However, Zinfandel is one varietal which I always have had a difficult time warming up to. I’m not sure what it is that keeps me from really enjoying it, but the reality is that there are only a few which I truly do.
Lucky for me, my new job has introduced me to a bunch of great new people. Even luckier, a new friend and colleague of mine introduced me to a Zinfandel which fits the exact profile of what I DO like in a Zinfandel – the 2006 TEIRA Sonoma County Zinfandel.
It’s a very well balanced zin, with a solid acid backbone, rather than just an overripe fruit and alcohol bomb. I appreciate the fact that it’s a lower alchohol Zin (13.5%) as well. Far too many are 14.5%, 15%, even 16% – and this just leads to a raisiny, jammy, piercing flavor that I HATE about many Zins these days.
Fact is, this wine is everything that I DO enjoy about a Zin. If I had to find one criticism, it would be that the wine is not as viscous of a wine as I usually prefer. This isn’t a bad thing though, and I wouldn’t have done it differently either, as it suits the overall style of this wine perfectly. It’s truly a wine that can and should be enjoyed with food – burgers, pizza, ribs, or in our case – charcoal grilled chicken.
- Nose is full of white pepper, tea, and subtle baking spices.
- The color is lighter and leaner than most Zins. Seems like something you’d see on a wine with a few more years of aging.
- As it opens up, the nose evolves almost into a warm, flourless chocolate cake and raspberry sauce. Sounds silly, but it’s true!
- A floral note comes thru as the wine opens as well – violets and black cherries.
- Not overpowering or obnoxious…solid deep, rich berry fruit and refined tannic structure.
- The acidic backbone keeps this wine in check, and doesn’t let it get out of control.
- Plenty of raspberries, blackberries, and black cherries permeate this wine – lots to love!