Parducci Wine Cellars

Winemaker Bob Swain is all over the Coro program. In addition to making Coro all three years for the Parducci label, he assists or guides various other Coro producers who use the Parducci facility to make their own wine. (Meanwhile he’s presiding over the winemaking aspects of Parducci’s complete transformation under new ownership – but that’s another story.) His 2003 Coro is the first time he’s used fruit from off the Parducci estate, and he feels it improved his blend to select from all the vinified lots available to him in the entire Parducci lineup.

Swain is what you might call a Coro traditionalist. The Coro program’s mainstay grapes are Zinfandel, Syrah and Petite Sirah, in that order, and those are the three grapes Swain uses every year. Only the percentages vary. In 2003 it’s 60% Zinfandel, 25% Syrah, and 15% Pets. Aromatically intense, the wine offers layers of raisiny Zin berry flavors, baking spice, earth and cola. The alcohol and pH are high relative to most other Coros, driving the fruit forward and filling your mouth with texture. You’ll want some serious fare to serve this with, so start cookin’.

Reviewed July 4, 2006 by Thom Elkjer.