WineDavid convinced me to offer this selection for the holidays. My problem is that I just make too many wines. So here’s a chnace to try a bunch of them without a big commitment to any one wine. In perticular, many of you are curious about the Norton but not yet ready for a case buy, so here’s your sneak peek.
This is a very complex offering, so I hope you’ll check out the individual wine videos at WineSmith1 on YouTube. I will field any questions about individual wines.
@winesmith How different are the 2017 and 2018 Nortons? Their specs are nearly identical.
BTW, I just opened a bottle of the 2017 (from the offer back in November 2019) and I find it very agreeable. Two years ago I didn’t like it much. I guess it is aging well.
Nice to see Clark on here again. This is a very interesting offer and good deal.
We were lucky to receive the Zinfandel and Malbec and had them over the last 4 days, The Zin on Tue-Wed and Malbec Thu-Fri.
Both are a little young still and will benefit from some air and I think we liked them better on the second day.
Normally we like aged wines better and avoid opening anything this young. And keep in mind the possibilty of travel shock having arrived Tuesday.
2019 WineSmith Zinfandel, Grist Vineyards, Dry Creek Valley
Nice dark purple color. Tight nose at first but opened up to some dark fruit and spices.
Tastes dry and a little fruity, raspberry or blackberry even. Great acid. Hints of oak.
Not too much tannin but a good structure. Next day, more integrated and intense. Really opened up in the glass faster and was more aromatic and enjoyable.
A big wine but not overpowering and definitely not your typical fruity hot (and uninteresting) CA Zin.
2019 WineSmith Malbec, Diamond Ridge Vineyard, Lake County
Similar in color. Floral nose with some herbs.
Tastes dry and a little tannic, red fruit flavor like a cherry or strawberry. Again good acid, more oak.
It was ok at first but really rocked the next day. Lots of herb flavors, minerals, silky and “sweet”.
Not sugary sweet, but fruity and tangy. This really came alive, more than the Zin.
Overall we liked the Zin better but the Malbec surprised us and was very solid.
Well made and interesting, you can’t go wrong with Winesmith.
Don’t forget, with some age these should really be rocking so definitely look forward to enjoy these for years to come.
@ilCesare Thanks for some spot-on characterizations. Both of these wines are a bit tight now, though quite drinkable with some breathing. However the thing not to be missed is how particularly the Zin will age for quite a long time and get increasingly interesting and sexy.
It’s important that everybody understands that this is not made in the typical blusey impactful New World style. It’s more like a Super Tuscan.
I am honored to be in the winemaker peer group that Clark Smith is part of. I consider him one of the best winemakers in California today. I have some of his wine in my cellar and can always use more. Jana and I enjoy opening a Wine Smith wine with dinner. So, I’m in.
@ScottHarveyWine Thanks, Scott. I’m particularly interested in what you make of the Grist Vineyard Zinfandel. A bit tight now, but should age beautifully. If you like it, I’m happy to exchange prisoners.
Saw this was coming up and they sounded familiar, like I’d seen some, so started looking around to see if I had any.
Found some 375 shiners for the Malbec and Zin yesterday, and looking a bit more today added the Norton and PV, that remain still unopened.
Day one on both was uninteresting so I just tossed them in the fridge and waited a day. Now, allowing them to warm to a respectable temp and without cheese, crackers (I’m out) or food…
2019 WineSmith Malbec, Diamond Ridge Vineyard, Lake County
The Malbec, not a varietal I drink much of, is pretty interesting, and tasty. Not sure I’m getting the mentioned strawberries, but there is restrained fruit a plenty; for me darker stone fruit and perhaps some blackberry. No detectable RS, oak there but in the background and a good acid balance. This one tickles the nose and sides of the tongue with a respectfully long pleasant finish. Quite enjoyable after it gets a bit of air and does well on it’s own.
2019 WineSmith Zinfandel, Grist Vineyards, Dry Creek Valley
The Zin yesterday had a bit of funk on the nose that abated overnight. Day two nose was spice; unexpected hints of nutmeg and cinnamon with the berries. Entry is big, drying and full of pucker, devoid of overbearing sweet fruit, while still full of fruit and spice. Tannins are there, the PS?, with a good oak acid fruit balance. I think I really need more time with this one…
With luck I’ll twist tops on the PV and Norton tomorrow.
I did twist tops this evening; what a contrast between the two…
@rjquillin I remember at the first Victory blending seminar we had at Peter’s on the 2010 Tour, the Malbec there also smelled like wild strawberry. As did the Merlot.
@rjquillin I’m very grateful for the many insightful reviews of this offering.
Many mentions in the various reviews about good acid. While it is true that the St.L and the Norton have relatively high TAs (and fortunately quite well-enrobed tannins so that this does not result in coarseness), most of the other wines are actually quite low in TA.
The palate energy you experience is largely from what Randall and I call minerality. This is not the smell of wet stone, which I call “petrichor.” It is instead a tingle or buzz in the finish. I’s always seen on wines grown on limestone (Burgundy), shist (the Douro) and slate (Mosel), none of which we have in California, but also on volcanic soils and decomposed granite, which we have in abundance.
This is the subject of Chapter 8 in Postmodern Winemaking. We don’t know what minerality is yet, and I hope to work this out before I die. But we know that we can get it on these soils and also on any soil where we have good mycorhizal growth, which generally follows when we have a healthy earthworm population, an artifact of organic practices such as eliminating pesticides and herbicides.
Minerality not only increases palate energy, but its presence flattens the ageing trajectory so such wines age for a long time and tend to be closed when young. One of the most minerally areas, because of their organic practices and calcarous soils, is the Santa Cruz Mountains, where we make Grenache and Cab Sauv.
I believe it is this trait, so often mistaken for acidity, that imparts longevity potential.
So, the Norton
I’m really not sure what to make of this one. I have blueberries in the morning frequently, and this does not remind me of them at all. Just grabbed a handful to taste; just can’t make the connection. Plenty of fruit, but I cannot even begin to identify what; it’s just so different from anything I’m familiar with, but it is interesting and I’m glad I had a taste. Not sure how I’d pair it, so, just drink up; it’s tasty in it’s own way.
and the PV
Dark, somewhat brooding and delicious. There’s some pucker on the edges of the tongue, and overall a bit of dryness throughout. Lengthy finish adds something that invokes an overall warmness.
This one is bold enough, not in the fruit in your face manner, to hold up to the richest of red meat and aged cheeses, imo. Liking this one a lot.
We are so very fortunate to have Clark in our midst. He is like one of those crazy chef’s at a restaurant who will try some crazy stuff that most often turns out mind-blowing, while some stuff may not work quite as well. The middle of the road is easy to find - folks like Clark are rare. I always get an education with Clark’s wines - even one’s that I may not prefer. Well worth the investment.
@woopdedoo I hope you all appreciate how vital your support is to my ill-advised business model. I really sell very little wine outside this community of curious wine geeks. Were it not so, I’d probably be making white ZInfandel and sweetening my Cabernets like everybody else. Might as well just sell insurance.
@winesmith@woopdedoo While I greatly appreciate the offerings to “this community of curious wine geeks”, I find this fact to be incomprehensible. Such excellent wines should have a wide following. Please don’t sell insurance - we like it better when you stick to the winemaking!
@winesmith We get it and appreciate the sometimes crazy but always good stuff you bring to the table. I’m at the point where about 1/3 of my cellar is either WineSmith or Two Jakes- Cellar Tracker says I have 30 different wines/vintages. Wow!
@winesmith 12 cases on hand and another 18 cases consumed. We’re doing what we can on our musicians’ salaries LOL! I’ve also made a few disciples. You’re worth it.
@woopdedoo If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
@klezman I have 7 of the 2015 St Laurent left, and it is a really good vintage, too! I should break out another bottle of it soon…I kinda forgot about it.
@klezman@TimW I never intended for St. Laurent to be an ageworthy wine. I think it drinks great young, so I don’t encourage aging. Not that I know. It’s just unexplored territory.
Hi all, I got the opportunity to taste the Petit Verdot and the Norton and unfortunately I’m really tied up running a big event today so I’m going to give short notes for now and come back and update later when I have time.
2018 WineSmith Petit Verdot, Hidden Spring Vineyard, Alexander Valley
Big, opaque purple, slow legs
Nose of cherry, pepper, spice, some jamminess (reminded me of a zin), vanilla, every time I smell it I get something new
Huge moisture pulling tannins on first taste, a hint of alcohol, and a finish of jolly rancher (?!??)
After 30 mins a softer entry, the jolly rancher is gone, but not a lot of evolution
2nd day the nose picked up some shingles/slate, taste picked up the tar, smooth dark cherry, and some currant. A bit of a bitter finish.
2018 WineSmith Norton, Heringer Estate Vineyards, Yolo County
Strangely some tiny bubbles form when you swirl it in the glass
Nose smells like Petite Sirah, big dark fruit, I wish I could drown myself in the glass it smells so good
Taste is a little less pronounced, some astringency on the finish, mild to medium tannins, but not much layering. Not quite as nice at the Verdot.
30 minutes in glass, similar taste but a bit of pruny fruit. Much nicer entry, some perception of sweetness (but it’s not sweet), some pepper and brambles, again reminds me a bit of a zin.
2nd day hasn’t picked up a ton, tannins are completely resolved, a bit of oakiness / vanilla / cedar and opens up to be much more luscious.
These were nice, and I hadn’t expected a completely random 6 pack so I’ll have to think a bit more now. I’d peg the pricing at 20-25 a bottle CM price so the price looks spot on.
I still have these bottles and will try them again this afternoon/evening.
Hi Chip. A really good question, and I wish I had a good answer. In general, Petit Verdot, in addition to being sort of aromatically stupid, is a tannin bomb. This one just didn’t turn out that way, and I can’t explain why. We still have the 2017 in barrel, and it’s a beast we will have to wait out. But for some reason, the 2018 came right around and is quite drinkable now, though I’m sure it will age very well. I wish I understood the causation, but after 40 years, I’m still groping my way along with this variety.
@winesmith@woopdedoo I’ve been advocating for that to be a woot Cellars label since we ratted the Bonus Level at a gathering. It’s perfect, and the only reason I’d buy a Christmas themed wine just for the label.
@klezman@winesmith … and Bonus Level would have been a great candidate! I had to let those cellar for many years before I could drink them - only have one or two left at this point.
@winesmith
It would make a perfect decanter, for all kinds of devilish reasons. ie: What’s dad got in there? Is it from the drug store? Does this mean a bad Christmas?
Clearly, fiasco in Italian has the primary meaning of “flask,” and by extention the straw-wrapped Chiati bottle show in the Ralph and Norton clip and which every hippie in the '60’s turned into a candle holder.
It also has a secondary meaning carrying the same meaning as the English word, that being a spectacular failure. Speculations on this odd derivation abound, often connecting with the difficulty way back when to blow a proper wine bottle.
Here’s my favorite. Rossini was known to send letters to friends with a drawing of a bottle to indicate that one of his operas had failed upon opening. I’ve read that the secondary connotation derives from the practice of disgruntled Italian opera patrons expressing their displeasure by blowing across the tops of wine bottles to make a hooting noise (similar to booing).
Would be great to know how “just-in-time” these will be. My difficulty is I will be at a different address Thanksgiving week (starting Nov 20). So if they ship immediately next week, I’d ship to my current location. If we think they’ll go out for delivery on Nov 20-24, I’d use the alternate address).
I know this is an unusual request since sometimes we expected a 1-4 week delay for ship date, and we would never know when the magical shipping message appears (though I know some of that was Summer rescheduling).
@osiris3mc If you bought my mixed case of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
@ejrunion Drank a Norton last night- really good! I’ve been waiting for the Zin for a while, and the Malbec and Petit Verdot sound great. Peter Wellington made a great Sarlo Vineyard PV. In for 2 just because I want more than 2 of each wine!
@wnance
If you bought my mixed case of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
Hi Clark, what an interesting offer! I have greatly enjoyed the first three wines offered, while not yet having had a chance to try any of the latter three. I am most curious about the Petit Verdot bottling. The single varietal PVs I have had previously from California were tannin bombs.
Is it the dessication and subsequent rehydration/dilution that allows you to manage the tannins in order to smooth out the wine?
EDIT to note that I have had some very drinkable single varietal Petit Verdots from Virginia (Jefferson Vineyards and King Family Vineyards come to mind off the top of my head). I don’t know what makes the difference in that part of the country. Do you have any experience with these?
Yes, I am a great admirer of Virginia PV and have been encouraging them to plant more for many years. It used to be that they wouldn’t bottle stand-alone PV because they had so little and needed it to improve their other varieties, especially Merlot, which in Virginia is aromatically complex but very thin in the palate.
Now thank God they have sufficient to bottle it on its own, and I really think it is their signature red.
@FritzCat@radiolysis Yes, that was a wonderful wine. I had my last bottle last month. The closest thing I have to it now is the '13 Meritage, which you can get at winsmeithwines.com.
@FritzCat If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
2015 WineSmith Saint Laurent, Ricci Vineyard, Carneros, Sonoma County
Tasting Notes
This grape has very tight clusters and does poorly in humid climes like France, preferring high altitude where dry air and high UV suppress mold. It is widely planted in Austria and is the principal red grape of the Czech Republic, where it is known by its German name, Sankt Laurent. It matures very early, near the martyrdom date of Saint Lawrence of Rome, who was executed by Emperor Valerian on August 10 of the year 258 AD. This early harvest date is ideal for the short seasons of cool continental climates, resulting low alcohol. 2014 was a cold year, so there is more acidity and palate life here than the previous vintage, and the nose is brighter.
The addition of well-seasoned French oak in the fermenter helps extract and stabilize color and provides whiskey lactone, an aromatic lifting element. It really is like no other wine. You will find extremely dense, soft tannins supporting generous mulberry fruit which you might easily mistake for Gamay Noir except for its lingering basil aftertaste that reminds me of Carmenère. There is no better example of the postmodern winemaking principle of aromatic integration. The wine is actually full of pyrazines, yet does not smell like bell pepper, and only expresses them in the character of sort of Eastern European personality: generous and friendly but slightly cynical.
As a result, the wine is more complex and intriguing than a simple picnic wine, but is certainly suitable for an outing in some summer meadow with a basket full of chicken and three-bean salad. Its tannins have no edge at all, so it handles considerable acidity with grace, equally at home with lean flank steak, paella, sushi, venison and quail and is magic with my Swedish meatballs, doused in a morel / porcini cream sauce with a dash of Marsala.
Specs
Vintage: 2015
Vineyard Location:
Dale Ricci Vineyard
Sonoma Carneros
5th leaf of experimental planting
Harvest Date: 26 August 2015
Harvest Sugar: 20.7 Brix
Fermentation techniques:
100% crush/destem
Anchor VN112 yeast inoculum
7 gm/L untoasted Alliers chips, air seasoned 2 yrs
Elevage details:
Malolactic fermentation in barrel
Neutral French oak aged 27 months
TA 6.7 g/L, pH 3.73 at bottling
Alcohol 11.8%
198 cases produced
2008 WineSmith Pinot Noir, California
Tasting Notes
This wine’s story is quite unique. When the movie Sideways created an insane demand for California’s very limited supply of Pinot Noir, we went looking into previously unimagined sources such as the hard press “taille” from sparkling wine production. We discovered that a special crossflow filter called an ultrafilter could harvest the high tannin in these wines as a concentrate we could sell for beefing up weak reds, leaving us with aromatically wonderful Pinot Noir which then needed some color. In 2008 we processed hard press Pinot Noir from Sonoma County, Anderson Valley and Marin County and produced this blend. We found an aromatically neutral teinturier named Rubired in a Lodi vineyard and used it to supply the color and structure to support these aromatics.
We then barreled down in very old cooperage. We were fortunate to have an abundant supply of the previous vintage to allow us to hold this wine for an incredible one hundred and eleven months. The result combines classic lavender and strawberry aromatics with soulful tertiary aromas of truffle oil and Asian spice which linger infinitely. Initially quite low in alcohol, its time in barrel elevated it to 13.5% through preferential evaporation of water in our dry California cellar.
Its considerable profundity and silky elegance is perfect for roast duck, quail or an elderly cheese. My cellar hands counsel us to serve this wine whenever romance needs a boost. - Clark Smith, winemaker
Specs
Vintage: 2008
Vineyard Locations:
Sonoma County Pinot Noir
Anderson Valley Pinot Noir
Marin County Pinot Noir
Lodi Rubired teinturier
Harvest Dates: 23 August – 9 September 2008
Harvest Sugar: 19 - 20 Brix
Fermentation techniques:
Ultrafiltration of hard press sparkling wine
Anchor NT112 yeast fermentation at 70F
Elevage details:
Malolactic fermentation in barrel
Neutral French oak aged 111 months
TA 5.7 g/L
pH 3.73 at bottling
Alcohol: 13.5%
166 cases produced
2018 WineSmith Norton, Heringer Estate Vineyards, Yolo County
Tasting Notes
Although most wine experts confine their expertise to the European Vitis vinifera varieties, there are almost 100 other Vitis species, some of which make very good wine. Dr. Norton was a 19th century breeder who crossed a wild Virginia Vitis aestivalis with an unknown parent to produce one of the most respected and widely produced reds in the U.S., with over 500 wineries offering examples.
Though rarely planted in California, Clarksburg’s long, warm summers are perfect for developing full ripe flavors and softening its considerable acidity. Its deep purple color, rich blueberry flavor and dense yet incredibly soft tannins have great curb appeal. This is Clark’s wife RuthE.’s favorite WineSmith offering. Its dense, soft body owes to a high degree of unfermentable polysaccharides similar to the unfermentable starches in microbrew beer.
It’s good to be an American. Amaze your friends and strut with some barbeque. The color is a crazy deep shade of purple. Don’t get it on your clothes!
Specs
Vintage: 2018
100% Norton
Heringer Estate Vineyards
Harvested 20 October 2018
25.0 Brix
Fermentation techniques:
Nothing fancy. This wine makes itself !
Anchor NT 112 yeast inoculum
7 g.L Bois Frais Alliers chips
Stops with 1.5% remaining unfermentables
Elevage details:
3 weeks microbüllage pre ML
18 months in 20-year old neutral French oak
Alcohol 12.9%
TA 7.1 gm/L
pH 3.78 at bottling
58 cases produced
2019 WineSmith Malbec, Diamond Ridge Vineyard, Lake County
Tasting Notes
Malbec is always graceful and full of strawberries, but seldom does one find the density and depth that derive from the unique properties of this renowned site, the “Diamond of Lake County”. Diamond Ridge Vineyards is located in a sunny, high altitude site with rocky volcanic soils which force the vine 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. 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.
In 2019 we employed a new maceration acceleration technique in which we fragmented the skins to aid extraction. The resulting palate possesses a sweet core of fruit which is framed by soft tannins and a bright mineral finish. A versatile companion to salmon, quail or rib steak, it loves aged cheeses and fine chocolate.
Specs
Vintage: 2019
100% Malbec Clone 4
Diamond Ridge Vineyard, Clear Lake AVA
Harvested 2 October
24.1 Brix
Fermentation techniques:
Anchor NT112 yeast
7.5 g/L untoasted Alliers chips
10-day maceration
Elevage details:
Three weeks microbüllage pre-ML
66 months in neutral French oak
Alcohol sweet spot at 13.14%
pH 3.80 at bottling
90 Cases Produced
2019 WineSmith Zinfandel, Grist Vineyards, Dry Creek Valley
Tasting Notes
I have a hard time getting my French gurus to take Zinfandel seriously. They don’t judge wine by the fruity aromatics, which abound in many California Zins. They want the wine to behave itself in the mouth. Because Zinfandel ripens unevenly, with green berries and raisins on the same cluster, its texture is brash and grainy.
The exception is Dry Creek Valley, which always delivers classic Bordelaise elegant tannin structure worthy of the finest Super Tuscan. The venerable Grist Vineyard is the acknowledged jewel in the DCV Zin crown, and we are vastly fortunate to have been granted access to a couple tons from our friend and colleague Woody Hambrecht.
Nobody disputes that this is the best wine we made in 2019. We picked at relatively low brix, co-fermented with Petite Sirah for its co-extraction properties (thank you Paul Draper for this trick). The wine pretty much made itself.
This result is indescribably delicious. Intense raspberries with oak toast accents lead to explosive fruit in the mouth, stylish texture and a long, minerally finish unmarred by alcohol. You just want to hug yourself.
Classy stuff. Unlike most “clown-style” impact Zins on the market today, this wine will age wonderfully for several decades, acquiring in the process some sexy aromatics like old Riesling does.
I like it with grilled sausages or rigatoni with a pancetta/gorgonzola sauce. It’s also wonderful with classic Bordeaux dishes like Tornadoes Chateau Figeac (fillet mignon with artichoke hearts, truffle and bearnaise). Check out my cooking show, Gracious Living in the Time of Corona, for other recipes.
Specs
Vintage: 2019
Vineyard Location: Grist Vineyard
Dry Creek Valley, Sonoma County
First planted in 1869
90% Zinfandel
10% Petite Sirah
Harvest Date: 20 September 2019
Harvest Sugar: 24.4 Brix
Fermentation techniques:
100% crush/destem
Anchor NT112 yeast inoculum
7 gm/L untoasted Alliers chips, air seasoned 2 yrs
Elevage details:
Micro-oxygenated pre-ML at 90 mg/L/month
Malolactic fermentation in barrel
Neutral French oak aged 16 months
TA 5.9 g/L, pH 3.45 at bottling.
Alcohol 13.8%
153 cases produced
2018 WineSmith Petit Verdot, Hidden Spring Vineyard, Alexander Valley
Tasting Notes
Petit Verdot is the ink of Bordeaux. Though an essential element of their blends, rarely is it employed at more than 2%. At this level, it imparts lush, refined tannins without overpowering the blend. At higher proportions, it obscures complexity and nuance, offering little aromatic interest of its own.
Steve Hill’s wonderful Hidden Spring Vineyard in northern Sonoma County, just south of the hamlet of Asti, reliably produces that rarest of treasures – a stand-alone Petit Verdot. Surely this is a testament to the site’s full sun and the great drainage of its rocky soil, which allow the fruit to fully ripen, overcoming its high natural acidity and permitting the aromas of considerable interest to develop.
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.
This vintage was released ahead of the 2017 due to its surprising early drinkability. Enjoy with grilled rib steak or duck breast.
Specs
Vintage: 2018
100% Petit Verdot
Hidden Springs Vineyard, Alexander Valley AVA
Harvested 17 October
27.7 Brix
Fermentation techniques:
Diluted with water to 23.5 Brix
ICV D-80 yeast
7.5 g/L untoasted Alliers chips
14-day maceration
Elevage details:
Three weeks microbüllage pre-ML
29 months in neutral French oak
Alcohol sweet spot at 13.14%
pH 3.80 at bottling
153 Cases Produced
What’s Included
6-bottles:
1x 2015 WineSmith Saint Laurent, Ricci Vineyard, Carneros, Sonoma County
1x 2008 WineSmith Pinot Noir, California
1x 2018 WineSmith Norton, Heringer Estate Vineyards, Yolo County
1x 2019 WineSmith Malbec, Diamond Ridge Vineyard, Lake County
1x 2019 WineSmith Zinfandel, Grist Vineyards, Dry Creek Valley
1x 2018 WineSmith Petit Verdot, Hidden Spring Vineyard, Alexander Valley
Case:
2x 2015 WineSmith Saint Laurent, Ricci Vineyard, Carneros, Sonoma County
2x 2008 WineSmith Pinot Noir, California
2x 2018 WineSmith Norton, Heringer Estate Vineyards, Yolo County
2x 2019 WineSmith Malbec, Diamond Ridge Vineyard, Lake County
2x 2019 WineSmith Zinfandel, Grist Vineyards, Dry Creek Valley
2x 2018 WineSmith Petit Verdot, Hidden Spring Vineyard, Alexander Valley
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 an 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.
His book, Postmodern Winemaking, is the culmination of four decades of reflection on wine’s true nature.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Wow! This is really a dream of a mixed case. What a great selection of wines. If you have been looking for an opportunity to try some of these wines but have not wanted to go in on a large amount then this is your chance! The Norton is one of my favorites. The PV is insanely aromatic with floral aromas, a real unique wine that is sure to please. The Zinfandel is amazing, and will probably be surprisingly enjoyable to even those who dont like zinfandels. And I can recall the malbec being among my favorite wines as well. Im going off memory on these so Its hard to be more specific than general impression but these are all excellent wines!
@lagloriafan If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
@joe139
If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
Clark - how does this Pinot compare to that which was offered long ago on the old site? Believe it was a 2005 RRV Pinot ? (really wish that was still available)
@Scottrob30 You can still get the 2005 “Second Fiddle” Pinot Noir at winesmithwines.com. This wine was only aged in barrel for three years as opposed to 10 years for the 2008, so its development is quite different. Also, that wine is pure Santa Rita Highlands fruit with its characteristic hibiscus tea aroma, while the 2008 combines fruit from six counties.
What they have in common is that they are both very light in color and provide proof that Pinot doesn’t have to be dense to age well. Nobody understands why.
@2belusive If you bought my mixed case of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
@winesmith appreciate you Clark. Yes I assumed that people do try to enjoy their weekends to try to avoid work and that may interfere with last minute desperation attempts to shift around inventory allocation.
FYI talked to Sandra and they completely sold out of what they had allocated to the offer. They can maybe put together more packs but probably not with the 2015 st laurent
If you bought my mixed case of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
WineSmith Cellars Mixed Reds - $50 = 17.85%
@chipgreen If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
@normanl0 If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
@KingKoopa If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
@srpete If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
Just when I was whittling down the number of bottles in my basement a little (not a bad problem to have) … WineSmith, pretty much an auto-buy. Oh well- grabbed a case last night, to make sure I wouldn’t miss out. Thanks Clark and WineDavid.
@winesmith can you elaborate on watering back to keep the alcohol in check? I read your reply to Larry from Tercero in a previous offer. Do mainstream winemakers look down on this practice?
First of all, you need to understand that winemakers rarely discuss what they do with each other. It wasn’t always this way/ In the '70s, when I got in, nodbody knew what they were doing, so there was a very open conversation. That’s because in 1960, 95% of California was port and sherry, thus microbially stable. Half the wines on the shelf in 1975 had VA, aldehyde, H2S or someother defect you would never see today.
Then several things happened at once. The logarithmic growth from hundreds to thousand of wineries made it impossible for UC Davis to visit them all the way Maynard Amerine had in the '60s. Also, once “safe” winemaking got better and the competition for 90+ scores got intense, many wineries started thinking they had to protect their trade secrets. U.C. Davis is still preaching “safe” winemaking - low pHs, high SO2, etc. that they were in 1980.
Finally, the pressure from the Natural Wine movement, such as it is, drove winemakers underground, claiming to “do the minimum.”
Because of Parker and the 1976 victory in Paris, everybody wants to make the most concentrated wines possible. There is a fear among some winemakers, quite naturally, that adding water will
dilute the extraction. This is because they were taught in school that red wine is a solution.
It isn’t. This is the message of Chapter 1: The Solution Problem. All the color and tannin in reds is in colloids suspended in the solution. Anthocyanins are extracted into co-pigmentation colloids which require water to drive the apolar phenols together, which is why high brix musts resultin wines with low color. You actuallly make a bigger wine if you dilute to 23 brix (13.7% alcohol).
A problem of California winegrowing is tha our air is too dry. Evaporation cuases our grape to hit high sure before they are ripe. If we put that water back, we make better wine.
Many winemakers realize this and practice it routinely. I have over a hundred clients who rely on me to calculate their water and acid adds throughout the season. Who often gets screwed in the process is the grower. That’s really his water you’re adding back. So forward-thinking winemakers will pay a sugar bonus above, say, 24.5 brix that makes up for the tonnage shrinkage.
@losthighwayz@winesmith I’ve often wondered why vineyards contract by the tonne instead of the acre. I suppose winemakers don’t want to share in the growing risk, but it does seem more likely to result in the kind of grape growing practices you’d prefer.
@klezman@losthighwayz By-the-acre contracts are good as long as the grower can be relied on to maintain the vineyard properly. This is often proposed when the winery wants a variety unfamiliar to the grower planted.
Here’s how to read my book. It’s designed as a conversation with other winemakers, so the early parts may be technically challenging for non-winemakers, even at the MW level.
I recommend you start with Appendix I, Winemaking Basics for a quick orientation. Then the Preface is about me and the Introduction is about what postmodernism is and how winemaking can be seen through this lens.
Then Chapters 1-11 are technically challenging chapters where you may not get every word the first time through. Just skim them and get what you get. You may come back to them later.
Then it gets easy. Chapter 12, Winemaking’s Lunatic Heroes, explores how progress takes place, not through academics and the Scientific Method, but by screwballs trying ill-advised commercial experiments, most of which fail. But then you have here and there your Robert Mondovi, Richard Sommers, or Dr. Konstantine Frank, all of whom were highly discouraged to plant where they did, who opened up whole new regions by failing to fail.
In the chapters that follow, I interview some winemakers to explore their practices and philosophies, explain the new technologies nobody likes to talk about, make fun of the Natural Wine movement, modern Enology, competitive judging, and finally explore wine as Liquid Music.
I’ve had a lot to say since 2013, so I guess I need to write a sequel that explores, for example, white wine making and the raft of new innovations that have changed the game entirely.
In the meantime, Dwight Furrow and I have just published “A Practical Guide to Pairing Wine & Music,” available as an eBook for $9.99. It’s a passport to a whole new world of wine appreciation. Check out pairingwineandmusic.com for Spotify playlist free downloads for a wide variety of wines.
@losthighwayz@winesmith Thanks for the guide - I am printing it out to keep in the book. I started my real wine journey in earnest through the woot forums then suckered myself into planning the RPM Magical History tour to get started into the deeper dive. Have not really come up for air since.
@jmruru If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
@evocateur If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
@CObrent If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
@clcaruthers If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
@ctl If you bought my mixed case of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
If anyone is still on the fence, I just tried the Petite verdot (opened since Wednesday) and it’s beautiful. Tar had faded away, still a bit of acid backbone, lovely finish.
The Norton had not fared quite as well, some nice smells still but it’s faded to something fairly non descript, but still pleasant. The acid has left the party.
Again, drinking these two wines together is very challenging as they fight each other. So whichever one I drink second gets a bit of a hit
Got my case on Saturday. The Pinot smells corked but not sure if it’s a real cork. I may be losing it. Smells like damp cardboard and checks all the boxes for a corked bottle. @winesmith?
WineDavid convinced me to offer this selection for the holidays. My problem is that I just make too many wines. So here’s a chnace to try a bunch of them without a big commitment to any one wine. In perticular, many of you are curious about the Norton but not yet ready for a case buy, so here’s your sneak peek.
This is a very complex offering, so I hope you’ll check out the individual wine videos at WineSmith1 on YouTube. I will field any questions about individual wines.
@winesmith How different are the 2017 and 2018 Nortons? Their specs are nearly identical.
BTW, I just opened a bottle of the 2017 (from the offer back in November 2019) and I find it very agreeable. Two years ago I didn’t like it much. I guess it is aging well.
Nice to see Clark on here again. This is a very interesting offer and good deal.
We were lucky to receive the Zinfandel and Malbec and had them over the last 4 days, The Zin on Tue-Wed and Malbec Thu-Fri.
Both are a little young still and will benefit from some air and I think we liked them better on the second day.
Normally we like aged wines better and avoid opening anything this young. And keep in mind the possibilty of travel shock having arrived Tuesday.
2019 WineSmith Zinfandel, Grist Vineyards, Dry Creek Valley
Nice dark purple color. Tight nose at first but opened up to some dark fruit and spices.
Tastes dry and a little fruity, raspberry or blackberry even. Great acid. Hints of oak.
Not too much tannin but a good structure. Next day, more integrated and intense. Really opened up in the glass faster and was more aromatic and enjoyable.
A big wine but not overpowering and definitely not your typical fruity hot (and uninteresting) CA Zin.
2019 WineSmith Malbec, Diamond Ridge Vineyard, Lake County
Similar in color. Floral nose with some herbs.
Tastes dry and a little tannic, red fruit flavor like a cherry or strawberry. Again good acid, more oak.
It was ok at first but really rocked the next day. Lots of herb flavors, minerals, silky and “sweet”.
Not sugary sweet, but fruity and tangy. This really came alive, more than the Zin.
Overall we liked the Zin better but the Malbec surprised us and was very solid.
Well made and interesting, you can’t go wrong with Winesmith.
Don’t forget, with some age these should really be rocking so definitely look forward to enjoy these for years to come.
@ilCesare Thanks for some spot-on characterizations. Both of these wines are a bit tight now, though quite drinkable with some breathing. However the thing not to be missed is how particularly the Zin will age for quite a long time and get increasingly interesting and sexy.
It’s important that everybody understands that this is not made in the typical blusey impactful New World style. It’s more like a Super Tuscan.
I am honored to be in the winemaker peer group that Clark Smith is part of. I consider him one of the best winemakers in California today. I have some of his wine in my cellar and can always use more. Jana and I enjoy opening a Wine Smith wine with dinner. So, I’m in.
@ScottHarveyWine Thanks, Scott. I’m particularly interested in what you make of the Grist Vineyard Zinfandel. A bit tight now, but should age beautifully. If you like it, I’m happy to exchange prisoners.
Saw this was coming up and they sounded familiar, like I’d seen some, so started looking around to see if I had any.
Found some 375 shiners for the Malbec and Zin yesterday, and looking a bit more today added the Norton and PV, that remain still unopened.
Day one on both was uninteresting so I just tossed them in the fridge and waited a day. Now, allowing them to warm to a respectable temp and without cheese, crackers (I’m out) or food…
2019 WineSmith Malbec, Diamond Ridge Vineyard, Lake County
The Malbec, not a varietal I drink much of, is pretty interesting, and tasty. Not sure I’m getting the mentioned strawberries, but there is restrained fruit a plenty; for me darker stone fruit and perhaps some blackberry. No detectable RS, oak there but in the background and a good acid balance. This one tickles the nose and sides of the tongue with a respectfully long pleasant finish. Quite enjoyable after it gets a bit of air and does well on it’s own.
2019 WineSmith Zinfandel, Grist Vineyards, Dry Creek Valley
The Zin yesterday had a bit of funk on the nose that abated overnight. Day two nose was spice; unexpected hints of nutmeg and cinnamon with the berries. Entry is big, drying and full of pucker, devoid of overbearing sweet fruit, while still full of fruit and spice. Tannins are there, the PS?, with a good oak acid fruit balance. I think I really need more time with this one…
With luck I’ll twist tops on the PV and Norton tomorrow.
I did twist tops this evening; what a contrast between the two…
@rjquillin I remember at the first Victory blending seminar we had at Peter’s on the 2010 Tour, the Malbec there also smelled like wild strawberry. As did the Merlot.
@rjquillin I’m very grateful for the many insightful reviews of this offering.
Many mentions in the various reviews about good acid. While it is true that the St.L and the Norton have relatively high TAs (and fortunately quite well-enrobed tannins so that this does not result in coarseness), most of the other wines are actually quite low in TA.
The palate energy you experience is largely from what Randall and I call minerality. This is not the smell of wet stone, which I call “petrichor.” It is instead a tingle or buzz in the finish. I’s always seen on wines grown on limestone (Burgundy), shist (the Douro) and slate (Mosel), none of which we have in California, but also on volcanic soils and decomposed granite, which we have in abundance.
This is the subject of Chapter 8 in Postmodern Winemaking. We don’t know what minerality is yet, and I hope to work this out before I die. But we know that we can get it on these soils and also on any soil where we have good mycorhizal growth, which generally follows when we have a healthy earthworm population, an artifact of organic practices such as eliminating pesticides and herbicides.
Minerality not only increases palate energy, but its presence flattens the ageing trajectory so such wines age for a long time and tend to be closed when young. One of the most minerally areas, because of their organic practices and calcarous soils, is the Santa Cruz Mountains, where we make Grenache and Cab Sauv.
I believe it is this trait, so often mistaken for acidity, that imparts longevity potential.
So, the Norton
I’m really not sure what to make of this one. I have blueberries in the morning frequently, and this does not remind me of them at all. Just grabbed a handful to taste; just can’t make the connection. Plenty of fruit, but I cannot even begin to identify what; it’s just so different from anything I’m familiar with, but it is interesting and I’m glad I had a taste. Not sure how I’d pair it, so, just drink up; it’s tasty in it’s own way.
and the PV
Dark, somewhat brooding and delicious. There’s some pucker on the edges of the tongue, and overall a bit of dryness throughout. Lengthy finish adds something that invokes an overall warmness.
This one is bold enough, not in the fruit in your face manner, to hold up to the richest of red meat and aged cheeses, imo. Liking this one a lot.
Thanks for the shiners Clark.
We are so very fortunate to have Clark in our midst. He is like one of those crazy chef’s at a restaurant who will try some crazy stuff that most often turns out mind-blowing, while some stuff may not work quite as well. The middle of the road is easy to find - folks like Clark are rare. I always get an education with Clark’s wines - even one’s that I may not prefer. Well worth the investment.
@woopdedoo I hope you all appreciate how vital your support is to my ill-advised business model. I really sell very little wine outside this community of curious wine geeks. Were it not so, I’d probably be making white ZInfandel and sweetening my Cabernets like everybody else. Might as well just sell insurance.
@winesmith @woopdedoo While I greatly appreciate the offerings to “this community of curious wine geeks”, I find this fact to be incomprehensible. Such excellent wines should have a wide following. Please don’t sell insurance - we like it better when you stick to the winemaking!
@winesmith We get it and appreciate the sometimes crazy but always good stuff you bring to the table. I’m at the point where about 1/3 of my cellar is either WineSmith or Two Jakes- Cellar Tracker says I have 30 different wines/vintages. Wow!
@wnance I am honored. It means a lot to me that there are at least a happy few who understand and appreciate my work. You are dismayingly rare.
@winesmith 12 cases on hand and another 18 cases consumed. We’re doing what we can on our musicians’ salaries LOL! I’ve also made a few disciples. You’re worth it.
@woopdedoo If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
Had the 2013 St Laurent the other night. Was an excellent bottle!
@klezman I have 7 of the 2015 St Laurent left, and it is a really good vintage, too! I should break out another bottle of it soon…I kinda forgot about it.
@klezman @TimW I never intended for St. Laurent to be an ageworthy wine. I think it drinks great young, so I don’t encourage aging. Not that I know. It’s just unexplored territory.
@klezman @TimW @winesmith
Guess I need to find those '13’s and 14’s…
Hi all, I got the opportunity to taste the Petit Verdot and the Norton and unfortunately I’m really tied up running a big event today so I’m going to give short notes for now and come back and update later when I have time.
2018 WineSmith Petit Verdot, Hidden Spring Vineyard, Alexander Valley
Big, opaque purple, slow legs
Nose of cherry, pepper, spice, some jamminess (reminded me of a zin), vanilla, every time I smell it I get something new
Huge moisture pulling tannins on first taste, a hint of alcohol, and a finish of jolly rancher (?!??)
After 30 mins a softer entry, the jolly rancher is gone, but not a lot of evolution
2nd day the nose picked up some shingles/slate, taste picked up the tar, smooth dark cherry, and some currant. A bit of a bitter finish.
2018 WineSmith Norton, Heringer Estate Vineyards, Yolo County
Strangely some tiny bubbles form when you swirl it in the glass
Nose smells like Petite Sirah, big dark fruit, I wish I could drown myself in the glass it smells so good
Taste is a little less pronounced, some astringency on the finish, mild to medium tannins, but not much layering. Not quite as nice at the Verdot.
30 minutes in glass, similar taste but a bit of pruny fruit. Much nicer entry, some perception of sweetness (but it’s not sweet), some pepper and brambles, again reminds me a bit of a zin.
2nd day hasn’t picked up a ton, tannins are completely resolved, a bit of oakiness / vanilla / cedar and opens up to be much more luscious.
These were nice, and I hadn’t expected a completely random 6 pack so I’ll have to think a bit more now. I’d peg the pricing at 20-25 a bottle CM price so the price looks spot on.
I still have these bottles and will try them again this afternoon/evening.
Has been awhile, just had to do it.
Can never go wrong with WineSmith.
WineSmith Cellars Mixed Reds
6 bottles for $139.99 $23.33/bottle + $1.33/bottle shipping
Case of 12 for $229.99 $19.17/bottle + $1/bottle shipping
2015 Saint Laurent
2008 Pinot Noir
2018 Norton
2019 Malbec
2019 Zinfandel
2018 Petit Verdot
Hi Chip. A really good question, and I wish I had a good answer. In general, Petit Verdot, in addition to being sort of aromatically stupid, is a tannin bomb. This one just didn’t turn out that way, and I can’t explain why. We still have the 2017 in barrel, and it’s a beast we will have to wait out. But for some reason, the 2018 came right around and is quite drinkable now, though I’m sure it will age very well. I wish I understood the causation, but after 40 years, I’m still groping my way along with this variety.
@winesmith Hey Clark - sounds like a Christmas Holiday offering opportunity for the 2017. (also a woot wine label) O Tanninbomb
@winesmith @woopdedoo I’ve been advocating for that to be a woot Cellars label since we ratted the Bonus Level at a gathering. It’s perfect, and the only reason I’d buy a Christmas themed wine just for the label.
@klezman @winesmith @woopdedoo
and just to make sure, @winedavid49
@klezman @winesmith … and Bonus Level would have been a great candidate! I had to let those cellar for many years before I could drink them - only have one or two left at this point.
WineSmith…do I need to say more???
@WineDavid
PS: Nice job WineDavid on this great selection!!
Could it be that Norton and Ralph are enjoying some WineSmith Norton? It certainly seems that Ralph is past the point of pleased.
@CroutonOllie Awesome!
POPSOCKETS! COURT DOCKETS! FOLK ROCK HITS! AWESOME!
@CroutonOllie We never put the wine in a fiasco. Perhaps they decanted it.
@CroutonOllie @winesmith And thanks to this, I had to research the etymology of “fiasco,” and I feel like a more complete human because of that!
@winesmith
It would make a perfect decanter, for all kinds of devilish reasons. ie: What’s dad got in there? Is it from the drug store? Does this mean a bad Christmas?
@CroutonOllie @pmarin This etymology is pretty slippery and not nailed down.
Clearly, fiasco in Italian has the primary meaning of “flask,” and by extention the straw-wrapped Chiati bottle show in the Ralph and Norton clip and which every hippie in the '60’s turned into a candle holder.
It also has a secondary meaning carrying the same meaning as the English word, that being a spectacular failure. Speculations on this odd derivation abound, often connecting with the difficulty way back when to blow a proper wine bottle.
Here’s my favorite. Rossini was known to send letters to friends with a drawing of a bottle to indicate that one of his operas had failed upon opening. I’ve read that the secondary connotation derives from the practice of disgruntled Italian opera patrons expressing their displeasure by blowing across the tops of wine bottles to make a hooting noise (similar to booing).
A place to check out, on Arthur Ave. in The Bronx: https://www.arthuravefiasco.com/
Wait guaranteed by Thanksgiving but an arrival window through the day after? Please clarify.
@osiris3mc The estimated delivery is generated by the bot. You can believe the Thanksgiving promise. They should repeat it on this page though.
Would be great to know how “just-in-time” these will be. My difficulty is I will be at a different address Thanksgiving week (starting Nov 20). So if they ship immediately next week, I’d ship to my current location. If we think they’ll go out for delivery on Nov 20-24, I’d use the alternate address).
I know this is an unusual request since sometimes we expected a 1-4 week delay for ship date, and we would never know when the magical shipping message appears (though I know some of that was Summer rescheduling).
@osiris3mc If you bought my mixed case of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
@wnance
judicial-sunken-crab
I…tried…to resist… in for one case!
I love the Pinot, Norton, and St. Laurent, but I don’t think I’ve tried Clark’s Zin, Malbec, or Petit Verdot; I’m anxious to try.
BTW: I would buy a case of the Norton, if it was offered!
@ejrunion Drank a Norton last night- really good! I’ve been waiting for the Zin for a while, and the Malbec and Petit Verdot sound great. Peter Wellington made a great Sarlo Vineyard PV. In for 2 just because I want more than 2 of each wine!
@wnance Just had a 2011 Wellington Petit Verdot last night! Still amazing!
@wnance
If you bought my mixed case of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
Hi Clark, what an interesting offer! I have greatly enjoyed the first three wines offered, while not yet having had a chance to try any of the latter three. I am most curious about the Petit Verdot bottling. The single varietal PVs I have had previously from California were tannin bombs.
Is it the dessication and subsequent rehydration/dilution that allows you to manage the tannins in order to smooth out the wine?
EDIT to note that I have had some very drinkable single varietal Petit Verdots from Virginia (Jefferson Vineyards and King Family Vineyards come to mind off the top of my head). I don’t know what makes the difference in that part of the country. Do you have any experience with these?
@chipgreen
Yes, I am a great admirer of Virginia PV and have been encouraging them to plant more for many years. It used to be that they wouldn’t bottle stand-alone PV because they had so little and needed it to improve their other varieties, especially Merlot, which in Virginia is aromatically complex but very thin in the palate.
Now thank God they have sufficient to bottle it on its own, and I really think it is their signature red.
@chipgreen @winesmith if only VA realized this!!
Noooooooo…
OK, yes…
One of the best wines ever was the '06 Mokelumne River Cab…after it had aged a good few years.
@FritzCat very much agree on that cab
@FritzCat @radiolysis Yes, that was a wonderful wine. I had my last bottle last month. The closest thing I have to it now is the '13 Meritage, which you can get at winsmeithwines.com.
@FritzCat @radiolysis winesmithwines.com.
@FritzCat If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
2015 WineSmith Saint Laurent, Ricci Vineyard, Carneros, Sonoma County
Tasting Notes
Specs
Fermentation techniques:
Elevage details:
2008 WineSmith Pinot Noir, California
Tasting Notes
Specs
Fermentation techniques:
Elevage details:
2018 WineSmith Norton, Heringer Estate Vineyards, Yolo County
Tasting Notes
Specs
Fermentation techniques:
Elevage details:
2019 WineSmith Malbec, Diamond Ridge Vineyard, Lake County
Tasting Notes
Specs
Fermentation techniques:
Elevage details:
2019 WineSmith Zinfandel, Grist Vineyards, Dry Creek Valley
Tasting Notes
Specs
Fermentation techniques:
Elevage details:
2018 WineSmith Petit Verdot, Hidden Spring Vineyard, Alexander Valley
Tasting Notes
Specs
Fermentation techniques:
Elevage details:
What’s Included
6-bottles:
Case:
Price Comparison
$593.43/Case at WineSmith Cellars for 2x 2015 WineSmith Saint Laurent, Ricci Vineyard, Carneros, Sonoma County, 2x 2008 WineSmith Pinot Noir, California, 2x 2018 WineSmith Norton, Heringer Estate Vineyards, Yolo County, 2x 2019 WineSmith Malbec, Diamond Ridge Vineyard, Lake County, 2x 2019 WineSmith Zinfandel, Grist Vineyards, Dry Creek Valley, 2x 2018 WineSmith Petit Verdot, Hidden Spring Vineyard, Alexander Valley at WineSmith Cellars
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Nov 22 - Friday, Nov 26
Wow! This is really a dream of a mixed case. What a great selection of wines. If you have been looking for an opportunity to try some of these wines but have not wanted to go in on a large amount then this is your chance! The Norton is one of my favorites. The PV is insanely aromatic with floral aromas, a real unique wine that is sure to please. The Zinfandel is amazing, and will probably be surprisingly enjoyable to even those who dont like zinfandels. And I can recall the malbec being among my favorite wines as well. Im going off memory on these so Its hard to be more specific than general impression but these are all excellent wines!
/giphy obsessed-wet-zebra
@lagloriafan @pmarin there’s your 6pk of Clark’s mix (giphy) heading to you by the 23rd!
@lagloriafan If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
We are in for a case! I have a hard time passing up mixed red offerings and I’ve been meaning to try more winesmith.
@joe139
If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
Clark - how does this Pinot compare to that which was offered long ago on the old site? Believe it was a 2005 RRV Pinot ? (really wish that was still available)
@Scottrob30 Still got some wine here with your name on it! Also planning a gathering for Dec 18…head over to the thread and check in…
@Scottrob30 You can still get the 2005 “Second Fiddle” Pinot Noir at winesmithwines.com. This wine was only aged in barrel for three years as opposed to 10 years for the 2008, so its development is quite different. Also, that wine is pure Santa Rita Highlands fruit with its characteristic hibiscus tea aroma, while the 2008 combines fruit from six counties.
What they have in common is that they are both very light in color and provide proof that Pinot doesn’t have to be dense to age well. Nobody understands why.
Purchased 6, would have liked a case. They were sold out.
@2belusive If you bought my mixed case of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
Any way we can get restock on cases @Winedavid49 @winesmith
@deadlyapp I’ll work on it.
@deadlyapp @winesmith Same request here (see my post below)
Boy, this sounds exciting.
@deadlyapp We are trying to shift some inventory into the full-case category but this is problematic because it’s Sunday night.
If this is unsuccessful and we end up with some left, just phone Sandra at the winery and she’ll give you the same deal. 707-332-0056.
@winesmith appreciate you Clark. Yes I assumed that people do try to enjoy their weekends to try to avoid work and that may interfere with last minute desperation attempts to shift around inventory allocation.
@deadlyapp @winesmith Thank you so much for trying!
FYI talked to Sandra and they completely sold out of what they had allocated to the offer. They can maybe put together more packs but probably not with the 2015 st laurent
@deadlyapp I missed all of this as I had a busy weekend, but I guess it’s time to flex my VIP winesmith membership;)
If you bought my mixed case of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
WineSmith Cellars Mixed Reds - $50 = 17.85%
@chipgreen If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
Could not resist this one.
/giphy photogenic-abashed-edge
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Couldn’t resist some Winesmith for the Holidays!
@normanl0 If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
Auto buy! I’m for a case
@KingKoopa If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
/giphy grand-hideous-song
@srpete If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
Just when I was whittling down the number of bottles in my basement a little (not a bad problem to have) … WineSmith, pretty much an auto-buy. Oh well- grabbed a case last night, to make sure I wouldn’t miss out. Thanks Clark and WineDavid.
@winesmith can you elaborate on watering back to keep the alcohol in check? I read your reply to Larry from Tercero in a previous offer. Do mainstream winemakers look down on this practice?
@losthighwayz
First of all, you need to understand that winemakers rarely discuss what they do with each other. It wasn’t always this way/ In the '70s, when I got in, nodbody knew what they were doing, so there was a very open conversation. That’s because in 1960, 95% of California was port and sherry, thus microbially stable. Half the wines on the shelf in 1975 had VA, aldehyde, H2S or someother defect you would never see today.
Then several things happened at once. The logarithmic growth from hundreds to thousand of wineries made it impossible for UC Davis to visit them all the way Maynard Amerine had in the '60s. Also, once “safe” winemaking got better and the competition for 90+ scores got intense, many wineries started thinking they had to protect their trade secrets. U.C. Davis is still preaching “safe” winemaking - low pHs, high SO2, etc. that they were in 1980.
Finally, the pressure from the Natural Wine movement, such as it is, drove winemakers underground, claiming to “do the minimum.”
This is why I wrote Postmodern Winemaking.
Because of Parker and the 1976 victory in Paris, everybody wants to make the most concentrated wines possible. There is a fear among some winemakers, quite naturally, that adding water will
dilute the extraction. This is because they were taught in school that red wine is a solution.
It isn’t. This is the message of Chapter 1: The Solution Problem. All the color and tannin in reds is in colloids suspended in the solution. Anthocyanins are extracted into co-pigmentation colloids which require water to drive the apolar phenols together, which is why high brix musts resultin wines with low color. You actuallly make a bigger wine if you dilute to 23 brix (13.7% alcohol).
A problem of California winegrowing is tha our air is too dry. Evaporation cuases our grape to hit high sure before they are ripe. If we put that water back, we make better wine.
Many winemakers realize this and practice it routinely. I have over a hundred clients who rely on me to calculate their water and acid adds throughout the season. Who often gets screwed in the process is the grower. That’s really his water you’re adding back. So forward-thinking winemakers will pay a sugar bonus above, say, 24.5 brix that makes up for the tonnage shrinkage.
@losthighwayz @winesmith I’ve often wondered why vineyards contract by the tonne instead of the acre. I suppose winemakers don’t want to share in the growing risk, but it does seem more likely to result in the kind of grape growing practices you’d prefer.
@klezman @losthighwayz By-the-acre contracts are good as long as the grower can be relied on to maintain the vineyard properly. This is often proposed when the winery wants a variety unfamiliar to the grower planted.
@losthighwayz @winesmith Thanks for reposting the Postmodern Winemaking link. I have meant to order it for some time but then forget - DONE!
@losthighwayz @woopdedoo
Here’s how to read my book. It’s designed as a conversation with other winemakers, so the early parts may be technically challenging for non-winemakers, even at the MW level.
I recommend you start with Appendix I, Winemaking Basics for a quick orientation. Then the Preface is about me and the Introduction is about what postmodernism is and how winemaking can be seen through this lens.
Then Chapters 1-11 are technically challenging chapters where you may not get every word the first time through. Just skim them and get what you get. You may come back to them later.
Then it gets easy. Chapter 12, Winemaking’s Lunatic Heroes, explores how progress takes place, not through academics and the Scientific Method, but by screwballs trying ill-advised commercial experiments, most of which fail. But then you have here and there your Robert Mondovi, Richard Sommers, or Dr. Konstantine Frank, all of whom were highly discouraged to plant where they did, who opened up whole new regions by failing to fail.
In the chapters that follow, I interview some winemakers to explore their practices and philosophies, explain the new technologies nobody likes to talk about, make fun of the Natural Wine movement, modern Enology, competitive judging, and finally explore wine as Liquid Music.
I’ve had a lot to say since 2013, so I guess I need to write a sequel that explores, for example, white wine making and the raft of new innovations that have changed the game entirely.
In the meantime, Dwight Furrow and I have just published “A Practical Guide to Pairing Wine & Music,” available as an eBook for $9.99. It’s a passport to a whole new world of wine appreciation. Check out pairingwineandmusic.com for Spotify playlist free downloads for a wide variety of wines.
@losthighwayz @winesmith Thanks for the guide - I am printing it out to keep in the book. I started my real wine journey in earnest through the woot forums then suckered myself into planning the RPM Magical History tour to get started into the deeper dive. Have not really come up for air since.
/giphy stylish-plain-catfish
@jmruru If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
/giphy moral-risky-hair
@evocateur If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
Denver area folks - I have a case on the way if anyone would like to split.
@CObrent If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
Anyone in Houston want to split a case?
@clcaruthers If you bought my mixed six-pack of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
Easy autobuy here. Thanks for the mixed offering!
/giphy wasteful-horrified-hand
@dgfait thanks! Clark and I were like, " oh yea, let’s do a mixed red…" light bulb moment!
… Just … Couldn’t … Resist
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Shipping to the folks. This is perfect to save us from boring wines during the holidays.
/giphy curvy-spotless-polish
@ctl If you bought my mixed case of WineSmith reds, it may interest you to know that I’m doing a virtual tasting of them this Sunday at 3PM Pacific Time. Register free here.
If anyone is still on the fence, I just tried the Petite verdot (opened since Wednesday) and it’s beautiful. Tar had faded away, still a bit of acid backbone, lovely finish.
The Norton had not fared quite as well, some nice smells still but it’s faded to something fairly non descript, but still pleasant. The acid has left the party.
Again, drinking these two wines together is very challenging as they fight each other. So whichever one I drink second gets a bit of a hit
Ordered the six-pack, would love to have a case of 12… any chance of getting a case?
It’s allowing multiple 6 packs- can’t i just get the case?
@Scottrob30 Bingo! Cases are back.
@catcoland bummed- missed it. I’ll give the clark’s team a call tomorrow.
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Got my case on Saturday. The Pinot smells corked but not sure if it’s a real cork. I may be losing it. Smells like damp cardboard and checks all the boxes for a corked bottle. @winesmith?
@losthighwayz did you ever find out? I wouldn’t know but I’m curious.