My sister-in-law was taken out to dinner on Wednesday night and the wine was
an '03 Savoy Vineyard Pinot from a winery by the name of Adrian Fog. The
winery is based in Sebastopol, California (Southern end of the Sonoma
Valley), but this vineyard is in the Anderson Valley (up closer to
Mendocino).

Anyway, she and her date only drank about a third of the bottle ($150 on the
wine list), so she took it home. She kept it corked, but out on a counter,
where temps may have reached 75 degrees Farenheit, then brought it to our
house last night (Sunday- 4 days later). She says it tasted fine again on
Friday (day 2), but it was like fermented raisins tonight.

I know she could have refrigerated it, and maybe it would have been better
longer, but I didn't expect it to be that bad that quickly. I've
refrigerated red wines for a week or longer (albeit using a VacuVin) and
found them still drinkable, if usually rather flat and fruit-less. Most of
what I read says that refrigeration will only add a day or so, but I haven't
found that myself.

How predictable was this?