Essence of Zinfandel

[winedope]

more help needed! a friend had this and would love to purchase some. All he knows is that it was a dessert wine. checked winesearcher, but no luck. anyone have any ideas?

[winoweenie]

WD. Think this mite be a Late-Harvest Zin. These are high alcohol wines (up to 18+%) that have residual sugar in them. Some are very dramatic and are not
really food wines. I have enjoyed them on occassion with chocolate goodies. Biale makes one that is delecious but 'spensive. WW

[winedope]

thanks, WW. I 'ppreciate it.

[Drew]

WD, I think the below link is your wine. WW was right on with the late harvest zins.

http://www.sbwinery.com/distributor/winestats/l.h.zinfandel_essence_1999.pdf

Drew

[winedope]

Drew- thanks so much- this is exactly what I was looking for !!! : )
WW- its residual sugar is 20%, 10.1% alcohol, $40/375ml

[This message has been edited by winedope (edited 04-10-2002).]

[winoweenie]

I'm amazed at the percentages. 20 rs and 10 alky. These are numbers I normally associate with Late-Harvest or Ice-wines. Who is the producer of this? WW

[wondersofwine]

Santa Barbara Winery

[Innkeeper]

By the way Tobin James has a very nice 1999 Late Harvest Zinfandel that they call "Liquid Love." It runs $18 for 375 mls. They also sent with the Spring Shipment and have available at the same ($18) price a Late Harvest Merlot (the first of those I've run across). Don't have specks on the zin, but the merlot weighs in at: 35 degrees brix at harvest, residual sugar is 5 degrees brix (which I don't understand), and alcohol is 17%. TJ can be reached at 805-239-2204.

[winedope]

thanks much,IK

[winoweenie]

IK the 5% and 17-1/2 are more in line with what I expect from a late-harvest Zin. The way the alcohol is elevated is by picking at extremely high brix, then converting that sugar down into alcohol. I've never seen the numbers that the Santa Barbara had. Guess that's why they call it "Essence"! WW