This wine is very young and, at present, needs a lot of time to breathe. The first night I thought it was going to be mediocre, since it showed zero fruit and seemed to display nothing but vaguely oaky scents and alcohol. Then I put it under a Vacu-Vin closure for two full nights and forgot about it. I came back to it on the third day, and, in an Easter season miracle, it rose from the dead (i.e., it was a different wine altogether). These notes are from day three.
Very dark, youthful-looking ruby. Classic Dry Creek Valley scents of creamy, spicy black raspberry/blackberry fruit, augmented by some stony scents. Soft, rich, and mouthfilling. It's ripe, but not overripe, which seems to be a problem with Zins these days. Loads of pure, ripe, dark berry fruit, and some darkly-minerally notes. Full-bodied, and possessing loads of youthful but reasonably soft tannins. Pure, long, juicy finish. If you want to "pop-n-pour" this one, you're going to need to wait 2-3 years. If you want to drink it before then, be sure to decant it (through a Vinturi) for several hours ahead of time. B+(+). Was $14.99 from WTSO.com, making it a pretty good value.
(Note: Cabernet label shown, but the Zinfandel label has the same look.)