Like the 2001 Duarte we had at the Zinner Party, I'm not giving this a score--too much wine and socializing to be rigorous. This was warmer, riper, and fruitier, but was holding up well. The other Paso Zin we had, a 2011 Opolo, was also one of the more fruit forward Zins so it seems regional as well. Still, tasty, not hot, a good bottle to just enjoy with rich foods.
Opened and drank over the evening. The cork showed a little fuzzy mold on the top and after pulling the cork it looks like a cork ripple defect allowed a little channel for seepage at some point - not a lot. Dark ruby to clear at the edge. Jam bomb you want, jam bomb you got. This syrupy compote of maximum extraction and ABV at 16% wields a potent club of glyceric heated fruit and alcohol. Sweet alcohol, port & prune, molasses, baked plum, blackberry cobbler and scorched wood dominate the nose after the radioactive sear dissapates. Full bodied, dense action on the palate, with corpulent, slothful black and blue fruit on a long resonating finish. Lacking a bright fruit character and snap that I prefer in a zin, but otherwise will satisfy a hankering for a rustic fruit bomb. Would consume now. Day two: Thick port-styled prune brandy with a sweet tar and plumberry nose. Seeds & twigs on a smooth-ish hoisin reduction sauce finish. It is as if hundreds of gallons of this was left out in the sun to bake, with half the liquid evaporating, leaving behind a viscous syrup that the creature from the black lagoon would love to call home.
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