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+--- Forum: Zinfandel (The Real Red Stuff) (https://www.wines.com/wineboard/forum-36.html)
+--- Thread: 2001 Fife Uplands Zinfandel (/thread-9336.html)
- Drew - 07-31-2004
Thought I'd posted on this under wine events, Ronnies tasting, in early 2003 but can't locate the post. Anyways, much smoother and very approachable now with nice zinberry and raspberry jam flavors. Seems to be a little on the downhill as this bottle seems to have lost some of it's complexity since last tasted. This might have a shorter drinking window than I orig. thought. 14.2%alc/vol. $16
Drew
- Thomas - 07-31-2004
Drew,
One of the most disappointing things, to me, about Zinfandel is that it doesn't seem to generally want to live long.
- dananne - 07-31-2004
I've noticed that, too. Why is that? Is it the way they're now being made (high alc., forward fruit, approachable now)? I've heard stories of some of the old Cali Zins lasting 20 years, so I'm not sure it's the grape. So, thought I'd ask!
- winoweenie - 07-31-2004
When made in the " Claret " style Zins will grow a nice beard the same as Cabs, Pinots, Merlots or any other red grape. When Cabs are made in the high-alcohol, jam-up-fromt-fruit style with low acidity they fade off into the sunset also. I think I posted on a 72 Clos du Val Zin that was orphaned in my cellar and we drank at the tender age of 29 or 30 that was sensational. Balance be the key. WW
- Thomas - 07-31-2004
Yep. I think the answer is in the style of winemaking.
- dananne - 07-31-2004
To me, it seems that the style right now with many of these Zins is hyper-ripe with high alc., which at times seems out-of-balance. Wines that are out of balance when young are out of balance when they age, despite some folks who say "It'll all come together with some bottle age."
- Thomas - 07-31-2004
Dan,
There is another wine Web site on which your view (and mine) would get clobbered. Many of the guys and gals over there are on a love fest with over-ripe, extracted wines, provided they get top scores--which they seem often to get.
When I worked for a wine distributor and complained about having yet another of these monsters in our portfolio I was told to shut up and sell them; that's what people want!
[This message has been edited by foodie (edited 07-31-2004).]
- winoweenie - 07-31-2004
Can you say Marquis/Phillips in Aussie dialect?WW
- Drew - 08-06-2005
Well count me wrong again! Popped another of these hummers at the beach with friends at dinner and wow, vibrant spicy raspberry jam. A wonderful accompaniment to jerked pork tenderloin, the sweetest corn to date this season and mixed greens with local tomatos. Plenty of tannins and structure to keep on keeping on...wonderful evening.
Drew
- Innkeeper - 08-06-2005
Licking my chops.