WineSmith Mixed Reds Collection

Tasting notes & discussion 112

Clark Smith on Today’s Offer

Typically $40 - $50/bottle from WineSmith Wines
Vintage 2016, 2018, and 2019 from Lake County and Alexander Valley
Available for AZ; CA; CO; CT; DC; FL; GA; IA; ID; IL; IN; LA; MA; MD; ME; MI; MN; MO; MT; NC; ND; NE; NJ; NM; NV; NY; OH; OK; OR; PA; RI; SC; SD; TX; VA; VT; WA; WI; WV; WY
Sold by WineSmith Wines, fulfilled by Wine Country Connect

About WineSmith Cellars
“WineSmith wines are noted for their longevity, classic balance, structural integrity, minerality and understated soulfulness. They often are aged extensively prior to release. When drinking a WineSmith wine, always ask yourself ‘What is this wine trying to teach me?’ Clark is a vocal advocate of living soil and graceful longevity, and generally avoids excessive oak, alcohol, or extended hang-time. He is not shy about employing new tools when they are needed, such as alcohol adjustment to bring fruit into balance or micro-oxygenation to build refined structure, but always fully discloses techniques which are controversial and is outspoken in explaining his rationale.”

Verdot for the Gold

TASTING NOTES:
Petit Verdot - “Most WineSmith wines are harvested at lower brix than many California winemakers choose. This is an exception. We require some desiccation to achieve a fine result, and because of its unbelievably dense color, there is no danger of dryness. We then replace that water for a balanced wine that extracts well. The resulting dense, oily tannins support seductive aromas of cassis, licorice and tar. The wine is somehow both understated and powerfully seductive, like the roll of a timpani that you feel more than hear.” (AbV 13.14%, pH 3.80)

Malbec - “Because of its proximity to Clear Lake, the site is also blessed with a “lake effect” – a daily visit from the cooling breezes off this deep body of water, largest in the State. The consequence is that the plum and cinnamon aromas the grape develops are conserved. Lake County’s dry air gives rise to droughty herbs that bathe the grapes in sage, bay laurel and rosemary nuances. These rich aromatics are supported by moderate tannins of great finesse and its lively palate energy makes this among the most complete and collectible expressions of Malbec.” (AbV 13.14%, pH 3.80)

Cabernet Franc - “The 2016 was harvested on September 27, fermented traditionally with extended maceration, and aged in neutral French oak for 56 months to resolve its incredible reductive strength. For roundness and fat, we co-fermented with 23% Merlot. Age has added a tobacco bouquet to its spicy cherry and rosemary aromas which resemble a well-aged Graves. The resulting palate possesses a sweet core of fruit which is framed by soft tannins and a bright mineral finish.” (AbV 14.2%, pH 3.72)

BARRELS:
29 months, 66 months, 56 months in neutral French oak for the Petit Verdot, Malbec, and Cabernet Franc respectively.

PAIRS WITH (winery recommended):
Petit Verdot - grilled rib steak or duck breast.

Malbec - salmon, quail or rib steak, it loves aged cheeses and fine chocolate.

Cabernet Franc - steak béarnaise or wild mushroom dishes

A WORD FROM THE VINTNER:

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Favorite type of the French “mother sauces/grandes sauces?”

Béchamel

Béchamel
Espagnole

Espagnole
Sauce tomate

Sauce tomate
Velouté

Velouté
Hollandaise

Hollandaise

36 votes