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The mighty hand of Peter Wellington has slapped down many who would steal the crown of grapes about his brow.
... That's why he knows and relishes the taste of victory. Today, he wants to share it with you.
If you've ever gotten the girl, or gotten the guy, or gotten a hermaphrodite, you remember that intense and complex aroma. If you've ever gotten a promotion, or gotten a raise, or gotten a negative test result, you remember that smooth and supple mouthfeel. Victory mixes the aromas of cherry, boysenberry, sandalwood and cedar with the glory of licorice, mocha, leather and celery seed. What could you pair it with? Perhaps the most victorious of all meats: steak.
Even if you've never done anything right (and we find that hard to believe, you cool person, you) this 2008 Wellington Victory Reserve will teach you what those people high at the top of the world already know: that victory is delicious. Oh, but hey, please remember that this particular victory is a red, so it's served at room temperature. Yeah, vengeance is the one best served cold. No, no, it's an easy mistake to make.
The 2008 Victory has forward aromas of cherry, boysenberry, sandalwood and cedar, with licorice, mocha, leather and celery seed. All of the structural / textural components are in harmony. The entry is soft and full, leading to a supple mid-palate with enough acid to keep it fresh, followed by a long, flavorful finish with enough tannin to ensure longevity on the palate and for bottle aging. The descriptor I keep coming back to is “seamless balance”. I believe this wine delivers both intensity and elegance – a more difficult target than over the top intensity without finesse.
This wine is the result of several months of blending trials and tastings. Every year we select our most concentrated and interesting batches of Cabernet Sauvignon, Merlot and other Bordeaux varieties (Cabernet Franc, Petite Verdot and Malbec) and do blending trials. If it is apparent that we can blend a wine that is dramatically better than our single vineyard Cabernets, we will proceed with the project.
After many tastings, we have chosen Cabernet from the best cuvées (batches) from the Handal-Denier Vineyard in Dry Creek and the Karren Vineyard on Sonoma Mountain, Merlot from our estate vineyard, Cabernet Franc from Baron Vineyard and Petite Verdot from J&J Vineyard, both in Sonoma Valley. Further blending trials and tastings were conducted to fine tune the exact blend. All of the individual lots were aged in French oak (approximately 60% new) both prior to and after blending. The wine was aged in barrel for 18 months and bottled unfined and lightly filtered. It is certainly enjoyable now, but will continue to soften and improve slowly in bottle for many years to come.
Aged 18 months in 225 liter French oak barrels, approx. 60% new
RS: less than 0.1%
Glen Ellen, CA
Wellington Vineyards is owned by the father and son team of John and Peter Wellington. John purchased the winery site in 1986. At the time, it consisted of 20 acres of old vines and a few decrepit old fruit and nut trees. Replanting of part of the old vineyard and orchard started in 1988. The winery was completed in time for the 1989 crush. We grow approximately half the grapes we use and purchase the remainder, primarily from small, unique vineyards.
The estate vineyards consist of 21 acres, 8 of which are 85 to 117 years old. There are 24 different varieties in the old vineyard, with the most common being Zinfandel, Carignan, Alicante Bouschet, Grenache and Syrah. In addition, there are 10 acres of eleven to sixteen year old vines that consist of Merlot, Chardonnay, Marsanne, and Syrah. We grow more Merlot than anything else. Three more acres were replanted in 2001, predominantly to Syrah, Zinfandel and Grenache.
Speed to First Woot:
Last Wooter to Woot:
9%< 10 woots
9%< 25 woots
79%≥ 25 woots
0%one week old
1%one month old
5%one year old
93%> one year old
Percentage of Sales Per Hour
Woots by State
zero wooters wootinglots of wooters wooting
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