Gilbert Cellars - 3 Pack
$42.99 + $5 shipping
CONDITION: Red
PRODUCTS:
1 2007 Allobroges, Columbia Valley
1 2007 Estate Syrah, Wahluke Slope
1 2008 Left Bank, Wahluke Slope
CT links above

Winery website

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Allobroges = bacon
I'm in!

Lassow, reporting for rookie lab rat duty!

Skip ahead to 10:26PM for the more objective section.

Boulder, Colorado, 1:16PM
Took delivery of surprise package at the office, resembling single bottle wine shipping box, and promptly open to make sure contents are intact. Cork is in the correct position in the neck of the bottle, doesn’t look like this froze or boiled anywhere from its FedEx Standard Overnight origination point. The wine is a Gilbert Cellars 2007 Estate Syrah, Wahluke Slope, Doc Stewart Vineyard. I have never had a single vineyard Washington Syrah, and from the region and looks of the bottle alone, I am thrilled to be lab-ratting this for the w.w community.

6:15PM
Arrived home and set bottle upright so sediment has a chance to settle to the bottom of bottle. I really do not like to open wine within 30 days after shipping, but in the name of rat duty, I will gladly oblige.
[edit] Oblige is not the correct word. I meant the opposite of oblige.

10:10PM
Remove USDA Prime Sirloin from fridge, season with a (not so healthy) dose of sea salt and finely ground pepper. Just like we always do it.

10:17PM
With a Cepage Laguiole wine key (the only single-hinged wine keys that actually work, and very well at that! Laguiole is a region in France that, I believe, has a patent on this particular hinge design), I peel the foil just below the lip of the bottle. The neck of the bottle is notably thick, almost as thick as a bottle of La Patriota. The top of the cork is signed with a ‘G.’ Remove cork from bottle with said wine key. The underside of the cork has a light stain from the wine. The slight smell fruit is emanating from the bottle at a distance of about 18.”

10:26PM
Pour ¼ glass into a Cabernet Sauvignon vessel, the remainder into decanter. The wine is free of sediment, and the color is almost exactly like the blend of purple and red on our current dish clothe. Quite lovely. I can just make out the pattern on the white paper towel under the glass while on it’s side. This is not opaque, over extracted juice. So far everything about this wine seems delicate. Maybe restrained is the right word... Swirl. Fine skinny legs, spaced between ½ inch to 1 inch apart. Fun to watch.

Please note I am not nearly as good as picking out smells and flavors as my lady, who will be joining us shortly. It is very difficult for me to put a noun on a smell or flavor in wine.

The aromas I pick up are initially fruit, but quickly divert to pepper and maybe, leather, and a bit of an earthy funk. Just compared it to the coriander in the cupboard, and the resemblance is there.


10:40PM
The taste review is going to have to wait until after more aromas stop showing through. Cocoa powder. I am pleasantly surprised at the depth of the nose coming from this wine. Sans the peppermint, this is reminding me of peppermint bark from the office earlier today, though not in a sweet way. Maybe it’s the lower dark chocolate layer, but different than that last scent of cocoa powder. This is continuously changing. I could be happy just burying my nose in the glass for the next 15 minutes, or at least until the steak comes to temp before grilling. Hopefully the steak will not overpower the wine, but the Gilbert Cellars website lists grilled meat as a good pairing.

10:55PM
The taste is like light raspberries, and somewhat tannic in the mouth. The dry mouth-feel is there, but I am hoping the steak does not overpower the flavor. The nose is becoming less multidimensional now and my glass needs a filling.

More to come.

11:52PM
Steak served, but not consumed.
Allison: Fruit leather. Well balanced, tannins not overwhelming, but provide structure. Leans to the fruity side of syrah more than the peppery side, but this is not a fruit bomb. Again, really well balanced and structured. Slight aromas of rose.

We are trying it with steak now. In her words, "Delicious with steak!"

This does indeed stand up to some fatty red meat.

11:58PM
More from Allison: Nothing really POPS. This is a good thing because not one flavor is overwhelming. The flavors are not quite elusive so much as harmonious. It is fun to drink a wine that keeps me guessing! The fat on the steak is like salty candy.

Any relation to Gilbert Grape?

The word on the street is that Washington 2008 was a fine harvest. As was 2007. Two solid vintages across three wines in one w.w deal? Hope this makes it worth paying Colorado sales tax.

A review of Gilbert Cellars Left Bank Bordeaux-style blend from PureVineWines, a source of info on bio-dynamic and organic wines:

Gilbert Cellars Left Bank

"Here is a righteous Bordeaux-style blend from the Wahluke Slope AVA in central Washington. As the name suggests, it’s styled after “Left Bank” Bordeaux, with 58% Cabernet Sauvignon, 15% Cabernet Franc, 12% Petit Verdot, 10% Merlot, and 5% Malbec. This full-bodied red has a dark cherry and toasted, smoky nose with plenty of gushing fruit, and dense, chewy tannins that linger on the palate. This is an excellent value wine."

The Allobroges blend is somewhat compelling, I wonder how consistently people pick up on the "nuances of bacon." I'd like to know if this is something Gilbert has been making for a number of years and if so, how regularly it's ended up somewhere near the 55% Syrah, 31% Mourvedre & 14% Grenache ratio?

I like the use of the Celtic name Allobroges. A little more info; Allobroges on Wikipedia

I'll be following the winery participation on this one (hopefully), organic/bio-dynamic wines are very interesting to me, though I've found they tend to be a little tricky.


Edit:

lassow wrote:
Lassow, reporting for rookie lab rat duty!

Excellent, prompt Rattage Señor Lassow. Thank you!

Glad I got in for 3 as the winery fetches $64 for these combined. However, they do not ship to Florida, but I can do here for 5 bones.

Wish I was enjoying the glass of wine and steak with lassow who I always enjoy reading and am glad he is a labrat this week! After being first sucker and purchasing only 1, I have since sent email asking to increase my order to the max 3. When I saw Wahluke Slope, I jumped on it!

I love the sampler packs - since I am the only red drinker in the house I have a tough time going in on the 3-6 bottle offers where they are all the same wine.

Although my co-workers do occasionally help out and split sets with me, these are by far my favorite type of offers.

Let's hope for some winery participation tomorrow.

Oh, and good rattage lassow!

Edit: This being the first wine offer after a the woot-off, I wonder how the woot-off affects the offer immediately following it? I would think it takes a bite out of its potential sales since most people blew their wine budget already (especially on a new winery to the site). Any thoughts?

Thanks for all the kind comments!

Just another something to add...

Based on the tannin factor and how well integrated this Syrah drinks, we think this could be a drink sooner rather than later bottle. Curious to see how this drinks when it gets the chance to settle down a few weeks/months after shipping.

There is an error in the stats for the Allobroges in the vineyard sourcing. 62 + 31 + 14 is somewhat higher than 100%. The varietal composition looks to add up.

Never wooted any wine before, but these sound so freakin' good. I'm in for 3 before they disappear.

I *want* to be in for 3 but for some reason New Hampshire was left off the "stick in the mud" list of states. NH does allow direct shipping and I've wine.wooted in the past. *Please* tell me this was just a typo and I can go put my order in

This is terrible. I managed to not buy a thing during the woot-off in preparation for buying gifts for my new niece and for my brother's wedding gift, and now you have to make this amazing offer?

So who gets shafted? The baby or the brother?

Cause goodness knows, if I purchase this wine, I'm not going to share!

Hi All
I am a relative newbie to wine drinking and also to this site; but that golden "I Want One" button has a certain allure....and I seem to have acquired several large boxes of wine already...(with several more to come after that Woot-off thingy this past week).

Would appreciate some input on the following:
1.) Can I store this wine in the shipment boxes in a hall closet for a few months?
2.) Does WW ever offer Gewurztraminer or Riesling wines? I have several friends that prefer that type of wine over the reds.
Thanks in advance for your input!

I'm definitely in for 1. It seems my Davis Family Pinot Noir is arriving today. We pop one open for the weekend, and save the other for later. Yum! Might pick up a rib-eye and potatoes for this one!

Finally some red blends that don't involve Zin. +1

OK, I'll ask the standard questions to the winery:

How long will these cellar, or more specifically, what is the PRIME drinking window for each of these wines?

What was the oak treatment on each of these?

kajeff123 wrote:Hi All
I am a relative newbie to wine drinking and also to this site; but that golden "I Want One" button has a certain allure....and I seem to have acquired several large boxes of wine already...(with several more to come after that Woot-off thingy this past week).

Would appreciate some input on the following:
1.) Can I store this wine in the shipment boxes in a hall closet for a few months?
2.) Does WW ever offer Gewurztraminer or Riesling wines? I have several friends that prefer that type of wine over the reds.
Thanks in advance for your input!

1) Yes, the cooler the better with the key being stable temperature - wine does not like changes up and down. Prime storing temp is 55 degrees F, but 65 or below for a few months should not be a problem. Oh, and make sure the bottles are on their side, not standing up.
2) Yes, but not very often. There are a number of unofficial services that provide notification of each wine available on wine.woot. If you sign up, you'll never miss a wine.
- Or you can just check the site first thing every morning, like many of the winos around here

kajeff123 wrote:
1.) Can I store this wine in the shipment boxes in a hall closet for a few months?
2.) Does WW ever offer Gewurztraminer or Riesling wines? I have several friends that prefer that type of wine over the reds.
Thanks in advance for your input!

1) generally speaking, wine should be stored at 55-60 degrees. The temperature should remain relatively constant throughout the day - it should not get warmer in the afternoons and cooler in the evenings. Also, the bottles should be stored on their sides and not exposed to light. If you turn the shipping boxes on their sides, voila! The packing may also help regulate temperature swings throughout the day. If you're really only talking about a few months, you'll be fine.
2) I've seen Rieslings come up occasionally, but probably only once or twice a year.

lassow wrote:The word on the street is that Washington 2008 was a fine harvest. As was 2007. Two solid vintages across three wines in one w.w deal? Hope this makes it worth paying Colorado sales tax.

Thanks lassow for the GREAT rattage! Sounds like you really enjoyed the wine, can you tell us how many your ordered?

SGreth wrote:I *want* to be in for 3 but for some reason New Hampshire was left off the "stick in the mud" list of states. NH does allow direct shipping and I've wine.wooted in the past. *Please* tell me this was just a typo and I can go put my order in

Ah my fellow NH shipping wooter, if you look at this fine link here then you will see that it all depends on whether the winery decides to deal with our nasty shipping laws or not...note the initial permit + $100-$500 fee and the report w more fee that must be filed for EACH shipment...no sales/income tax so we have to funnel some extra revenues from our state liquor stores remember?;)

So this makes me sad because I would be in for 1+ as well but at least my bank acct is saved. And having read the law at last I'll just be glad that NH gets as many woots as it does...

I was a Lab Rat for this particular offering as well! This is my first Lab Rat assignment, so I hope I get it right.

I was pleasantly surprised to receive a bottle of the 2007 Allobroges from Gilbert Cellars yesterday. It so happens this particular winery is based in Yakima, Washington, where my husband once lived, courtesy of the Army. I've heard him talk about the area a lot, so it was pretty cool to get wine from there. Anyway, I waited for him to get home and help me taste this wine because he's much more into tasting the flavors than I am.

Unfortunately, instead of duck or steak, we had flounder for dinner, which I don't think really goes with this particular wine. Nevertheless, we enjoyed the Allobroges very much. My husband opened the bottle and let it breathe for about an hour. I found it very smooth and drinkable from the very first pour, with a nice medium bodied weight.

To be honest, the very first thought I had when I breathed in the bouquet was that it reminded me a little of Hawaiian Punch. Once I'd had a taste or two, the aroma was more like cranberries or raspberries. The label says I should detect red and black fruit, cassis, and licorice. My palate did pick up the fruits, but the licorice flavor was very faint to me. My husband claims he tasted it right off the bat. He also said that he could really taste the Grenache. I didn't really taste the bacon that is alluded to in the product's description; what I got was more fruity. I definitely tasted cassis and berries over anything else.

Once we got the mismatched dinner out of the way, we were able to enjoy this wine by itself and were both very pleased with it. The winery's Web site reports that the Allobroges is their best selling wine. I can understand why. I have a feeling we'll be taking advantage of today's Wine.Woot!, which may be bad news, since we have two mixed cases on the way!

Thanks again for giving us the chance to try something new and very different!

wordek wrote:Ah my fellow NH shipping wooter, if you look at this fine link here then you will see that it all depends on whether the winery decides to deal with our nasty shipping laws or not...note the initial permit + $100-$500 fee and the report w more fee that must be filed for EACH shipment...no sales/income tax so we have to funnel some extra revenues from our state liquor stores remember?;)

So this makes me sad because I would be in for 1+ as well but at least my bank acct is saved. And having read the law at last I'll just be glad that NH gets as many woots as it does...

Holy crapsticks! Thanks for the link. I'm amazed anybody would deal with those crazy reporting requirements just to deal with sales to us. I guess I'll just swing by the store this afternoon and spend my money there instead (hey, I was planning on spending the money anyway).

Thanks again!

Wow, they have some REALLY unusual stuff... Tempranillo port, Grenache icewine, Rose of Mourvedre.

Get us THAT trio!

Edit: Oh phoo. No Michigan

How good is this deal?

Click the link above for full discount details, links, etc.

I'm gonna go pout.

cheron98 wrote:Wow, they have some REALLY unusual stuff... Tempranillo port, Grenache icewine, Rose of Mourvedre.

Get us THAT trio!

A BIG +1 there! The Tempranillo port immediately caught by eye. I was very tempted by this deal as I really love pacific northwest wines, and the combination of seeing how they play with things like the Tampranillo port and Grenache icewine with the labrat reports took me from maybe one to ordering two.

cheron98 wrote:

Edit: Oh phoo. No Michigan

What do you mean no Michigan? Its on the list on the front page for me...

meyer22 wrote:What do you mean no Michigan? Its on the list on the front page for me...

Same.

The lab rats are doing a great job this offering. Thanks a lot. Wish one of you would've had a dessert of say, chocolate mousse to go with these lovely reds.
I am on the fence but weak. I know I will order.

cortot20 wrote:Edit: This being the first wine offer after a the woot-off, I wonder how the woot-off affects the offer immediately following it? I would think it takes a bite out of its potential sales since most people blew their wine budget already (especially on a new winery to the site). Any thoughts?

This is a group of enablers. We convince each other to spend more than we have to get wines Figure, we've already signed our paychecks over to WD anyway.

wine.woot! - Sending WD's kids to college since... 2006?

kajeff123 wrote:Would appreciate some input on the following:
1.) Can I store this wine in the shipment boxes in a hall closet for a few months?
2.) Does WW ever offer Gewurztraminer or Riesling wines? I have several friends that prefer that type of wine over the reds.
Thanks in advance for your input!

Welcome to woot!

Yes, absolutely. If the hall closet is maintained at "room temperature" of <75 degrees, then it will be just fine in there for some time.

And Yes, absolutely. We loves us some Gewurz and Riesling. They don't come up nearly as often as reds and the typical whites (Chards and Sauvignon Blanc) but they do come. In particular, we've seen V. Sattui's and Scott Harvey's Rieslings. In fact, isn't it about time for another SH Riesling Trio?

knotheadusc wrote:Thanks again for giving us the chance to try something new and very different! By the way... can someone tell me how to get the fancy Lab Rat picture on my post?

Mods will grab it when they Guide Entry you, or you can use the [ labrat ] tag (no spaces)

meyer22 wrote:What do you mean no Michigan? Its on the list on the front page for me...

From the winery website. Wasn't on their list of ship-to states. Otherwise I was going to put it on my "list of stuff to buy when the tax refund comes in".

Maybe they've gotten a license and haven't updated their own website? Hopefully? Winery rep?

cheron98 wrote:Mods will grab it when they Guide Entry you, or you can use the [ labrat ] tag (no spaces)

Thanks! That worked like a charm!

Lassow,

I have to say that this was an amazing review and we at Gilbert Cellars are so happy that we could surprise you with a bottle of our 2007 Syrah. Can we hire you for our tasting notes on new releases

Cheers!

lassow wrote:

Lassow, reporting for rookie lab rat duty!

Skip ahead to 10:26PM for the more objective section.

Boulder, Colorado, 1:16PM
Took delivery of surprise package at the office, resembling single bottle wine shipping box, and promptly open to make sure contents are intact. Cork is in the correct position in the neck of the bottle, doesn’t look like this froze or boiled anywhere from its FedEx Standard Overnight origination point. The wine is a Gilbert Cellars 2007 Estate Syrah, Wahluke Slope, Doc Stewart Vineyard. I have never had a single vineyard Washington Syrah, and from the region and looks of the bottle alone, I am thrilled to be lab-ratting this for the w.w community.

6:15PM
Arrived home and set bottle upright so sediment has a chance to settle to the bottom of bottle. I really do not like to open wine within 30 days after shipping, but in the name of rat duty, I will gladly oblige.
[edit] Oblige is not the correct word. I meant the opposite of oblige.

10:10PM
Remove USDA Prime Sirloin from fridge, season with a (not so healthy) dose of sea salt and finely ground pepper. Just like we always do it.

10:17PM
With a Cepage Laguiole wine key (the only single-hinged wine keys that actually work, and very well at that! Laguiole is a region in France that, I believe, has a patent on this particular hinge design), I peel the foil just below the lip of the bottle. The neck of the bottle is notably thick, almost as thick as a bottle of La Patriota. The top of the cork is signed with a ‘G.’ Remove cork from bottle with said wine key. The underside of the cork has a light stain from the wine. The slight smell fruit is emanating from the bottle at a distance of about 18.”

10:26PM
Pour ¼ glass into a Cabernet Sauvignon vessel, the remainder into decanter. The wine is free of sediment, and the color is almost exactly like the blend of purple and red on our current dish clothe. Quite lovely. I can just make out the pattern on the white paper towel under the glass while on it’s side. This is not opaque, over extracted juice. So far everything about this wine seems delicate. Maybe restrained is the right word... Swirl. Fine skinny legs, spaced between ½ inch to 1 inch apart. Fun to watch.

Please note I am not nearly as good as picking out smells and flavors as my lady, who will be joining us shortly. It is very difficult for me to put a noun on a smell or flavor in wine.

The aromas I pick up are initially fruit, but quickly divert to pepper and maybe, leather, and a bit of an earthy funk. Just compared it to the coriander in the cupboard, and the resemblance is there.


10:40PM
The taste review is going to have to wait until after more aromas stop showing through. Cocoa powder. I am pleasantly surprised at the depth of the nose coming from this wine. Sans the peppermint, this is reminding me of peppermint bark from the office earlier today, though not in a sweet way. Maybe it’s the lower dark chocolate layer, but different than that last scent of cocoa powder. This is continuously changing. I could be happy just burying my nose in the glass for the next 15 minutes, or at least until the steak comes to temp before grilling. Hopefully the steak will not overpower the wine, but the Gilbert Cellars website lists grilled meat as a good pairing.

10:55PM
The taste is like light raspberries, and somewhat tannic in the mouth. The dry mouth-feel is there, but I am hoping the steak does not overpower the flavor. The nose is becoming less multidimensional now and my glass needs a filling.

More to come.

11:52PM
Steak served, but not consumed.
Allison: Fruit leather. Well balanced, tannins not overwhelming, but provide structure. Leans to the fruity side of syrah more than the peppery side, but this is not a fruit bomb. Again, really well balanced and structured. Slight aromas of rose.

We are trying it with steak now. In her words, "Delicious with steak!"

This does indeed stand up to some fatty red meat.

11:58PM
More from Allison: Nothing really POPS. This is a good thing because not one flavor is overwhelming. The flavors are not quite elusive so much as harmonious. It is fun to drink a wine that keeps me guessing! The fat on the steak is like salty candy.

cheron98 wrote:From the winery website. Wasn't on their list of ship-to states. Otherwise I was going to put it on my "list of stuff to buy when the tax refund comes in".

Maybe they've gotten a license and haven't updated their own website? Hopefully? Winery rep?

We can now ship to Michigan and you are correct it has not been posted on our website. I am going to go on right now and make that correction. See you in a month or two when that big tax refund comes through.

Cheers!

Robbie

All the great comments have talked me into it. In for 1

flowerchild59 wrote:The lab rats are doing a great job this offering. Thanks a lot. Wish one of you would've had a dessert of say, chocolate mousse to go with these lovely reds.
I am on the fence but weak. I know I will order.

Hi Flowerchild,

Let me know how we can get you off of the fence holding a delicious glass of our wine!

Cheers!

Robbie