Community Tasting Note

• Frank Murray III wrote:

  October 22, 2011 - 3 1/2 years since the last bottle, I really hung onto my final bottle with some patience, which is now open. I'll give a pop and pour and over night perspective on the wine, since it may speak to some evolution, as the wine is coiled pretty good on opening. At about 30 mins, there really is a good streak of tartness in this wine, perhaps what some have called eucalytpus. Maybe for me it's a mixture of good acid married with a savory component. Juicy and not syrupy, with lots of tarter red fruit, a jolly rancher like cherry, in which I am trying to convey a red fruit hard candy-like aspect but don't read this as sweet or cloying. Quite the opposite, as the savory and juicy aspects, sometimes what I also call a Carlisle vineyard earthiness, is quite present. Absent is any intrusion of oak or wood, and really no heat to speak of, this is really about a clean and present zinfandel. We'll see how some slow ox does. Going to dinner with me to pair with Coq Au Vin, I'll drop a note back tomorrow......tonight, this wine shows as plush, has the same savory element, just a bit less prominent. Floral, voluptuous-like texture, nice grab of juicy acid, black raspberry, some licorice and earthy notes and still some tannin as that structure has not softened since last night. No danger of this wine falling apart and I'd say it will hold another 3-4 years.

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