Turley Mead Ranch Zinfandel 2010
Good medium ruby. Pungent, steely aromas and flavors of blackberry, spicecake, chocolate, orange peel and white pepper; almost syrah-like. Dense and sweet in the mouth but with terrific aromatic lift thanks to firm acidity and a strong white pepper quality. Really lovely definition and perfume here. Exhilaratingly long, palate-cleansing finish. I never would have guessed this wine had a pH of 3.9. Superb zinfandel.
The 2010 Zinfandel Mead Ranch opens with a precise, beautifully delineated bouquet laced with sweet red berries, mint, tobacco and incense. Delineation, purity and precision are some of the qualities that distinguish the Mead Ranch. An expressive, creamy finish rounds things out in style. The Mead Ranch is one of many standouts in this lineup of 2010s from Turley.
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The perfect intersection of bright fruit and savory earthiness...
The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.
In the Glass
Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.
Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.
Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.