2011 Epoch Zinfandel Paderewski Vineyard
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Tasting notes
(15.8% alcohol): Inky purple. Explosive black and blue fruit aromas are complemented by smoky Indian spice and potpourri qualities. Fleshy and broad on the palate, offering sweet blueberry and boysenberry flavors that are enlivened by juicy acidity. Supple tannins give shape to the strikingly persistent finish, which strongly echoes the smoke and blueberry notes.
Critic scores
Average Score
Jeb Dunnuck
Antonio Galloni, Vinous
More reviews and scores
Superb, the 2011 Zinfandel offers up rich, voluptuous aromas and flavors of crushed berries, bramble, spice and wild herbs to go with a medium to full-bodied, downright sexy profile on the palate. Upfront and ready to go, it should continue to shine through 2019. Drink now-2019. An estate that continues to go from strength to strength, Epoch is owned by Bill and Liz Armstrong, with the wines made by Jordan Fiorentini. All of their wines come from their estate Paderewski Vineyard, and both their 2010s and 2011s are incredibly strong, with the edge going to the 2010s at the moment. You can’t go wrong here, though, and these are serious, top-flight wines. Tel. (805) 237-2011; www.epochwines.com
The 2011 Zinfandel is drop-dead gorgeous in this vintage. Rich, layered and deeply expressive, the 2011 stands out for its compelling, unique personality. In 2011, the Zinfandel is endowed with tons of Paderewski personality, while varietal notes lie more in the background, partly because of a blend that includes 14% Syrah and 6% Tempranillo. Winemaker Jorgan Fiorentini fermented the 2011 75% in concrete and 25% in puncheon.
Also outstanding and a serious effort, the 2011 Epoch Estate Wines Zinfandel Paderewski Vineyard has loads of potential. Made from a blend of 80% Zinfandel, 14% Syrah, and 6% Tempranillo that was aged in 40% new French oak, it delivers a deep, layered profile of plum and blackberry fruit, spice-box, licorice, bramble, and meat juice aromas and flavors to go with a full-bodied, fresh, and focused palate. Very well done, with integrate acidity and firm tannin, it will require short term cellaring on release, and have over a decade of total longevity.