on Apr 28, 2008
Okay, Kent Rosenblum makes some terrific zins. The guy certainly knows his stuff. He knows it so well he can even make a blend of leftovers in the kitchen sink into a decent cuvee. Okay, well must have a BIG kitchen sink because he makes a small lake of the stuff, but he cleary applies all his knowledge, passion and a helluva-high standards to making this "gallery opening" wine. All the zinfandel identifiers are intact - raspberry, blackberry, jammy generic berry, a nice hint of briar, licorice and pepper. What more could you ask for? More? Okay, it actually comes up, not down, in the glass or decanter. it actually tastes better than some $15 front of the shelf zins. I haven't had it every year but it wouldn't surprise me if Kent even pulled "consistant" out of his hat too. Pour this blind with a couple of those other zins and you'll see what I mean.
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