Bright white cherry aromas have been joined by savory bouquet elements of leather, tobacco and Romano through 72 months’ aging in neutral French oak. Its silky tannins and lively minerality are characteristic of Diamond Ridge’s high altitude, lake cooled granite terroir.
The 2010 was harvested on October 16, fermented traditionally with extended maceration, and aged in neutral cooperage for 72 months to resolve its incredible reductive strength. For roundness and fat, we co-fermented with 22% 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.
A perfect accompaniment to steak béarnaise or wild mushroom dishes, the wine loves open fires and Bruce Springsteen’s Jungleland.
Vintage and Winemaker Notes
Selected by Dan Berger as the best Cabernet Franc in the United States and entered in the Six Nations New World Wine Competition among the top 100 wines to represent the U.S. Cabernet Franc is the supreme manifestation of finesse, energy and depth.
Diamond Ridge is located in a sunny high altitude site with rocky granitic soils which force Cabernet Franc to put its energy into pushing its roots down into the rock, resulting in a lively mineral energy in the wine’s finish. These conditions develop good color and firm but refined tannins which impart amazing age-worthiness.
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. The combination of rich fruit aromatics, firm tannin structure and lively minerality make this among the most complete and collectible expressions of Cabernet Franc in the New World.
Winery: WineSmith Cellars
Owner: Clark Smith
Founded: 1993
Location: Sebastopol, CA
Clark Smith is an MIT drop-out who wandered out to California in 1972 and sold wine retail in the Bay Area for several years, where he acquired a love of Bordeaux, Burgundy and all things French and observed first hand the California winery explosion in the 1970s. After a three year stint at Veedercrest Vineyards, he secured enology training at UC Davis and spent the 1980s as founding winemaker for The R.H. Phillips Vineyard in Yolo County. In 1990, he founded WineSmith Consulting and patented a group of new winemaking techniques involving reverse osmosis, spinning off Vinovation, which went on to become the world’s largest wine production consulting firm over its 17-year history. Frustrated with California’s winemaking trends, Clark started WineSmith Cellars in 1993 as a teaching winery to make Eurocentric wines to explore traditions beyond the mainstream, expanding for his winemaking clients the range of possibility for California fruit.
Choosing to create long-term partnerships with committed growers rather than growing his own grapes, Clark has become a renowned expert on Cabernet Franc, having vinified twenty vintages from a wide variety of sites. Teaching at Napa Valley College gave him access to the Student Vineyard for Faux Chablis and his Pauillac-style $100 “Crucible” Cabernet Sauvignon. From Renaissance Vineyards in North Yuba County he has made a sulfite-free Roman Syrah and also produces a Pinot Noir from Fiddlestix Vineyard in the Santa Rita Hills in a delicate, age-worthy Côtes de Beaune style. These wines are vinified in an ancient beat-up warehouse in Sebastopol, California.
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.
Video
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How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2010 WineSmith Cabernet Franc - $60 = 23.06%
We haven’t had the 2010 yet, but the 2007 and 2008 are truly stunners. I like to pull one out casually when we have people over who know about wine, and they always do a double take after the first sip. Really great juice and I’m sure this is no different!
@Winedavid49 No duh! Last time this was offered it was $23.
Wondering where chatty Clark is?
Unusual for him to be so quiet.
Perhaps he’s waiting till 10 for the woot rollover.
@moonhat@rjquillin@Winedavid49 He means maybe I’m not used to the new schedule. Woot offers rolled over at Midnight Texas time (10PM Pacific), while Casemates rolls over at Midnight Eastern time (9PM Pacific).
Hi gang! Sorry to be late - choir practice where wife RuthE is music director takes priority.
For those of you new to WineSmith, I’ve been horsing around with Cab Franc since 1993, and the several vintages we offered have been among the most popular wines ever presented on wine.woot.
This is a second batch of the 2010. Same stuff as the first lot, but with an additional year and a half in neutral oak, for a total of 84 months.
Diamond Ridge Vineyards Cab Franc has often required a long time in barrel - the '07 took 96 months - so the two aren’t greatly different, but this batch has gained some power and complexity.
Acccordingly we sent samples out to several lab rats familiar with the first batch, and I’m very interested for them to chime in with their impressions.
@winesmith A new batch with additional barreling? No way. I was going to say I’ve got enough of this vintage now given my over-full storage. But now you’re making me rethink that sentiment.
As always, love your CF. I’m still amazed from the Roman Reserve experiment you had me do a year or so ago. Truly amazing.
Any info on summer shipping yet? I have 5 bottles of this left and would love some more but it is getting hot in TX. My Ty Caton order was noticeably warm to the touch when I received it.
Several factors combine to make the Diamond Ridge site uniquely suited to Cab Franc. Its high altitude and remote location give us thin, clean air which bathes the grapes in UV, especially because the volcanic soil holds back the canopy and exposes the fruit. This has several beneficial effects. It dispels the bell pepper (pyrazine) character one commonly sees in “down stream” Cab Franc.
It also stimulates color and flavor metabolism. Good color is essential to proper texture, as it limits the degree of polymerization of tannins and prevents coarse harshness, instead providing silky, refined texture and great aromatic integration.
The downside of direct sunlight is that it can burn off aromatics, which does happen in some Lake County areas such as the Red Hills. But this vineyard is located on a peninsula right sticking out into Clear Lake, and a lake effect breeze cools the vineyard to about 60F every day at about 3PM. As a result, the wine is intensely fruity - I call it white cherry character. There is also plenty of varietal cinnamon and the surround droughty herbs such as rosemary, bay laurel and sage embellish the aromatic profile.
The volcanic soil also imparts a lively energy in the back palate. We call this “minerality.” We don’t yet understand what causes it, but we observe that this characteristic gives the wine surprising longevity but also can lead to tight, reduced aromatics and aggressive tannins in youth, thus requiring extensive aging for best results.
This is a medium-bodied wine with less muscle than its descendant Cabernet Sauvignon but with more depth and raciness, reminiscent of Graves in Bordeaux. I co-fermented it with some Merlot for fatness and color, which takes it in the direction of St. Emilion.
This wine loves grilled duck breast, steak bernaise, stinky cheeses and wild mushrooms. I like to get it in the dark, play Jungleland at high volume in the presence of something on fire.
Right. I’m a wine woot aficionado for over a decade, but a lab rat I’m not. I know what I love but can’t tell plum from chocolate in the flavor profile. Sweet, sour I can do. Barnyard I can do. But licorice is beyond me.
Wine Smith’s Cabernet Franc is one of my favorite and I have the 2010 and the 2007 squirreled away from daughters and other natural predators. So, I’m biased. After a chance encounter with Wine Smith’s Cabernet Franc and learning that this is mostly used as a tiny addition of main stream varietals, I was fascinated and tried Cabernet Franc all over US and Europe. Never found a more pleasing Cabernet Franc than from this vintner.
Very surprised to receive a bottle of the 2010. Skipped lunch and went home to sample. Opened at 1pm. Cork not stained deep red. Wine is dark Opaque color. When held up to light, the edge was pigeon blood ruby red (“Asking to see the Pigeon’s blood is like asking to see the face of God”… Google this). Strong lovely aroma. Could smell the alcohol. Mid-level tannins… did not pucker the mouth but noticeable. Medium bodied. Legs far apart sliding slowly (wine, not me). On swishing, cherry. Long long finish. Paired very well with Govt Mule’s cover of Pink Floyd’s Shine on You Crazy Diamond Part 2.
Bottle left on counter. Back at 8.30pm. Aroma subdued, no alcohol. Tannins just a tad less. God’s face not visible as sun has set. Sipped better after 7 hours of standing on counter. Just so very good. Not fruit forward. Long finish continues. The short journey to the bottom of the bottle started with the first sip.
Being Indian (from Mumbai) I don’t do oysters and steak and hamburgers. But did do curry/rice. The wine did not do much for the curry so stopped eating. Continued drinking as it warmed the soul and gave me courage to ask boss for a raise, so I can order a case or two.
Thanks for a wonderful description. The brand new-looking cork is because the wine was just bottled after 7 years in neutral barrel. For matches with Indian cuisine, I would try tandoori chicken or lamb saag with not too much heat or salt.
@winesmith When you order from casemates, your order ID is 3 random words. So if you say backslash-giphy and put in your order ID, you get a random video
@MerlynXLII Joisey! Oh yeah, what eggzit? I’m from Westfiel, myself. BTW, there is some really good wine being made in NJ these days. Check out Hawk Haven down in Cape May. That Quill be some righteous Meritage.
@Mark_L Ah, Mark would be my Seabreeze Jr. High chum from Daytona. Go Sandcrabs! I’m going to organize a vertical tasting of six vintages of Faux Chablis and four vintages of Crucible in the Chicago area if we can scare up 12 people. Interested?
@winesmith Well you’ve got 6 potential people already, not counting myself.
Clark, will you be doing one of these tastings any closer to Minneapolis as a part of your tour? If not, I’m seriously willing to drive (or fly) to Chicago for this experience, given the opportunity.
@Mark_L@winesmith depending on the dates my wife and I could come! We have family in Chicago and it would be a good excuse to visit and drink some wine!
@winesmith Sounds like a good amount of interest. As the time approaches, if there are still some openings I’m sure we can reach out beyond the Casemates community and round up a few more willing to imbibe.
@Mark_L@winesmith. My wife and I are from Madison, WI with parents from Chicago (babysitters). We would not miss this opportunity. We love your Crucible and Faux Chablis. How can we find out if this is will happen?
@Mark_L Based on this response, we are definitely going to do it. I’m thinking sometime in the Fall. I’ll set up a doodle poll to see what date works for the most people. If you’re interested, please whisper me your contact information or email to WineSmith@winemaking411.com. If you have an idea for a venue for the event, please let me know. I’ll include a bit of a Wine and Music pairing demo; the price will be $200 a seat.
I figure we’ll do an early evening and then find someplace nice nearby where we can discuss the concepts in my book, Postmodern Winemaking over dinner.
I have a case of each of these wines in the library, so I’d be happy to stage a similar event anywhere there’s interest. Minneapolis is certainly an interesting possibility, and I’d love to get with Chip Green’s homies in Ohio again.
I figure we’ll do an early evening and then find someplace nice nearby where we can discuss the concepts in my book, Postmodern Winemaking over dinner.
Great book. I’ve read portions multiple times and still find new things I missed earlier.
@kawichris650 Please whisper your contact info and we’ll contact you with details about Chicago. I’d also consider a Minneapolis tasting if enough interest can be drummed up there.
@karenhynes@chipgreen I picked up the CF and some Clayhouse from Mark L. Between you and Chip Green I am going to need another cooling unit for the basement, Be prepared for an increased storage fee. (LOL)
@rmm989 The winery can ship to NJ and most ther States that aren’t served by Casemates. Just call Sandra at 707-332-5552 btwn 9AM and 4PM. She will heat your ccard back up so your wallet pocket doesn’t catch a chill.
@Winedavid49 – shipping question for you. Since it appears that the shipping will occur around Memorial Day, will you be ensuring it doesn’t sit for an extra day in a truck or in a warehouse in the heat if it’s hot around that time? I know you all are smart about the logistics, but wanted to double-check.
Also mad props on this deal. Great value on some excellent wine. Nicely done!
@jeffreywsnyder@vaaccess I took a gamble and ordered a case to Dallas, but it shipped Thursday before Memorial Day and still hasn’t arrived. Shame on me for going for it, Winesmith was too tempting, but also shame on Casemates for shipping at the worst possible time.
@derekvalz@jeffreywsnyder ummmm…I think they may have held them for delayed shipping. Mine was just shipped this week. Are you sure yours was shipped already?
@vaaccess
Our Dallas case arrived after 7 days to get here. The bottles are 80 degrees plus inside the box. Fingers crossed we don’t have Cab Franc prune juice.
@johnnelson7333 yeah, hope you are good. I’d be most concerned if you see that wine was seaping out of the cork or if you see that a cork is protruding.
@johnnelson7333@ScottW58@vaaccess Mine was delivered last Friday as well, so 7 days transit. Confirmed with Fedex that it wasn’t in refrigeration on the way. Luckily I didn’t see any cork pop or seepage, but I’m not going to risk anymore summer orders. Hard to hold off on these deals, but I’ll be back in Nov.
@derekvalz@johnnelson7333@ScottW58 I dunno…wine that ships to Total wine, any grocery store, etc is put through as much or more heat I would imagine. I’d be more curious to have evidence of what heat/temps are to be avoided for a real impact to occur. Just as bottle shock was debunk, I’m very curious to know what thresholds can’t be exceeded so I can know what I should/shouldn’t avoid. Probably worth a new thread on the topic. I’m sincerely very curious.
In for a case. Long time Wooter, first order here. Sorry it took so long. Really love Clark’s wines. He’s such a friendly and informative chap also. By the way, can we get some Roman Reserve or Crucible here sometime…?
@RexSeven Roman Reserve is a possibility. It is in fact the same vintage, variety and provenance as this wine, but made special for Two Jakes according to Roman winemaking principles, and came out entirely different. I like them both about equally. This is the conventional version of the same wine, so it’s very interesting to compare the two side by side. Let me talk to Jake Stephens and WineDavid and see what can be arranged.
As for Crucible, faggedabouddit. The vineyard is no longer available, so 2007 was our last vintage. We have only a few cases left in the library of all four vintages, and I’m reserving that for a vertical tasting tour of these United States throughout the coming year.
Do not fret. There is much amazing stuff in the pipeline.
I was planning on sitting by a fire on the patio this evening. Now, I’ll be sitting by the fire, with a glass of WineSmith Cab Franc, listening to Jungleland…to celebrate the case I just bought!!!
As WineWoot wound down, I wasn’t sure if I would have the opportunity to buy great wines from CaseMates on a regular basis…so I REALLY stocked up. Well the deals just keep coming and coming…I just need to increase my consumption to keep up with the supply!!!
@winesmith Yeah, I thought about that too! Alternative is to bring friends into the mix…I’ve already reached out to see who wants to join me and your Cab Franc on the patio tonight! Gonna be a fun evening!
@funnywontons@losthighwayz Sure, 3-3-6 seems fine to me. It is supposed to arrive between Monday and Thursday of next week… should I just reach out when it arrives? How do you want me to reach you guys?
DFW? I’ve come to love some Cab Franc… and I just noticed I only have ONE bottle in my collection right now (2013 TOR Kenward Cabernet Franc Beckstoffer To-Kalon Vineyard)
@InFrom I should mention that we will also be putting together a vertical Faux Chablis / Crucible tasting in Manhattan in September. This is $2,000 worth of wine, plus the hall. We will charge $200 a seat, so save your pennies. Anyone interested, please let us know.
@InFrom don’t have the physical space. Folks still haven’t picked up their wine from months ago… I can join the tasting in September though! Add me to your list.
We can always make room for some of Clark’s wine. Sadly, at the old place our order for the Cab Franc that was last offered was DOA with a wet package that our local office called me about before delivery and sent it back. Luckily, we did get some CF in the mystery box, and picked up the Grenache via Casemates-- definitely in for 12! (Thanks Clark & winedavid!)
@klezman@losthighwayz@rjquillin if no one else claims on some I’ll potentially grab 2 from rjq. WS CF’s aren’t usually my go to CF’s, as I find them to be very unique. I have to agree with Clark that drinking this one under the stars with a fire and some music is quite an enjoyable experience.
OK, I am in for a case. I am still pretty new to this wine world, and since joining casemates I have started to expand my tasting journey. I went back and looked at some of the comments on the old wine.woot site, and the one thing that struck me was the level of love and care this winemaker brings to his craft. That alone sold me; I can’t wait for the journey to continue!
@shrimp74@thinksno16 I’ve added you both to my list of NEO Casematers. I would be willing to take 3 bottles of this if someone wants to order the case.
@chipgreen@mrn1@shrimp74 happy to join the group! Have eyed joining a Wooster gathering for some time, maybe we’ll hit up the next one. Case ordered, not sure how this sharing thing works, but will figure it out.
Thanks for the add to the group - sorry for the delay in responding. Trying to figure logistics as I’m in Lorain county but wouldn’t mind taking 3 off your hands if still available.
@mc5no4stp The winery can ship to NJ (and most other left-out States) if you buy direct. Give Sandra a call at 707-332-0056 on Monday between 9AM and 4PM Pacific time.
@mc5no4stp Of course. You can also get discounts on other wines when purchased at the same time. see WineSmithWines.com or call Sandra for more details.
@OrcasLance
You know you have a spectacular convenience store hooked up to a gas station not too far from Rosario that has great wines for great prices! I can’t say that very often
@OrcasLance
Nice! Imagine my surprise when I walked into a gas station and saw all those great wines that is where I discovered how great Kelley Fox Pinot is.
@83fxwg@trifecta Yeah, a good long while. It’s showing quite well now but is still youthful and could develop somewhat further aromatically. A decade guaranteed.
I still have three bottles of this from my last acquisitions, but at this price it’s a no-brainer for a wonderful example of on of my favorite varietals. In for the case!
Also, if any CMHers are interested in some, my wife would be glad that I offer to share.
@hoffmanpe
Mine started out on the 25th, supposed to arrive June 1. Mine shipment came through the chilly confines of Arizona…its 100 today here in Dallas. Not feeling good about it.
@davidd13 It’s probably been in a refrigerated truck for five days, making its way from CA to a fedex hub closer to you, where the fedex trail begins. Is that consistent with the shipping info you’re seeing?
The shipping advice was created on 5/25; it shows being picked up in Windsor, CA on 5/30; it was in Tracy, CA today. Is Windsor where the packages are stored prior to shipping? If that is the case, I am sure they were protected.
Well, color me very unhappy. My shipment arrived a little after 5 pm Tuesday evening after sitting in Kernersville, NC for three days. After sitting in my 74 degree house for about an hour I opened the box and Styrofoam packaging and was alarmed the first bottle I pulled out was warm to the touch. Using a infrared thermometer, the bottle read 86 degrees. The cardboard box registered 76 degrees. I am by no means a wine expert, actually still pretty much a novice, but from what I have read I don’t think this is good for the wine.
Having said that, I opened a bottle, poured a glass and let it sit for a while. The cork was hardly stained, but I seem to recall something about this particular batch being bottled a little more recently. The wine is 80 degrees now. It certainly did not turn to vinegar, and is in fact a bit more complex than others I have just started to appreciate. Quite a sense of alcohol, which does not surprise me at the temperature it is at.
I intend to leave the rest of the bottle drop at least to room temperature, and try it again tomorrow. My concern, and where I would appreciate input from everyone who has years of experience, is do you think the wine has been compromised? Not knowing exactly what to expect to begin with, I am not sure I can really tell for sure. From what I have tasted so far, I really think it has potential.
One lesson learned I guess is to defer ordering any more wine until the cooler weather comes back, since it has to travel 3,000 miles to get here, and apparently it is not temperature controlled all the way.
@davidd13@ScottW58 Of course he did not know that until he opened the case. Let us know how customer service handles this. Why did it sit in Kernersville for 3 days? Was this a case of no Monday delivery?
@davidd13@jmdavidson1@ScottW58@Winedavid49 I have a similar story. Mine traveled 10 days across I-10 from CA to FL had be in FL for 3 days prior to delivery at 4:30. Warm bottles. Definitely not the same summer shipping from WW, that was always 2 day air direct to FL and got them in the morning. My Spaniard hasn’t shipped yet, if it is going to ship by covered wagon also, perhaps I should cancel and save money until October.
FWIW, my WineSmith CF arrived last Friday. We had some high temperatures around Chicago early last week (which had me concerned) but things cooled off later in the week. I had my package held at a local grocery store and picked it up about 5:30pm. Immediately upon arriving home I checked the internal temperature of the box and it was at 78 degrees, so it doesn’t appear that the wine got cooked.
@davidd13 I’m no expert (nor do I play one on the Internet), but your Google results will probably match mine. The question is “how high how long?” with regard to potential damage. Hopefully the answer will be “not enough”.
@davidd13 I don’t actually think that this temperature during shipping is a death knell for wine. This would be a little more risky since it is 8 years old. Younger wine I think holds up better and it might just be the new and fresh cork.
That said, I NEVER open a wine up that I get shipped to me within 1 week of receiving. I prefer to wait two weeks. When I first started getting wine online I would open a bottle I was excited to try when I got it and be underwhelmed. Decide the rest of it was an end of the night party wine. Then when that night came and I opened a well rested bottle be wowed. I can’t tell you how important the rest / settling is in my opinion.
@RexSeven Thanks for your insight on when to open up a wine after shipping. I thought about that after I opened the first bottle, but it was so warm to the touch that I sort of panicked and just had to find out if it had turned to vinegar! I am still learning every day, and this was another chapter in my education. I, too, was concerned about the age of the wine, but I think I dodged a bullet there. Thanks for taking the time to weigh in with your advice, I truly appreciate it!
Good day. this is good feedback. Memorial day did delay some packages. We did try to offset by timing the shipments. We start full fledged summer shipping next week. we are taking precautions, as an interim step, with Amavi and Onesta to upgrade service to higher temperature regions.
My wine smith case arrived in styrofoam and felt cool to the touch. I’ll assume it was at least in a temp controlled truck, and temp controlled terminals.
So, to follow up on yesterdays tasting, I recorked the bottle under vacuum last night and opened it up this evening. Dark ruby red, and some legs. After pouring, the first smell seemed slightly vinegary, but that could very well be mind over matter. Within minutes the bouquet quickly settled to musty and somewhat spicy.
The character of the wine changed dramatically from yesterday evening. Now there is a very forward sense of alcohol, and the complexity is gone. Not exactly flat, but one dimensional compared to last night. It is also very “astringent”; is there such a thing. That sensation remains long after swallowing on the back of the throat, which is something I also noticed last night. Not necessarily unpleasant, but different. I ended up having this wine with a strip steak and salad, and it paired pretty nicely.
So, I guess as a result of my concern about possible damage to this wine in transit, I have offered my first “rattage”. I have never tried this variety before, but compared to Cabernet Savignon’s I have tasted in the past this seems drier, and leaves an odd aftertaste that lingers. Again, not unpleasant, but almost a tad bitter, with a hint of spice. And a very real sense of alcohol. My palette is not well enough developed to tell for sure, but I do not feel the wine is ruined. I like scotch, and this reminds me a bit of that. An acquired taste. So, not so bad. My education continues!
@davidd13@winedavid49
Popped one tonight. Tight upon opening. It’s in good condition, no concerns there. After 60 min there’s bittersweet chocolate, earth, mild acidity, tart black fruits. This has a left bank Bordeaux profile to me. Would be a fun stump the chump wine served blind.
Opened a second bottle, later this evening. Very fruit forward and nowhere near the alcohol sensation. Complex again, and quite delicious at a lower temperature. Guess this wine does not store well after opening.
@davidd13
David- thanks for the info. Very thorough and thoughtful review. I’m gonna pop one of my bottles tonight to check on them. Fingers crossed as I have 6 of them.
@davidd13 “Guess this wine does not store well after opening.” That would be contrary to my (somewhat limited) experience with Clark’s wines, as I have found them to hold up very well over multiple days after opening.
@davidd13@Mark_L
IMHO I would agree. After an hour I’m getting mature Lynch Bages on the nose. Like early 90’s/late 80’s. I think '89 was the last one I was fortunate to enjoy. I’ll see how it develops tomorrow. It’s a lovely wine.
“Guess this wine does not store well after opening.”
That would also be contrary to my rather extensive experience with Clark’s wines. Exposure to heat can shorten the lifespan of a wine without completely ruining it and that may be the case here.
Tasting Notes
Bright white cherry aromas have been joined by savory bouquet elements of leather, tobacco and Romano through 72 months’ aging in neutral French oak. Its silky tannins and lively minerality are characteristic of Diamond Ridge’s high altitude, lake cooled granite terroir.
The 2010 was harvested on October 16, fermented traditionally with extended maceration, and aged in neutral cooperage for 72 months to resolve its incredible reductive strength. For roundness and fat, we co-fermented with 22% 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.
A perfect accompaniment to steak béarnaise or wild mushroom dishes, the wine loves open fires and Bruce Springsteen’s Jungleland.
Vintage and Winemaker Notes
Selected by Dan Berger as the best Cabernet Franc in the United States and entered in the Six Nations New World Wine Competition among the top 100 wines to represent the U.S. Cabernet Franc is the supreme manifestation of finesse, energy and depth.
Diamond Ridge is located in a sunny high altitude site with rocky granitic soils which force Cabernet Franc to put its energy into pushing its roots down into the rock, resulting in a lively mineral energy in the wine’s finish. These conditions develop good color and firm but refined tannins which impart amazing age-worthiness.
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. The combination of rich fruit aromatics, firm tannin structure and lively minerality make this among the most complete and collectible expressions of Cabernet Franc in the New World.
Specifications
Price Comparison
$474.64/case at WineSmith Cellars (including shipping)
About The Winery
Winery: WineSmith Cellars
Owner: Clark Smith
Founded: 1993
Location: Sebastopol, CA
Clark Smith is an MIT drop-out who wandered out to California in 1972 and sold wine retail in the Bay Area for several years, where he acquired a love of Bordeaux, Burgundy and all things French and observed first hand the California winery explosion in the 1970s. After a three year stint at Veedercrest Vineyards, he secured enology training at UC Davis and spent the 1980s as founding winemaker for The R.H. Phillips Vineyard in Yolo County. In 1990, he founded WineSmith Consulting and patented a group of new winemaking techniques involving reverse osmosis, spinning off Vinovation, which went on to become the world’s largest wine production consulting firm over its 17-year history. Frustrated with California’s winemaking trends, Clark started WineSmith Cellars in 1993 as a teaching winery to make Eurocentric wines to explore traditions beyond the mainstream, expanding for his winemaking clients the range of possibility for California fruit.
Choosing to create long-term partnerships with committed growers rather than growing his own grapes, Clark has become a renowned expert on Cabernet Franc, having vinified twenty vintages from a wide variety of sites. Teaching at Napa Valley College gave him access to the Student Vineyard for Faux Chablis and his Pauillac-style $100 “Crucible” Cabernet Sauvignon. From Renaissance Vineyards in North Yuba County he has made a sulfite-free Roman Syrah and also produces a Pinot Noir from Fiddlestix Vineyard in the Santa Rita Hills in a delicate, age-worthy Côtes de Beaune style. These wines are vinified in an ancient beat-up warehouse in Sebastopol, California.
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.
Video
Available States
AZ, CA, CO, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NM, NY, NC, ND, OH, OR, PA, SC, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Tuesday, May 29 - Wednesday, May 30
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@hiten900 shares a fun Lab Rat Report.
WineSmith Cabernet Franc
3 bottles for $64.99 $21.66/bottle + $2.67/bottle shipping
Case of 12 for $199.99 $16.67/bottle + $1/bottle shipping
2010 WineSmith Cabernet Franc
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2010 WineSmith Cabernet Franc - $60 = 23.06%
In for a case!
/giphy versatile-fickle-lip
We haven’t had the 2010 yet, but the 2007 and 2008 are truly stunners. I like to pull one out casually when we have people over who know about wine, and they always do a double take after the first sip. Really great juice and I’m sure this is no different!
I’ll clone my last comment to @winedavid49, and become just a bit poorer. Is that even a word…?
Closest thing to an auto-buy since Rasmussen, or, Bell, or …
@rjquillin no dispute there!
@rjquillin Speaking of Bell, could WD pull a rabbit out of his hat with them? Could only hope.
@jmdavidson1 Besides the 3/7 mixed offer we already had?
Yeah, an offer we had with some Clone 6 would be smokin’
What are you and Scott carrying on about from FP?
Just signed up.
@rjquillin You buying/already bought? Clark convinced me I need to try some of this extra-aged batch.
@klezman I was slow on this one; perhaps 10+ minutes or into it…
How about that per bottle price on the case, eh ?
@Winedavid49 No duh! Last time this was offered it was $23.
Wondering where chatty Clark is?
Unusual for him to be so quiet.
Perhaps he’s waiting till 10 for the woot rollover.
@rjquillin @Winedavid49 what happens at 10 on woot?
@moonhat @rjquillin @Winedavid49 He means maybe I’m not used to the new schedule. Woot offers rolled over at Midnight Texas time (10PM Pacific), while Casemates rolls over at Midnight Eastern time (9PM Pacific).
@Winedavid49 Seriously, dude. Once again you’ve done us all a huge favour/made another unwelcome dent in our wallets.
Hi gang! Sorry to be late - choir practice where wife RuthE is music director takes priority.
For those of you new to WineSmith, I’ve been horsing around with Cab Franc since 1993, and the several vintages we offered have been among the most popular wines ever presented on wine.woot.
This is a second batch of the 2010. Same stuff as the first lot, but with an additional year and a half in neutral oak, for a total of 84 months.
Diamond Ridge Vineyards Cab Franc has often required a long time in barrel - the '07 took 96 months - so the two aren’t greatly different, but this batch has gained some power and complexity.
Acccordingly we sent samples out to several lab rats familiar with the first batch, and I’m very interested for them to chime in with their impressions.
@winesmith I enjoyed the video; especially liked the music pairing. We can’t wait to give it a try - thanks to @vaaccess for the split!
@winesmith A new batch with additional barreling? No way. I was going to say I’ve got enough of this vintage now given my over-full storage. But now you’re making me rethink that sentiment.
As always, love your CF. I’m still amazed from the Roman Reserve experiment you had me do a year or so ago. Truly amazing.
@klezman I know - I don’t play fair, do I? But you’ll get over it when you taste the added richness and subtlety those extra 18 months imbued.
Any info on summer shipping yet? I have 5 bottles of this left and would love some more but it is getting hot in TX. My Ty Caton order was noticeably warm to the touch when I received it.
@IanMorr it’s so hard to stay away…
@raccoon81 You know it. Going to open a bottle of this tonight and decide how much more I want
@IanMorr share your thoughts afterwards. I really enjoyed the Grenache and am a sucker for cab franc.
@IanMorr
/giphy elusive-sizable-liquid
Done
Several factors combine to make the Diamond Ridge site uniquely suited to Cab Franc. Its high altitude and remote location give us thin, clean air which bathes the grapes in UV, especially because the volcanic soil holds back the canopy and exposes the fruit. This has several beneficial effects. It dispels the bell pepper (pyrazine) character one commonly sees in “down stream” Cab Franc.
It also stimulates color and flavor metabolism. Good color is essential to proper texture, as it limits the degree of polymerization of tannins and prevents coarse harshness, instead providing silky, refined texture and great aromatic integration.
The downside of direct sunlight is that it can burn off aromatics, which does happen in some Lake County areas such as the Red Hills. But this vineyard is located on a peninsula right sticking out into Clear Lake, and a lake effect breeze cools the vineyard to about 60F every day at about 3PM. As a result, the wine is intensely fruity - I call it white cherry character. There is also plenty of varietal cinnamon and the surround droughty herbs such as rosemary, bay laurel and sage embellish the aromatic profile.
The volcanic soil also imparts a lively energy in the back palate. We call this “minerality.” We don’t yet understand what causes it, but we observe that this characteristic gives the wine surprising longevity but also can lead to tight, reduced aromatics and aggressive tannins in youth, thus requiring extensive aging for best results.
This is a medium-bodied wine with less muscle than its descendant Cabernet Sauvignon but with more depth and raciness, reminiscent of Graves in Bordeaux. I co-fermented it with some Merlot for fatness and color, which takes it in the direction of St. Emilion.
This wine loves grilled duck breast, steak bernaise, stinky cheeses and wild mushrooms. I like to get it in the dark, play Jungleland at high volume in the presence of something on fire.
@winesmith I see what you mean by Bright White Cherry. Very wonderful. And Jungleland is always great, but definitely better when drinking this wine!
Right. I’m a wine woot aficionado for over a decade, but a lab rat I’m not. I know what I love but can’t tell plum from chocolate in the flavor profile. Sweet, sour I can do. Barnyard I can do. But licorice is beyond me.
Wine Smith’s Cabernet Franc is one of my favorite and I have the 2010 and the 2007 squirreled away from daughters and other natural predators. So, I’m biased. After a chance encounter with Wine Smith’s Cabernet Franc and learning that this is mostly used as a tiny addition of main stream varietals, I was fascinated and tried Cabernet Franc all over US and Europe. Never found a more pleasing Cabernet Franc than from this vintner.
Very surprised to receive a bottle of the 2010. Skipped lunch and went home to sample. Opened at 1pm. Cork not stained deep red. Wine is dark Opaque color. When held up to light, the edge was pigeon blood ruby red (“Asking to see the Pigeon’s blood is like asking to see the face of God”… Google this). Strong lovely aroma. Could smell the alcohol. Mid-level tannins… did not pucker the mouth but noticeable. Medium bodied. Legs far apart sliding slowly (wine, not me). On swishing, cherry. Long long finish. Paired very well with Govt Mule’s cover of Pink Floyd’s Shine on You Crazy Diamond Part 2.
Bottle left on counter. Back at 8.30pm. Aroma subdued, no alcohol. Tannins just a tad less. God’s face not visible as sun has set. Sipped better after 7 hours of standing on counter. Just so very good. Not fruit forward. Long finish continues. The short journey to the bottom of the bottle started with the first sip.
Being Indian (from Mumbai) I don’t do oysters and steak and hamburgers. But did do curry/rice. The wine did not do much for the curry so stopped eating. Continued drinking as it warmed the soul and gave me courage to ask boss for a raise, so I can order a case or two.
@hiten900 This is a really amazing review. Thank you! I for one would give you that raise!
Thanks for a wonderful description. The brand new-looking cork is because the wine was just bottled after 7 years in neutral barrel. For matches with Indian cuisine, I would try tandoori chicken or lamb saag with not too much heat or salt.
I love clarks wine. In for a case!
/giphy outgoing-sly-flamingo
@Twich22 Guess I’m feeling the lateness of the hour, but the flamingo vid, though remarkably instructive, is difficult to relate. Please instruct me?
@winesmith When you order from casemates, your order ID is 3 random words. So if you say backslash-giphy and put in your order ID, you get a random video
err, forwardslash-giphy (/giphy)
Split a case with someone in Philly or Allentown area? I live in NJ not too far…
@MerlynXLII Joisey! Oh yeah, what eggzit? I’m from Westfiel, myself. BTW, there is some really good wine being made in NJ these days. Check out Hawk Haven down in Cape May. That Quill be some righteous Meritage.
@MerlynXLII Clark posted elsewhere you can buy direct from the winery to NJ. If you get a case and want to split, let us know in the NJ thread.
Wine.woot wounded me, but Casemates is killing me. In for yet another case I have nowhere to put.
This giphy should be interesting…
/giphy uninviting-acidic-throat
/giphy patronizing-thievish-pita
One case on it’s way to the western Chicago suburbs. Further discussion (splitting) in the Chicago thread.
I love wine and sandcrabs!
@Mark_L Ah, Mark would be my Seabreeze Jr. High chum from Daytona. Go Sandcrabs! I’m going to organize a vertical tasting of six vintages of Faux Chablis and four vintages of Crucible in the Chicago area if we can scare up 12 people. Interested?
@winesmith Very interested (and probably some other Casemate members around here as well). Please keep me informed.
@Mark_L @winesmith
I’m interested!
@winesmith Heck, I’m interested and I’m not even in the Chicago area! It’s nearly a 7 hour drive from Minneapolis, but I’m thinking it’d be worth it.
@karenhynes @winesmith In the tradition of Chicago, I call “dibs”!
@Mark_L I’m interested.
@winesmith I’m definitely interested!!
@Mark_L @winesmith
Haha! Dibs for me too!!
@karenhynes @Mark_L @winesmith Wait, I have my lawn chair in a spot (chicago thing).
@winesmith Im very interested!
@Mark_L @winesmith That should be rather easy (depending on the date and all).
@Mark_L @winesmith I’ll be in Chicago for work in a couple weeks. If I’m there and not constrained by work commitments, I’m in!
@winesmith Well you’ve got 6 potential people already, not counting myself.
Clark, will you be doing one of these tastings any closer to Minneapolis as a part of your tour? If not, I’m seriously willing to drive (or fly) to Chicago for this experience, given the opportunity.
@Mark_L @winesmith I’d be interested!
@Mark_L @winesmith depending on the dates my wife and I could come! We have family in Chicago and it would be a good excuse to visit and drink some wine!
@winesmith Sounds like a good amount of interest. As the time approaches, if there are still some openings I’m sure we can reach out beyond the Casemates community and round up a few more willing to imbibe.
Looks like I messed up my “Dibs” link above, so here it is fixed.
@Mark_L @winesmith. My wife and I are from Madison, WI with parents from Chicago (babysitters). We would not miss this opportunity. We love your Crucible and Faux Chablis. How can we find out if this is will happen?
@Mark_L Based on this response, we are definitely going to do it. I’m thinking sometime in the Fall. I’ll set up a doodle poll to see what date works for the most people. If you’re interested, please whisper me your contact information or email to WineSmith@winemaking411.com. If you have an idea for a venue for the event, please let me know. I’ll include a bit of a Wine and Music pairing demo; the price will be $200 a seat.
I figure we’ll do an early evening and then find someplace nice nearby where we can discuss the concepts in my book, Postmodern Winemaking over dinner.
I have a case of each of these wines in the library, so I’d be happy to stage a similar event anywhere there’s interest. Minneapolis is certainly an interesting possibility, and I’d love to get with Chip Green’s homies in Ohio again.
@Mark_L @winesmith
Great book. I’ve read portions multiple times and still find new things I missed earlier.
@kawichris650 Please whisper your contact info and we’ll contact you with details about Chicago. I’d also consider a Minneapolis tasting if enough interest can be drummed up there.
@Mark_L @winesmith Cool, I grew up in Port Orange…
@karenhynes @chipgreen I picked up the CF and some Clayhouse from Mark L. Between you and Chip Green I am going to need another cooling unit for the basement, Be prepared for an increased storage fee. (LOL)
@jmdavidson1 @karenhynes Hehe, I plan to take mine out of storage in September to avoid the rate increase!
@chipgreen @karenhynes Friday, September 7th, would be a good day. Whsiperme your travel plans.
Trying the 3 pack as I’m a loner without a splitting buddy.
/giphy cloudy-patient-butter
@wmhatch Imaginary buddies need their wine too.
Man that sounds delish…
I’m unhappy that there’s no shipping to NJ, but this will let the credit card cool off I guess
@rmm989 The winery can ship to NJ and most ther States that aren’t served by Casemates. Just call Sandra at 707-332-5552 btwn 9AM and 4PM. She will heat your ccard back up so your wallet pocket doesn’t catch a chill.
@Winedavid49 – shipping question for you. Since it appears that the shipping will occur around Memorial Day, will you be ensuring it doesn’t sit for an extra day in a truck or in a warehouse in the heat if it’s hot around that time? I know you all are smart about the logistics, but wanted to double-check.
Also mad props on this deal. Great value on some excellent wine. Nicely done!
@vaaccess @casemates
@staff
Ditto for Atlanta GA
@jeffreywsnyder @vaaccess I took a gamble and ordered a case to Dallas, but it shipped Thursday before Memorial Day and still hasn’t arrived. Shame on me for going for it, Winesmith was too tempting, but also shame on Casemates for shipping at the worst possible time.
@derekvalz @jeffreywsnyder ummmm…I think they may have held them for delayed shipping. Mine was just shipped this week. Are you sure yours was shipped already?
@derekvalz @jeffreywsnyder @vaaccess
Mine, San Diego, arrived earlier and I finally got it picked up today.
@vaaccess
Our Dallas case arrived after 7 days to get here. The bottles are 80 degrees plus inside the box. Fingers crossed we don’t have Cab Franc prune juice.
@johnnelson7333 yeah, hope you are good. I’d be most concerned if you see that wine was seaping out of the cork or if you see that a cork is protruding.
@johnnelson7333 @vaaccess
I would send them back or drink them right away, but that’s just my opinion.
@vaaccess
Yup- capsule and corks look fine.
@johnnelson7333 @ScottW58 @vaaccess Mine was delivered last Friday as well, so 7 days transit. Confirmed with Fedex that it wasn’t in refrigeration on the way. Luckily I didn’t see any cork pop or seepage, but I’m not going to risk anymore summer orders. Hard to hold off on these deals, but I’ll be back in Nov.
@derekvalz @johnnelson7333 @ScottW58 I dunno…wine that ships to Total wine, any grocery store, etc is put through as much or more heat I would imagine. I’d be more curious to have evidence of what heat/temps are to be avoided for a real impact to occur. Just as bottle shock was debunk, I’m very curious to know what thresholds can’t be exceeded so I can know what I should/shouldn’t avoid. Probably worth a new thread on the topic. I’m sincerely very curious.
/giphy ticklish-impervious-burn
See baltimore thread for those in the area of interested in sharing.
Any interest in an Atlanta split? I’d gladly take 3 at that case price!
In for a case. Long time Wooter, first order here. Sorry it took so long. Really love Clark’s wines. He’s such a friendly and informative chap also. By the way, can we get some Roman Reserve or Crucible here sometime…?
@RexSeven Roman Reserve is a possibility. It is in fact the same vintage, variety and provenance as this wine, but made special for Two Jakes according to Roman winemaking principles, and came out entirely different. I like them both about equally. This is the conventional version of the same wine, so it’s very interesting to compare the two side by side. Let me talk to Jake Stephens and WineDavid and see what can be arranged.
As for Crucible, faggedabouddit. The vineyard is no longer available, so 2007 was our last vintage. We have only a few cases left in the library of all four vintages, and I’m reserving that for a vertical tasting tour of these United States throughout the coming year.
Do not fret. There is much amazing stuff in the pipeline.
In for a case!
/giphy excited-dying-hole
I was planning on sitting by a fire on the patio this evening. Now, I’ll be sitting by the fire, with a glass of WineSmith Cab Franc, listening to Jungleland…to celebrate the case I just bought!!!
As WineWoot wound down, I wasn’t sure if I would have the opportunity to buy great wines from CaseMates on a regular basis…so I REALLY stocked up. Well the deals just keep coming and coming…I just need to increase my consumption to keep up with the supply!!!
@mrn1 Courage, me bucko! Can’t overdo “proof that God loves us and desires us to be happy” (Ben Franklin).
@winesmith Yeah, I thought about that too! Alternative is to bring friends into the mix…I’ve already reached out to see who wants to join me and your Cab Franc on the patio tonight! Gonna be a fun evening!
@mrn1 How did the evening go?
Great wine, great weather, great food, great people…perfect evening!
Is you upcoming tour taking you anywhere near Cleveland?
/giphy odd-thematic-iodine
In for a case. If anybody in SoCal is interested in a few bottles or splitting, drop me a line!
@amlammo whereabouts in socal? I’m interested in up to 6 bottles. I’m in SGV
@funnywontons I’m in Miracle Mile area, happy to let go of some.
@amlammo Miracle Mile? That’s virtually around the corner. We should get together for a tipple!
@klezman I’d love to! Unfortunately out of town this week, but I’ll be available next week. Let’s set something up!
@amlammo
Let’s do this! I’ve never been a part of a split before, how should we do this?
@amlammo @funnywontons where in sgv are you? I work in Monterey Park
@amlammo @losthighwayz El Monte, but I can totally drive and meet up anywhere in the LA area.
@amlammo @funnywontons good to know for future offers
@amlammo @funnywontons so are we splitting? Haven’t heard back. Maybe 3-3-6 to be fair?
@funnywontons @losthighwayz Sure, 3-3-6 seems fine to me. It is supposed to arrive between Monday and Thursday of next week… should I just reach out when it arrives? How do you want me to reach you guys?
@amlammo @losthighwayz perfect! how do we PM on here? whisper?
DFW? I’ve come to love some Cab Franc… and I just noticed I only have ONE bottle in my collection right now (2013 TOR Kenward Cabernet Franc Beckstoffer To-Kalon Vineyard)
@MSUMike in… 6-6 split or?
@hey_zeus @MSUMike
/giphy soaked-dull-fish
Anyone want to help me drink the case I just bought (RI/southeastern MA area)
/giphy predictable-racy-machinist
/giphy presumptuous-proper-weather
/giphy pungent-acute-pipe
JUST REALIZED THERE IS A SOUND CLOUD FOR THE WINE ON THE WEBSITE. Very neat.
@connorbush Huh? What’s that? (Pardon my ignorance). Can you post the URL?
@winesmith
@connorbush Oh, that thing. Righto. Thanks for the education. Just undergoing my rehabilitation from wootese.
Is anyone from NYC buying and willing to share? @Invinoveritas?
@InFrom I should mention that we will also be putting together a vertical Faux Chablis / Crucible tasting in Manhattan in September. This is $2,000 worth of wine, plus the hall. We will charge $200 a seat, so save your pennies. Anyone interested, please let us know.
@winesmith I shall purchase a large piggy bank.
@InFrom don’t have the physical space. Folks still haven’t picked up their wine from months ago… I can join the tasting in September though! Add me to your list.
@InFrom Ill split a case in NYC or take 3-4 if others want to jump in.
@InFrom @winesmith I am very interested in the tasting
@InFrom @rkalantari in NYC - would do 3-4 bottles on the split!
@InFrom @mstew @rkalantari
Ordered a case. Looks like we might have a 4-way split @ 3 each?
@hammi99 @InFrom @mstew We had trouble working out logistics and I think a few of us end up ordering 3 direct. Where are you located?
@hammi99 @mstew @rkalantari that sounds do-able for me.
/giphy temperate-unhappy-poison
We can always make room for some of Clark’s wine. Sadly, at the old place our order for the Cab Franc that was last offered was DOA with a wet package that our local office called me about before delivery and sent it back. Luckily, we did get some CF in the mystery box, and picked up the Grenache via Casemates-- definitely in for 12! (Thanks Clark & winedavid!)
/giphy enchanted-assured-spot
/giphy mouthy-violet-religion
This looks yummy
Anyone want to split a case in Soth Florida?
Where at in South FL?
/giphy frightening-feeble-honey
One of the very few autobuys on my list.
In for a case!
/giphy savvy-gauche-bat
three way split in Socal? Merrybill?davirom? Cortot? Klez? I8dacat?
@losthighwayz I’d take a couple bottles, maybe even three. Might work to get from @rjquillin as well.
@klezman @losthighwayz @rjquillin if no one else claims on some I’ll potentially grab 2 from rjq. WS CF’s aren’t usually my go to CF’s, as I find them to be very unique. I have to agree with Clark that drinking this one under the stars with a fire and some music is quite an enjoyable experience.
@losthighwayz I wish I saw this earlier, I put in for three already. I’m surprised my wife hasn’t mention anything about my last couple of purchases.
enter link description here
@losthighwayz I will take 2 or 3, whatever works for everybody
@i8dacat Wouldn’t your wife thank you profusely for keeping the good stuff in stock?
@i8dacat @klezman I know mine does.
Busy day and did not get a chance to preview Clark’s Producer Podcast. just listened. so good, so authentic. like his wines. bravo Clark.
OK, I am in for a case. I am still pretty new to this wine world, and since joining casemates I have started to expand my tasting journey. I went back and looked at some of the comments on the old wine.woot site, and the one thing that struck me was the level of love and care this winemaker brings to his craft. That alone sold me; I can’t wait for the journey to continue!
@davidd13 and you are a welcome addition. Thanks for the kind comments and could not agree more about our friend Clark.
I’ve enjoyed every bottle I’ve had from winesmith, from $5-$50. His cab and pinot are divine, his cab franc from Lake County is delicious!
Any NEO / CLE in da house?
@shrimp74 neo here. Looking for a split?
@shrimp74 @thinksno16 I’ve added you both to my list of NEO Casematers. I would be willing to take 3 bottles of this if someone wants to order the case.
@chipgreen @shrimp74 @thinksno16 Nice to see a couple more join the group!
@chipgreen @mrn1 @shrimp74 happy to join the group! Have eyed joining a Wooster gathering for some time, maybe we’ll hit up the next one. Case ordered, not sure how this sharing thing works, but will figure it out.
@chipgreen @mrn1 @shrimp74 @thinksno16 I would take 3 from the case if it is available; would like to compare against the less barrel aged batch.
@pjmartin 3, secured
@shrimp74 @thinksno16
We have our own thread HERE for future reference. Thanks for making the purchase, thinksno!
@chipgreen @mrn1 @pjmartin @thinksno16
Thanks for the add to the group - sorry for the delay in responding. Trying to figure logistics as I’m in Lorain county but wouldn’t mind taking 3 off your hands if still available.
/giphy fatty-efficient-curtain
No nj? I bought this exact same thing from W.W
@mc5no4stp The winery can ship to NJ (and most other left-out States) if you buy direct. Give Sandra a call at 707-332-0056 on Monday between 9AM and 4PM Pacific time.
@winesmith that’s great! will you guys honor this deal?
@mc5no4stp Of course. You can also get discounts on other wines when purchased at the same time. see WineSmithWines.com or call Sandra for more details.
NJ!!!
Any San Juan Islands folks looking to split with me? I’m in for a case.
@OrcasLance I went for 3 pack … maybe next time.
@OrcasLance
You know you have a spectacular convenience store hooked up to a gas station not too far from Rosario that has great wines for great prices! I can’t say that very often
@ScottW58 Busted! LOL. Heading to that shop on Monday for a purchase!
@OrcasLance
that is where I discovered how great Kelley Fox Pinot is.
Nice! Imagine my surprise when I walked into a gas station and saw all those great wines
Anyone in the Nashville area willing to split a case?
/giphy envious-fractured-lamb
In for a case.
/image anxious-kept-basket
The analysis is really quite simple. I like good wine. Clark makes good wine. This is a (very) good price. I buy Clark’s wine.
Reading the comments on my phone, so I could’ve missed it, but wondering what the drinking window is on this?
@83fxwg Probably 10 to 30 years if stored properly
@83fxwg @trifecta Yeah, a good long while. It’s showing quite well now but is still youthful and could develop somewhat further aromatically. A decade guaranteed.
@trifecta @winesmith Awesome, in for a case!
/giphy unfair-minuscule-pan
I still have three bottles of this from my last acquisitions, but at this price it’s a no-brainer for a wonderful example of on of my favorite varietals. In for the case!
Also, if any CMHers are interested in some, my wife would be glad that I offer to share.
@drhellknow I’ll go in with you.
@drhellknow I cased already but would be willing to split if anyone else in CMH wanted in
@drhellknow I cased already as well.
Would be willing to part with a few, but the fact we all got cases speaks for the wine and winemaker.
EASTERN IOWA/MADISON:Would anybody like to split a case?
Downtown Chicago in June?
@Kildahl What is your message?
I was going to hold off and then I read the comments. I thought we were friends…
Sigh, in for a case.
/giphy belligerent-screeching-eagle
@javadrinker sucked in huh.
Looks like lost or others could help take some off your hands.
@rjquillin Take some off my hands? I thought we were friends…
@javadrinker I’d take a couple if it meant that you’d show up at a gathering or 2 (not by yourself either!)
/giphy gaunt-flat-healer
/giphy voluntary-voiceless-brass
DOWN IN JUNGLELAND
/giphy obtuse-deprived-shadow
/giphy noticeable-gabby-knee
Yum!
Hey Clark…is there any note on these bottles that they are from the second lot with the extra barrel age? I want to make sure I keep them straight!
@WineSmith?
@klezman @winesmith Yeah, really need to keep them segregated.
@klezman @rjquillin The best way to tell is the back label names the number of months in barrel - either 72 (lot 1) or 84 (lot 2).
I drink them as I get them
Anyone get their shipment yet? FedEx tracking indicates mine has been riding in a truck in KC for 3 days of 90+ degree weather.
@hoffmanpe
Mine started out on the 25th, supposed to arrive June 1. Mine shipment came through the chilly confines of Arizona…its 100 today here in Dallas. Not feeling good about it.
@hoffmanpe @johnnelson7333 My case just shipped today.
@hoffmanpe
Got mine today. Only in for 3 bottles – they were warm, but not alarmingly so. I’m just north of the Dallas/Fort Worth sprawl.
@hoffmanpe I was watching mine as it showed in transit for 3 days in Fort Worth, but hoping that is what others have said in refrigerated truck.
Mine is at facility for me to pick up so couldn’t check temp right away.
Mine shipped today as well, although the shipment advice was sent last Friday. I hope it did not sit on a dock somewhere for five days!
@davidd13 It’s probably been in a refrigerated truck for five days, making its way from CA to a fedex hub closer to you, where the fedex trail begins. Is that consistent with the shipping info you’re seeing?
The shipping advice was created on 5/25; it shows being picked up in Windsor, CA on 5/30; it was in Tracy, CA today. Is Windsor where the packages are stored prior to shipping? If that is the case, I am sure they were protected.
Well, color me very unhappy. My shipment arrived a little after 5 pm Tuesday evening after sitting in Kernersville, NC for three days. After sitting in my 74 degree house for about an hour I opened the box and Styrofoam packaging and was alarmed the first bottle I pulled out was warm to the touch. Using a infrared thermometer, the bottle read 86 degrees. The cardboard box registered 76 degrees. I am by no means a wine expert, actually still pretty much a novice, but from what I have read I don’t think this is good for the wine.
Having said that, I opened a bottle, poured a glass and let it sit for a while. The cork was hardly stained, but I seem to recall something about this particular batch being bottled a little more recently. The wine is 80 degrees now. It certainly did not turn to vinegar, and is in fact a bit more complex than others I have just started to appreciate. Quite a sense of alcohol, which does not surprise me at the temperature it is at.
I intend to leave the rest of the bottle drop at least to room temperature, and try it again tomorrow. My concern, and where I would appreciate input from everyone who has years of experience, is do you think the wine has been compromised? Not knowing exactly what to expect to begin with, I am not sure I can really tell for sure. From what I have tasted so far, I really think it has potential.
One lesson learned I guess is to defer ordering any more wine until the cooler weather comes back, since it has to travel 3,000 miles to get here, and apparently it is not temperature controlled all the way.
@davidd13
Just my opinion but I would never accept a 86 degree bottle.
@davidd13 @ScottW58 Of course he did not know that until he opened the case. Let us know how customer service handles this. Why did it sit in Kernersville for 3 days? Was this a case of no Monday delivery?
@davidd13 @jmdavidson1 @ScottW58 @Winedavid49 I have a similar story. Mine traveled 10 days across I-10 from CA to FL had be in FL for 3 days prior to delivery at 4:30. Warm bottles. Definitely not the same summer shipping from WW, that was always 2 day air direct to FL and got them in the morning. My Spaniard hasn’t shipped yet, if it is going to ship by covered wagon also, perhaps I should cancel and save money until October.
FWIW, my WineSmith CF arrived last Friday. We had some high temperatures around Chicago early last week (which had me concerned) but things cooled off later in the week. I had my package held at a local grocery store and picked it up about 5:30pm. Immediately upon arriving home I checked the internal temperature of the box and it was at 78 degrees, so it doesn’t appear that the wine got cooked.
@Mark_L So therein lies my question; how warm does it take for wine to get “cooked”? Was 86 degrees too hot, do you think?
@davidd13 I’m no expert (nor do I play one on the Internet), but your Google results will probably match mine. The question is “how high how long?” with regard to potential damage. Hopefully the answer will be “not enough”.
@davidd13 I don’t actually think that this temperature during shipping is a death knell for wine. This would be a little more risky since it is 8 years old. Younger wine I think holds up better and it might just be the new and fresh cork.
That said, I NEVER open a wine up that I get shipped to me within 1 week of receiving. I prefer to wait two weeks. When I first started getting wine online I would open a bottle I was excited to try when I got it and be underwhelmed. Decide the rest of it was an end of the night party wine. Then when that night came and I opened a well rested bottle be wowed. I can’t tell you how important the rest / settling is in my opinion.
@RexSeven Thanks for your insight on when to open up a wine after shipping. I thought about that after I opened the first bottle, but it was so warm to the touch that I sort of panicked and just had to find out if it had turned to vinegar! I am still learning every day, and this was another chapter in my education. I, too, was concerned about the age of the wine, but I think I dodged a bullet there. Thanks for taking the time to weigh in with your advice, I truly appreciate it!
Good day. this is good feedback. Memorial day did delay some packages. We did try to offset by timing the shipments. We start full fledged summer shipping next week. we are taking precautions, as an interim step, with Amavi and Onesta to upgrade service to higher temperature regions.
My wine smith case arrived in styrofoam and felt cool to the touch. I’ll assume it was at least in a temp controlled truck, and temp controlled terminals.
So, to follow up on yesterdays tasting, I recorked the bottle under vacuum last night and opened it up this evening. Dark ruby red, and some legs. After pouring, the first smell seemed slightly vinegary, but that could very well be mind over matter. Within minutes the bouquet quickly settled to musty and somewhat spicy.
The character of the wine changed dramatically from yesterday evening. Now there is a very forward sense of alcohol, and the complexity is gone. Not exactly flat, but one dimensional compared to last night. It is also very “astringent”; is there such a thing. That sensation remains long after swallowing on the back of the throat, which is something I also noticed last night. Not necessarily unpleasant, but different. I ended up having this wine with a strip steak and salad, and it paired pretty nicely.
So, I guess as a result of my concern about possible damage to this wine in transit, I have offered my first “rattage”. I have never tried this variety before, but compared to Cabernet Savignon’s I have tasted in the past this seems drier, and leaves an odd aftertaste that lingers. Again, not unpleasant, but almost a tad bitter, with a hint of spice. And a very real sense of alcohol. My palette is not well enough developed to tell for sure, but I do not feel the wine is ruined. I like scotch, and this reminds me a bit of that. An acquired taste. So, not so bad. My education continues!
@davidd13 @winedavid49
Popped one tonight. Tight upon opening. It’s in good condition, no concerns there. After 60 min there’s bittersweet chocolate, earth, mild acidity, tart black fruits. This has a left bank Bordeaux profile to me. Would be a fun stump the chump wine served blind.
Opened a second bottle, later this evening. Very fruit forward and nowhere near the alcohol sensation. Complex again, and quite delicious at a lower temperature. Guess this wine does not store well after opening.
@davidd13
David- thanks for the info. Very thorough and thoughtful review. I’m gonna pop one of my bottles tonight to check on them. Fingers crossed as I have 6 of them.
@davidd13 “Guess this wine does not store well after opening.” That would be contrary to my (somewhat limited) experience with Clark’s wines, as I have found them to hold up very well over multiple days after opening.
@davidd13 @Mark_L
IMHO I would agree. After an hour I’m getting mature Lynch Bages on the nose. Like early 90’s/late 80’s. I think '89 was the last one I was fortunate to enjoy. I’ll see how it develops tomorrow. It’s a lovely wine.
@davidd13 @Mark_L
That would also be contrary to my rather extensive experience with Clark’s wines. Exposure to heat can shorten the lifespan of a wine without completely ruining it and that may be the case here.