2002 Rancho Zabaco Sonoma Heritage - Printable Version

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- robr - 07-11-2005 12:39 PM

Has anyone tried this yet? I just bought a bottle for $13.


- Kcwhippet - 07-11-2005 12:56 PM

If you search on Zabaco in this folder, you'll find numerous references going back to 1999.

- wondersofwine - 07-12-2005 11:48 AM

I like both the Rancho Zabaco Sonoma Heritage Zinfandel and the Rancho Zabaco Dry Creek Valley Zinfandel (but not the Dancing Bull.)

- robr - 07-15-2005 03:38 PM


I just opened it. Wow! This is my first bottle of red zin. I LIKE it. It has a very fruit forward flavor, and a lot of alcohol (14.2%) which gives it a little more sizzle on the tongue than I am used to.

Is this what Port tastes like?

I saw another bottle of this, a 1999 today. I think I might have to go get it.

- wondersofwine - 07-21-2005 09:19 AM

No, it is what Zinfandel tastes like. Port is something different.
Glad you liked it.

- robr - 07-21-2005 12:00 PM

I just got a bottle of Sandeman Port, the type which is a blend of tawny and ruby. You're right, it's nothing like Zinfandel.

As good as it is, I still prefer a drier, less sugary wine.

- californiagirl - 07-21-2005 08:40 PM

Curious, what does the label of the Sandemans say? I'm not familiar w/ a tawny/ruby blend.

- robr - 07-22-2005 07:37 AM


The reverse is the usual PR stuff, the history of the family business, and an admonition to "serve in large glasses to appreciate fully"

My wine advisor (the store manager/owner) told me it was a blend of the two, and a good introduction Port. He also recommended some vintage Ports to try if I like this one, some drier, some sweeter. I can't imagine anything sweeter than this, except drinking maple syrup.

[This message has been edited by robr (edited 07-22-2005).]

- Kcwhippet - 07-22-2005 08:45 AM

Actually the Founders Reserve is a ruby, not a blend with tawny in it. Don't know how your wine guy would think it's a blend of both types. It is blended from ruby ports from different years, though not much, if any, from declared years.

- robr - 07-22-2005 09:57 AM

That explains why it's so sweet, then, right? Isn't the ruby the sweeter one?