The Three Wine Company has held my interest for some time, but this is only my second tasting experience. I am a fan of Contra Costa wines, and Matt Cline has a link with the best sites. This red blend is Zinfandel (19%), Carignane (51%), Petite Sirah (17%), Mataro (12%), and Alicante Bouschet (1%).
This glass of Old Vine Field Blend, served slightly warmer than cellar temperature, is almost opaque in color/transparency. Initially the nose is muted but, after five minutes in the glass, notes of earthy, almost burnt baking spices emerge. Aromas of cherry compote, red raspberry, cumin and clove, as well as spent espresso grounds slowly become clearer. Palate reveals red fruit, cherry Jolly Rancher flavors (minus the sweetness), stewed plum, and zippy acidity. The finish is longer than I initially anticipated, yet heavily marked by oak and acid. The fresh oak was not apparent in the nose, the beginning or mid-palate, yet it is unmistakably dominant in the finish.
Day #2: The nose is somewhat muddled but fresh, with red, sour cherry and earthy, dark, coffee and chocolate elements. There is a much better harmony of flavor components. This is what I looked forward to! The acidity has melded into the berries and fruit, while much of the flavors have begun to sing in harmony, accompanied by a surprisingly long finish. As Carignan occupies more than half of the blend, I was anticipating a brief resonance of flavors in this red wine. Best of all, no oak is detected.
Day #3: The clarity of fruit is gone; the acidity is out of step with the palate. Alcohol, tinged with oak, gives the nose a bourbon-like presence (think Maker’s Mark). The mid-palate is a gob of murky, stewed fruit and dark chocolate. The finish is hot. I do not think that the wine is going to require early consumption, despite the notes herein. The 2012 Three Wine Company Old Vine Field Blend will live for at least another 5-7 years, if stored well. I believe that the red fruited acidity of day two can carry the wine into a better place than it is now. If served in the near-future, please enjoy it slightly below room temperature.