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Napa Cellars Zinfandel 2009
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This dark red almost purple wine smells of thick berry jam and no smell of the alcohol even though it was more than 15%! A fruity wine that is easy to drink with nicely balanced acidity and tannins. Taste of dark ripe firm cherries! Very enjoyable with food which tends to bring out the spice and complexity of the cab more.
The 2009 Prisoner is thinner and less powerful than the stellar 2008. Nevertheless, the 2009 remains an elegant and enjoyable wine that develops nicely over one to two hours. It retains its refinement on the nose, featuring dark fruits, tobacco and chocolate, and its warm, juicy palate exudes flavors of blackberry, cherry and plum, with intermittent notes of tobacco, chocolate and wild berries. A spice and pepper finish, supported by subtle but firm tannins, helps redeem the loss of power for Prisoner 2008 fans.
This 2009 Blend of Counoise, Cinsault, Mourvedre, Grenache & Syrah from Rhone, France is excellent. Good Ruby-red color with a tight rim variation. Fruit notes of plum and fig with a hint of cocoa and tobacco. It has a long finish on the palette with mid acidity. This wine has not peaked and will mature nicely over time (2019-2024). Best served chilled to 64 degrees, double decanted and served with a mid-rare grilled beef dish.
A lesson in subtlety this ain’t! An amalgamation of intense red and black fruit that is so in your face it’s unreal! It almost reminds me of the fruit-forward aggressiveness of some South Australian Shirazes. Intense cassis, plum, blackberry, dried cranberry, black cherry; yup, it covers just about every red and black fruit-base there is! But wait! There’s more! The oak is certainly there; with vanilla, pepper and chocolate-covered coffee beans! The finish is long and hot. My one major concern with the wine: the alcohol level is obnoxious! Maybe it’s just because I have a high sensitivity for alcohol in wine, but it seems so out of balance it’s insane. ”That’s a pretty bold statement considering the 2007 bottling of this wine received a 92 point rating from the Wine Speculator!” I know, right!?!?! I was expecting big things from this wine. If you really want to know, I actually even second-guessed myself on The Prisoner. The first bottle was actually given to me by a wine rep friend to taste and review. Because I wasn’t that impressed with it the first time around, I shelled out $30 of my own cash to buy it again and re-taste; something I’ve never done before. The wine is good. It’s not awesome, it’s good. I’m not going to lie, I wouldn’t purchase this wine again. However, saying that, my wife loved it! Is my palate better than hers? Probably not, she’s still a consumer, so what does it matter?
The tasting notes at Snooth are spot on for this favorite so I really have nothing to add except ... yum!
Rich color concentration - staining. Jammy blackberries & black cherries, tabacco, dark chocolate, subtle oak. Full bodied, med+ finish, well integrated tannins, med+ complexity. Delicious from the first pour to the last drop. Point Reyes Blue Cheese, Humboldt Goat Cheese or Toscano hard cheese with black pepper crust ... bring it!
Unbelievable....depth, complexity, body. Balanced. I really, really loved this. Winemaker Notes: The 2009 marks the first vintage bottled by The Prisoner's new owner, Huneeus Vintners. It has a deep ruby hue that is nearly opaque. The aromas elevate from the glass starting with black currant, dark blackberry, cherry, and cassis rounded out by subtle hints of seasoned French and American oak. The entry of the wine is massive and leads into a lush middle framed by bright acid and supple tannins. The finish is long, lingering and filled with soft velvety tannins lasting for nearly thirty seconds.
External Reviews for Napa Cellars Zinfandel
Dark purple at the core that slowly leaks ruby pink to the rim. The nose offers lavender, roasted coffee, blackberry and wet stone. The palate displays a medium to full bodied effort and has rich flavors of cherry, black pepper, spicy strawberry an... Jeff Loo. A Proprietary Blend wine from Rhone in France. 2009 Beaucastel, Chateau Coudoulet de Beaucastel Cotes du Rhone 750ml
The 2009 Beaucastel Cotes du Rhone Coudoulet red is just a notch behind its brilliant 2007 counterpart and could turn out to be just as good. It boasts a deep ruby/purple hue in addition to abundant aromas of framboise, black cherries, truffles, herb... Robert Parker's Wine Advocate. A Proprietary Blend wine from Rhone in France. 2009 Beaucastel, Chateau Coudoulet de Beaucastel Cotes du Rhone 750ml
The 2009 Beaucastel Chateauneuf du Pape (30% Grenache, 30% Mourvedre, 10% Syrah, 10% Counoise and the balance other permitted varietals) exhibits an opaque purple color as well as sweet aromas of camphor, truffles, black cherries, black currants, licorice, pepper and forest floor. The wine is full-bodied, rich, intense and powerful. Moreover, there is a lot more of the 2009 than there is of the 2008 (after the strict selection, only 50% of the normal production was achieved). Because of the significant tannins, the 2009 requires 3-5 years of bottle age and should evolve for 25-30 years. Wine Advocate, #191 Oct 2010, Robert Parker
Jammy with toast and spice, the aromas lead to juicy ripe berry flavors with a long fruit finish that is rich with dried cherry, light black pepper and toasty notes. The wine has firm tannins and a smooth medium-body that rounds out the balanced palate.
In total contrast, the 2009 Cotes du Rhone Coudoulet red represents the essence of Provence in its notes of ground pepper, new saddle leather, lavender, kirsch, garrigue, and abundant red and black fruits. This complex, evolved, luscious red begs for a bloody grilled steak. With a creamy, medium to full-bodied texture, this gorgeous, complex, evolved wine should be enjoyed over the next 7–8 years.
Perhaps the most famous estate in the entire Rhone Valley Chateau de Beaucastel has a history dating back to the 1500's. In 1903, a young chemical engineer and mathematics professor named Pierre Perrin, together with his father-in-law, began to restore the domaine following the ravages of phylloxera. His son, Jacques Perrin, took over the domaine in 1953 and introduced many innovations. Today, the third and fourth generations of Perrins, François and Jean-Pierre and Jean-Pierre's sons Pierre, Marc and Thomas, continue in the tradition of their father and grandfather. The vineyards of Beaucastel are treated as a garden: no chemical fertilizer, no chemical week killers or sprays are permitted. Organic fertilizer comes from compost and only a minimum of traditional sulphur-copper spray is used in the vineyards. The vineyards are planted in all the traditional grapes of Châteauneuf-du-Pape: Grenache, Mourvèdre, Syrah, Cinsault, Vaccarese, Counoise, Terret Noir, Muscardin, Clairette, Picpoul, Picardin, Bourboulenc, Roussanne. 2009 was another monumental vintage for the region as well as for Beaucastel. The Wine Spectator scored it 96 points and said "One of the more endowed 2009s, this is packed with dark smoldering cocoa, mesquite, tobacco and roasted fig notes, all inlaid with pure cassis and plum preserves fruit flavors. Long and authoritative on the finish, with singed vanilla bean and tar notes adding length and dimension. Best from 2015 through 2026." Extremely Limited!
Deep ruby. Musky aromas of blackberry and spice cake are complemented by suggestions of fennel, pipe tobacco and star anise. Dense, sappy and energetic, with the powerful dark fruit joined by spice and floral qualities in the mouth. A rich but animat... Stephen Tanzers IWC. A Proprietary Blend wine from Rhone in France. 2009 Beaucastel, Chateau Chateauneuf du Pape 750ml
Food Pairings for Napa Cellars Zinfandel
This vintage has a deep ruby hue that is nearly opaque. The aromas elevate from the glass starting with black currant, dark blackberry, cherry, and cassis rounded out by subtle hints of seasoned French and American oak. The entry of the wine is massive and leads into a lush middle framed by bright acid and supple tannins. The finish is long, lingering and filled with soft velvety tannins lasting for nearly thirty seconds.
Dietary Information: Organic
Notes: The different grape varieties, which have been vinified separately, are blended together after malo-lactic fermentation and matured for six to eight months in large oak barrels. The wine is bottled after fining with egg whites.
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