NEXT WEEK IS OZ

Now retired, Alice and I do not taste 1000+ wines every year like we did in the old days of Tasters Guild, Michigan Wine and Spirits Competition, Great Lakes Wine Competition, AWS and others.

So, Alice asked me if we ought to calibrate our palates with a few warm-up Zins before we attempt to judge wine at OZ. It might be a good idea, if you have the time, to open an ordinary Zin of decent quality and a really nice Zin with a little age on it to get a feel for what would be considered classic or ordinary.

We did just that. We started with a bottle of 2023 Trader Joe’s Reserve Paso Robles Zinfandel Adelaida District Lot #265 CA (14.3% abv) $9.99. The color is a nice dark black red and not too purple showing that it was probably aged in oak for a little while. The nose if full of big jammy fruit with some weedy grassy herbal components. I’m very surprised that it is from a Coastal appellation. The palate is even more emphatic with ripe, plump, jammy fruit again, suggesting an inland region like Lodi or Cucamonga Valley. Although this is a very pleasant wine, it has no cerebral allure; just simple drinkability. BRONZE (14-15 points)

Alice was a bit mystified by my relatively low score (remember, I’m the guy who has never had a wine he didn’t like). She asked me what faults I found. I found no faults but also found no finesse, complexity nor any sort of surprise or lingering flavors to inspire contemplation or palate memory. To exemplify my point, I opened a bottle of 2018 Ridge Paso Robles Zinfandel Benito Dusi Ranch CA (14.8% abv) current price about $50. I’m guessing that either David Russo or Dick Scheer must have recommended this wine because I rarely buy wines in this price range, especially Zinfandel for no particular reason. This is a wine that starts slow but really ramps up after being open a few minutes with a remarkable vinuous, deep, complex array of substantial condensed currant and berry fruit with fleeting whiffs of spice, wood, fermentation and fruit liqueur. The palate is even more expressive with peppery spice, exotic herbs, tea and a long long dry tongue coating mouthfeel. A masterpiece!* GOLD 18+ points

*I found it interesting that the label states that 4.7% water was added. Normally water is added to calm down acidity, but I don’t think high acid is a problem in Paso. Maybe the alcohol was too hot?!

Enjoy in Good Health, see you at OZ,

Brian Cain, the Michigan Vintner

PS After next week’s tasting, I’ll post a follow up with all of the top rated wines and as many as I can taste of the others and still be sober enough to drive home. ABC