Food Pairings for T-Vine Cellars Zinfandel Napa Valley Brown Vineyard
Nose opens like a menthol mist, suggesting a medicinal substance, with whiffs of ocean spray following, enriched by scents of raisins, prunes, and rose stem, with cauliflower joining sour earthy tones to give bass notes to the combination. Tart and tangy acidity adds zest. Palate opens sour but mellows with time. Caramel, brown sugar, cherry, raisin and prune flavors take the place of tart fruit and menthol as the wine evolves over the first hour. Acidity becomes stronger after one hour, and bitterness eventually overtakes other influences, leaving strong citrus, especially grapefruit, as the dominant surviving taste. This wine struggles valiantly to organize, and has moments of clarity, but falls into disarray over time. Don't save for second day.
Bigger, darker and sweeeter than most of Greg's wines. A hot year!
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