Jeff Cohn Cellars Rinaldi Vineyard Zinfandel 2015

Zinfandel
  • 93 Wine
    Spectator
  • 90 Jeb
    Dunnuck
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Jeff Cohn Cellars Rinaldi Vineyard Zinfandel 2015  Front Bottle Shot
Jeff Cohn Cellars Rinaldi Vineyard Zinfandel 2015  Front Bottle Shot Jeff Cohn Cellars Rinaldi Vineyard Zinfandel 2015 Front Label

Product Details


Varietal

Producer

Vintage
2015

Size
750ML

ABV
15.4%

Features
Boutique

Your Rating

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Somm Note

Winemaker Notes

Freshly cracked peppercorns explode from the aromatics with black cherry compote following very close behind and just a touch of wild herbs. The black cherry and cracked pepper are in the forefront, but the wine becomes velvety on the long and ever lasting finish.

Professional Ratings

  • 93
    Sleek and elegantly layered, with expressive raspberry and white pepper aromas and vibrant wild berry, dusty sage and smoky anise flavors that linger on the finish. Drink now through 2023.
  • 90
    Coming from Amador County, the 2015 Rinaldi Vineyard offers a perfumed, almost Grenache-like perfume of wild strawberries, spring flowers, dried spices, and leather. It's medium-bodied, has bright acidity, and is a lively, clean, impressively balanced Zinfandel to drink over the coming 4-5 years.

Other Vintages

2017
  • 92 Wine
    Enthusiast
  • 90 Jeb
    Dunnuck
Jeff Cohn Cellars

Jeff Cohn Cellars

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Jeff Cohn Cellars, California
Jeff Cohn Cellars Winery Image
When Jeff Cohn was the winemaker at Rosenblum Cellars, annually he crafted more than 70 different wines. Today, at his Oakland-based warehouse winery, the irrepressible vintner now limits himself to a mere 21 bottlings, focusing on Rhône varietals. Cohn's longtime relationships with some of California's top growers and vineyards enable him to source some of the state’s finest fruit, including Rockpile in Sonoma County, Fess Parker in Santa Barbara County and Stagecoach in Napa.

All JC Cellars wines are fermented in open top fermenting vessels that range in size from a half ton to eight tons, where each bin is hand punched down five times per day. This time-consuming procedure allows maximum exposure of skins to juice, intensifying the flavor of the fruit while handling it as gently as possible.

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AUTJCCRFZ15750_2015 Item# 513807

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