Dark garnet core, magenta rim. Ripe black cherry, Asian apple, spun sugar, grenadine, effervescent citrus, rose garden, English trifle, blooming gardenia. Medium- to full-bodied with a lush, juicy, enveloping palate. Silky glycerine-like mouthfeel is balanced by vibrant acidity, with cedar box and sandalwood notes adding depth. Finely integrated tannins contribute to a long, lingering finish.
A great match with herb-crusted lambchops, pasta puttanesca, grilled portobello mushrooms, Chicago style deep dish pizza, French onion soup, duck breast with berry reduction, bacon & herb-stuffed pork loin, savory bread pudding.
Blend: 100% Zinfandel
TASTING NOTES:
Zesty and vibrant yet slightly brooding at the core, with expressive flavors of blackberry and cherry highlighted by licorice and fruitcake spices as this builds structure toward full-bodied tannins. Drink now through 2032.
- Wine Spectator, 92 pts.
Brown Estate's 2023 Zinfandel boasts a harmonious mix of berries on the nose, ranging from cherries and raspberries into slightly darker tones of blackberries. There are subtle hints of dusty earth and dried spices as well, bringing added complexity to the table. From the family's holdings in Chiles Valley, it's a medium- to full-bodied, nicely balanced example of the variety, with soft tannins and a bright, mouthwatering finish. Despite the wine's youth, buyers may wish to decant the wine ahead of service, as it has already thrown considerable sediment.
- Robert Parker's Wine Advocate, 91 pts.
A fruit-forward red with aromas of crushed dark berries, plum skins, mild spices and blue flowers. Full and succulent with a juicy flow of ripe, almost sweet berries in the middle, finishing lively and supple.
- James Suckling, 91 pts.
