Wellington Vineyards Dessert Wine Trio

[rjquillin]

@ddeuddeg

We just did the annual ice wine festival thing a few weeks ago, but he didn’t chime in on that, or I’d probably be holding some for him here in Buffalo.

Ha, only because I forgot, and then there was that BD thing.
Hi to both of you, and thanks.

[cortot20]

@SonomaBouliste

I want to emphasize that these are not the syrupy firewater ports that one often encounters. Lots of people who come into our tasting room and say they don’t like port end up really liking ours.

Also, almond bark with the 2009 and beehive cheese with the Criolla - great matches. Now Woot just needs to get some awesome gingerbread up here to pair with the white. Although now that woot mentions it, the white might be a very interesting match for the bark.

Pardon my zero knowledge on white port. Do you drink it chilled? And what temp would you reccommend?

Your vintage port will hold for a long time but what about the other two?

[SonomaBouliste]

@ronn1e

Every time I read that you are stopping making wines I feel a little sad… In for 2 and picking up as much as I can from Woot offers. Incidentally, will the wine club also end?

Yes, the wine club will end as well. Come March of next year the exclusive rights to use the brand will transfer to the new owners.

[SonomaBouliste]

@cortot20

Pardon my zero knowledge on white port. Do you drink it chilled? And what temp would you reccommend?

Your vintage port will hold for a long time but what about the other two?

Only very lightly chilled (60 or so) is best IMHO. The vintage port will indeed evolve for many years, but the Criolla and white are “designed” to be mature when bottled and are best within a couple of years of bottling.

[SonomaBouliste]

@agentfox1942

Does anyone know the shelf life of these? If kept in an appropriate environment?
Thanks

The 2009 should develop for ten to twenty years - it really depends on stylistic preference as to when you drink it. At twenty years it will be similar in some ways to what the Criolla is now. The other two ports will hold for a couple of years, but will be fading more than developing during that time.

[SonomaBouliste]

@rjquillin

Gee, the love I get for supporting winmakers here…
… and now I have nine more bottles to find room for.

Can’t ship these to Klez; the bottle tariff would be crippling

Peter, can you and Toby have a chat about those 5L Syrah bottles I’ve spoken to Toby about.

Toby told me about that yesterday. As long as we don’t have to store them indefinitely

[SonomaBouliste]

@spdrcr05

For those of us in “stick in the mud” states, can we match this offer by ordering direct?

Yes, or close, depending on shipping costs.

[SonomaBouliste]

@Corrado

What about actual distribution to Vermont vs. direct-ship? Last I checked, the permitting for direct-ship was cheap for Vermont, but for a small state, I understand the economics weren’t likely to pan-out to break-even. I have some potential connections for distribution, but their question has been, “Are they even interested in having their wines on the shelf in VT?”

I am always interested in distribution, but it would be only for one year now. Have your connections contact me if that isn’t a deal breaker.

[SonomaBouliste]

@gijose

Would the white port and chocolate be a terrible pairing? Or stick to gingersnaps?

I think it sounds interesting, but there’s only one way to know.

[polarbear22]

@SonomaBouliste

Yes, or close, depending on shipping costs.

Call Toby?

And I want to chime in on this white port. I fell in love with it. So I have tried a half dozen or so other white ports, and they don’t come close. They tend to be light and bland. I got a half case via wootlegger a couple years ago, and down to one bottle. I’ll try to get in via alternate method.

[klezman]

@SonomaBouliste

I’ll only be selling wine for another year plus…

This makes us sad
But we’ve got 10+ cases from you and that number will have to keep rising!

[klezman]

@SonomaBouliste

You have that problem too? How many people are holding wine for him?

+1
To be fair, some of the wine you’re holding for him is for me and molarchae.

[klezman]

@rjquillin

Gee, the love I get for supporting winmakers here…
… and now I have nine more bottles to find room for.

Can’t ship these to Klez; the bottle tariff would be crippling

I don’t know what you’re talking about…

Actually, that reminds me…we still need to sort out replacing that Victory magnum that got cooked in our move. Toby and I spoke about it a while ago but never circled back to finalize.

[cortot20]

@SonomaBouliste

Only very lightly chilled (60 or so) is best IMHO. The vintage port will indeed evolve for many years, but the Criolla and white are “designed” to be mature when bottled and are best within a couple of years of bottling.

That’s what I wanted to know. Thank you sir.

[tiger7610]

Bah, I will be moving, I dont need more wine. I still have some other wellington port from a previous offering. Decisions, decisions. Do I want this?

[tytiger58]

@SonomaBouliste

Toby told me about that yesterday. As long as we don’t have to store them indefinitely

Uh oh RJ even the winemakers need you to pick up.

[cortot20]

@tytiger58

Uh oh RJ even the winemakers need you to pick up.

lol, sounds like he’s become infamous.

[roliger]

@SonomaBouliste

I want to emphasize that these are not the syrupy firewater ports that one often encounters. Lots of people who come into our tasting room and say they don’t like port end up really liking ours.

Also, almond bark with the 2009 and beehive cheese with the Criolla - great matches. Now Woot just needs to get some awesome gingerbread up here to pair with the white. Although now that woot mentions it, the white might be a very interesting match for the bark.

Trader Joes has a wonderful gingerbread mix that would pair perfectly with this port

[pseudogourmet98]

Hi Peter,

One of my first Woots about 3 years ago was a Wellington offer and I’ve bought several hundred bottles since, more than any other wine. I bought this offer last time but haven’t opened them yet.

Like many others, I will miss your wines and your participation when you retire next year. I live a long way from Sonoma (Florida), but am excited that I will be in Sonoma later this month, and will get to visit Wellington before you turn it over to the new owners.

Hope I get to meet you, thank you for your wonderful wines, and have the opportunity to wish you a happy retirement in person.

Cheers!

[Flybranda]

Anyone in D.C. or Maryland willing to “WootLeg” me a set?
I’m in NoVa near Alexandria