Perhaps the finest example yet made from Paso Robles, the 2008 Zinfandel Ueberroth Vineyard (a site planted in 1885) tastes like a Chapoutier Ermitage because of its liqueur of minerality. This vineyard’s chalky limestone soils have given the wine extraordinary definition, fabulous concentration, and a style that seems like a hypothetical blend of a great grand cru Burgundy with an outstanding wine from St.-Emilion’s limestone hillsides. This sensational 2008 needs 1-2 years of cellaring, and should keep for a decade thereafter. Black cherry, black currant, and crushed chalky notes along with terrific acidity and sensational concentration and depth are all present in this beauty. It’s good to see the Turleys exploit this vineyard to its maximum potential. As I have said many times, the most underrated varietal (especially if you are a connoisseur or collector wanting to age California wines for 10-20 years) is Petite Sirah, which ages just as well as the finest Cabernet Sauvignons. In fact, it ages more slowly, and in 2009, well-cellared examples from the late 1960s and early 1970s continue to be remarkable wines. All of the following wines are noteworthy, and I am sure they will still be drinking beautifully in 25, 35, perhaps even 40 or more years. They need plenty of time to age, and because they have never been fashionable, their prices tend to be realistic. That said, you have to be a masochist to drink these wines young as they are massive, inky/blue/black, super-concentrated offerings that need at least 8-10 years of bottle age. Tel. (707) 963-0940; Fax (707) 963-8683

Perhaps the finest example yet made from Paso Robles, the 2008 Zinfandel Ueberroth Vineyard (a site planted in 1885) tastes like a Chapoutier Ermitage because of its liqueur of minerality. This vineyard’s chalky limestone soils have given the wine extraordinary definition, fabulous concentration, and a style that seems like a hypothetical blend of a great grand cru Burgundy with an outstanding wine from St.-Emilion’s limestone hillsides. This sensational 2008 needs 1-2 years of cellaring, and should keep for a decade thereafter. Black cherry, black currant, and crushed chalky notes along with terrific acidity and sensational concentration and depth are all present in this beauty. It’s good to see the Turleys exploit this vineyard to its maximum potential. As I have said many times, the most underrated varietal (especially if you are a connoisseur or collector wanting to age California wines for 10-20 years) is Petite Sirah, which ages just as well as the finest Cabernet Sauvignons. In fact, it ages more slowly, and in 2009, well-cellared examples from the late 1960s and early 1970s continue to be remarkable wines. All of the following wines are noteworthy, and I am sure they will still be drinking beautifully in 25, 35, perhaps even 40 or more years. They need plenty of time to age, and because they have never been fashionable, their prices tend to be realistic. That said, you have to be a masochist to drink these wines young as they are massive, inky/blue/black, super-concentrated offerings that need at least 8-10 years of bottle age.Tel. (707) 963-0940; Fax (707) 963-8683