OK, so I used to be a guest, but now I'm signed up!
I will be opeing a 1996 Ridge Sonoma Zinfandel this weekend, and wondered whether anyone had tasted it, opinions etc.
Also, had another Passing Clouds Reserve Shiraz 2000 a few days ago, and oh my, what a lovely drop.
This was kindof a test post. No doubt I'll be back.
Zin
-
Gavin Trott
- Posts: 1860
- Joined: Mon Jul 28, 2003 5:01 pm
- Location: Adelaide
- Contact:
Re: Zin
Gregoire wrote:OK, so I used to be a guest, but now I'm signed up!
I will be opeing a 1996 Ridge Sonoma Zinfandel this weekend, and wondered whether anyone had tasted it, opinions etc.
Also, had another Passing Clouds Reserve Shiraz 2000 a few days ago, and oh my, what a lovely drop.
This was kindof a test post. No doubt I'll be back.
Gregoire
Great to hear from you, don't be shy, and thanks for registering.
I have not enjoyed Ridge, but have enjoyed other US Zinfandels, and found them a mixed bag. Some have been outstanding, some not so, but all have been interesting.
Ridge is very highly regarded for their Zins in the US, so please post your thoughts after you try the wine.
regards
Gavin Trott
Gavin Trott
Well, it's gone now. Had a great lunch with some friends. Greek dish, youvetsi (Roast lamb with pasta) accompanied before, during and after by some really nice wine. The Ridge 1996 Sonoma Zin was superb. As fruity as the day it was bottled I'm sure, but oh so smooth and complex. Cherries, tar, smoke... long. Went a treat after dinner. The lamb was accompanied by a 2003 Thomas Kiss Shiraz. I know JO has been raving about this wine, and I don't disagree. There is nothing "out" about this wine. It's smooth, delicious, full-bodied, big, tasty, irresistable... whatever adjective you like applies here. And I agree with JO. The only shame about this wine is that it will get better with age, but I don't think too many of us will have the whatever to wait long enough....
Let the kids out!
Gregoire,
Thanks for the notes. That Greek dish sounds divine - I'm a huge roast lamb fan. Did they cut them into strips and use rosemary at all? I'd better watch it, my keyboard will malfunction from the drool if I keep this up...
Haven't had much Zin (ie. none that I can recollect) but this Thomas Kiss Shiraz certainly intrigues me. Besides a couple of unique labels, I generally try and avoid what the Hunter has to offer (having not heard of the label, I looked it up - fruit sourced from Hunter right?). Is it a typical Hunter with that slight dirtyness and earth or is it different? Remind you of anything that you can liken it to? I was under the impression that 2003 was one of the better years from the last five vintages in the Hunter, so it'll be interesting to see how this 2003 compares with past/future releases.
Cheers,
Thanks for the notes. That Greek dish sounds divine - I'm a huge roast lamb fan. Did they cut them into strips and use rosemary at all? I'd better watch it, my keyboard will malfunction from the drool if I keep this up...
Haven't had much Zin (ie. none that I can recollect) but this Thomas Kiss Shiraz certainly intrigues me. Besides a couple of unique labels, I generally try and avoid what the Hunter has to offer (having not heard of the label, I looked it up - fruit sourced from Hunter right?). Is it a typical Hunter with that slight dirtyness and earth or is it different? Remind you of anything that you can liken it to? I was under the impression that 2003 was one of the better years from the last five vintages in the Hunter, so it'll be interesting to see how this 2003 compares with past/future releases.
Cheers,
Max
-----
Avant d’être bon, un vin doit être vrai
-----
Avant d’être bon, un vin doit être vrai
Max
Yiouvetsi is prepared by cooking (roasting) a whole lamb leg with loads of garlic, tomato, oregano, lemon ... seasoning may of course be varied "to taste" - in a big pan along with those curly-type noodles which basically get cooked in the fat and juices from the lamb.
It went an absolute treat with that Thomas Kiss '03 (Preceded by a Bin 128 1999). How would I describe this wine? It's just seamless. It was just fuller and more delicious than the Bin 128. Decanted, then consumed over the next hour. And it got better in the glass. Rather than have me go on again, here's JO's latest opinion. As I said, I agree with him 100%. I will, however, keep some...
"A spicy black pepper fragrance of lightly meaty small dark berries, plums and sweet cedar/vanilla oak borders on the rustic but has plenty of vibrant freshness and pristine quality. Smooth, fine and supple, itÂ’s a moderately full Hunter shiraz of typical weight, although its spotlessly presented sour cherry, dark plum and cassis flavours are tinged with nuances of iodide and earthiness. ItÂ’s overtly oaked, but the fruit swallows the treatment easily, presenting a delightfully measured, fine-grained and harmonious wine ideally suited to cellaring but potentially too tempting to last. 95/100"
And finally - that youvetsi - it's a common classic - recipes abound in any Greek cookbook, or mother-in-law's memory bank!
Yiouvetsi is prepared by cooking (roasting) a whole lamb leg with loads of garlic, tomato, oregano, lemon ... seasoning may of course be varied "to taste" - in a big pan along with those curly-type noodles which basically get cooked in the fat and juices from the lamb.
It went an absolute treat with that Thomas Kiss '03 (Preceded by a Bin 128 1999). How would I describe this wine? It's just seamless. It was just fuller and more delicious than the Bin 128. Decanted, then consumed over the next hour. And it got better in the glass. Rather than have me go on again, here's JO's latest opinion. As I said, I agree with him 100%. I will, however, keep some...
"A spicy black pepper fragrance of lightly meaty small dark berries, plums and sweet cedar/vanilla oak borders on the rustic but has plenty of vibrant freshness and pristine quality. Smooth, fine and supple, itÂ’s a moderately full Hunter shiraz of typical weight, although its spotlessly presented sour cherry, dark plum and cassis flavours are tinged with nuances of iodide and earthiness. ItÂ’s overtly oaked, but the fruit swallows the treatment easily, presenting a delightfully measured, fine-grained and harmonious wine ideally suited to cellaring but potentially too tempting to last. 95/100"
And finally - that youvetsi - it's a common classic - recipes abound in any Greek cookbook, or mother-in-law's memory bank!
Let the kids out!