cortot20 wrote:I'm glad to see the fancy monkey has been back for a few Wednesdays now. Oh and look some wine.............
The fancy monkey showed up at my door the other day. He was wearing a tuxedo and carrying a bottle of 2008 Haywood Estate Rocky Terrace Zinfandel on a silver platter.
I invited him in and offered him a banana but he refused and pointed to the bottle. As I went to the kitchen to rummage around for a corkscrew, I heard the screen door slam. The monkey was gone but he left an additional parting gift in the middle of my living room floor. This is why monkeys should not wear tuxedos.
"I'll deal with that later" I thought to myself, as I popped the cork and poured some of the Haywood Estate Rocky Terrace Zin into a glass. The wine is a violet color, with slow-forming legs. Wonderful nose of raspberry and peppery spice with a little vanilla and nutmeg.
On the palate, a little heat with loads of raspberry, some cherry pit, blackberry, creme de cassis and brambly pepper. Mild oak with medium, almost-but-not-quite chewy tannins and powdered mocha notes on the medium finish.
There is a lot to like about this wine but there is also a little bit of an "off" note. I can't quite put my finger on it. It's slightly bitter and metallic in nature, yet also seems almost vegetative - like grilled asparagus (queue the "Sideways" jokes).
After some time in the glass, the bitter note does not blow off but it does fade into the background as the fruit and spice become more dominant (the spice more so than the fruit). However it comes back into focus, lingering as an aftertaste on the upper palate near the back of the mouth long after the finish.
Some people will like that and 25% of people cannot even taste "bitter" and won't notice it at all, but it was a little off-putting to me. I really enjoyed this wine as it opened up and masked the bitter metallic/asparagus flavor component but the fact that it shows back up after the finish and lingers on the palate will keep me on the sidelines for this offer.
It might become better integrated with additional bottle time. This wine seems like it is just now entering its optimal drinking window and should peak over the next 12-24 months.
As I head towards the kitchen to refill my glass, I am abruptly reminded that the fancy monkey left a little something else behind as well, and am thankful to be wearing shoes.
EDIT: As I think about it some more, the bitter/metallic note reminds me of the aftertaste of a Tums tablet. That's Calcium, so perhaps this is the result of calciferous soil?