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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2020 (based on 35 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.9 pts. and median of 88 pts. in 19 notes) - hiding notes with no text | | | Tasted by foobarski on 4/8/2016 & rated 88 points: Repeating my comments from Nov. '13, as they're still quite relevant:
"Somewhat subdued, cedar-y nose. Fruity, but not in a particularly bomb-style way, just smooth and delicious."
The cedar is somewhat less than before, but still there. Still a lovely wine. (1091 views) | | | Tasted by merryberry on 10/22/2014 & rated 88 points: Slightly cloudy dark garnet. Dirty strawberry, spice, and oak nose. Medium bodied, cranberries, tart cherries, white pepper, lots of grainy tannins, tobacco, and a medium to long finish. I think the fruit is starting to evolve away, but there's still a lot of life yet. (1368 views) | | | Tasted by klezman on 7/10/2014: Tasty and easy drinking right out of the gate. Opened you nicely as well. Nice bottle. (2800 views) | | | Tasted by Wicked Panda on 5/24/2014 & rated 87 points: A good zin. Not overwhelming, and what I like. No stewed fruit (1466 views) | | | Tasted by foobarski on 11/4/2013 & rated 88 points: Somewhat subdued, cedar-y nose. Fruity, but not in a particularly bomb-style way, just smooth and delicious. (1775 views) | | | Tasted by chukon99 on 9/20/2013 & rated 88 points: Last night I found this to be somewhat austere. Fruit was a bit muted and everything just seemed shut down. The only thing that was really shining was the acidity. After recorking and leaving it on the counter, it's a totally different story. I'm getting a lot of brambly red fruit and the acid is still there to form a nice backbone. It's a little too far on the ripe/extracted side to call this elegant, but it's still a nice wine. Finish is a bit clipped, but there's no heat whatsoever. In fact, one might say that it goes down a little too easy. I very much prefer this over the '05 and '06. (1385 views) | | | Tasted by klezman on 9/2/2013: Delicious. Fruity, but not overly jammy. Nice core of dark berry and spices. A little herbaceous as well. Drinking nicer than the 2005 and 2006 that I last tried, but has plenty of life left in it. (1772 views) | | | Tasted by trifecta on 8/3/2013: No detailed notes. Taken to a winemakers BBQ, where it was at the bottom of the pack. Just too hot and heavy handed with the oak. I continue to be unimpressed with anything but cab from this producer. (1332 views) | | | Tasted by burrnini on 5/20/2013: Very good Wellington Zin. Dark fruits on the palate and in the aroma. Nice mild tannin back bone with lingering finish. Did not appreciably change over the course of the night. Would buy again. (1204 views) | | | Tasted by scpotter on 11/22/2012 & rated 89 points: Vertical sample, no notes, but slightly preferred over 2005 (1199 views) | | | Tasted by merryberry on 7/31/2012 & rated 88 points: Slightly cloudy dark ruby. Dirty strawberry, nutmeg, oak, and Dr. Pepper nose. Medium to full bodied, cranberries, sharp red cherries, well integrated dusty tannins, pepper, fizzy acid, a bit of heat, and a medium to long finish. This took a lot airtime to get to its peak. (2132 views) |
| 2007 Wellington Zinfandel Estate VineyardAlcohol: 14.9%
pH: 3.47
Composition: 93 % Zinfandel, 63% 115 year old vines, 37% 8 year old vines
Production: 169 cases
Winemaker tasting note from 7/12/11: "14.9% alc., 3.57 pH, 169 cases produced. Briar, black currant and blueberry aromas. A very concentrated, viscous, slightly tart fore palate with a chewy texture and dusty tannins. This one is still a baby, and has a lot of potential to develop more with extended aging. Best now with food, and a good candidate for your vinturi and/or decanter."
Zinfandel ZAP: Zinfandel Advocates & Producers | Varietal character (Appellation America) | Wikipedia-ZinfandelEstate VineyardFrom the Producer:
Coury Clone Block: In the spring of 2000 we took over the farming of what is now our Estate Vineyard from Autumn Wind Winery and Vineyard. Even though the purchase of the property and business would not occur until later that year we were entrusted with running the operation as if it were our own already. The vineyard was only around 22 acres at the time with a good deal of plantable land available. There were also areas that needed to be addressed. This block was one of those. This was originally planted in 1985. It is on a very steep facing at the apex of the vineyard’s hillside. The terraces that had been built to account for the hill’s grade were collapsing making tractor work hazardous. On top of that years of soil neglect had created an extremely untenable growing environment for the plants. We decided to tear this section out and start again. At this juncture Dijon clones were quite fashionable (not they are not now, just more so in an outsized sort of way back then) and since the vineyard was solely Pommard and Wadensvil we decided to plant Dijon 777. The decision never panned out. Despite having the Etzel Block to its west, the Wadensvil Block to the north and the Hallelujah Block (the largest portion of the Estate Old Vine) this block never produced wine anywhere near the quality of its neighbors. For 15+ years we saw harvests produce wines that usually were scheduled for our Willamette Valley bottling rather than something more unique and individual. While clonal makeup is not the defining character of terroir it is an aspect and in this case, we felt that aspect was holding things back. In the spring of 2019, we traded some vineyard management expertise for cuttings off our block of Coury Clone at Freedom Hill Vineyard. Given our success there and at Hyland Vineyard with this unique, Oregon-based clone we felt like we could maximize the setting. In one vintage, not counting the smoke taint-befouled 2020 vintage, we found that we were proven correct. More good things to come from this interesting part of our Estate!
Farming Practices: We have done the management of this property internally since we purchased it in 2000 with the exception of 2014 and 2015 when Sterling Fox’s management service did the work. Also, at that time, the vineyard was switched entirely to organic farming practices and remains so to this day. The vineyard has always been dry farmed.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma ValleySonoma County, California, is one of the most important winegrowing regions in the whole of the United States. Vines have been planted here since the 1850s and, apart from the inevitable hiatus brought about by Prohibition, the county's relationship with wine has been prolific and unbroken.
Viticulturally speaking, Sonoma County is divided into three distinct sections: Sonoma Valley, Northern Sonoma and Sonoma Coast. Each of these has its own AVA title and encompasses several sub-AVAs within its boundaries. |
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