A lusty wine, rustic and mouth-filling. It’s very ripe, showing berry and cherry flavors that veer into currants and raisins, but the finish is dry. With big, firm tannins and a peppery taste, this Zinfandel will be good with barbecue. ——S.H.(9/1/2011)—— 88

Spicy and briary, with wild berry, currant, tobacco, coffee, cedar and peppery spice flavors and a brambly mouthfeel. Classic Sonoma County Zinfandel. It’s dry and rich in tannins, and the alcohol level is moderate. Great with upscale barbecue. ——S.H.(12/1/2009)—— 90

An unbalanced wine, at once overripe with hot, raisiny flavors, and underripe with sage and wintergreen. But then, Zinfandel is notorious as an uneven ripener. Okay as an everyday Zin, but drink now.——S.H.(12/1/2007)—— 84

This is a very rich, flavorful Zin, strong in fruits and spices. It calls for equally powerfully-flavored foods. With its array of blackberries, cherries, mocha, rum punch and macaroon flavors and thick tannins, it will be good with a broiled steak in a wine reduction sauce. ——S.H.(2/1/2007)—— 88

This 200-case limited cuvee boasts an impressively saturated ruby/purple color in addition to a juicy, thick bouquet of black cherries, currants, and earth. Full-bodied, dense, rich, and fleshy/corpulent, with excellent purity, it should drink well for 3-4 years.Tel. (707) 528-WINE