I had a period where I was obsessed with pinots (before I had a child and my fine wine budget dissipated), so I’ve drunken a lot of them. In my experience between 5-6 years from release is good aging window for a CA pinot like this (super general rule, because a lot of Burgundies will age for a long time, same for cooler climate/coastal pinots from CA and Oregon). 2016 is the vintage date, but wineries bottle/release them anywhere from 1-3 years after picking/barreling the grapes.
But if you tasted at the winery what did you think? Was it closed/tight, did it open up more as you swirled it, at the end of your visit? Was it showing signs of oxidation (with reds you’ll start to see it appear brownish on the edges of the circle in the glass, which means you likely don’t want to age it much if any more). I think you can hang onto it for a few years without it worrying about turning bad, but whether it will gain complexity really depends on what it is tasting like now. Their description says tight tannins and firm acid structure which indicates ageability - but was that your impression after tasting it or is that just their marketing?
Now you’re making me want to open it up to answer your questions. 
The Wabi-sabi wasn’t part of the lineup - it was something our pourer sprung on us towards the end. It definitely opened up after swirling and no oxidation or browning. It was last November, but I remember being tickled by actually tasting the cherry cola, lol. Really delicious.
Here’s a so so photo of a half drunk pour.
Based on your criteria I think it could age a little longer… or I may get the urge to pop it open if the occasion arises. 
Thanks for the knowledge!
Good plan - that’s what I would do. I’m sure it would taste great now and even better an hour after opening, but will certainly still be good in a few years and maybe better. I never open a $$$ bottle right away either.
Okay here’s an easier one. Shoutout to @paryzer. I’ve been drinking this Cooper & Thief on a regular basis since Eli posted it on a What’s for Dinner thread and I discovered my corner market (Yummy Market) sells it semi-regularly. I know some pooh pooh bourbon barrel-aged wine. Gimmicky? But this is super smooth and I think has good QPR.
Isn’t it a great wine? It is one of our favorites, and pretty inexpensive. It is so smooth. You don’t even feel the 16% alcohol 
I’m so glad that you are enjoying it @TheCookie !
Thanks @paryzer! It’s addicting. 
According to the label only 4 barrels of this unfiltered chard were produced, a collaboration between William Hunter and William Price. Somewhat brooding, a bit on the buttery side for my SO. Still a bit of acid and minerality so it’s not heavy.
Not to minimize the opinions of those who really know this stuff on the board (or the fun of getting peers’ opinions), but I think that when facing the kind of question you posed; that is, a wine that’s not widely available or written about, you could just ask the producer. Usually, they love talking about their wines and how they should be consumed.
Thanks @SteveR
I should’ve questioned the Demetria manager/pourer a bit more. I asked him if any of the wines we liked would be good to age. He said something like “If you like them, sure why not.” Okay, that wasn’t exactly the info I was seeking, lol.
It’s not spring yet here in Boston, but we need it so I opened a rose of Pinot Noir so we could pretend. Not sure where I came across this Flowers rose, possibly from Garagiste, but I’ll seek out some more. Lovely savory pinot notes, not bone dry but neither a confection. Not “thin” as some rosès strike me.
I’ve been trying Tenerife wines while on holiday in the island. They’re surprisingly good. The grape varieties are mostly unknown to me as phylloxera never got here, so there area lot of indigenous varietals.
Last night we had a bottle of Vinatigo Esemblaje Blanco, which was lovely - a blend of five grapes, fruity,but with a mineral finish. Recommend.
You may need to carry some back. Not finding it in the US on Wine-Searcher
The Canaries don’t export that much wine because the yields are relatively low, and because the tourists and locals drink most of it! I think Vinatigo is one of the few Tenerife wines you can sometimes find in the USA and/or U.K.
Brief visit to my oenophile brother in law in Tel Aviv, always a treat. Tonight’s wine he describes as well-traveled. Cali cab purchased at auction in UK after being imported to Germany.
Bad news is my brief visit is being extended due to stricter Covid clearance rules traveling into the US. Good news is brother-in-law has mapped out a wine plan until I can fly home. Tonight’s offering is a muscular Pinot.
An Israeli Bordeaux blend. Absolutely flawless, but according to my BIL somewhat singular. He says Margalit has not been able to reproduce the success of the 2014 Enigma. Fortunately he stocked up.
Intriguing. Do tell.
Merryvale Profile 2014
I prefer cabs so was happy with it.
