2016 Paper Street Zinfandel

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2016 Paper Street Zinfandel
2016 Paper Street Zinfandel
100% Zinfandel. The name J Dusi is synonymous with Zinfandel, so Janell will always produce a Paper Street Zin.
This Paper Street Zinfandel stands apart from The Dante Dusi Vineyard in so many ways. It commads control of the glass with the dark and intense fruit structure with light spice and big bursts of boldness.
Hand harvested from the rugged terrain of the Paper Street Vineyard, Janell lets the grapes speak for themselves. Listen carefully and you'll be rewarded. 
92 points, from Jeb Dunnuck
93 points, Josh Raynolds, Vinous,
90 points, from Wine Enthusiast
AppellationWillow Creek
VineyardPaper Street
Volume750 ml

Vinous- 93 Points, 2016 Paper StreeZinfandel 

Youthful violet color. Displays a complex array of ripe black and blue fruits, exotic spices and candied flowers, along with hints of vanilla and woodsmoke. Sweet and expansive on the palate, offering intense blueberry, cherry liqueur, violet pastille and mocha flavors that tighten up steadily on the back half. Finishes impressively long and sappy, with excellent clarity, sneaky tannins and lingering florality.

Josh Raynolds, September 2018



Jeb Dunnick - 92 Points,  2016 Paper StreeZinfandel 

The standout in the lineup is the 2016 Zinfandel Paper Street Vineyard, which comes from a higher elevation site in the cooler Willow Creek District of Paso Robles. Aged 20 months in 50% new French oak, it offers a complex bouquet of plums, orange liqueur, and cedary spice. It’s nicely balanced, has some lifted volatile acidity (yet it doesn’t detract), medium body, and a beautiful finish. Drink this pleasure-bent Zinfandel over the coming 5-7 years.

December 2018


Wine Enthusiast - 90 Points,  2016 Paper StreeZinfandel 

This bottling from a brand new vineyard in west Paso Robles indicates a bright future for the property, starting with rich aromas of caramelized plums and milk chocolate. The wine fills the mouth with a silky texture, delivering ripe flavors of black cherry, blackberry and stewed prunes, with just enough acidity. 

 Matt Kettmann, October 2019

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