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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2020 (based on 16 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 71 notes) - hiding notes with no text | | | Tasted by merryberry on 9/3/2022 & rated 90 points: Rich, spicy nose, solid red fruit, good acid, lots of tannins on the long finish. This wine isn't going anywhere soon, but I don't think its getting any better. Drink up! (573 views) | | | Tasted by PolarBear22 on 9/20/2021 & rated 91 points: Holding up well. Decanted about 45 minutes. Smooth well integrated tannins. Nice acidity with decent fruit. (971 views) | | | Tasted by merryberry on 11/6/2020 & rated 91 points: Rustic magenta. Cassis, the inside of a just emptied oak barrel, and violet nose. Medium bodied, blueberries, dirty blackberries, sage, completely integrated tannins, smoke, spices, and a long, blue-fruited and dry finish. Didn't start singing until night 2. (1013 views) | | | Tasted by leachriscellar on 6/6/2020 & rated 90 points: Dense brick color w/heavy tears. Blackberry, plum, white pepper scents. Blackberry continues in the flavors with a coating finish. Drink now. (1360 views) | | | Tasted by swizzel on 5/18/2020 & rated 90 points: Opened a magnum of this tonight. The wine was smooth with just a hint of browning on the edge. The cork (which was pushing out of the bottle slightly into the foil) crumbled so we decanted the bottle. Definitely ready to drink, we enjoyed it with baked salmon for dinner and with some vanilla ice cream and strawberry crostata for dessert. (1411 views) | | | Tasted by klezman on 4/9/2020: Earthy and starting to properly emerge into a middle aged wine now. Very nice. (2124 views) | | | Tasted by rjquillin on 6/29/2019: Mature BdX, but showing no browning or bricking. Lively at PnP, will revisit in a few hours. (1230 views) | | | Tasted by costacasa on 12/30/2018 & rated 90 points: Consistent with my notes from a year ago. A beautiful wine with or without food. (951 views) | | | Tasted by costacasa on 12/29/2017 & rated 90 points: Drinking very well now. There's a lot to like here. Smooth...it glides over the palate--no dead spots--and has a medium long finish. Pairs well with almost any food--won't overpower most dishes. (1550 views) | | | Tasted by rjquillin on 9/16/2017: Just so easy to drink a Wellington. (1938 views) | | | Tasted by esti007 on 1/22/2017 & rated 93 points: Thick and jammy (2054 views) | | | Tasted by klezman on 10/8/2016: From magnum. This was in pretty good shape despite the heat damage. Cork had been compromised, but no oxidation, just leakage. Kept getting better throughout the night. Great wine for Thanksgiving dinner. Medium bodied, great with food, fruit kept coming out in waves. (3169 views) | | | Tasted by boylan on 12/6/2015 & rated 87 points: Thought it was tasting old. Fruit pretty much gone. Coffee and leather. (3098 views) | | | Tasted by jdhart306 on 10/30/2015: Deep Color that looks to slowly be transitioning from purple to red. Closed immediately after opening but really seems to get better after 2-3 hours in the decanter. Lots of fruit on the nose, green pepper and spice on the palate(maybe a little old world leather flavor as well), and a decent finish. I look forward to seeing how this evolves over the next two days. Unless it falls apart tomorrow night I will be in no rush to drink my other bottle. (2400 views) | | | Tasted by TottenCellars on 3/28/2015: Really drinking well. I'll probably hold my last 06' until at least next year. Peter is a fantastic winemaker, his retirement makes me sad every time I open up one of his bottles. The victory is always a solid bottle! (2713 views) | | | Tasted by iByron on 3/12/2015 & rated 88 points: Deep garnet purple in the glass. Nose is shy at first. Cassis and coffee on the palate. Soft tannins and medium plus acidity. Holding its own thanks to limited malolactic. A great food wine. (2399 views) | | | Tasted by scott w on 6/22/2014 & rated 86 points: A nice wine..some might say too young but I don't think so, seemed wide open to me. Fruit forward nice fruit a hint of herbs the group felt it was a bit too sweet I had to agree. Was up against some stiff competition. (3405 views) | | | Tasted by sdilullo on 11/19/2013 & rated 92 points: Even more delicious than I remember. Perfect with roasted beef tenderloin and a dark chocolate mousse cake for dessert. Bright fruit, cherry, a little leather, maybe a hint of anise, super smooth. Can't say enough good things about this wine! (3500 views) | | | Tasted by Petek26 on 10/17/2013 & rated 88 points: Drank this wine with Korean BBQ and thought the flavors complimented well. Overall a good bottle for a casual dinner with friends. (3027 views) | | | Tasted by chukon99 on 12/14/2012 & rated 91 points: Pop 'n pour. Wine is a dark, inky purple. Notes are very similar to my previous bottle. Aromas of dark fruit upfront, some vanilla coming through. Nice acidity to balance out the fruit. Gains a bit of complexity with time in the glass. Definitely decant if you want this to reach its potential. Opened this too soon, will hold my remaining bottles for another 3+ years.
Edit: Bumped this up a couple of points. The wine was drinking much better on nights 2-3. Flavors had integrated much more. (4844 views) | | | Tasted by km5 on 4/27/2012: ok with steak (5112 views) | | | Tasted by cmaldoon on 4/11/2012 & rated 92 points: Fantastic as always. Brought to a restaurant. Last glass was definitely the best. I recommend at least an hour decant to allow the flavors to develop. (4581 views) | | | Tasted by chukon99 on 2/28/2012 & rated 91 points: Notes from Day 2 (recorked but not refrigerated last night): Deep ruby color, lots of dark red fruit on the nose, picking up a hint of cloves as well. More aromatic and open than last night, the notes of cherry cola have receded into the background. Fruit upfront but nicely balanced with a good bit of acidity. A little vegetal/green on the mid-palate with vanilla undertones. Tannins are present but not overwhelming. Long finish that is a combination of sour cherry and tobacco. This is a complex wine that probably needs a couple more years to really come together. Can't wait to revisit these periodically over the next decade. (4271 views) | | | Tasted by oog on 1/6/2012 & rated 89 points: Nose: Dark fruit and big anise. Taste: Currant, oak and some bitter notes. Moderate finish. (4638 views) | | | Tasted by smcvick on 12/26/2011 & rated 90 points: Fantastic cab blend that we paired with a rack of lamb. Decanted for an hour before tasting, continued to open up through the course of the meal. (3797 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 2006 Wellington Victory ReserveComposition: 55% Cabernet sauvignon, 17% Cabernet Franc, 10% Merlot, 10% Malbec, 8% Petit Verdot
Aging: 18 months, 100% French oak, approximately 60% new, Remond, Gamba & Bossuet cooperages
Alcohol: 14.1%
pH: 3.65
TA: .59
No residual sugar
Ingredients: Sonoma County grapes, tartaric acid (from grapes), wine yeast & bacteria cultures, oak compounds (from barrel aging), natural and added sulfites.
Bottled April 17, 2008, unfined, lightly filtered.
Decant: yes – both for sediment and development
Drink now or hold: yes/yes to 10-15 years from vintage.Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.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 CountySonoma Coast |
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