Tried this recent arrival from my VSP shipment last night:
1. DryCreekVnyd Zin Spencer'sHillVnyd/Estate/DryCreekVlly/SonomaCnty (DCV9/LyttonSprings; "exhuberantly expressive"; 628 cs; http://www.DryCreekVineyard.com; 14.5%) 2012: Dark color; light pencilly/vanilla/Am.oak strong briary/DCVZin/raspberry/blackberry light licorice/framboise slight dusty/earthy very spicy very classic DryCreekVlly beautiful nose; fairly tart rich/briary/DCVZin/raspberry/blackberry/Zin/very spicy light Am.oak/toasty/vanilla flavor w/ some hard/unresolved tannins; very long/lingering rich/ripe/raspberry/blackberry/Zin/very spicy light toasty/vanilla/oak finish w/ some firm tannins; needs 2-5 yrs; a very classic DryCreekVlly Zin. $32.00 (VSP)
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A wee BloodyPulpit:
1. This Zin is not quite up to the Beeson or Somers Ranch Zins, but pretty close to them. I liked this new '12 version better than the '11, which I think was their first Spenver'sHill. DCV is really doing a bang-up job w/ Zin these days...as good as anybody in Sonoma.
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2. TraderJoes: Thiis is the place that I do my bottom-feeding for wines. I occasionally will by some of their meets, but have found them, at least for the beef & pork, often lacking in flavor. I was in the mood for beef last night so pulled a package of their "Korean-style Boneless Short Ribs". Dreadful...tough, full of gristle and devoid of any beef flavor. Finally I just put the last half down the garbage disposal. Fired that sucker up for a few minutes as it did its thing, but it was clear something was rattling around in there and not going down. Stuck my paw down into its innards (I did turn it off!!) and pulled out this ball of fat & gristle about the size of a hand-ball. Yuck...no more TJ's meat for me.
Tom