All right boys, we're back at it again. This week I bring you one mediocre California Sauvignon Blanc from Leese-Fitch, and probably my favorite wine that I've had so far, the 'Zinzilla' California Zinfandel.
We'll get the more underwhelming one out of the way first. Leese-Fitch's 2017 Sauvignon Blanc was by no means bad, especially for its price range around $10. Their winery describes it as "...thoroughly refreshing, with aromas of guava, papaya and pear. These enticing characteristics are followed by vibrant citrus notes of grapefruit and lime on the palate, which enhance the wine’s juicy body and highlight its crisp, balanced acidity," and I find that fairly accurate. It's nose had a much stronger vegetal smell than the description implies, and I couldn't quite place it; somewhere between cut grass and a tangy herb. Its taste however, was in fact distinctly citrusy, with heavy acidity. It wasn't necessarily off balance, but something about it was just off putting enough to not be universally pleasing.
Next up, we've got the monstrous power of Zinzilla. I was initially drawn to this wine by the description at the liquor store, but found its label... worrisome. At around $12, I was concerned that the wine was trying to make up for its mediocre quality with gimmicky advertising, much like the Blue Wine I tried a few weeks prior. "Zinzilla's blackberry, boysenberry, raspberry, and dark cherry essences are so full and flavorful they converge to define the term "jammy". Those dense layers of fruit blend with other flavors and aromas of chocolate, pepper and spice, making Zinzilla a BIG, BOLD AND BALANCED wine." I had never had a 'spice' wine before, so I was curious, especially with the promised prominence of fruit. I was slightly disappointed to find that the fruit notes it promised weren't quite as prominent as I had hoped, but the spice came out in full form. The hints of pepper, nutmeg, and clove were a wonderful treat, and they got even better when paired with a red sauce on gnocchi. The acidity of the sauce cut through the harsher tannic components of the wine and really let the spices flourish.
Wines Reviewed:
Leese-Fitch Sauvignon Blanc: http://www.leesefitchwines.com/blog/wines/2016-sauvignon-blanc/#
McNab Ridge Zinzilla: http://www.mcnabridge.com/trade/
We'll get the more underwhelming one out of the way first. Leese-Fitch's 2017 Sauvignon Blanc was by no means bad, especially for its price range around $10. Their winery describes it as "...thoroughly refreshing, with aromas of guava, papaya and pear. These enticing characteristics are followed by vibrant citrus notes of grapefruit and lime on the palate, which enhance the wine’s juicy body and highlight its crisp, balanced acidity," and I find that fairly accurate. It's nose had a much stronger vegetal smell than the description implies, and I couldn't quite place it; somewhere between cut grass and a tangy herb. Its taste however, was in fact distinctly citrusy, with heavy acidity. It wasn't necessarily off balance, but something about it was just off putting enough to not be universally pleasing.
Next up, we've got the monstrous power of Zinzilla. I was initially drawn to this wine by the description at the liquor store, but found its label... worrisome. At around $12, I was concerned that the wine was trying to make up for its mediocre quality with gimmicky advertising, much like the Blue Wine I tried a few weeks prior. "Zinzilla's blackberry, boysenberry, raspberry, and dark cherry essences are so full and flavorful they converge to define the term "jammy". Those dense layers of fruit blend with other flavors and aromas of chocolate, pepper and spice, making Zinzilla a BIG, BOLD AND BALANCED wine." I had never had a 'spice' wine before, so I was curious, especially with the promised prominence of fruit. I was slightly disappointed to find that the fruit notes it promised weren't quite as prominent as I had hoped, but the spice came out in full form. The hints of pepper, nutmeg, and clove were a wonderful treat, and they got even better when paired with a red sauce on gnocchi. The acidity of the sauce cut through the harsher tannic components of the wine and really let the spices flourish.Wines Reviewed:
Leese-Fitch Sauvignon Blanc: http://www.leesefitchwines.com/blog/wines/2016-sauvignon-blanc/#
McNab Ridge Zinzilla: http://www.mcnabridge.com/trade/
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