I cover Zin’s in the winter, so I can determine which Zin’s I want to drink with the barbecue goodies, I pull off the grill this summer. With that said, I found quite a few yummy Zins which I want to share with you.
Our Top Zin comes from a small producer named Acorn. Their 2010 “Heritage Vines” Zinfandel for $45 finished in first place in our big blind tasting. We loved its inviting cherry-cola bouquet with a hint of blueberry. On the palate, this Zin is medium bodied, well balanced, and quite savory. The panel really liked its very tasty boysenberry flavors with notes of blueberry. We awarded this wine with 93 points and suggested pairing it with stuffed peppers or filet mignon. Only 281 cases were made and the winery is sold out. You might find some online, but you will have to hurry to get some.
If you can’t find the Acorn, this one should be a lot easier to find. The Dashe 2010 “Dry Creek Valley” Zinfandel for $24 received 92 points and there were 2,074 cases made. This offering which is made from 83% Zinfandel with 16% Petite Sirah and a splash of Carignane mixed in was the best deal to come out of our big blind tasting. It is medium bodied, slightly acidic and savory with blueberry and black raspberry flavors. The panel also picked up some nicely integrated cinnamon, cherry, and old oak as well. We thought this was a very nice drinking wine.
Another very good option is the 91 point 2009 Dry Creek Vineyard “Old Vine” Zinfandel for $30. This Zin finished in third place in our big blind tasting. It opens with a fragrant blackberry bouquet with a hint of anise, oak, and clove. On the palate, this wine is medium bodied, well balanced, smooth, and savory. The flavor profile is a mild blackberry with hints of minerality, old oak, black pepper, and boysenberry. The panel felt that this food friendly Zin would pair nicely with beef bourguignon or a fresh mozzarella salad with Balsamic dressing. Hurry on this one as well, the 2010 has been released.
That said, this soon to be released Zinfandel from Hunnicutt is one well worth getting in line for. Their 2011 “Napa Valley” Zinfandel is an impressive offering. I loved its very tasty ripe blueberry flavors with notes of boysenberry jam and a touch of plum, pepper and mild oak towards the end. This is a really nice drinking Zin and it would pair well with filet mignon. There are only 400 cases for this gem and it comes in at $42, so grab a bottle or two for the Zin lover in your life. They will be impressed.
Our final two 91 pointers come from Ravenswood. Their 2009 “Big River” Zinfandel for $35 is from the Alexander Valley. It is always one of my favorite offerings. It is medium bodied and juicy. I really enjoyed its tasty blueberry flavors with notes of blackberry and faint minerals. I also detected hints of cranberry and oak in the background. It finishes with dry and dusty moderate tannins that are pleasantly prolonged. I would pair this really nice Zin with veal medallions sautéed in a brown mushroom sauce.
At $60, the 2009 Ravenswood “Old Hill” Zinfandel from Sonoma Valley is a bit more pricy. It is medium bodied, nicely balanced, juicy and savory. The flavor profile is a very tasty mild oak influenced plum with hints of minerality, gentle blackberry and subtle black licorice. I found its finish to be dry with moderate tannins that are very dusty and stick around for quite some time. This Zin is not your typical fruit bomb. Instead it is very food friendly and would pair very nicely with a cowboy cut ribeye.
At 90 points we have eight Zins that made the grade. We start off with the 2009 Peju “Napa Valley” for $30. This offering is medium bodied, juicy and fruit forward. The panel enjoyed its extracted red plum flavors with notes of red currant and black pepper. The suggested pairing it with beef briole or short ribs.
Next we introduce the 2010 Cakebread Cellars Zinfandel for $30. This is the second vintage in a row, that this wine has scored 90 points. It is really versatile, because it is nicely balanced and savory. Its mild oak infused ripe blackberry flavors with notes of black plum make it food friendly. Pair it with braised short rib ravioli.
Dashe returns to the leaderboard with its 2009 “Louvau Vineyard Old Vines” Zin. This Dry Creek Valley Zin is offered for $32. I found it to be medium bodied, slightly acidic and easy going. It displays mild black cherry and old oak flavors with hints of cola and black pepper. On day two, a little blueberry showed up and this wine fully came together. This Zin is food friendly and will improve with just a little decanting.
The next two Zins both come from Ravenswood. Their 2009 “Teldeschi” Zinfandel from the Dry Creek Valley for $35 opens with an inviting mild blueberry bouquet with hints of nutmeg and black olive. On the palate, this wine is medium bodied, nicely balanced, and very elegant for a Zin. The panel enjoyed its gentle black raspberry flavors with hints of oak, plum, black pepper and blackberry. They suggested pairing this friendly Zin with prime rib or short ribs. Also from Ravenswood is their 2009 “Barricia” Zinfandel from the Sonoma Valley. Also priced $35, this offering adds 20% of Petite Sirah to the mix. That addition helps make this offering balanced, smooth and slightly fruit forward. Its flavor profile is a mild oak influenced gentle black raspberry jam with hints of plum and black pepper. Despite the Petite Sirah, this wine is pretty tame and friendly for a Zin. I would pair it with a rack of sweet barbecue sauce slathered ribs.
Grgich Hills has been making some impressive wines lately and the 2009 “Estate Grown” Zinfandel from Napa is no exception. Their Zin is mellow and approachable. The panel really admired its tasty and gentle blackberry flavors with hints of plum and black raspberry. It finishes dry and it would pair well with slow cooked beef brisket or cioppino.
Next up is the 2008 Elyse “Morisoli Vineyard” Zinfandel from Rutherford for $37. This offering is so unique because it contains several mixed blacks in the cepage. Some of these grapes are rarely ever used. That said, it is medium bodied, balanced, and smooth. The panel described its flavor profile as a gentle blackberry with nicely integrated old oak with hints of plum and a dash of black pepper. The panel suggested that this very food friendly Zin would be perfect with homemade meatloaf.
Our last 90 pointer is the 2010 Peachy Canyon “Especial” Zinfandel for $40. This wine always does well with the panel. It is medium bodied and balanced with attractive ripe black cherry flavors with notes of black raspberry. They also detected a hint of cinnamon as well. This classic Zin, like many of them would pair well with baby back ribs smothered with sweet barbecue sauce.
Other Recommended Very Good Zinfandels
Dry Creek Vineyard 2010 Zinfandel “Old Vine” (Dry Creek Valley, CA) $30 (89)
This Zin is not quite as good as the 2009 described above, but it is still a nice wine. It is balanced and easy to drink. I enjoyed its mild mineral and gentle plum flavors with some subtle oak and a touch of black raspberry mixed in. This wine is very food friendly and would pair well with slow cooked braised short ribs.
Dashe 2010 Zinfandel “Florence Vineyard” (Dry Creek Valley, CA) $35 (89)
Absolute fruit bomb. Very juicy and jammy with extracted red currant flavors with notes pomegranate and red raspberry. I would drink it solo by the campfire this summer.
Ravenswood 2009 Zinfandel “Belloni” (Russian River Valley, CA) $35 (89)
Medium bodied, slightly acidic, and juicy. Mild tart black plum flavors with hints of minerality, black raspberry and a dash of black pepper. A very good wine for grilled Italian sausage with sautéed onion and red peppers.
Frank Family 2010 Zinfandel “Napa Valley” (CA) $37 (89)
Medium bodied, slightly acidic and fruit forward. Displays a flavor profile of plum with hints of black cherry, cinnamon and cedar plank. Pair with a pulled pork sandwich or eggplant parmigianna.
Klinker Brick 2010 Zinfandel “Old Ghost Old Vine” (Lodi, CA) $37 (89)
Medium bodied, balanced, and juicy. Showcases ripe boysenberry and blackberry flavors with hints of black pepper, minerality and oak in the background. Would be a nice sipper by the fireplace or with barbecue ribs.
Hartford 2010 Zinfandel “Highwire Vineyard” (Russian River Valley, CA) $60 (89)
Full bodied, slightly acidic and very fruit forward. Displays black pepper infused blackberry flavors that are rather extracted. Also detected notes of plum, dark chocolate, and old oak. Suggested decanting this wine!
Michael and David Phillips 2010 Zinfandel “7 Deadly Zins” (Lodi, CA) $16 (88)
A very good, value priced, everyday Zin. It is medium bodied and savory. It displays boysenberry with nicely integrated smoky vanilla oak, some ripe plum and bacon. Pair with a Five Guys bacon and mushroom cheeseburger.
Peachy Canyon 2010 Zinfandel “Westside” (Paso Robles, CA) $18 (88)
Reasonably priced good value Zin. Medium bodied, balanced, and juicy. A pleasant flavor profile of ripe red currant and boysenberry with notes of cedar, plum, and touch of strawberry licorice and black pepper.
Murphy Goode 2009 Zinfandel “Liars Dice” (Sonoma County, CA) $21 (88)
Medium bodied, slightly acidic and juicy with old oak influenced black raspberry flavors. I also detected hints of black licorice and coffee. This Zin is food friendly and would be perfect with a thick bacon cheeseburger.
M2 2010 Zinfandel “Old Vine Soucie Vineyard” (Lodi, CA) $28 (88)
This Zin is an absolute fruit bomb. It is very juicy and its fruit flavors explode in your mouth. Those flavors are a ripe blackberry with notes of red currant, menthol, and black pepper. Pair with tangy pulled pork sandwich.
Peachy Canyon 2010 Zinfandel “Incredible Red” (Paso Robles, CA) $12 (86)
This entry level Zinfandel from Peachy Canyon is a ripe fruit bomb. It is juicy and oozes with flavors. The flavors that jump out are red raspberry and ripe plum with notes of cranberry and a touch of oak. Serve with a tangy pulled pork sandwich.
These are all very good Zins and great options for your summer grilling plans. Please check these out and tell us what you think. Please also share your favorites with the group. Have a nice summer and happy grillin!
Cheers – Ken