Turley Zinfandel Tasting and Reviews – Episode #163

January 10, 2007

Twitter This Share on Facebook Email This

Wines tasted in this episode:

    Turley Dogtown Zinfandel ‘04 (Not Available)
    Turley Pesenti Zinfandel ‘04 (Not Available)
    Turley Moore-earthquake Zin ‘00 (Not Available)
    Turley Moore-earthquake Zin ‘01 (Not Available)

    Links mentioned in todays episode.

  • Fermentation: The Daily Wine Blog

Turley wines have been some of the hottest over the last 5-10 years and with Owner Larry Turley and winemaker Ehren Jordan is in good hands. Gary Vaynerchuk will taste a few new wines and a few older vintages to see how they are acting!

119 Responses

Pages: [5] 4 3 2 1 » Show All

  1. October 19, 2009

    John J.

    qotd: tartare always gives me an excuse to drink sparklings. sparkling rose w steak. blanc for the fish

    would love to see a vin jaune episode Gary

  2. May 5, 2009

    Vince Bonafede

    I go to Cal Poly San Luis Obispo which is about a half an hour from Turley vineyards. First off im super pumped to see you guys do a Turley tasting because its been one of my favorites in the Paso Robles region since i could legally taste wine (wink). I have to agree with a lot of what you were saying, but im even more stoked on the newly released 2006 Presenti, its so gnarly!! It has that crazy alcohol content that Turley is known for but the fruit just mellows it right out and the flavors just glide right over your mouth. I have to say i totally agree with the pairing of the food. I popped open the 06 about a month ago and attempted (key word there) to have it with some Italian food and it straight up had its way with me. But i loved every second of it!! I would love to see an 06 Turley tastings, their some premium nectar!

    Lovin It,

    Vince Bonafede

  3. March 16, 2009

    QUE

    Never had any but have read a bit about Helen, she sounds crazy! I would love to try some of these fruit bombs but really, for $25, i think i can get some AUS wine that will fit the bill(anything from R wines).

    I forget the wine but if you ever have a chance to try ostrich tartare do it. I had one in San Fran and it almost blew my eyes out! Amazing!

    I love catching up and watching these old episodes!

  4. November 5, 2008

    bill wrollcia

    gv,great show, cant get my hands on any, kinda new to the wine scence, but long time lover of the food restaurant scence. if you like tartares, u gotta rock the lamb tartare. bangin… and break out a chinon playa…
    Thats how I Roll
    bill roll

  5. September 8, 2007

    Mikey

    Excellent show, thank you. I have been on the Turley mailing list for a few years. I was also blown away by the ‘01 Moore Earthquake. I got 6 when it came out, but they didn’t last me 2 months. They were so amazing young, that every time I wanted something incredible, I opened one. It is good to hear that it has aged well. I just drank an 04 Ueberroth this evening (see my site for tasting notes). Bottom line is it was fantastic, and I can not wait until my ‘05 Ueberroth arrives. I have also had big disappointments with Turley wines. I drank an ‘02 Petite Syrah Library Vineyard in Feb that was terrible. I rated it a C-. Really fell apart on the finish.

    Overall, I have had many more good experiences than bad, and I continue to order from their mailing list.

  6. May 25, 2007

    Bossman

    Never paired wine with tube steaks, BUT if you want to try something fabulous, take a grilled, preferably all-beef, preferably Hebrew National, dirty water dog, lay it on a toasted bun and pile on only cole slaw from your favorite deli. Yummmmm, you’ll never have them any other way.

  7. January 17, 2007

    JimZak

    QOTD Tuna tartare or tuna sushi = Champagne or White Burgundy (Montrachet)

  8. January 13, 2007

    Vinacull

    Hey “-CHUCK”,
    CK says PHEE-NOMINAL (but not fee-nominal) show! Loved the comparison of newer and older Turleys. My friend and I drank an 2001 Duarte at the Oceanaire Room in D.C. about three years ago,and absolutely loved it. Parker described it as having characteristics of an Amarone, which made it one of the most distinctive, memorable Zinns I’ve ever had. I have three Turleys tucked away in the cellar, one of which is the ‘04 Pesenti — very glad to see a favorable review from you on this. Also, I totally agree with Jaye (#57) and Joe’s (#84) comments. I’m not a person who plunks down big (50 to 100) very often because I can’t afford the wallet shock, but on the other hand the only way to expand the palate and experience some truly extraordinary things in the wine world is to save up for a bit and then splurge. QOTD: LOVE Tuna Tartare (Oregon Pinot Noir, or in a different pairing direction something like a Kim Crawford Sauv Blanc) and Salmon Tartare (Cold Sake, or Brut or Extra Dry champaigne depending on how the mix is constructed)

  9. January 13, 2007

    Winosaurus

    Peter R, I’ve had two bottles of the 1997 Turley Grist Zinfandel, and they had the most phenomenal nose ever. I enjoyed my first bottle at a restaurant, and even though I was seated on the far side of a circular table for six, I could smell the fruit when the waiter pulled the cork. It was unreal…

  10. January 12, 2007

    Peter R

    Turley has been a life changing experience for me. The ‘97 Grist Zin was one of the sexiest, most aromatic, unctuous and multi-dimensional wines ever. Though the wines vary from vineyard to vineyard and year to year, no one else makes zin and PS of this size and structure with the finesse and beauty that Larry nd Ehren do. Anyone can do high alcohol fruit bombs or old school briary zins, but Turly can do zin that mimics Bordeaux, the Rhone, Napa Cabs and even Super Tuscans. Each bottle is an exploration. Sit on them for at least a year after release to get rid of bottle shock and let it knit back together. The waiting list is worth the wait. Other zins are can be very pleasurable, speaking as a longtime Ridge Gyserville fanatic, but Turley has figured out how to make zin epic. Check out Failla wines to see another side of Ehren Jordan’s winemaking. Failla has richness and elegance down pat.

  11. January 12, 2007

    Dr. Vino

    Better drink ‘em while they’re young! Mine didn’t even make it a decade…

    http://drvino.blogspot.com/2007/01/high-alcohol-wines-are-they-built-to.html

  12. January 12, 2007

    Tim Tamblin

    Gary- As long as you’re on the Turley kick, maybe you could share another of California’s finest winemakers i.e., Mary Edwards- think Pinot Noir. These wines are in the same league and it may be a fun & enlightening episode.

    Also Gary, How much wine could a Vaynerchuk chuk???

  13. January 11, 2007

    cpd

    I have faithfully casted my votes on fermentation: the daily wine blog. :)

  14. January 11, 2007

    Jtk

    Gary, great episode. Nice to see you back to your usual form. QOTD: Not a big fan of any kind tartar, so I’m going to have to PAAZZZZ. Keep up the great work ~~~

  15. January 11, 2007

    Mitch

    Tuna tartar usually has some wine killing vinegar other ingredient. Tend to go with Champagne.

    I’ll drink everything from Sauvignon Blanc to Cab with Salmon Tartar.

    Steak tartar is always paired with a sophisticated Cal Cal or meritage (no fruit bombs) or a nice Bordeaux – but with a wine with some age to it.

    By the way, you should consider investing in a Blackberry so that you can get your e-mails while traveling. Your life will be 100% better because you won’t waste an entire day pouring through stale e-mails on your return from travel.

  16. January 11, 2007

    Michael P

    can you believe the nerve on turley?? these guys have a waiting list for their mailing list…..you gots to be sheeeeeeting me

  17. January 11, 2007

    Wil H

    Great Episode GV.

    I’m always fascinated by the effects that time and geography can have on wine. “I like to think about the people who picked the grapes, and how many of them must be dead by now.” Please, keep up the vertical tasting comparisons, when possible. I will keep my eye out for the Turley ‘01.

    I agree with “upstater” (Comment #26) New Zealand Savignon Blancs go nicely with Tuna and Salmon. My favorite affordable one is Brancott… grassy, with a little lemon on the finish. Never tried steak tartare, but I eat a lot of sushi and drink a lot of wine, but rarely together. Sushi and Beer is a match made in Buddha’s belly! I have had all the big Japanese beers and without question, Kirin Ichiban is the best. It’s better than Saporro and demolishes Asahi (Japanese Coors Light – which has a watery nose and a hint of aluminum can). Try all three blind, and Kirin will win.

    I’m going to vote now, I hope I don’t dangle any chads.

    Have fun out here in Cali; a little rain tonight and tomorrow a.m., but a nice weekend coming up.

    go Bolts.

  18. January 11, 2007

    Winosaurus

    Thank you for the Turley episode, Gary.

    I most appreciate winemakers like Larry Turley, who took the time to make a relatively minute amount of wine from 80-year old Mexican zinfandel vines in 2004, and a single barrel of zinfandel rosé in 2005.

    Cheers from the reclusive Winosaurus!

  19. January 11, 2007

    Bear Down

    What’s up Dale Hawerchuk (ex-Winnepeg Jet)

    I really enjoy Turleys as a whole. Although, I have been disappointed a couple of times. The 2001 Juvenile was nothing to write home about. Even at $35. I too was able to score some 2002 Old Vines Zin (with Tony S). Not bad. The best I’ve ever had it the 1999 P/S, Hayne.

    Unfortuately I find that it is worth it to drink the more expensive ones. However, the Old Vines is usually a good deal. Don’t bother with Juvenile (young vines).

    I treat Turley like Port (I don’t pair it with desert or cigars though). I drink it on it’s own (the best way) or maybe after a meal when I want to keep the party going.

    QOTD: No advise on Tartar.

  20. January 11, 2007

    Wil H

    Is the Black and Pink boxing gloves an ode to the Donald Trump vs. Rosie O’Donnell fight?

  21. January 11, 2007

    Tony S.

    Nice show Veign-ear-Chluckth!! Oh wait, did I spell that wrong?

    I’ve always thought Turley’s were pretty rad, but sorta pricey. I bought one from my store (at cost!–so it was only $28 or $30 bucks). But all other Turley that I’ve had have been given to me from clients. The good thing about them is clients will get 3 or 4 cases of mixed Turley sent here and when I help them out, sometimes they’ll throw me a bone and grab a random Turley. The best one I’ve had was the 2001 Petite Syrah, Library VY. Freakin’ awesome! My wife loves them too.

    As for the QOTD: I don’t think I’ve ever had steak tar-tar. I enjoy adding tartar sauce to my deep fried fish…does that count? As for wine, whenever I do have a steak tartar, I’ll just drink whatever the heck I feel like having at that time.

    OK, take care man…GO BEARS!!! Have fun in California. Say “hello” for me.
    T

  22. January 11, 2007

    Lawrence Leichtman

    Thank you, thank you for reviewing Turley wines. Zindafandel is almost 1/2 of my red cellared wines with Turley, Ridge, Ravenswood single vineyards and Rosenblum single vineyards taking up the most space. Have been on the Turley list for 4 years so I didn’t have the 2000 wines but very few 2000 Zinds were any good in the first place. I think the year was an El Niõ and too wet like 2006 may be the wines seem diluted and in not drinking well for Cabs as well. I am also not a fan of Dogtown having tasted it at the Paso Robles tasting room from every year since 2001. Presenti is a better vineyard to begin with when you see its placemnent versus Dogtown. Again thanks for tasting these wines despite not selling them. That should shut up many of your detractors. Hope you still have more of the Earthquake 2001. I suspect your crew scarfed up the remains in seconds.

    As for tartare I only eat salmon and tuna and then always at my favorite sushi place and that means Sake mostly Onigaroshi a dry cold Sake. I used to trust steak tartare but with the contamination issues in beef no longer.

  23. January 11, 2007

    Spitfire

    Episode #157……

    Where da cheese?

    Eagles suck, Saints rule! WHO DAT?

    - Ben Lee, MS Gulf Coast

  24. January 11, 2007

    eugene

    QOTD:

    Steak tartare-cab frank (chinon or other loire)

    Tuna tartare-Gewürztraminer

    Salmon tartare-I don’t really like it and never order.

  25. January 11, 2007

    MetalDave

    For steak tartare, the only tartare I’ve had, I like to have something along the lines of the Michel Colbois Chablis 1er Cru. Not sure if it’s available in teh USA, but we sell it at our shop in Ireland – great.

    For a steak tartare recipe that’s good, check out the recipe in Rick Stein’s French Oddessey as lots of restaurants in the USA are scared of serving it.

Pages: [5] 4 3 2 1 » Show All

Leave a Reply