Help needed: Summit Lake Vineyards Zinfandel Howell Mnt.

WINE TALK
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Anyone know anything in particular about this wine? Specifically the 03?

TIA.

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No.

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Thanks for playing. [middle-finger.gif]

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I don’t have a note on the 03 but I used to drink a lot of their zins. If I remember correctly I quit b/c of an availability issue here in Indiana. I remember them being pretty “big” in style borderline heavy weights without being hot. Nor are they fruit bombs, either.

Sue Brakesman (sp?) (owner/wife of owner) who died way too early as being one of the most outrageous people I’ve ever met. Just a wonderful person with a fantastic sense of humor.

JD

6

They’ve been around for quite a while. I still have what’s left of a case of '90 in my cellar. It was a tannic beast with inadequate fruit to survive the softening of the tannins. Always was very reasonably priced though-$12.50 or so, if an out of balance wine can be called “reasonably priced”. They actually drank better young when the fruit was there to help mask the brutal tannins. I recall buying some subsequant vintages through '97 or so, and kind of gave up on them since they were all too tannic for my taste. Kind of reminded me of the Keenan cabs of the late 70s. Don’t have a clue about the '03 but I wouldn’t be buying any without tasting first.

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Thanks John & Mitch. Much better answers than Mr. Landreth there. [thankyou.gif]

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Honest answer to an honest question.

I could have had something snarky.

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Not sure if this will get a rise out of anyone, but I thought I’d post.

Spotted the 2008 Summit Lake Howell Mountain zinfandel on a wine list this weekend, after not having seen the label for over 15 years. I’m thinking “2008…Howell Mountain…tiny production, conscientous producer (at least back in the day)…” My wife was a little dubious, preferring to go with something more predictable, but I suggested we roll the dice. Such a lovely wine. Sweet cherry/kirsch and menthol aromas, maybe a tad fumey at 14.8%. A lovely mountain zin with a finish that just went on and on.

The waiter said he had no experience with anyone ordering the wine. I suggested it might be one of the better kept secrets on the wine list, and I hope he keeps it that way. (It’s a restaurant we frequent on a regular basis.)