Pale gold. An exotically perfumed bouquet evokes fresh melon, white peach and smoky lees, with a hint of lemon curd adding lift. Open-knit honeydew and pit fruit flavors are given spine by tangy acidity and complemented by suggestions of buttered toast and minerals. Plump, weighty and broad on the powerful finish, with the peachy note repeating.

Yummy coconut, banana, ripe tropical fruit on nose. The creamy palate continues with ripe banana & tropical fruit, Coconut/pineapple finish.

Bright gold. Exotic perfume of nectarine, poached pear and orange, with a buttery undertone. Juicy, broad and concentrated, offering ripe pit and orchard fruit flavors with a sweetening touch of vanilla. Broader and lusher than the Stone Cote bottling but not lacking for energy. Finishes smooth and long, with building smokiness and minerality.

Very rich and creamy, big and ripe, with fig, melon and smoky oak notes, yet given its size this turns elegant and detailed on the finish.

Bright gold. Lemon zest, apple and baking spices on the nose, plus a slightly honeyed nuance. Juicy, clean and linear on entry, then richer in the middle, with good mineral lift to its juicy orchard fruit flavors. Finishes with very good length and focus, repeating the spice and honey note strongly.

Golden fruit of apricot and lemon balance this wine's oak tones of vanilla and toasted wheat, all refreshed by a crisp, apple-like acidity. It's full-on chardonnay, hinting at sweetness, but not tiring to drink. Serve it with roast pork glazed with apricot.

Golden fruit flavors of apricot and lemon balance this wine's oak tones of vanilla and toasted wheat, all refreshed by a crisp, apple-like acidity. It's full-on chardonnay, hinting at sweetness, but not tiring to drink. Serve it with roast pork glazed with apricot.

Yellow-gold. Exotic aromas of poached pear, smoky lees and iodine. Sappy, palate-coating orchard fruit and melon flavors are braced by gentle minerality and dried flowers. The smoky note repeats on the broad, persistent finish.

Light yellow-gold. Mineral-driven aromas of Meyer lemon and apple, with a mounting floral honey quality. Fleshy and smooth, offering gently sweet orchard fruit flavors and good mineral lift. Open-knit and easy to drink, with very good finishing breadth and cling.

Cool climate elegance and floral notes with aromatics, spice and lively high tones; racy, long and bursting with bright citrus.

Hazy gold. Full-throttle peach, poached pear and sweet butter scents, with a light kiss of smoke. Lush, round and creamy, with good heft to the ripe orchard fruit flavors. Picks up a note of ripe melon with air. Very open and expressive today.

Slightly hazy pale yellow-gold color. Aromas of apricot, nuts, brioche and flowers. Fat, round and seamless; rich and deep but not at all heavy. Sweet flavors of apricot and spices linger nicely on the back.

Composed from lime, from the flavor or Rose's lime juice and the acidity of mineral lime, this tastes clean and fresh, the citrus fruit holding on past wood tones of hazelnut. It should grow complex with another two years in bottle, to serve with grilled prawns.

Bright, aromatic nose of pear, pineapple and wet stone. Juicy and stony in the mouth, with ripe flavors of soft citrus fruits. Nicely layered, supple wine with very good inner-mouth energy. Slightly warm on the back, but boasts better fruit than the 2001 version.

Noticeably hazy and filled with inviting aromas of apple pulp, sweet lemons and creamy oak, this solid and unreservedly rich wine is equally generous with its fruit on the palate. It may be just a touch simple and juicy at for the moment, but it should round out and broaden with a few years of bottle aging. Try it with sea bass or halibut in lightly creamed or buttery sauces.

Packed with alcohol, this blows like a wind from the sea, giving immediate pineapple flavors, then it's gone. It's big and succulent while it lasts, a meal in itself, with sauerbraten or baked country ham.

Along with Turley Cellars and Robert Biale, Hartford has become one of northern California's most compelling Zinfandel producers. That is evidenced by the following five Zinfandels, all heavyweights from a difficult vintage. The 2000 Hartford Zinfandel Russian River (1000 cases, 15.9 % alcohol) is a sexy, sweet, ripe effort with oodles of briery, berry fruit intermixed with pepper, earth, and new oak. There is good acidity, but this is not meant for aging so enjoy it over the next 3-4 years.

...catches the cool Sonoma Coast qualities of acidity and elegance. You'll find cherry and green tea flavors, and the wine should develop over the next five years.

A sauvage coastal red, this delivers on its heady scent with a deep, plush texture. Give it a year in the cellar, then enjoy its soft riches with roast salmon.

USA, Northern California, Napa Valley: 2016 & 2017 – A Tale of Two Vintages Medium to deep garnet-purple colored, the 2017 Hartford Zinfandel opens with bombastic blueberry pie, raspberry preserves and blackberry tart scents with waft of potpourri, Chinese five spice, raisin cake and dusty soil. The palate is full-bodied, rich and spicy with a zippy line of freshness and a long chewy finish.

This slightly opaque and dark red colored Zinfandel from Hartford opens with a fragrant mulberry and cranberry bouquet with a hint of clove. On the palate, this wine is medium bodied, slightly acidic, and mouthwatering. The flavor profile is a tasty plum with notes of integrated oak. We also detected hints of red raspberry, black pepper and minerality. The finish is dry and its flavors are nicely prolonged. The Panel suggested pairing this wine with a pork tenderloin with a fig and sage sauce.

Distinctive aromas of raspberry and eucalyptus open to well-built, if rather taut, cherry, anise and stony mineral flavors.

Tightly wound and powerfully built for the cellar, with mineral and aromatic herb aromas opening to compact flavors of blueberry, raspberry and white pepper. The tannins are ripe but dense. Hands off for now.

The 2012 Zinfandel Dina’s Vineyard (14.8% natural alcohol) is a more Pinot Noir-styled Zinfandel with elegant black raspberry, kirsch, spring flower and spicy oak notes (35% new oak was utilized), and a medium-bodied, fine, lacy mouthfeel. It’s a Zinfandel behaving like a premier cru red Burgundy. Enjoy it over the next 4-5 years.

Inky ruby. Bright cherry and black raspberry aromas are complemented by hints of dried rose, black tea and star anise. Lively cherry and dark berry flavors pick up spiciness with air, along with a touch of candied flowers. Shows good energy on the finish, which is firmed by youthful, fine-grained tannins. This rich but energetic zin will work well with strongly seasoned foods.