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This is a reply to an earlier post regarding the value of white zin.If I remember correctly, Sutter Home made the first one because of an over abundance of zin grapes and/or poor year. Can you say Mouton Cadet?
And I believe it is made the same way as the great rose champagnes, with very little time on the skins. They don't peel the grapes.
As for the "red" zinfandel wines. No argument here,no comparison.
Although I do find it interesting that Wine Spectator refuses to give any zinfandel a higher mark than 94. They feel the grape does not and will never have the attributes of a classic "95-100" wine.
Follow Ups:
right? rombauer, ridge, ravenswood, rosenblum, rafanelli... I love living in the middle of zin country, I can tell you. 40 minutes to Amador; maybe twice that to Napa...
The white zin was a nice marketing move by wineries with an overabundance of grapes that produce a wine with (typically) high alcohol content and hard tannins. The white zin removes both issues and produces a softer, easy to drink, but far less complex wine that appealed to women, non-wine drinkers, and new "afficianados." Doesn't make it right (I love good, old vine zinfandels), but it is a nice marketing move.Regarding the second comment, I don't have the data, but I suspect you're right about the scores from the Spectator. Zinfandel just does not have the finesse, smoothness, and subtlety that the finest cabs and clarets do. Again, I do not have the data, but I suspect very few Chiantis have scored above 94 for the same reason. Same with Sangioveses, Gigondas, Rhones (Hermitage excepted), et al.
YMMV
I did a search on WS website and found 5 "classic" zins. All from Turley and all between 1993-96. Either Turley and everyone else lost their touch or WS made a corporate decision that zinfandels are lacking.One other thought, when did that study come out finding that the zinfandel grape was not from noble lines but from a common Croatian line.
...of the book, "Angel's Visit" which is about the history of zinfandel, but must confess I haven't read it yet. It's been sitting on my shelf for about 10 years.The most memorable zin for me was a 1979 Lytton Springs (before Ridge bought them) which I drank in about 1983. It knocked my socks off and I've been an avid zin collector/drinker since then.
My favorites are still from that area - Dry Creek in Sonoma - like Rafanelli and the Ridge.
> Zinfandel just does not have the finesse, smoothness, and subtlety that the finest cabs and clarets do.>Sorry but I must disagree with this statement. Try the Ridge Lytton Springs, or some of Turley's or Rosenblum's finest. Zins also have sufficient fruit that they don't require food to bring out their best qualities.
What zinfandel lacks is the pedigree, years of history and the long term aging potential of the finest cabs, Bordeauxs and Burgandies.
I'm in the camp of believers that zins don't age well. IMO their biggest attribute is the rich fruit and the briariness. Both seem to diminish with age. I think zins should be drunk in the first 4-5 years.But I do love the mentioned wineries. I went to a tasting of Turley's last year. Great night, but those high alcohol contents can sure sneak up on ya!
...Rosenblum is local about 30 minutes away and has quarterly open houses with music and food. I remember going to one last year where they had 32 different wines to taste (although only a portion were zins). Their biggest zins were 17% alcohol.You were warned going in that they poured 1oz tastes, so if you drank them all, it would be the equivalent of drinking two bottles of wine!
Talk about sneaking up on you...
Another great zin maker. Their Sonoma blend is consistently good juice.As for the alcohol problem(?), isn't it only within +/- 3%? So zin makers can fudge a bit to get that big effect and make you think it's only 15% when it's really 18%?
That Rosenblum might have been a port.
...about Seghesio, which is another Dry Creek favorite.The 17% alcohol Rosenblum wasn't a port, although they make four in that style - a late harvest zin, a zin port (my favorite), a chocolate port and a vanilla port.
You've got to make a lot of different wines to have 32 available in a single tasting.
One of the highlights of their openhouse tastings is zinfandel ice cream from a local shop. Delicious!
I've had all the zins you mentioned (although not recently). I think those examples are probably some of, if not the best zins out there. I also think I remember Turley's best zins getting 94+ ratings in the Spectator.But I still would not put those wines in the same category as the best Bordeaux and California Cab. Again, just my opinion.
What I will say though is that they deliver outstanding quality at a much more affordable price. They are also a lot of fun to drink. So value-wise, they can't be beat.
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