Flavors of grilled meat. Tasted at the 2010 Zap wine festival and I only captured the numeric rating. I’ll have to taste again to get more detaile... Read more
Recently had this at a Zinfandel tasting in Newport Beach, CA. DELISH !! Read more
Tasted at the 2010 Zap wine festival and I only captured the numeric rating. I’ll have to taste again to get more detailed notes. Black cherry fla... 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 Michael and David Phillips Lust Zinfandel Lodi
Flavors of grilled meat. Tasted at the 2010 Zap wine festival and I only captured the numeric rating. I’ll have to taste again to get more detailed notes.
Recently had this at a Zinfandel tasting in Newport Beach, CA. DELISH !!
Tasted at the 2010 Zap wine festival and I only captured the numeric rating. I’ll have to taste again to get more detailed notes. Black cherry flavors and a lot of acid.
A big, powerful, complex nose with the strong intermittent presence of a variety of aromas, including very rich fruits, raisins, prunes, sauerkraut, cinnamon, caramel, sweet cherry, cloth (out of a dryer), chocolate, coffee, tobacco, smoke, leather, mineral spirits, and hard candy. On the palate, sweet caramel with prunes and raisins from the outset, accompanied by plum, black cherry, coffee, chocolate, tobacco, forest floor green and woodsy bush. A velvety coating spreads throughout the mouth from the first sip, and a long, lingering finish carries the sweet caramel-covered dark fruits into an indefinite fade.
I love this wine! Just enough vanilla with great cedar/oak with blackberry and dark cherry. Yum!
External Reviews for Michael and David Phillips Lust Zinfandel Lodi
In 2006 we continued to have two lots that stood out as exceptional; both different from each other in character, but both great wines. From these two lots that were deemed the best Zinfandel in 2006, we created the Gluttony and of course the Lust. While the Lust was put into French oak barrels, the Gluttony was put into 30 month air dried American oak. This gave the wine a supple American oak character, different to the Lust. As the oak is air dried, harsh tannins are purged from the wood using water. The longer the air dried process, typically the softer and sweeter the oak becomes. Most American oak used, is only 20-24 month air dried. This is why, although American, the oak profile has no rough edges; only smooth, creamy, vanilla and soft addition on oak tannin. - Winery
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