GOLD MEDAL: San Francisco Chronicle Wine Competition
GOLD MEDAL: Lodi International Wine Awards
3 STAR: BevX.com
2.5 STARS: The San Francisco Chronicle
This week we head south, to Paso Robles, and our friends at Eberle Winery, where Gary Eberle continues to turn out excellent wines at great prices vintage after vintage. It seems like we spend the most time talking about specific vineyards when discussing Pinot Noir (and to an extent Cabernet), but obviously the specific vineyard that the fruit comes from matters for every variety. For several years Eberle has been making Zinfandel by blending two of Paso’s finest Zinfandel vineyards, Wine Bush and Steinbeck. Over the years the results have been stellar, with flavors unique to these two vineyards. The 2008 is no exception.
The 2008 Eberle Steinbeck/Wine Bush Zinfandel is ruby garnet in color. The nose is dark and intense, with classic Zinfandel aromas of blueberry, cherry, and blackberry, along with a hint of smoky oak. The palate is rich and focused, with juicy, ripe berry flavors and plenty of spice, along with a touch of vanilla from the 20% new American oak. This is sure to please fans of California Zinfandel, with just enough acidity to allow it to pair with boldly flavored summer food. At just over $20, this one fits the bill and makes the perfect BBQ wine. Stock up on this one and make it your go to wine this Summer!
Variety: Zinfandel
Appellation: Paso Robles
Vineyards: 40% Steinbeck & 60% Wine-Bush
Alcohol: 15.5%
Acidity: 0.66
pH: 3.82
Residual Sugar: <0.21%
Brix At Harvest: 27˚
Date Harvested: 09/09/08
Cases Produced: 1775
95 Points
Aromas of wild berries, black fig and ripe dark fruits are intertwined with hints of fresh mountain herbs, mineral, leather, savory spices, and cigar box. On the palate, the rich fruit flavors of dark cherry, ripe plum, blackberry, red currants and cassis are layered with notes of wild sage, dark chocolate truffle, cinnamon, clove, and a kiss of oak.
94 Points
Opens up with an aromatic burst of black cherry jam, wild huckleberry, and a hint of crushed espresso bean. On the palate, the fruit is lush and primary, but it's the secondary notes—toasted nutmeg, dark chocolate truffle, and the signature 'Dry Creek Dust'—that provide a long, savory finish.
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