Aromas of blackberries, plums, and black cherries meld with suggestions of pepper, earth, and balsamic on the nose. Flavors of currant, blackberry, and dark cherry combine with notes of spice, balsamic, and anise on the palate. Smooth tannins and dark concentrated flavors make lamb a fine paring for it.
There is a trace of herbal tea to the fresh mix of red and dark currant, plum and violet hints. The middle weight flavors are forward and lush with a distinctly suave mouth feel that continues onto the dusty and mouth coating finale that offers moderate depth and length. I like the delivery as it’s clean and dry in the best sense. At present there isn’t quite enough depth to be at the next level though if more develops my score may be overly conservative.
The zin at Riebli Vineyard was planted in the late 19th century on the western slope of the Mayacamas Range. The fruit’s old-vine concentration feels Porty and hyperripe at first. But there’s a firmness to the tannins that becomes more interesting with air, a black spice character that brings to mind the mineral spark of a good Vintage Port more than anything jammy. Servie it as a vino da meditazione with strong cheeses.
This comes from the Durell Vineyard on the border of Carneros and Sonoma Valley, harvested at a sleek 21.6 degrees Brix, fermented without added yeasts and aged in new and once-used French oak. It's pretty irresistible, a savory pinot noir that feels energetic yet relaxed from its time spent in a barrel, centered around wild mushroom and light wood smoke aromas, glowing with the subtle brightness of its acidity. Harmonious and complex without any rough edges, this wine's texture is supple and meaty, satisfying with grilled quail.