Carlisle Papera Ranch Zinfandel, Russian River Valley, USA

卡爾麗絲帕佩拉牧場仙粉黛干紅葡萄酒

點擊次數：4755

The 2009 Zinfandel Papera Ranch is unique in that the vineyard was planted with 100% Zinfandel, which was quite unusual in 1934. Black cherries, plums, tobacco and new leather inform this plush, deeply satisfying Zinfandel. There is plenty of energy, depth and sheer power in the glass. Sweet candied notes are layered into the finish. Anticipated maturity: 2014-2024. This is a fabulous set of wines from Mike Officer and Carlisle. Best of all, the wines remain very reasonably priced considering the quality and passion that goes into the bottle. Along with Morgan Twain-Peterson of Bedrock, Mike Officer is focused on seeking out the finest old-vine sites in California, which have either been neglected over the years, or are being bought by large-scale wineries who have little interest in discovering the quirks of these very old vineyards, most of which are planted with field blends that truly harken back to another era. The wines are made with indigenous yeasts and aged in French oak barrels, usually in the 20-30% range. I tasted all of the 2010s from barrel the day before they were scheduled to be moved into tank.Tel. (707) 566-7700; www.carlislewinery.com

The 2009 Zinfandel Papera Ranch is unique in that the vineyard was planted with 100% Zinfandel, which was quite unusual in 1934. Black cherries, plums, tobacco and new leather inform this plush, deeply satisfying Zinfandel. There is plenty of energy, depth and sheer power in the glass. Sweet candied notes are layered into the finish. Anticipated maturity: 2014-2024. This is a fabulous set of wines from Mike Officer and Carlisle. Best of all, the wines remain very reasonably priced considering the quality and passion that goes into the bottle. Along with Morgan Twain-Peterson of Bedrock, Mike Officer is focused on seeking out the finest old-vine sites in California, which have either been neglected over the years, or are being bought by large-scale wineries who have little interest in discovering the quirks of these very old vineyards, most of which are planted with field blends that truly harken back to another era. The wines are made with indigenous yeasts and aged in French oak barrels, usually in the 20-30% range. I tasted all of the 2010s from barrel the day before they were scheduled to be moved into tank. Tel. (707) 566-7700; www.carlislewinery.com