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2007 Paraduxx - Red Proprietary Blend - USA - California - Napa - Napa Valley - Red

USA - California - Napa - Napa Valley

Red Proprietary Blend
Producer Notes

Co-founded in 1976 by Dan and Margaret Duckhorn, Duckhorn Wine Company includes Duckhorn Vineyards, Paraduxx, and Goldeneye Winery. Their Duckhorn Vineyards estate is renowned for its Bordeaux varietal wines and since 1982 has also produced a Napa Valley Sauvignon Blanc. Duckhorn commits itself to source the finest fruit in the Napa Valley and subsequently has purchased several properties to join... More »

Score
89
Drink Dates
Comm: 2010-2016 VF: 2009-2022
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Author Mayo
Site / Blog   Trust Rating 96.098%
Tasted On 03/02/2013
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Author TCarbone
Site / Blog   Trust Rating 97.826%
Tasted On 10/27/2012
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Author dereknewell
Site / Blog   Trust Rating 100%
Tasted On 11/28/2010

Not nearly as good as the 2005 or 2006, but still a decent Zin blend

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Author Jtodd
Site / Blog   Trust Rating 100%
Tasted On 11/25/2010
Drink Dates 2010-2016

A very drinkable zin blend that was perfect with Thanksgiving dinner. A little on the lighter side than its Postmark sibling which followed.

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Author Paul and Alanna
Site / Blog   Trust Rating
Tasted On 06/12/2010

I haven't drank much Paraduxx, but I have to say there was something unique and different about the wine which I wasn't a big fan of. The wine wasn't bad, just personally not my favorite. My guess is that it's the heavy Zin presence, but I digress. The wine was crafted well, with the following specifics: light nose, showing some fruit (cherry and raspberry), but mostly a maple syrup characteristic. I felt the wine was a bit "rough around the edges" until it sat for a while, and then it "shored up" in the glass. It was full and flavorful, but just not the flavors I'm a typical fan of. It's definitely complex and well crafted- if you're a Zin fan, the blending with Cab makes for a great experience. I have a 2006 bottle that I'll get into in the future and it'll be interesting to see what changes occur from vintage to vintage. Enjoy!

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.