We visit Roblar everytime we are in the area. We were a little nervous about the change in management, but the prices have become more affordable and the quality of the wine has greatly improved. Their Cab Sauv is one of our favorites. On our last visit we took advantage of the level 3 experience. We got to take a tour of the winery and were given a private tasting with complimentary hors d'ourves. It was amazing!

dcwinetime wrote:[...] It was amazing!

sophie777 wrote:[...] You're really missing out if you don't take advantage of this BOGO.

Since there doesn't appear to be anyone with a recommendation that doesn't have a brand new account or sound like a marketer, I'm going to have to pass.

shencken wrote:Since there doesn't appear to be anyone with a recommendation that doesn't have a brand new account or sound like a marketer, I'm going to have to pass.

To be fair, these posts might be from club members who got notified of this woot sale and are chiming in.

I am out because this sounds like the opposite style I prefer in a cab. It would have been nice to have heard from the actual winemaker instead of the winery marketing director, I am with you there. However, some participation is better than none.

It is wines that are not known to the community that suffer most from the loss of the LabRat program.....

rpm wrote:It is wines that are not known to the community that suffer most from the loss of the LabRat program.....

+1

trifecta wrote:To be fair, these posts might be from club members who got notified of this woot sale and are chiming in.

I am out because this sounds like the opposite style I prefer in a cab. It would have been nice to have heard from the actual winemaker instead of the winery marketing director, I am with you there. However, some participation is better than none.

Hi, actually all of the "RoblarWinery" posts have been from me, the winemaker. This is my fist time at wine woot, and I have been enjoying trying to answer questions and to best explain our wines in a few words. The wines from Santa Barbara County have the potential to have a rich depth of flavor, and they generally do have a softer tannin structure. Of course, I feel that the Cabernet in today's wine woot is excellent, and I hope I have been able to give you some help in understanding this wine.

roblarwinery wrote:This wine was blended and bottled with the new winemaker. The general philosophy and style of Roblar wines remains the same (picking grapes at full flavor ripeness, aging in French oak barrels to complement the structure without adding overt "oaky" flavors), but with a new perspective and emphasis on consistently creating wines that highlight the best that Santa Barbara has to offer.
As far as "age-ability" of this wine, it should be excellent for at least the next 2-3 years. The cool climate allows our grapes to ripen for a long time on the vine without caramelizing and raisining that can happen in warmer climates. So, we can have softer tannins, but full structure ripeness, without the caramel compounds that can lead to early aging.

hello and welcome thank you for your thoughtful and enlightening comment especially in explaining the differences between ripe fruits and raisin fruit.

Please might you explain more about why caramel compounds make wine less age able?

please excuse my old burbage I'm trying out my android voice typing

rpm wrote:It is wines that are not known to the community that suffer most from the loss of the LabRat program.....

Quite! Woot is losing out because of the Amazon overlords.

peeps, I've learned much of what I've learned about wine from or because of rpm. Great thread all around today.

zenophile wrote:hello and welcome thank you for your thoughtful and enlightening comment especially in explaining the differences between ripe fruits and raisin fruit.

Please might you explain more about why caramel compounds make wine less age able?

please excuse my old burbage I'm trying out my android voice typing

My approximate and simplistic understanding is that the skins of grapes contain "antioxidants" (including the purple pigmented colored compounds), and that some of these tannin compounds will "oxidize" (resulting in brown "caramel" colored compounds)if the maturing grape is exposed to high temperatures. The resulting wines will have that much less remaining "antioxidants", and so are more susceptible to earlier aging due to oxidation. For a much more thorough overview of wine tannins try:
http://www.fst.vt.edu/extension/enology/downloads/EnologyNotes160.pdf

rpm wrote:
It is wines that are not known to the community that suffer most from the loss of the LabRat program.....

+1

North316 wrote:rpm, please let me know when your book is available for purchase. I will be one of the first in line.

+1

richardhod wrote:Quite! Woot is losing out because of the Amazon overlords.

peeps, I've learned much of what I've learned about wine from or because of rpm. Great thread all around today.

You are presuming this change is because of Amazon overlords. That most likely is not true. Winedavid should be able to provide clarification on this.

I do agree that RPM's quotes are most educational and is a primary reason why I watch the messages here.

jimjacks66 wrote:You are presuming this change is because of Amazon overlords. That most likely is not true. Winedavid should be able to provide clarification on this.

I do agree that RPM's quotes are most educational and is a primary reason why I watch the messages here.

What other reeason can you surmise? WD's trying to bring lab rattage back, and it went after the Overlords arrived. Before then, his word would have been enough.