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The nonsensical phrase "Every year is a vintage year in California" refers to the Central Valley, where the mornings ...Read more...
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Earthy, smoky, dusty scents. Medium body. Coffee and black cherry on the start. Smooth, mocha finish. Read more
Peppery nose with a hint of tobacco—certainly not fruity. Palate also has spice, although subtle. A smooth finish with lingering touches of roast... Read more
Round and ripe, with pleasant tannic grip and depth to dried currant, vegetal, black cherry, chocolate and toasty oak flavors. Zinfandel, Petite Si... Read more
Food Pairings for Laurel Glen Zinfandel Blend Lodi Reds
Earthy, smoky, dusty scents. Medium body. Coffee and black cherry on the start. Smooth, mocha finish.
Peppery nose with a hint of tobacco—certainly not fruity. Palate also has spice, although subtle. A smooth finish with lingering touches of roasted nuts. Good value.
External Reviews for Laurel Glen Zinfandel Blend Lodi Reds
Round and ripe, with pleasant tannic grip and depth to dried currant, vegetal, black cherry, chocolate and toasty oak flavors. Zinfandel, Petite Sirah, Carignane and others. Good value. Drink now through 2005.
Red wine - 2007 - Laurel Glen Reds - USA - Region: California - Apellation: Sonoma - Caubernet Sauvignon - 750 ml.
A ripe jammy style showing wild berry, black cherry and raspberry flavors with a touch of black pepper "a la Côtes du Rhône."
This year, Patrick Campbell has crafted an unusual blend of Zinfandel, Syrah, Petite Sirah, Grenache and Barbera, but the basic Reds style remains unchanged. It's still a big, lusty wine. Filled with young, fresh jammy flavors and strong acids, it's dry as dust, and cries out for rustic foods, like pizza or grilled chicken.
Laurel Glen REDS (Stelvin) 2007 and all other wine from Laurel Glen are available for immediate delivery and discounted prices from CheaperCigars.com. We also carry wide variety of wine from USA and across the globe.
No, not the classic 1981 film, but a wine I'm a long-time fan of. "Reds" is a classic California field blend composed mainly of old vine Zinfandel and Carignane with a splash of Petite Sirah. It's intense and rich, yet lively, with ripe wild berry and black plum fruit intermixed with hints of rustic spice. My simple summer recipe; add one part BBQ and a bottle of Reds.
The nonsensical phrase "Every year is a vintage year in California" refers to the Central Valley, where the mornings can be hot, the afternoons scorching, and the nights warm. Here the grapes are harvested in mid-August, more through accumulation of sugar than via ripening. Lodi, where our REDS vineyards are located, is a very different growing region. Lodi is located near the head of the Sacramento River system, a massive complex of streams, rivers, and canals, which eventually flow out the Golden Gate into the Pacific Ocean. As in much of northern coastal California, the warm air of the afternoon rises, creating a vacuum which in turn sucks cool ocean air eastwards along the river systems, tempering the heat and promoting a slower, more even ripening. In Sonoma and Napa, the cooling effect often results in late afternoon and evening fog; by the time the cooler air arrives in Lodi, however, it has lost much of its moisture, but little of its cooling effect. And this is what separates Lodi from the deep Central Valley growing conditions. Accordingly, as in Sonoma, not all vintages are created equally in Lodi. The great vintages of the century, so far, are 2002, 2004, and 2007. Each vintage produced wines of great color intensity and flavor, and most importantly, of balance. The 2007 REDS was fully ripened, beginning with the zinfandel in mid-September and ending with the carignane in early October. It's dark, spicy, and powerful; but it's equally fresh and delicious, with enough natural acidity to invite another glass. This is not a ponderous monster, but rather a large-scaled and graceful wine that matches beautifully with full flavored foods! Composition: zinfandel (40 – 80 years old) 60%; carignane (118 y/o) 30%; petite syrah ( 20 y/o) 10% Release date: April 15, 2009
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