I bought this wine over four years ago because I like Ralph Steadman and didn't yet realize I hate Zinfandel. It has sat in my living room ever since. Time to drink it (or Draino my pipes with it?). Not only do I say that because before opening did I wonder if it would wind up staining my porcelain sink more than my teeth, but because the initial aroma I get is definitely one of Sodium Hypochlorite and Chlorine. Coupled with that is a burning dried pigs ear, moldy, rotting blueberries, the pink slime mold that grows in your bathtub, and a slight bit of bark dust with a huge pile of month old, hardened dog poop on it (no joke... probably from a Chihuahua). Quite a lovely bouquet! Ahem... Mid-palate begins with some more of the rock hard dog crap, oak chips on top of angel food cake, and upon aeration some fruits like moldy blueberry, and smashed blackberries arise, mixed with tin filings, all covered in tar and liquid concrete. Initial finish kicks with a bit of pineapple and apple juice (yes, that's right)... in fact, it's so odd but the finish actually reminds me quite a bit of botritis effected white desert wine. There's a hint of dark berries, but mainly it's this moldy white wine flavor that lingers. Overall the finish isn't really all that displeasing, and after a minute I don't mind the flavors left at all. Whoops... hang on... wait for it... after about 2-3 minute it does begin to taste a bit like vomit. At first I was thinking it was my own stomach acid churning up my esophagus, but alas, it's the wine. Eventually this turns into flavors of rotting meat balls. Even worse than I expected. This does get some points because at least it's complex and makes me think about it. Now let's see what the In-Sink-Erator thinks of it...
Cindy wasn't a fan and rates it a 1.5 out of 4 (where 1 = "Ick, pour this down the sink"), I ended up finishing the bottle and so I'd probably give it a 2 ( = "Would drink if put in front of me, but not going out of my way for it")
Little fruit initially, and lots of spice (clove?). After half an hour or so, opened up quite nicely to include black berry and cardamom. Color is just starting to fade. There was just enough tannin to go OK with the flank steak Creole I made, but this would go better with pork.
High end of very good. Looked like strawberry jam when first poured. After 30 minutes of being opened it had quite a bit of pepper on the palate. Went well with the BBQ roast beef. Quite spicey. I liked this and will probably get more.