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+--- Forum: Zinfandel (The Real Red Stuff) (https://www.wines.com/wineboard/forum-36.html)
+--- Thread: Another lovely orphan than needed a home. (/thread-9653.html)
- winoweenie - 05-04-2005
While putting away some new stuff last week I came across 3 orphans, one of which was the Duckhorn Merlot posted on last week. This 1996 Napa Zin from T-Vine is a close second to the wonderful old Lytton Springs I've posted on. Light ruby with slight bricking the reticent nose bel;ied the marvelous depth of flavors. Acting more like a mature Bordeaux than a zin, the silky entry, weighty center and 4+-lapper finish put this hummer in the kick-patootie catagory. With a light 13.9% alc weight-in this was a lunch-time delight. WW 91/?
- oostexan - 05-11-2005
Hey WW, I have a question for you. I am a long time lurker and first time poster here. I have recently discovered Zin over the past year or so. Last year's Rosenblum Rockpile Road Zin made me a believer. Most of my cellar (~300 bottles) is filled with Frenchies and Napa Bordeaux varietals. I typically age them several years before I drink them, but I have no idea what to do with these Zins I have been buying lately. Assuming that I have good ones, how long should I lay them down? What happens to them over time? I would hate for them to lose that thick, concentrated fruit. It has my palate doing summersaults.
Thanks for the help Amigo! BTW, if you swing down to the Lone Star state, lemme know. I will serve you up the best smoked spicey BBQ and Mezzican you ever had and cork one of these nice Zins to go with it. Very nice pairing.
- winoweenie - 05-11-2005
Hi OssT and a hearty welcome to the board.One of our esteemed modulators be frum Heloites(wherever in the blue-blazes that is) and if your area is near San Antonio we mite all get together. As far as most of the better Zins, I find the perfect plane for ageing is 5-7 years from vintage. As they get more whiskers on them, they age into more of a claret type of bottle, losing the edge of fruit and replacing it with a velvet smoothness more akin to a cab. I like both stages. Try both and see which you prefer. WW
- jmcginley1 - 05-11-2005
There is a lot of fun fruit present in young Zins that fades with time. Because of this, I like young Zins when the fruit is appropriate(with BBQ sauce for example). Well made Zins really benefit from 5+ years rest, causing the fruit to calm down, creating a more balanced juice.
Or, in fewer words, drink them young and old [img]http://www.wines.com/ubb2/smile.gif[/img]