Jeff Cohn Cellars Botticelli Zinfandel 2012
Zinfandel
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Robert
Parker -
Connoisseurs'
Guide
3.8 Very Good
(9)
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You purchased this 12/9/21
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You purchased this 12/9/21
Product Details
Varietal
Producer
Vintage
2012
Size
750ML
ABV
15.3%
Features
Boutique
Your Rating
Somm Note
Winemaker Notes
Dark like wearing sunglasses at midnight and loaded with raspberry, bing cherry, black licorice, plums with hints of baking spice, milk chocolate, and held together with bright acidity. With a little air, the chocolate leads to a bouquet of fleur de sel and fresh tilled soil. This is a massive wine that will benefit from some time in the bottle and will leave you speechless with a lot to think about.
Professional Ratings
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Robert Parker's Wine Advocate
From the Rockpile AVA, the 2012 Zinfandel Botticelli Vineyard reveals slightly more acids as well as more briary, mountain berry-styled fruit, a tangy, spicy headiness, a full-bodied mouthfeel, and impressive purity, texture and length. It, too, should be consumed over the next 7-8 years.
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Connoisseurs' Guide
Concentrated, very well-defined blackberry sits at the heart of this intense, full-bodied Zinfandel and, although never lacking in ripeness, the wine steps back from the brink of unbridled excess. It is powerful without being brutish, and nuance is not its game, but it more than makes up in sheer depth for what it may lack in refinement. It is firmed by ample, but well-integrated tannins and it comes with enough finishing heat to notice, but it is hardly extreme for a big Zin, and four or five years of aging should see it grow into its best.
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.
AUTJCC12BOTT_2012 Item# 148135