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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2015 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.2 pts. and median of 88 pts. in 53 notes) - hiding notes with no text | | | Tasted by ssoard on 3/15/2020 & rated 75 points: Unfortunately got lost in my cellar and is now past its prime. (465 views) | | | Tasted by gcarl on 2/19/2017: Did not get to sample at my blind tasting of 20+ wines from my cellar (1305 views) | | | Tasted by ssoard on 6/6/2016 & rated 88 points: Crystals on cork. Long legs. Deep dark fruits and smokiness. (1788 views) | | | Tasted by PolarBear22 on 10/27/2015 & rated 90 points: This has continued to get better. What a great wine. Tannins are smooth and still has great fruit. (2028 views) | | | Tasted by merryberry on 12/7/2013 & rated 89 points: Purple with magenta edges. Blueberry, vanilla, and a whiff of cola on the nose. Medium bodied, aged plums, blackberries, black pepper, solid tannins, leather, and a medium to long finish with just a touch of sweetness in the very back. Very fresh for a 7 year old. (3463 views) | | | Tasted by klezman on 10/9/2013: PnP the nose is black pepper with leather, maybe slightly meaty. Palate is rather disjointed - clearly needs some air.
With air it's regained its fruit - black cherry mostly. The balance and poise has returned and the wine is delicious. The pepper and leather are still there, but now are integrated rather than dominant. Nicely done, yet again. The tannin has plenty of time left, so no need to rush to finish these if you have any remaining. (4235 views) | | | Tasted by HitAnyKey on 9/8/2013 & rated 89 points: This has only gotten better with time. Black pepper, leather, and a lot of earth on the nose with good amounts of dark blackberry. Bold dark spicy flavors on the palate with much of the same, tannins still nice and strong but balanced. (2707 views) | | | Tasted by klezman on 8/4/2012: On P'n'P it's at first quite leathery and meaty. Quite different from what I recall. Nose is quite muted. Needs some time to open.
Dark cherry and plum flavours now, nice velvety tannin. The nose is still fairly closed at this point, though. It continued to open up over a couple hours and kept getting better.
I am going to leave the last bottle of this at least another year, maybe more. (4118 views) | | | Tasted by discombobulated on 3/24/2012: nose: very fruit forward, approaching jammy; hint of cocoa/earth. Tart cherry, earth. Lingering bitter finish. Empty glass has very strong smell of sweet tobacco. Really good stuff, and I'm not usually a big syrah fan. Maybe it's the extra age, but this is much better than the 2006 Wellington Sonoma Valley syrah (drank April 2010). (3727 views) | | | Tasted by merryberry on 3/13/2012 & rated 87 points: Almost black, in a petite sirah sort of way. Blueberry, cinnamon, and leather nose. Medium bodied, some subtle red fruit buried under tons of spice, earth and unresolved tannins, pepper, tobacco, good acid, and a medium+, chocolate cherry finish. I think there's a really good wine waiting to emerge, but its not there yet. (2749 views) | | | Tasted by PolarBear22 on 3/3/2012 & rated 88 points: Decanted about an hour. Good dark color. Some earthiness on the nose and palate. In the mood for a Syrah, and this hit the spot wonderfully. (2510 views) | | | Tasted by HitAnyKey on 1/16/2012 & rated 88 points: As usual, Wellington does not disappoint. A nice flavorful Syrah with good spice, black pepper, and a funky (in a good way) earthy herbal taste to it. I didn't get a chance to decant, so that may have helped, but overall this is quite good as a pop-n-pour. (2841 views) | | | Tasted by Bill1100 on 10/30/2011 & rated 86 points: Not good right out of the bottle. Aerated and decanted for an hour - much better. A lot less bite and much superior nose. The next day it was actually quite good. Paired with a Paranno Robusto cheese ( a Dutch cheese that thinks it's Italian) and then grilled tenderloin, it was even better. It works well with something with a powerful taste. (2981 views) | | | Tasted by redwinefan on 10/27/2011 & rated 83 points: The acidic nature of this Syrah really is off-putting. I've been drinking lots of great Syrahs in this price range recently, so I've got to ding this one a bit. The acid really overwhelms the flavor profile. I tasted this over two days, and it never calmed down. I suggest pairing this with fatty food to soak some of this acid up between sips. I drank it by itself which was a mistake. (3486 views) | | | Tasted by waragi on 8/24/2011: initially closed, but a nice syrah nose opens up after 1-2 hours. There seems to be something in here, but the acidity masks any other flavors. Hoping this settles down on night 2. (3043 views) | | | Tasted by pfc on 8/11/2011 & rated 89 points: Paired well with leg of lamb. (3085 views) | | | Tasted by michaelflynnca on 4/17/2011: Beautiful dark color but still transparent. Funky, herbacious nose that surprised me. The initial mouthfeel was thin, but oddly enough it rounded out after a few hours of airtime. More earth than fruit on the palate, with a bit of sourness, not unpleasant, on the finish, with increasingly noticeable tannins. My first impression of this wine was negative, but it grew on me as the night progressed. Definitely good for the price point. (4281 views) | | | Tasted by mbmiche on 4/15/2011 & rated 86 points: Fairly simple and straight forward if not just a touch flat. Ran through Vinturi. No heat. No one fruit dominating. Would drink again at this price point. (3725 views) | | | Tasted by klezman on 3/27/2011: No detailed notes. Lovely wine. Went well with slow roasted ribs, but not as well with the bbq sauce that went with them. This has serious life and will go on a long time to come. It just keeps evolving in the glass. (3741 views) | | | Tasted by waragi on 3/20/2011: Nice straightforward syrah. Very good QPR at $10-$12. This is like all of the entry-level Wellington wines from the recent mixed case woot offering - well-made, varietally correct but somewhat simple. This is not heavily structured, but it could improve over the next 1-2 years. (3902 views) | | | Tasted by rietpetiet on 3/19/2011 & rated 89 points: Dark purple color. Chocoloate taste. Nice smell. (3728 views) | | | Tasted by woodwardcellar on 3/11/2011 & rated 88 points: Spicy, rich, dark. Wellington Syrah has become one of my very favorites. (3651 views) | | | Tasted by Krugsters on 3/10/2011: Popped and poured through a Vinturi. Decanted and aerated. Clear, deep purple color, medium plus intensity. Nose of deep blackberries, black pepper, oak, sweet spices, cinnamon, with a green note underneath, green bell pepper. On the palate, dry, medium acidity, medium plus alcohol and body, chewy tannins, medium finish. More pronounced notes on nose than palate. Good value. (3982 views) | | | Tasted by mike808 on 2/21/2011: From Peter Wellington himself (the winemaker) on 02/2011: The Syrah is [drinking] now to 2015. (4166 views) | | | Tasted by TottenCellars on 10/17/2010: Decanted for 1 hour+, very dark in color and very concentrated. The wine was slightly spicy and it paired well with prime rib. Would purchase again.
This was not a big high alc. Syrah, it was more subtle. Recommended Under $20 (4342 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Syrah Varietal article (Wikipedia) | (Wines Northwest)
Note that some producers in the Northern Rhone distinguish between simply Syrah and "Serine", the latter described as ‘an ancient clone of Syrah, the berries of which are more oval-shaped and less deeply pigmented than Syrah’ by producer Tardieu-Laurent. 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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