Mature wine, but this 1992 Zinfandel still had plenty to offer! Although there were no issues uncorking the bottle, I nevertheless decanted the wine for 3+ hours. Surprisingly, there were no brown spots around the edges and the wine presented a rich crimson color. Solid medium bodied, plenty of fruit, and a delicate & long finish. Very impressed and pleased with what this Zin had to offer.
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PNP. Cork wet 1/3rd way up but intact. Color garnet w bricking edges. Nose is all secondary and reminiscent of an old cab w prunes and chocolate notes. Alcohol gives it a port like zip o n nose. This is like an old cab based wine. Swishing shows the heat of the alcohols and soft tannins. Same after sipping. In retrospect should have had this a long time ago, as I like my zin in the fruit forward phase. Would serve with heavy beef dish like short ribs.
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Saturday, March 15, 2003 Double decanted about an hour before dinner. No sediment. Opaque at the center with a lighter red at the rim. However, the color appeared faded and never brightened. But, on the nose, BAM! This is zinfandel! The bouquet was like fireworks in the nose. Blueberries, mocha and a distinct Zin funk and a little vanilla. Bramble-berries, anise and plum on the attack followed by chocolate pudding at the mid-palate and mocha on the long finish. Fine tannins. Layers of flavors. Beautiful mouthfeel. The wine kept evolving. And I didn’t write down nearly all the descriptors we threw out. The others kept after the Turley, but as I switched back and forth, I reached more frequently for this wine, its structure, its balance. It’s everything a California Zin should be. And for anyone who thinks Zinfandel doesn’t age, find one of these. ($15.00 when I purchased it on release.) 14.9%. With marinated skillet seared beef fillets, Carribean spiced squash and red onions along with red peppers in escalloped potatoes. With the Tinsleys. Homemade chocolate pudding with raspberries and coffee for dessert.
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12/31/2020 - Bert’s Stache Likes this wine: 90 Points
Mature wine, but this 1992 Zinfandel still had plenty to offer! Although there were no issues uncorking the bottle, I nevertheless decanted the wine for 3+ hours. Surprisingly, there were no brown spots around the edges and the wine presented a rich crimson color. Solid medium bodied, plenty of fruit, and a delicate & long finish. Very impressed and pleased with what this Zin had to offer.
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7/4/2017 - chcook Likes this wine:
PNP. Cork wet 1/3rd way up but intact. Color garnet w bricking edges. Nose is all secondary and reminiscent of an old cab w prunes and chocolate notes. Alcohol gives it a port like zip o n nose. This is like an old cab based wine. Swishing shows the heat of the alcohols and soft tannins. Same after sipping. In retrospect should have had this a long time ago, as I like my zin in the fruit forward phase. Would serve with heavy beef dish like short ribs.
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8/13/2006 - ricovino wrote: 92 Points
see prior note
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8/13/2006 - ricovino wrote: 92 Points
continues to show its strength, resolved tanins, briar, pepper and blackberry, long finish
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3/15/2003 - timewithwine wrote:
Saturday, March 15, 2003 Double decanted about an hour before dinner. No sediment. Opaque at the center with a lighter red at the rim. However, the color appeared faded and never brightened. But, on the nose, BAM! This is zinfandel! The bouquet was like fireworks in the nose. Blueberries, mocha and a distinct Zin funk and a little vanilla. Bramble-berries, anise and plum on the attack followed by chocolate pudding at the mid-palate and mocha on the long finish. Fine tannins. Layers of flavors. Beautiful mouthfeel. The wine kept evolving. And I didn’t write down nearly all the descriptors we threw out. The others kept after the Turley, but as I switched back and forth, I reached more frequently for this wine, its structure, its balance. It’s everything a California Zin should be. And for anyone who thinks Zinfandel doesn’t age, find one of these. ($15.00 when I purchased it on release.) 14.9%. With marinated skillet seared beef fillets, Carribean spiced squash and red onions along with red peppers in escalloped potatoes. With the Tinsleys. Homemade chocolate pudding with raspberries and coffee for dessert.
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