcohol and tannins. The net effect is a rollicking good wine, at a fair price for great Zin.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
From the winery’s estate vineyard, which dates to the early 1900s and is dry-farmed, comes this classic Sonoma Zinfandel. It’s bone dry and firm in tannins, showing rich flavors of blackberries, black currants, mulberries, licorice, beef jerky, raisins and black pepper. Nice with short ribs and Mexican-inspired beef dishes. Drink now.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Light-bodied and easy, this Pinot offers flavors of cherries, Dr. Pepper, tobacco and spice. It’s bone dry, and the tannins will play well against a rich filet of beef.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Light-textured and a little bright. Rustic tannins frame spicy cherry and toast notes.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Almost overripe, with oak-inspired currant and plum flavors that veer into raisins. But the wine is bone-dry and soft, with mellowing notes of chocolate. Finishes in a swirl of peppery spice.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Drinks fairly heavy and flat for a Pinot, with cooked cherry and cola flavors. Needs more life.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Overripe, with raisin and prune flavors. Bitter tannins and high alcohol make for a tough, hot mouthfeel. Despite its problems, it’s a sound, rustic wine.
0 out of 0 people thought this note was helpful.
Showing 1-8
of 8
