Tannins and fruit

[wondersofwine]

I'm a Pinot Noir/Burgundy fan. While P.N. can be quite acidic, it doesn't show as much tannin normally as the Cali cabs. (I also like Zinfandel). Well-made California cabernet does mellow out in time. Winoweenie who is the board expert on them starts tasting his after several years of storage in good cellar conditions and drinks most of them at least ten years after harvest. They can be heavy on the wood treatment. You might try a Saintsbury Garnet to see if you like that style of Pinot Noir. Castle Rock makes a decent inexpensive Pinot Noir also. Have you tried Seghesio Zinfandel? That is a wine that some of us have enjoyed. Let us know what you try and your impressions of them.