April Dowd photoProprietor/winemaker Mitch Cosentino is known for producing zinfandels -- The Zin and Cigarzin in particular -- at his Lodi, CA, facility, but it would be foolish to limit his plaudits to those. He's an excellent blender and a tasting of his broader range proved that to me during a recent visit to his winery.
• Dolcetto '05:
This blend changes each year, always based on a tempranillo but with up to eight other grape varieties worked in, depending on what's good in a particular year. This '05 is dense, rich red in color, with restrained fruit that nevertheless keeps opening in an aromatic, heady way.
• Tempranillo '05:
This wine took a double gold in its class at the San Francisco Wine & Spirits Competition, and with good reason: spicy, with plenty of berries, nicely balanced and peppery.
• The Zin:
This is a big zin, heavy with berry flavors, vaguely spicy, with a pleasant warmth in the middle notes.
• Sauvignon Blanc:
Definite citrus and watermelon notes define this crisp, fresh, barrel-fermented creation that is about as good a food wine as you'll fine anywhere.
• Pinot Grigio: More complex than one would expect, with notes of lychee and melon, a bit of mineral, and a nice balance between acid and sugar.
• Cabernet Franc 2005:
Very fruit forward, with a big nose, heavy stone fruit in the middle, and just enough of the French oak in which it matured.
Go back to Dowd On Drinks main page.