|Uncorked Wine & Spirits||USD 60.29 $60.29 750ml|
Orin Swift the Prisoner Napa Valley 2010
Dark red, almost garnet hue with bright red on the rim. Ripe cherry and cedar on the nose with hints of dried rose petal and sweet oak. Lovely entry that leads into a fat and savory mid palate. Ripe fig and black currant dominate the finish with a breadth of soft, well integrated tannins. 44% Zinfandel, 26% Cabernet Sauvignon, 18% Syrah, 9% Petite Sirah, 2% Charbono, 1% Grenache
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Editorial Reviews for Orin Swift the Prisoner Napa Valley
Sweet and dusty on the nose, this shows aromas of tight red fruits flecked with mineral and allspice notes. On entry the texture is quite silky with black cherry fruit that is threaded with a contrasting medicinal edge. There is lovely purity and aromatic fruit, violet and sweet spice notes that are wrapped up in a restrained, slightly chewy package. The finish is long and pure, exhibiting excellent tension and focus in the mouth and right through the end. A bit reticent today but really very fine. 94pts
External Reviews for Orin Swift the Prisoner Napa Valley
Grandiose Nase – betörend schwarzbeerig, kräuterwürzig und mineralischfrisch, Veilchen, Lakritze, Brombeere, auch schwarze Kirschen, Pfeffer, schwarze Oliven und dunkle Pflaumen entströmen dem Glas. Im Mund dann von unerhörter Rasse, Eleganz und geschliffener Frucht. Spannende, salzig-mineralische Aromatik mit Noten von geräuchertem Fleisch, Lakritze, einem würzigen Zimttouch und Nelken. Typisch im Finale der wilde Unterholzton und die superfeinen geschliffenen Tannine.
Interestingly enough, even though many of the 2010 Perrin et Fils selections from the southern Rhone were scheduled to be bottled right after my visit, the 2010 Beaucastel had already been put in bottle. This is a gorgeous wine, a classic blend of 30% Grenache, 30% Mourvedre, 10% Syrah, 10% Counoise and the balance the other permitted varietals in the appellation. Deep purple, with loads of bouquet garni, beef blood, blackberry, kirsch, smoke and truffle, this wine is full-bodied, rich and showing even better than it did last year. I still think it needs 3ndash;5 years of cellaring, and it should last for 25ndash;30 years, as most of the top vintages of Beaucastel do.
A Proprietary Blend wine from Rhone in France. 2010 Beaucastel, Chateau Chateauneuf du Pape 750ml
Interestingly enough, even though many of the 2010 Perrin et Fils selections from the southern Rhone were scheduled to be bottled right after my visit, the 2010 Beaucastel had already been put in bottle. This is a gorgeous wine, a classic blend of 30% Grenache, 30% Mourvedre, 10% Syrah, 10% Counoise and the balance the other permitted varietals in the appellation. Deep purple, with loads of bouquet garni, beef blood, blackberry, kirsch, smoke and truffle, this wine is full-bodied, rich and showing even better than it did last year. I still think it needs 3andndash;5 years of cellaring, and it should last for 25andndash;30 years, as most of the top vintages of Beaucastel do.
Vivid ruby. Fresh raspberry and cherry on the intensely perfumed nose. Sappy and sweet, with deep red fruit preserve flavors and hints of succulent herbs and rose pastille. Packs a punch but also shows impressive energy and balance. The raspberry note carries through on the finish, which also features a suave, slow-building note of star anise.
Dark, dense and very closed now, this has a tremendous core of crushed plum, linzer torte and blackberry confiture waiting in reserve. Ample singed cedar and mesquite, warm paving stone and black tea notes lurk in the background and glide through the finish. Features serious grip, but wonderful integration. Should cruise in the cellar. Best from 2016 through 2035.
Marc Perrin, of the family that has owned Beaucastel since 1909, says cool nights in August were key to quality in 2010, helping to preserve acidity in the grapes. The blend is a mix of approximately 30 percent Grenache, 30 percent Mourvèdre, 10 percent Syrah and 10 percent Counoise with small amounts of the remaining nine permitted varieties. Grapes are destemmed, flash-heated, then macerated in vats for two weeks. Fermentation takes place in a mix of cement and steel tanks. 7,500 cases made.
Food Pairings for Orin Swift the Prisoner Napa Valley
Dietary Information: Organic
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