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We love to just drink this Zin for its lush juicy fruit and the layers of interesting spice and earthy richness. Full of freshly-ground black pepper aromas and some nice cedary-spicy oak components, it has a rich creamy mouthfeel despite its firm tannic backbone. This vintage shows a touch of gaminess that I find quite reminiscent of a nice Cotes du Rhone. That wild note is beautifully compatible with game meats, especially duck, or actually with any grilled meats. I also had a nice paring which surprised me—Alaskan halibut with a porcini mushroom sauce. We are still playing with good recipes--if I come across some good ones I will post them on the site!

On its June release, the 2004 Monga Zin® was still showing a bit chewy tannins and had not opened up much in nose or mouth. That has changed now, and the wine has developed a depth of flavor and complexity that has caught the approval of quite a few judges. It has won 5 Gold medals and the Best of Show at the Jefferson Cup Invitational n MO in December 2004. It has at least 5-7 years ahead before that powerful red fruit fades out.

So…back to the Rocky Reserve®…it is a classic Zin, crammed with the inky blackberry fruit and black pepper spice for which the Dry Creek Valley is famous, with lots of interesting vanilla and spices from the variety of oaks. It is well structured for longer age, but can be consumed with delight in the near-term as well!

We released this wine in April 2006, after it had about 8 months of bottle age. It is delicious in the short term, with a round creaminess in the mouthfeel and bright red berry fruit, but it will improve for at least 5 years from its release date. Try it with any BBQ, tomato sauces, spicy stuff like chipotle or Szechwan glazes on ribs, and it has a special affinity for game and duck.