Winery - Scott Harvey
* Expert NoteJanuary 12, 2012
Shows the jammy fruit, acidity and thick tannins that always mark rustic Barbera. With its wealth of black cherries, chocolate and pepper, it’s fine now with barbecue, and should develop for several more years.
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* Expert NoteJanuary 12, 2012
Acidic and ripe, with cherry, blackberry and raspberry flavors that have a sweet-and-sour cough drop candy taste. Earns an extra point for the smooth tannins.
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* Expert NoteJanuary 12, 2012
Too sweet in sugar, with jammy blackberry, blueberry, bacon and smoke flavors. It would earn a higher score if it were drier.
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* Expert NoteJanuary 12, 2012
Here’s a full-bodied, lusty Zin. With a rustically tannic structure and ripe, almost overripe flavors of blackberry and cherry jam and black pepper, it’s a natural for a peppery flank steak.
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* Expert NoteJanuary 12, 2012
They say the grapes come from American’s oldest vineyard. The wine itself is very complex. It has a delicate, almost Pinotesque structure that contains flavors of wild strawberries, black and red currants, rose petal, herb tea, licorice, black peppercorn and smoke. All this finishes thoroughly dry and without the high alcohol that can mar Foothills Zin.
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* Expert NoteJanuary 12, 2012
Made from very old vines, this is a big, bold Zinfandel. It’s packed with wild berry and stone fruit flavors, with peppery spices and notes of dark chocolate, licorice and Canadian bacon. Quite a good, complicated wine, but also very tannic. Some ultraripe flavors give it a Porty finish. Drink now.
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* Expert NoteJanuary 12, 2012
This is a very, very dry, acidic, tannic wine. It’s the opposite of lush. There’s something old-fashionedly rustic about it, the kind of wine they drank 50 years ago. But it is firm and clean, with insistent flavors of cherries and coffee, and will pair well with tomato sauce dishes.
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* Expert NoteJanuary 12, 2012
Barbera is always going to be dry, rustic, tannic and acidic. But this is one of the better examples out there. It shows extra levels of depth, with masses of blackberries, currants, dark chocolate and black pepper. Should hold for many years, softening and mellowing.
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* Expert NoteJanuary 12, 2012
Tastes like some shriveled berries made it into the blend, which isn’t a bad thing. They give a note of baked fruit to the currant, mocha, anise and date flavors. This versatile Zin is notable for its silky, elegant structure.
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* Expert NoteJanuary 12, 2012
There’s lots of ripe, juicy flavor here. Blackberry and cherry jam, cola, mocha-choca with a shake of cinnamon, nutmeg and pepper, it’s a classically drinkable, slightly sweet country-style Zin.
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