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Frick 2007 Cinsaut (pronounced), $28.79-$13.99, 93 points, appears extremely "leggy" draping the glass wall at the clear rim and trending bright ruby toward the core of clarity.
Aromatically splendid with strawberry, raspberry, and an unusual rhubarb pie.
Medium bodied with good acidity, tight tannin that is persistent and strident, but complimentary.
Floral flavors are restrained and appropriately add to the flavor profile associated with the aroma.
This is an extremely dry red wine reminiscent of a light floral Zinfandel, and finishes long on mild spice notes and a rather pronounced alcohol (16.3%).
As the wine breathed for several hours I found a more dominant licorice flavor on the finish.
I have certainly explored, found, and been rewarded with another great varietal, thanks to Paula of the now defunct Bella Vino Wine Boutique.
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Kathy, this link is for you!
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Wow! Very cool. Don't see much of that grape grown in California. When I was first getting into wine 20 or so years ago, I attended a "blend your own" Rhone-style wine seminar with a sales rep from Joseph Phelps. I've long forgotten the vast majority of when he said, but for some reason I've always remembered him mentioning that Cinsault is primarily added to Rhone blends to add complexity to the nose.
ReplyDeleteBill, I hear you, without having to say it, your experience is vast compared to my "few" wines, and proof of that was, up-until now, I hadn't ever tasted a straight Cinsaut wine, and thx for the affirmation regarding the nose.
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