2020 Orin Swift Zinfandel Blend 8 Years In The Desert, Sonoma St Helena

The exact proportions and origins of the 2020 Zinfandel Blend 8 Years in the Desert are deliberately kept fuzzy by the winery, but the wine does include Petite Sirah, Syrah and Barbera in addition to Zin. Aged in roughly half new oak, the nose brings an overlay of vanilla to a core of ripe blackberries. Full-bodied and open-knit, it adds briary, herbal notes on the palate, plus a bit of cracked pepper. Soft, dusty tannins mark the finish, along with hints of mocha and bittersweet chocolate. Drink it over the next several years.

91 points Joe Czerwinski robertparker.com Drink 2022-2030

The Orin Swift 8 Years in the Desert is one of Dave Phinney’s most iconic wines, a powerful Zinfandel-based blend that pays tribute to his return to the variety that first made him famous. After creating The Prisoner – a cult Zinfandel blend that transformed perceptions of California red wine – Phinney stepped away from working with Zinfandel for eight years. When that non-compete ended, 8 Years in the Desert was born, crafted in his signature bold, fruit-forward and dramatic style, and it quickly became one of Orin Swift’s flagships.

The wine is anchored in Zinfandel, supported by Syrah and Petite Sirah for depth, colour and structure. Fruit is sourced from carefully selected vineyards across Northern California, including sites in Sonoma, Napa and Mendocino, where Zinfandel thrives under warm days and cool evenings. The blend is aged in a mix of French and American oak, adding spice, mocha and polish to the lush fruit core.

In the glass it is inky purple with crimson edges. The bouquet is lavish and complex, showing ripe blackberry, blueberry and raspberry compote layered with fig, licorice, espresso, vanilla bean and sweet spice. On the palate it is full-bodied and decadent, with juicy black and blue fruits wrapped in velvety tannins and framed by hints of dark chocolate and baking spice. The finish is long, rich and hedonistic, a hallmark of Phinney’s style.

Food pairings suit its power and generosity: chargrilled ribeye, barbecued pork ribs, lamb shoulder with rosemary, or vegetarian dishes such as smoky bean stew or roasted eggplant with harissa. It also pairs well with bold cheeses like aged cheddar or blue. With 10 to 12 years of cellaring potential, it evolves more savoury complexity, adding leather, dried herb and earthy spice while keeping its core of ripe fruit.