Driving to the winery this morning and entering Uvas Canyon today in this perfect California morning, I couldn't help to think to myself have great it is to be in the wine industry and be making wine. I wouldn't change about this and I hope you will taste our passion in every sip. Thanks for checking out our offer on wine.woot!

Happy Tasting - Jason

spdrcr05 wrote:Jason ... can I ask what you're doing differently? I'm not doubting you, just asking because your description flies in the face of every other high alcohol zin I've personally tasted.

I like a big Zin here and there. Just had an Opolo Reserve Zin that must have been higher alcohol due to the amount of fruit in it, really good wine, and it didn't taste hot at all. For that matter, might be in the same category as a Mollydooker too. Not always the most food friendly (well, spicy ribs or big slabs of meet sort of stand up) but on the flip side, really nice quaffing wines for after the meal IMHO - you know, before moving on to the bourbon.

I'm in for 1 for sure. My basement's a mess right now refinishing it...there is a wine cellar being constructed though.

Sigh... this sounds like an interesting deal. I wish there were more people who had experienced these wines so their praise could convince me.

pikapi88 wrote:Sigh... this sounds like an interesting deal. I wish there were more people who had experienced these wines so their praise could convince me.

There have been several posts already today as well as the professional wine judges who have given our limited number of wines and only 2 vintages numerous awards Complete Wine Awards List

At some point every wine is new and we have to take a leap of faith when purchasing, but given the feedback and awards I hope that helps put your concerns at easy. Plus this is a fabulous deal!
I hope that helps - Jason

I just bought one because I just got my wootiversary coupon, but forgot to use it. Darn. I'll have to woot again this month...

*OFF TOPIC* Waiting for delivery for the TLC Chardonnay that was ordered 6/15/11. Three weeks and have Ed Ex # but zippo on it being picked up. Did I miss the memo on this shipment being delayed??????????? By the way, this white wine thirsty person lives in central Illinois. Where the heat index was 111 degrees a few days ago. Just getting a little concerned that my shipment is sitting some place warmer than my wine cooler.......Yes, I have emailed the Woot Gods, waiting for a response.

On the subject of high alcohol wine, http://www.guardian.co.uk/lifeandstyle/2011/jul/05/wine-alcohol-strength-understated is an interesting read.

Though I can't imagine the alcohol levels on these are understated. ;)

PhilSandifer wrote:On the subject of high alcohol wine, http://www.guardian.co.uk/lifeandstyle/2011/jul/05/wine-alcohol-strength-understated is an interesting read.

Though I can't imagine the alcohol levels on these are understated. ;)

Great article. I find it a problem when wine makers/ wineries understate the alcohol in a wine. I always put actual alcohol if not slightly overstate. In a world of lawsuits, I can only imagine someone sueing over a mistated/understated alcohol level.

I think people, as most do in the tasting room, that even though the stated alcohol content is "California high" it doesn't come through on the wines palate.

I am confident you will enjoy these wines. We really are becoming the hot new local market (San Jose, south Bay Area) winery. It is only a matter of time before the rest of the country figures it out as we have a top sales person working with distributors across to the country to bring these wines to other states' local retailers/restaurants.

Enjoy - Jason

I know Maryland recently enacted new legislation allowing for direct from winery sales, anyone know why Wine.Woot hasn't updated for this yet? The law went into effect on July 1.

propir wrote:I know Maryland recently enacted new legislation allowing for direct from winery sales, anyone know why Wine.Woot hasn't updated for this yet? The law went into effect on July 1.

Patience Grasshopper. Each individual winery must apply for a license as the wine ships directly from the wineries. And it's only July 5, so it may take a month or so for wineries to get through the red tape.

PhilSandifer wrote:

That said, I'm still passing. No disrespect to Mr. Stephens, but "this isn't a hot wine" is what the winemaker said the last two times I gave high alcohol wines a chance, and I regretted it both times. That combined with disliking virtually all of the 14.5%+ Syrahs I've ever had and having mixed feelings on the high alcohol Zinfandels I've tried still leaves me cold. I mean, I've enjoyed one at 15.8 quite a bit, but also felt like it was maximizing intensity, so the idea of pushing it a whole 1% higher still just doesn't seem like it's likely to be my thing.

Are you sure that it is alcohol "heat" that you feel, taste, and dislike in these wines? A lot of people mistake "spice" flavors for heat until they get used to them, and Syrahs and Zins can both have a lot of spice notes. I have a hard time imagining any but the very worst out-of-balance 14.5% alcohol Syrahs exhibiting a pronounced alcoholic heat sensation.

rugrats2001 wrote:Are you sure that it is alcohol "heat" that you feel, taste, and dislike in these wines? A lot of people mistake "spice" flavors for heat until they get used to them, and Syrahs and Zins can both have a lot of spice notes. I have a hard time imagining any but the very worst out-of-balance 14.5% alcohol Syrahs exhibiting a pronounced alcoholic heat sensation.

You have presented a well-balanced argument, however the differentiation of "heat" to which you surmise is a product of high alcohol wines vs. the terroir of specific varietals e.g. zinfandel needs further introspection...

intodogs wrote:*OFF TOPIC* Waiting for delivery for the TLC Chardonnay that was ordered 6/15/11. Three weeks and have Ed Ex # but zippo on it being picked up. Did I miss the memo on this shipment being delayed??????????? By the way, this white wine thirsty person lives in central Illinois. Where the heat index was 111 degrees a few days ago. Just getting a little concerned that my shipment is sitting some place warmer than my wine cooler.......Yes, I have emailed the Woot Gods, waiting for a response.

Summer shipping. You probably don't want your wine being delivered in 111 degree heat, right?

In for one!

For those concerned/complaining about the high alcohol content, try a nice long decant and you may be pleasantly surprised.

jasonstephenswinery wrote:~snip~
That is my viewpoint on how we arrive at high levels of tannins, that are much smoother. I don't like to fine as I feel that stripes the wine. We like to do everything we can to preserve the natural tannins in the grapes.

Very nice! I'm in for one to see how the tannins have turned out and thank you for the explanation. :-)

As long as the fruit extraction is there to match the alcohol levels, it's all good in my book. In for 3.

rugrats2001 wrote:Are you sure that it is alcohol "heat" that you feel, taste, and dislike in these wines? A lot of people mistake "spice" flavors for heat until they get used to them, and Syrahs and Zins can both have a lot of spice notes. I have a hard time imagining any but the very worst out-of-balance 14.5% alcohol Syrahs exhibiting a pronounced alcoholic heat sensation.

14.5% is generally fine for Syrah - I dislike it much above that. One of the red flags for me in examining a bottle of Syrah is an ABV at 15+ - a near guarantee I won't like the wine. Is it the heat? I have no idea, but I've enjoyed several big spicy zinfandels (where I'm much more willing to go high ABV - as I said, I've enjoyed a 15.8% very much) in the past. I don't like big spicy Syrah as much, it's true.

Whatever it is I dislike in those Syrahs, it correlates pretty strongly to alcohol levels.

We received our 4-pack this week. Packaging clean and intact. As I removed the foil, the top of the cork was damp and pink from leakage. Removing the cork reveals a narrow pink stripe along its side. The wine (2008 Estate Zinfandel) is drinkable (and we are!)....but what is the probability of the wine being diminished by this defect?

rcrabi1@aol.com

rcrabi1 wrote:We received our 4-pack this week. Packaging clean and intact. As I removed the foil, the top of the cork was damp and pink from leakage. Removing the cork reveals a narrow pink stripe along its side. The wine (2008 Estate Zinfandel) is drinkable (and we are!)....but what is the probability of the wine being diminished by this defect?

rcrabi1@aol.com

I had the same thing happen with the Cab Sav. We drank the bottle, but wondered how "damaged" it was the whole time. Hmmmm Same experience with damp cork and red stripe down the side. The corks were not pushing out of the bottle and I thought that is what we were supposed to look for in "cooked wine". I am worried about the remaining 3 bottles for sure.

We had wine in one section of the styrofoam shipper. Not sure what bottle it was from, but all corks seemed to be in tact. Haven't tried any of these yet...might need to do that!

We have finished all 4 bottles. Of the 4, all but the Zinfindel had wine on top of the cork (a compromised seal). I really liked the Zin and the Cab, but not the Merlot or the Syrah, which is odd since that's the exact opposite of what I usually like / dislike.

I think this winery really needs to reexamine their corking process, or maybe switch to screw tops.

jonw747 wrote:As long as the fruit extraction is there to match the alcohol levels, it's all good in my book. In for 3.

Just had our first bottle tonight (we try to let the bottles rest for a bit) and it was the Syrah. Tons of fruit to stand up to the 15+% alcohol but also very smooth. Impressed.