Veteran Randall Johnson has been making Zinfandel for 20 years, and with the Artezin project he looks to avoid the variety’s heavy-handed pitfalls. Mendocino County is on the coast north of San Francisco, where the sunny days and cool nights discourage Zinfandel from getting overripe and pruney. Instead it ripens slowly and evenly, retaining its brightness and spice in a medium-bodied Zin style that has almost as much in common with nearby Sonoma Pinot Noir as it does with California’s richer red styles.
What The Critics Say
91/100 Wine Enthusiast
"A well-made and full-bodied wine, this has generous helpings of succulent blackberry and boysenberry flavors, with a firm texture of tannins and acidity to balance out all that richness. It smells fresh and fruity, tastes juicy and crisp, and seems to gain depth and interest with repeated sips. The blend includes 10% Petite Sirah and 5% Carignan."
Parker's Wine Advocate, Robert Parker
"A blend of 85% Zinfandel, 10% Petite Sirah and 5% Carignan, the 2013 Zinfandel from Mendocino is all from head-pruned and dry-farmed vines. It has a dark ruby color and a big, sweet kiss of raspberry and black cherry fruit, some pepper, grilled herbs and spice box. It is medium to full-bodied, vibrant and heady. It's being sold for a terrific price as well. Drink it over the next several years." Drink 2016 - 2020
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