Category Archives: Zinfandel

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Summer Reds

The summer is nearing its end, and I’d be remiss if I didn’t share several reds that we sampled along the way. Some scored high marks (like the Atilla’s Selection from Buena Vista); others like the Toro or Navardia will probably fall into the “been there done that” camp. The real fun is in discovering which is which. Here’s a fly-by for your consideration:

2011 Mannara Primitivo, Puglia, Italy.
2011 Insomnia Red Wine Blend, California, USA.
2013 Toro Tempranillo, Spain.
2010 Solanera, vinas viejas, Yecla, Spain.
2012 Navardia, Rioja, Spain.
2012 Buena Vista Atilla’s Selection Zinfandel, Alexander Valley, Sonoma County, California, USA.
2012 Cruz Alba Cabernet Sauvignon, Mendoza, Argentina.
2011 Cairanne La Cigalette, Rhone Villages, France.
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2012 Dead Bolt Winemaker’s Blend

A California red that comes together in an interesting tumble of red and black fruits, the Dead Bolt makes its mark on you as a consumer. We opened this bottle over the weekend but only finished it this evening with ground beef soup, tortilla corn chips, and buttered rolls. How did it take two sittings to partake of this 2012?

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The winemaker remarks, “Dead Bolt is a rich, round, and opulent California red of dark origins. A generous blend full of rich fruit flavors with a long textured finish.” Is that a little overstated for this working man’s red? Maybe a little, but it is a drink that’ll leave a smile on your face. Partially from this succulent wine; partially from the clever branding.
The 2012 Dead Bolt is the creation of Philip Laffer and brings together Cabernet Sauvignon, Merlot, Zinfandel, Petit Sirah, and Shiraz–might be a kitchen sink in there too–into one helluva smooth red. And it works. We’ve got several interesting bottles awaiting us, but I will look forward to the chance to circle back to this one again soon.

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2011 Zinfandel, Private Reserve, Sonoma County, Buena Vista

The 2011 Zinfandel, Private Reserve Sonoma County (Buena Vista) stayed over with us for a couple of nights.  On the first, this spicy Zin complemented a delicious meal of pork chops, deftly ployed with a savory mustard sauce, and some leftover mashed potatoes that were just as creamy as last Saturday night when we first enjoyed them.  I had passed on opening this bottle several times since receiving but finally broke down and gave it a go this week.

Many of you know of my unrefined palate, know that Notes is just a passing fancy, something to reference and steer me right when I’m next ordering from a wine list or in the store buying.  To you, I’ll say the 2011 Zinfandel Private Reserve had some immediately noticeable spices in it.  I thought the fruit flavor might be cranberry…some red berry that was a little heavier than the raspberry or strawberry of a Pinot Noir, a bit more peppery than a Bordeaux…but really good nevertheless…both with the pork chops and pepperoni pizza the following night.

If you’re a more serious visitor, I sort of wonder how you found this blog (or why you’re still reading!) but still share here the winemaker’s original intentions for the 2011 Zinfandel, Private Reserve: “A beautifully rich, ruby colored wine, the nose opens with expressive aromas of black plum, blueberry, and notes of freshly cracked pepper. Fine tannins, incredible structure, and stunning balance lead to a velvety mouthfeel and a long, satisfying finish.”

If you go with a Buena Vista, you’re bound to be on the right track…this one is no exception and you’ll enjoy.

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2010 Buena Vista Attila’s Selection, Dry Creek Zinfandel

This bottle of Buena Vista Zinfandel graced our table Sunday…either because we’re heart healthy or putting off the Sunday night blues just a while longer.  Or, as my wife would say, “Probably some of Column A an some of Column B.”  Light, red berries were immediately evident, and this was one of the milder zins that I’ve had–even immediately upon uncorking.  I had it with a rare Omaha(?) steak and some sides that now escape my memory.  Not an unusual occurrence for me, when I’m having a Buena Vista, to forget what else the menu held for us.

Additional information here from the winemaker: “Harvested in early October, the must was then fermented in separate, open-top vats for each vineyard block and aged separately in French oak barrels for 11 months before final blending.”

This numbered bottle (#2261) is from just 250 total cases and the varietal is named for the son of Count Agoston Haraszthy–the founder of Buena Vista and the Buena Vista Vinicultural Society, which he formed in 1863 to advance the winemaking prowess and expand its vineyards. The BVVS has been restored as a collection of small-production wines that, according to their press, “honor the winery’s pioneering spirit and contribution to California winemaking.  Available only at the winery and for club-members, the diverse selection of Vinicultural Society wines explores clonal selections, varietals, vineyards and the incredible terroir of Sonoma County.”

The steak was good; the Zin was better.

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Gnarly Head Zinfandel – 2009 Old Vine

We cracked open the Gnarly Head Zinfandel about a week ago as an alternative to a pinot noir or cabernet.  It had a sharp aftertaste on that first evening, but subsequent glasses over the week tasted better and better.  Most evenings it was consumed just in small glasses prior to whatever dinner we had in mind; at least once it accompanied pork loin, purple roasted potatoes, and a killer apple-blue cheese-lettuce salad.  Here’s what the winemaker says about this wine:

Gnarly Head Old Vine Zinfandel makes a bold statement at first sip. Our quest for outstanding Zinfandel led us down a country road into the heart of Lodi, California revealing a sea of gnarled, 35 – 80 year-old vines pruned in a special, mop-topped way called “head trained”. True gnarly heads, these old vines yield fewer grape clusters with smaller berries than trellised vines. These mighty little berries produce intense, bold wines that are deep in color with concentrated dark fruit flavors. Our Old Vine Zinfandel has a gnarly core of rich, dark berry flavors with layers of spice, plum, pepper and vanilla balanced by light hint of toasted oak.