Zinfandel has been a Forgeron specialty for the past decade. Done in a ripe, though not too Porty style, it’s more like a Dry Creek wine. Flavors of red and blue berries are annotated with a note of sweet grain, giving it a California twist, with Washington verve and acidity. — (12/31/2012) —89

A candidate for the best Zinfandel in Washington, this firm, claret-like offering is loaded with sweet berries and spicy, pine needle penetration. Supple and smoky, it threads a dark streak of iron ore into the polished tannins. Very fine winemaking.——P.G.(11/1/2010)—— 92

Though production is quite limited, Forgeron makes one of the best Washington Zinfandels—admittedly a small group—and has already defined a style for the grape that is quite distinct from California. It’s set up sharply upon bright acids, and the spice accents of cinnamon, allspice and coffee, are lightly applied. There is none of the fatness of the California wines; this is Zin that has been slimmed but not watered down. Flavors are tart and spicy, and the fruit is lightly dappled with interesting herbs.——P.G.(7/1/2008)—— 88

There is nothing wimpy about this delicious Zin from a rising star winery in Walla Walla. Dried fruit, brown sugar and tart cherries fill the mouth with rich flavors. They’re underscored by bourbon barrel highlights from aging in American oak.——P.G.(1/1/2004)—— 88