I really like the various "old vine" Zins and other varietals and blends I've had from this unique grape-growing area. The soil is absolutely unique in California in that its deep, almost pure sand with very little organic material. The wines tend to have a slow-building depth of flavor, and there's more similarities across varietals here than there are similarities with the same varietals grown in other areas of California. This one -- made from 100+ year old vines -- was very nice and an excellent value.
Dark mulberryish ruby color. Looked more youthful than a 5-year old Zin. The first night there was a medium intensity, dark and brooding nose of baker's chocolate, dusty blackberries, and warm gravel scents. There were similarly dark, low-toned flavors that exuded a quiet power, with inky blackberry extract, charred sandstone, and lots of minerals (and a bit of black peppercorn). On night two, it was much more fruit-forward, with intense, clingy blackberry fruit throughout the palate and into the very long finish. Mouth-coating extract but no jamminess whatsoever. The second night it displayed a lot more tannic structure too. Unlike most Zinfandels, I think this one could age well another 2-3 years. The first night I gave it a B+, but on night 2 I upped it to an A-. Was $14 and change at Spec's on Smith.
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