Stephen Brook: Deep red. Very ripe raspberry nose, with some toasty oak. Medium-bodied, superripe, but balanced by good acidity, which gives it zest and pep. It may lack some depth and complexity, but it’s good to see this level of liveliness in a ripe Zinfandel. Stylish and long 17.5

Alex Hunt: Aromatically, this is close to raisined— sultana, perhaps—with a prickle of volatile acidity that actually harmonizes quite well with the fruit. The palate, unfortunately, is a little too dry and dusty. It needed the juiciness of less overripe fruit 12.5

Anthony Rose: Deep color; powerfully sweet, toasty oak, cinnamon spice, pepper, and tarry dark fruits assail the nostrils, while the palate is infused with a spicy brambly fruit quality and toasty oak character moderated by good juicy acidity, albeit finishing with a touch of rustic drying tannin. It’s nothing that a suitably charred or fatty hunk of meat couldn’t resolve, mind you 16.5