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Just opened a bottle of Zin from Lodi. It just seems that they're making them riper and riper. It may just be the warm climate or it may be wine making to a taste. I've also gotten leery of Paso Robles for the same reasons. Not always, but often.
On the flip side, I also have a hard time with some Oregon Pinot Noirs. They just seem a bit lean and acidic for me. Again, it might be the climate.
And then there is Tuscany. I've really gotten off of Sangeiovese. I've had some good Brunello but the lesser wines have left me cold.
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