Very structured wine, with great texture and length. Complex blend of black raspberry and cherry fruit, lavender, ani...Read more...
Deep and dark with bittersweet chocolate shavings a touch of prune, rum raisin, blackberry, pencil eraser, noticeably alcohol too. With air this ... Read more
This has a very fine nose, real brambly blackberry and black cherry fruit with a touch of plum and licorice, a bit meaty with a nice savory hoisin ... Read more
Big blackberry nose with paprika, more dark fruit on the mouth, significant sweetness, and a touch of oak. Read more
Northern Italy Sun-dried Tomato and Italian Sausage Risotto featuring RiceSelect™ Arborio Rice
RiceSelect™ Arborio Rice has a naturally creamy texture, which makes it the perfect choice for risotto dishes and Zinfandel Wines
Food Pairings for Dashe Cellars Zinfandel Dry Creek Valley Late Harvest
Editorial Reviews for Dashe Cellars Zinfandel Dry Creek Valley Late Harvest
Deep and dark with bittersweet chocolate shavings a touch of prune, rum raisin, blackberry, pencil eraser, noticeably alcohol too. With air this turns downright concord grapy jelly and smells like breakfast! Silky and refined with great purity of fruit. There are layers of bright brambly blackberry fruit, spice, vanilla, red earth, a touch of spinach, hot iron, watermelon ring, lovely and delicious. This also feels great with precise balance and harmony. Nothing is obvious yet the wine remains nervous and tense in the mouth. Delicious. With a touch of wood spice on the finish. 91pts
This has a very fine nose, real brambly blackberry and black cherry fruit with a touch of plum and licorice, a bit meaty with a nice savory hoisin note tightly wound up in the fruit. This is a big wine on entry with lots of glycerin and richness but almost immediately it gains snap and focus. The tannins here are abundant but quite fine and the acidity is floating just under the fruit. The flavors are dark and just a bit dusky with plum, caramel, earth, licorice and a hint of mint all in balance on the mid-palate. The backend offers nice lift to the fruit, which floats off on the long finish. This is spicy on the backend but surprisingly lightweight with black fruit notes and a licorice, leathery savory tone on the finale. A bit of a tight showing but this promises to flesh out and soften a bit with time in the bottle, remaining elegant but gaining breadth in the mouth. I can see this working well with pork in chipotle sauce. 90pts
Big blackberry nose with paprika, more dark fruit on the mouth, significant sweetness, and a touch of oak.
Huge spicy meaty flowery nose. Amazingly intense but delicate dark fruit mouthfeel with perfectly balanced acidity, jam, bread, and tobacco. Overall a little pruney but lots of fun.
Raspberry and spicy vanilla nose. Elegant and not overly jammy or powerful, wild berry and a nice finish of sage flavor. Some oak. Not quite my style, but definitely a nice, refined zinfandel. - Tasted at Marché Bacchus 3/20/10
Great nose! Inviting fruit, wood and spice combo. Great! The palate matches with finesse on integrating the elements. Really good! - Blind tasted at Schreiner's Winers zin tasting 9/18/10
Vanilla and raspberry on the nose. Overall, a good zinfandel.
Tarry Cassis aromas over pear/pine notes. Concentrated sweet black tea fruits balanced by racy acidity, spice finished by lots of wood.
I had the 2005 vintage. The 07' reviews line up with my observations quite well....tons of alcohol, but well balanced. Rich and jammy with hints of raisin and spice.
External Reviews for Dashe Cellars Zinfandel Dry Creek Valley Late Harvest
The 1999 Dry Creek Zinfandel (14.5% alcohol) exhibits copious quantities of deep, rich, earthy, spicy, seaweed, pepper, and black currant/cherry fruit. Medium to full-bodied, pure, and supple, it should be consumed over the next 3ndash;4 years.
The black herb scent yields to a lovely textured mouthful of red and black raspberry fruit. Itrsquo;s dense, weighty and full; if you drink it with lamb chops, you wonrsquo;t need the mint.
A blend of several vineyards, this is a generous Zin, and very ripe, to judge from the blast of sun-warmed wild berry and cocoa flavors that spread over the palate. Itrsquo;s quite soft in the mouth, and finishes a bit sweet.
An explosion of fruit, this touches all the senses on the tongue, a huge berry flavor ripening from cranberry to blackberry and currants. Freshness runs through it from the beautiful color to the brilliant focus on fruit mdash; not at all Port-like, just fully ripe. Sleeping underneath it all are scents of smoke. tobacco, Earl Grey tea, all giving a sense of the complexity to come with further age. For now, the wine is seamless, focused, impossible to pull apart. And while the rating has nothing to do with the price, at $20, itrsquo;s a steal.
Pretty, plush tannins frame a patchwork of black cherry, plum, cassis, chocolate and coffee flavors. The finish is long and smooth, with a rich creaminess at the end. Less oak-driven than the single-vineyard releases.
A beautiful blend of 93% Zinfandel, 5% Petite Sirah, and 2% Carignane, this dark plum/ruby-tinged 2004 boasts a big, sweet perfume of jammy strawberries, kirsch, resin, spice, and pepper. Deep, rich, broad, soft, and seductive with a plush, full-bodied mouthfeel as well as a long finish, it will provide plenty of pleasure over the next 3ndash;4 years.
The vintage year of 2007 was simply one of the top ripening years in recent memory. The weather was ideal at harvest—warm enough to ripen the flavors but not so hot as to hurry the ripening process. As is typical with these old vines, the yields were quite low, about 2 tons per acre. We were also able to separately ferment a bit of Petite Syrah grapes from the younger vines adjacent to the old vines, which produced an incredibly flavorful, dense jet-black wine that we carefully blended into the old vine wine. The resulting wine is structured, very aromatic, and complex—a perfect wine to age or to go with substantial foods. As always, we hand-sorted the grapes on a conveyor belt on the way to the crusher to eliminate any imperfect fruit. The crushed grapes were then fermented using only the natural yeast population on the surface of the grapes (rather than commercial dried yeasts) to conduct the fermentation. At dryness, the wine was gently pressed in a membrane press and pumped to traditional 60-gallon oak barrels. The wine was aged for 12 months in French oak barrels, with about 12 % of the wine aged in new French oak. Every three months we racked the wine out of barrel to clarify the wine and aid in its development. As the wine aged, it deepened in color and developed a complexity and firm structure that we believe will help the wine improve with up to eight years of bottle age.
Very structured wine, with great texture and length. Complex blend of black raspberry and cherry fruit, lavender, anise, clove spice, velvety texture, very full-bodied with round chalky tannins, long sweet finish of black raspberry fruit and spice.
422 cases produced.
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