11/4/2014 - mike808 wrote:

As others noted, fruit on the nose, little heat on pop'n'pour, almost a fruit bomb and some tannins. Will see how it opens up, and hoping it's as good as I remember from 2011. Glad it has held up well, and that I got a case of it after the 2008 was such a delight.

11/4/2014 - mike808 wrote:

Made Beef Bourguignon. A little hot on open, let it air out before pouring into the pot. Tasty.

10/22/2014 - mike808 Likes this wine:

Pop'n'pour: smooth, no heat, good fruit
30 min: even more mellow. Not a fruit bomb, just solid pinot, and no tannins.
1 hr: starting to get acidity from the oxidation.
Must drink more/faster. Amazing buy.
So glad I cellared.

3/31/2013 - mike808 Likes this wine:

Poured and waited 10 minutes. No alchohol heat, nice fruit.
20 minutes later, a little peppery finish on the palate, with the same nice fruit to start with. Drinking very well now. Paired with veal leg roast and a shakshuka.

12/25/2011 - mike808 wrote:

On open, a bit hot. spicy and loans of tannin. After an hour in the glass, it mellowed and more pronounced fruit. Enjoyable and typical Tempranillo.

3/31/2011 - mike808 wrote:

Seems to be very similar to the Pedroncelli Cabernet Sauvignon Dry Creek Valley Three Vineyards 2008
http://www.cellartracker.com/wine.asp?iWine=1094808

3/30/2011 - mike808 wrote:

Oak, dark berry and spice after pop and pour. Enjoyable, but Zinfandel isn't my favorite varietal. Stoppered and next day had some more. Less tannins and spice. Smoother. More integrated, it seems. Stoppered for another day. On day 2, it was turning and getting acidic or tasting a little "hot" from the alcohols. Great nose, though. The nose got better and more pronounced with each day. Reminds me a lot of an average Chianti on day 2. Interesting to taste a wine over days instead of hours.

3/7/2011 - mike808 wrote:

I'm not going to rate this as I had a sinus infection and could not smell at all and I'm certain my tasting abilities severely impaired. Poured through Rabbit aerator. All I could taste was acidity. Not enjoyable. My companion thought it was balanced and could taste the fruit. Not memorable, but a good QPR.

2/21/2011 - mike808 wrote:

From Peter Wellington himself (the winemaker) on 02/2011: Of the reds, the Zin probably has the shortest drinking window. I don't think it will get better than it is now.

2/21/2011 - mike808 wrote:

From Peter Wellington himself (the winemaker) on 02/2011: The Syrah is [drinking] now to 2015.

2/21/2011 - mike808 wrote:

From Peter Wellington himself (the winemaker) on 02/2011: The SB is as ready as it will ever get. We bottle that with a screw cap to keep it as fresh as possible; we don't want it to develop in bottle.

2/21/2011 - mike808 wrote:

From Peter Wellington himself (the winemaker) on 02/2011: The Roussanne was bottled last July, and is just coming into its own. best over the next year or two.

2/21/2011 - mike808 wrote:

From Peter Wellington himself (the winemaker) on 02/2011: The Merlot is rather Bordeaux like, and should develop more with age (2-5 years).

2/21/2011 - mike808 wrote:

From Peter Wellington himself (the winemaker) on 02/2011: The Cabernet is absolutely luscious now, but should continue to develop for a couple of years and hold for a couple of more after that.

2/25/2011 - mike808 wrote:

Decanted for 1 hour. Dark garnet color, blast of blackberry as it was poured. Delicious. Some chewy tannins to start, but not overpowering the dark fruit on the mid-palate, a little acidity on the finish with more lingering cherry notes. And then that classic Tempranillo warmth of summer. Very smooth and balanced.