2010 J. Keverson Zinfandel Starkey's Court

Community Tasting Notes (1)

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  3/5/2014 - Ajrod27 wrote:

  PnP:
  Dark for a zinfandel. A deep ruby color.
  
  Notes of dark ripe berries were bombarding my senses as I poured the first glass; the aromas were intense. The initial nose is of ripe cherry and blackberry with hints of plum and rosemary or eucalyptus. There are also some barrel aromas that add to the character without overpowering the wine. Quite pleasant initial impression.
  
  Very nice acidity on the initial attack. Crisp berry flavors; more of a raspberry and blackberry flavor rather than cherry. I'm picking up a hint of acetic acid. The mid-palate is there but is lacking at this point; I want the flavors to be more forward. The mouth-feel is light and tannins are very fine; I would have guessed the alcohol to be in the 13's rather than nearly 15. The finish has a bit of bitterness but carries the blackberry flavor for 10-15 seconds, which is pleasant. There is also a little bit of rosemary or eucalyptus on the finish; I still can't quite put my finger on it.
  
  If you're a legs kinda guy, this wine has some nice ones ;). They're pronounced, slow moving and stick to the glass for a few minutes.
  
  1 Hour:
  The nose has morphed slightly. The rosemary/eucalyptus note I was getting earlier is now more of a sweet tobacco and the fruit aroma overall is more perfumed; the cherry note in particular is more candied. I'm also now getting a dusty/earthy aroma which adds to the complexity.
  
  The flavors on the mid-palate are more intense which is a plus. The bitterness on the finish isn't diminishing.
  
  I returned the cork to the bottle and will re-evaluate the wine tomorrow.
  
  24 hours:
  Being left in the bottle to slow ox overnight really helped the midpalate and finish of this wine. The flavors are more forward and the finish is more intense. The bitterness I was getting in the finish on day 1 has substancially declined. I wanted to try it with some food but all I had in the fridge was muenster cheese. The acidity in the wine cut through the fat of the cheese very well, clearing my palate of oils with each sip. Maybe tomorrow I'll have some more substancial food to pair with this wine; we'll have to wait to see.

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