Gourmets of Wine

Some slightly related from Technorati and Google.

[Wine Tastings - Reviews and Observations on Everyday Wines] Bogle Old Vine Zinfandel 2003: Bogle wines are readily available at just about any place that sells more than a few wines here in the Austin area. Though, I don't always find their Old Vine Zinfandel. In this case, this Zinfandel was recommended by the wine buyer at the HEB grocery store at Plaza Volente in Austin. I've had the Bogle Petite Sirah before and thought it was a pretty tasty wine for the price, so I figured this Zinfandel would be worth a shot.

[Winecast] Ravenswood, Zinfandel, Lodi 2002: Ravenswood, Zinfandel, Lodi 2002 ($17) - Ruby color, dusty berry nose, rich bramble and blackberry flavors with moderate tannins, nice balance for a 14.5% wine; Very good. Score: 8/10

[Vivi's Wine Journal] A Week of Ballentine: Down from that high the last night (in fact, LAST night) we can to the 2000 Bg Integrity. I don't know if the other wines had set a pretty high bar so I built up my expectations or what but this signature blend (52% Merlot, 48% Cabernet Franc) fell a little short for me (Kelly wasn't tasting last night). The color was a nice purple and the nose had an interesting earthy-wood sort of smell. Sort of a New England woodland a few hours after the rain.

[Carolyn Tillie's Ultimate California Wine Blog] De Loach - 40: One of the very charming elements of DeLoach for me was the physical building which is dark and slightly mysterious with shake roof and gated entries. The entry way is very much like a Japanese zen garden. Upon your entry is a Tanuki which is a raccoon/dog-like animal (much like a badger) who has much mythology surrounding him, most of which involve his jovial demeanor.

[Technorati.com] Technorati: Tag: zinfandel: What's this? This page shows goodies from the web about zinfandel. To contribute, just make a post to your blog about zinfandel and include the link below. More Info »

[Vinography.com] Vinography: a wine blog: 2000 Dashe "Todd Brothers Ranch ...: Dashe is the brain child (love child?) of Michael and Anne Dashe, both accomplished winemakers and enologists with an impressive portfolio of past accomplishments spanning properties like Ridge, Chateau Lafite Rothschild, Cloudy Bay, Far Niente, Schramsberg, Chappellet, Titus, and Chateau La Dominique (Medoc). Together this husband and wife team have been producing small, single vineyard wines primarily from the Sonoma County region since their first vintage in 1996.

[Vinography.com] Vinography: a wine blog: Upcoming Turley Wine Cellars Zinfandel ...: Anyone who knows Zinfandel with passion, knows Turley. Famous for heavily extracted, high-octane wines, Turley has had a cult following for some time, and with good reason. Regardless of whether people fall into the camp which thinks these wines are grossly distorted caricatures of good wines, or the camp that thinks they are the best thing to happen to Zinfandel, everyone should be able to admit that they express a singular vision of winemaking that is forcefully expressed.

[Vinography.com] Vinography: a wine blog: 2002 Cline "Ancient Vines" Zinfandel ...: Despite the uncharacteristic color, it dispels all uncertainty as to its varietal with a heavy nose of just-baked blackberry pie (maybe with a sweet oak crust) In the mouth it is lush and extracted, with ripe, dark blackberry and boysenberry flavors. The wine is thankfully kept from being too lopsided with a good amount of spice that tastes a bit like white peppercorn. The finish is long with just a slight bit of heat to it, unfortunately, but not enough to make the wine unpleasant.

[Professorbainbridgeonwine.com] Professor Bainbridge on Wine: California: Zinfandel: Regular readers know I'm no fan of most late harvest Zinfandels: big, high alcohol wines with just enough residual sugar to cloy but not enough to serve as a useful dessert wine. This Harvest Moon example is different, in that it's got almost 10% residual sugar, which makes it plenty sweet to work as an after dinner wine, while the 13.5% alcohol is low enough to make it easy to drink. (The winemaker's notes indicate that they used chilling and sterile filtration to arrest fermentation with a lot of sugar left.) Plus there's enough acid to make it refreshing after a big meal.

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