Bright ruby. Crushed dark berries, minerals and tar on the nose. Sweet, fat and high-toned, with boysenberry and raspberry flavors perked up by the addition of some Alicante Bouschet, which has the effect of adding acidity. Finishes with dusty, slightly dry-edged tannins... Cabral used no new barrels for Zinfandel in 2004, opting for two- and three-year-old Pinot barrels instead. (ST)
While this Zin is clinically dry, it’s so explosive in cherry, rhubarb, pomegranate and cola flavors that it’s almost sweet, like pie filling. The acids and tannins rush in at the last minute, balancing it with a dusty dryness. It’s a classically ripe coastal Zin, and savvy sommeliers will have fun figuring out what to pair it with.
Ripe, with vivid wild berry, plum and black cherry fruit that's juicy and refreshing. Clean, berry aftertaste. (JL, Web-2006)
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