Sebastiani Sonoma County Zinfandel 2006
Winemaker's Notes:
Bright ruby in color, your nose will delight in the raspberry and strawberry fruit aromas. The flavor offers pure raspberry fruit and nuances of cedar and vanilla oak. This wine is exceedingly elegant, and the lower alcohol level allows the purity of fruit to shine through. It is enjoyable in its youth, yet has enough structure to make it age worthy. Try it with any red-sauced pizzas, barbecued spare ribs, or Teriyaki shrimp.
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Editorial Reviews for Sebastiani Sonoma County Zinfandel
A touch of bacon fat greets the nose on this darkly, briary fruited, yet somewhat indistinct nose. There’s some gentle oak influence obvious here and the fruit leans towards the spicy, jammy blackberry/mulberry end of the spectrum. In the mouth this does feel like a zin though with gently wooly tannins and good acidity supporting modest levels of dark, briary berry fruit with a hint of crasins around the edges. The wine finishes with a sweet jammy tone and nicely stiff tannins on the moderately long finish. 86pts
Member Reviews for Sebastiani Sonoma County Zinfandel
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I didn't really like this, though my fiance did. It was way too bitter for my tastes.
Bright and a little spicy, good dark juicy fruit on the finish. A hint of sweetness, too.
Very deep purple color in the glass. Very full nose--woody scents, some berry scentss, some alcohol. Very nice initial palate sensation. Some raspberry hints, some chocolate (???), some mint. Moderate acid, very moderate tannin. Very drinkable. US$19.99 at Wine Club in Santa Ana in 2009.
I won't buy again. Simply put, too mellow for me. I like big spicy zins, and this didn't do it for me. It does have a nice nose which is sort of deceptive, and a decent finish. But it lacks body, or I should say, has too-smooth a body for a zin of my liking. Maybe some like their zins mellow and smooth, but not me...I lke 'em bold and spicy with sharp lasting finishes.
External Reviews for Sebastiani Sonoma County Zinfandel
Winemaker Blend Notes: Dark purple hue with ruby edges, the 2012 Dry Creek Zinfandel has aromas of roasted walnut, black cherry, dried fig, Mexican dark chocolate, and sweet balsamic reduction. The flavors turn toward true Dry Creek nuances of dark currants, tart cherry, graphite, toasted hazelnut, blackstrap molasses, and finishes with rich tannins, espresso bean, dark caramel, and fresh cranberry. Food Pairings: The 2012 Plungerhead Dry Creek Zin is a big, extracted wine. A porterhouse steak topped with crispy shallots and a loaded baked potato, prime rib with all the fixings is another good choice, or leg of lamb roasted with Indian spices served alongside grilled root vegetables. Winemaker Sourcing and Harvest Notes: A warm 2012 summer gave birth to this massive Dry Creek Zinfandel, which comes primarily two blocks on the north end of the Dry Creek Valley. The fruit was allowed to hang until late October before picking, resulting in a wine of large structure and ripeness. To soften the tannin structure we added 12% Dry Creek Carignane to this blend. We also added 6% Lodi Zinfandel to boost the ripe cherry edge of this wine and finished with 2% Alexander Valley Syrah. The combination of these legs produced a blend with power and grace, which will age well for 3-5 years. - Winery Varietal: 86% Zinfandel 12% Carignane 2% Syrah Appellation: 92% Dry Creek Valley 6% Lodi 2% Alexander Valley pH: 3.66 TA: 6 g/L Alcohol: 14.5% Residual Sugar: 4.5 g/L
Our 2011 Dry Creek Zinfandel is inky purple in color. The aromas show notes of dusty old Dry Creek terrior, candy cap mushroom, concentrated black raspberry, fig preserves, white pepper, and fresh baked cinnamon rolls. In the mouth, you will see flavors of sugar sweetened blackberries, cherry sorbet, cardamom spice, warm nutmeg, Madagascar vanilla bean, wild blueberry, and finishes with notes of fresh figs, thyme, blackberry cobbler, and southern sweet tea. This 2011 vintage has me thinking of smoked turkey legs with sweet potato French fries and fried okra. This blend is refined enough to pair with choice grade steaks as well as anything off the barbeque. Mediterranean fare would also pair well as would lamb dishes. Or try with a dessert course instead of port, with bittersweet chocolate mousse or a dark chocolate tarte with fresh whipped cream. - Winery pH: 3.67 TA: 0.62 g/100mLs Alcohol: 14.5% Residual Sugar: 2.8 g/100mLs
Our 2011 Dry Creek Zinfandel is inky purple in color. The aromas show notes of dusty old Dry Creek terrior, candy cap mushroom, concentrated black raspberry, fig preserves, white pepper, and fresh baked cinnamon rolls. In the mouth, you will see flavors of sugar sweetened blackberries, cherry sorbet, cardamom spice, warm nutmeg, Madagascar vanilla bean, wild blueberry, and finishes with notes of fresh figs, thyme, blackberry cobbler, and southern sweet tea.This 2011 vintage has me thinking of smoked turkey legs with sweet potato French fries and fried okra. This blend is refined enough to pair with choice grade steaks as well as anything off the barbeque. Mediterranean fare would also pair well as would lamb dishes. Or try with a dessert course instead of port, with bittersweet chocolate mousse or a dark chocolate tarte with fresh whipped cream. - WinerypH: 3.67TA: 0.62 g/100mLsAlcohol: 14.5%Residual Sugar: 2.8 g/100mLs
The wine is medium to dark crimson in color and displays more briary white pepper spiciness than in past vintages, with a background of cedar and coffee-like oak aromas. The palate is fruit forward, filled with raspberries and a long finish of crushed pepper and Earl Grey tea. This engaging, very appealing Zinfandel is primed to be enjoyed now. It does not display an excess of alcohol or wood and is a delicious and balanced wine that displays varietal complexities that are usually found in more expensive examples. ~ Mark R. Lyon, WinemakerComposition:79% Zinfandel15% Petite Sirah3% Syrah2% Malbec1% BarberaAlcohol: 14.75%TA: 0.62 g/100mlpH: 3.71
The core of this wine comes from 3 of the best AVAs for this American grape: Dry Creek Valley, Alexander Valley and Russian River Valley. Palate is lush, fruity and juicy with raspberry, crushed pepper and balancing acidity. Aged in new and used Hungarian oak.
Appealing for its smoked pepper and black cherry aromas as well as modest plum and roasted anise flavors. Drink now through 2016.
This wine opens with tea and cranberry aromas layered with mocha and vanilla. The palate is lush, fruity and juicy with raspberry, crushed black pepper and balancing acidity. While the 2009 Zinfandel is absolutely enjoyable upon release, it will gain bottle bouquet and aromatics over the next three years. ~ Mark R. Lyon, WinemakerAppellation: Sonoma CountyComposition:79% Zinfandel17% Petite Sirah2% Syrah2% BarberaCooperage: Aged in new, 1- and 2-year-old Hungarian Oak for 12 monthsAlcohol: 14.6%TA: 0.65 g/100mlpH: 3.54 ** SOLD OUT **
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