The 2018 Zinfandel East Bench has aromas of spice-laced red and black berries with accents of earth and tar. Medium-bodied, the palate is surprisingly juicy, with earth-laced fruits, pleasantly chewy tannins and a lifted finish. 6,250 cases produced.

The 2017 Zinfandel East Bench, made from 100% Zinfandel aged 12 months in 10% American oak, has a medium ruby color and is scented of violet, lilac, warm peaches and yellow apricot with wet clay, dust, red and black cherries, bramble fruit and notions of dried herbs and earth melted right into all that fruit. Medium to full-bodied, it has wonderful earth-tinged fruits in the mouth with chalky, integrated tannins and juicy acidity, finishing long and layered. A more serious expression.

The 2016 Zinfandel East Bench offers up classic aromas of blackberry, cherry pit, warm spices and licorice. On the palate, it's medium to full-bodied, with velvety tannins, an ample core of succulent fruit and lovely balance. Generous and structurally open-knit, this is already delicious, but it should be well worth following for the next 8 years or more.

The 2014 Zinfandel East Bench (100% Zinfandel as well) is the biggest of these wines at a whopping 14.9% alcohol. Nearly Proven?al in character, this wine displays good, fleshy, ripe black cherry and blackcurrant fruit and loads of spice, with zesty acids and light tannin. This medium to full-bodied Zinfandel is a beauty and should drink nicely for the next 4-6 years.

Made from 100% Zinfandel, the 2013 Zinfandel East Bench is a concentrated, if not backwards, effort that has lots of plum and currant fruits, licorice, incense, and spice cake aromas and flavors. Medium to full-bodied, juicy, lively and tannic, I'd like some more mid-palate flesh, but it's still a beautiful bottle of wine that will evolve for a decade.