Topped off home wines

Last night, I topped off my home wines with about 300 ml. of 1999 Grape Leaf: Cuvee Noir and 350 ml of 2001 Baobob: Chenin Blanc. The ambient temperature was 64. Slight thermal expansion but nothing went through the airlock. I was really happy with all the wines. They have evolved greatly in the past 3 months.

Tasting Notes:
2001 Zinfandel: Damas
Nose: The oak is more apparent, plums, pepper.
Taste: Tannins have subsided nicely and the oak is adding nice complexity.
- Ready to bottle now or in 3 weeks.

2001 Syrah: Kruse
Nose: Returning to some of the primary fruit that were apparent after fermentation went dry around Oct 2001). saddle leather, chocolate covered cherries.
Taste: Excellent roundness and full finish. Evolving from fruit driven into a more complex wine
- Needs barrel age for another 6 months.
- Or could blend into the Damas and/or Teldeschi Zin for color and complexity.

2001 Chardonnay: Ritchie
Taste: Excellent structure. ready to bottle.
- If I want to preserve the light crisp fruit profile, I could bottle it today. If I want more typical California chardonnay profile, I could add oak chips for 2 months.
- The tri-clover clamp had no air pression.
- Carboy had slight carbonation and could benefit from oak or ss. I prefer stainless steel, over glass, for aging whites.