2008 Elyse Black-Sears Vineyard Napa Valley RSVP Zinfandel

2008 Elyse Black Sears Zinfandel, RSVP, Napa Valley

Elyse Black Sears Zinfandel: Although this label has been around a while, (25 years) this was my first taste of this families highly regarded wines. Turns out, I like a lot about this winery because they believe winemaking is like cooking without flame, a theory I have held as a truism for quite some time now. Some of the best winemakers I know happen to be some of the best chefs I know.

The Elyse Black Sears Zinfandel exudes aromas of sweet red fruit and white pepper.   Those aromas will have your mouth watering before the wine hits your lips. In the mouth, the wine develops the sweetest savory flavors I have ever tasted in a dry red wine. There is a dark cherry and a plum-hoisin element to the flavors that exhibits notes of smoky bacon with a hint of fresh ground pepper. Texturally the wine is light for its pedigree and the finish lingers with that Hoisin and bacon element for a while making you desire those flavors again before the finish is gone. We served this with some local Carlton Farms smoked pork shoulder, baked sweet potato and of course MacDaddy’s Memphis slaw. Awesome! 769 case production.

Elyse Black Sears Zinfandel

Rating: Excellent (90) | $35 | 14.4% ABV

Elyse Black-Sears Zinfandel

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About the Author:

Marc has held almost every position in the food & wine industry and is committed to Celebrating Hospitality with Pride. In addition to being the co-founder and editor-at-large for Enobytes, Marc is a wine blogger contributor to OregonLive.com (Wine Bytes) and writes the Wine Knowledge column in the print magazine About Face. The Contra Costa County Times, San Jose Mercury News, Tacoma Times Tribune and Washington Post have either interviewed or quoted Marc on his viniferous and culinary opinions. Marc has also appeared on Portland's "Vine Time" on News Radio 750 KXL and on California's Central Coast "From the Growing of the Grape to the Glass" on KUHL-AM 1410. He is also the author of A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy. While continuing to tenaciously search for what he may finally proclaim as his favorite wine Marc is relentless in his quest for the ultimate food and wine experience.

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