Colossal. Lemon, white peach and yellow apple aromas and flavors, surprisingly good acidity balanced by a very slightly sweet impression from alcohol, glycerol and nonfermentable sugars. Full and lush, plausibly at its peak though half-opened bottle not faded the next day.
2016 Marine Layer Red Zeppelin Red Wine:
Boysenberry, dried cranberry, red plum, venison jerky, clove and French oak; the blend makes it something of a “La Mort Du Roi” in reverse; lower extract and alcohol of course. Light to moderately smooth tannins.
2016 Zeppelin Negrette, Paso Robles:
Black plum, Capitol Reef cherry, and herbs and spices that would be called garrigue in France; complex fruits, spice and medium-high acidity on the palate, but texturally smooth - the tannins are smooth. Russian oak (vanilla and smoke) lengthens the finish.
1x Zeppelin Viognier, Paso Robles
1x Marine Layer Red Zeppelin Red Wine
1x Zeppelin Negrette, Paso Robles
4x Zeppelin Viognier, Paso Robles
4x Marine Layer Red Zeppelin Red Wine
4x Zeppelin Negrette, Paso Robles
About The Winery
Winery: Zeppelin Winery
Owner: Stillman Brown
Location: New Mexico and San Miguel, CA
Co-founded in 2009 by consulting winemaker and cellar monkey Stillman Brown of Red Zeppelin infamy and insufficiently silent partner Dan Lewis of Jory Winery, Zeppelin Winery is a risibly small producer (a parking garagiste, if you valet neologisms) of super-duper* premium wines, primarily from two recently concocted subappellations of west Paso Robles that split the hidden Hill of Graceland vineyard. Other vineyards -and such- are in Aptos, Sierra Foothills, Sedona, Roswell, and Baja Cayucos. Really.
Visitors are generally discouraged, especially if they are unlucky enough to find us. There is no tasting room. Sales are almost exclusively to our email list - there is no club to quit. And yet here we are on Casemates, as a new fan or forty is always good to have.
Super wines that only a dupe would pass up. The term enjoyed some popularity amongst sommeliers, but was soon eclipsed by the Biodynamic lunacy, which was followed by the Natural Wine infection, which will shortly give way to a fad for - Fecal Fermentation.
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
FedEx Ground: Monday, May 21st - Thursday, May 24th
I am trying to live within my current short lived SIWBM but if you haven’t had a taker for a 3 spot from your case I’ll take it. I am intrigued by this set and when we swap for your Tercero, it will only ‘cost’ me a wee bit more.
@ZeppelinWinery Hopefully you are sleeping now. I’m am going to be in Sedona later this month. I see you have a vineyard in the area. Any chance you have a tasting room??? I can’t see to find anything online…maybe you are just trying to fly under the radar!
@mrn1 It’s not a ‘blink and you’ll miss it’ vineyard; it’s too well hidden. No tasting room noway nohow (no trespassing?). Yosemite Sam himself used to scare people from getting more than a mile off the pavement. When are you going? I’ll be there the end of June, but Elvis Kokopelli’s in charge until then - I could facilitate a meeting.
@mrn1 we get there 6/30 and head on to GC 7/2 - North Rim this time & Pt. Sublime. Not for enology - but I could grow in DVNP with the right pol pull.
If you have no Sedonan uberplans, email me for Elvis K info - I’m StillmanB at ‘Ancients On Loan’ aka aol lol
(Stalin while I try to remember.) arrrgggh - it’s possible though it certainly could have been axidental; I managed to drop one of my eldest and best customers a few months ago!?! email me? StillmanB at AOL
We wine fossils o’California called it ‘Pinot St. George’ until about twenty years ago when the ATF made us stop. It’s a medium-heavyweight southern French variety. When the Great Vine Hunter said he wanted to graft over a couple of rows to Negrette, I wasn’t that inspired, but the wine surprised me. Of course he thinks I can do anything enological - just add yeast and Jesus!
“slightly sweet impression from alcohol, glycerol and nonfermentable sugars” Great bit of wine writing. By the way, have any wine writers ever eaten a boysenberry? In my sensory/taste/imagination that is NOT going to make me buy.
@ZeppelinWinery I thoroughly enjoyed the writing. Before coming here at five am I read the opening on meh wherein the writer used wine tasting jargon to describe a Bluetooth speaker. I hit the line I quoted above: I suddenly awakened and went back and read over the whole thing. Very nice change of style. Boysenberries, Russian oak et al.
This is my firt Lab Rattage and I’m a newoob so take this with a grain of salt…
Bottle of 2016 Negrette arrived 5/9 but waited until after work yesterday (5/10) to open. Had two great casemates come over and we popped and poured. Waited, maybe, 30 minutes.
Color - Deep Red - Opaque to the rim
Nose - shy/not showing up on first pour but tarty.
Later - opened up some with slight citrus with tartiness and very slight strawberry and a little smoke after being open 4 hours.
Palete - Cranberry and very tart, medium bodied, moderate to heavy acidity. Moderate tannins. Very fast, thin finish; mellows to almost no flavor.
From some of our notes - Newish world style Italian. Maybe a first or second wine before dinner. Tried some pepper jack cheese (odd, huh) with Rosemary and Olive oil crackers and was okay. Didn’t eat anything with it after that.
Still on the fence if it would be something I would get but we all enjoyed trying to figure out this interesting wine. Please ping me if additional info needed…
Well done! This is a very interesting wine. Defies description in some ways (Stillman, right?!) The Nebbiolo (Barbera?) comparison came to light due to the intense cranberry profile and ample acidity. Definitely a food wine to pair with rich sauces. One TN note we found on the varietal was “cross between Syrah and Pinot Noir”. That’s a bit too flattering for me. Look forward to reviews on the other 2 wines to decide to pull the trigger.
Sold on the reds, gonna wait to hear from the viognier labrat as I’m not terribly familiar with the grape. Also a question for Stillman - are you not making as much wine anymore? You mentioned there’s not much left in the cellar. Your 2010 white label petite sirah is in my all time top three wines I’ve ever tried.
@kaolis There’s a $350 license and the insistence that the victim can only designate one third party shipper. I smuggle to my cult members, of course, but I won’t ask someone else to.
$350? That’s more than Elwood paid for the Bluesmobile.
@kaolis Stood on the very spot pictured above for 30-35 minutes almost three years ago, street-preaching its significance. I couldn’t get the guys in uniform to take my picture (saying “hey, I’m from California - how am I supposed to know how to bribe here” and getting away with it!) but managed to convince some fetching touristettes to.
Negrette generally ages well, and this has the ‘right’ acid/tannic structure: up to 10 years? The AB/SY has some maturity already from the Syrah, and a softer structure than my ‘usual’ SY and AB wines. Guess at 5 years?
That said, storage at 54F and letting the cellar hit >72 once or twice in those 5 years are different things . . .
@ddeuddeg I bought a case, was going to keep it but could part with some, how many did you want? I have a coupon code to share too if you want to get a 3 pack as Klezman mentioned, I’ve used all I can.