zebra5150 wrote:Slightly off topic...but...
anyone get word on any of the ty's from 2 weeks ago? I ordered the revised initial (that's what hesitating gets me) early, as I did with the field blend. I've got an empty tracking number for the field blend but nothing on the trio. I'm just impatient, but wondering if I'm all alone with the lack of ty in my glass?

Who knew getting a job actually meant having time to participate in the forums?

I got the trio.

zebra5150 wrote:Slightly off topic...but...
anyone get word on any of the ty's from 2 weeks ago? I ordered the revised initial (that's what hesitating gets me) early, as I did with the field blend. I've got an empty tracking number for the field blend but nothing on the trio. I'm just impatient, but wondering if I'm all alone with the lack of ty in my glass?

Who knew getting a job actually meant having time to participate in the forums?

Wondering, too... Per my Woot tracking bot & UPS tracking information, seems my Ty Caton-UPDATED shipment is enroute, but my Field Blend order hasn't shipped yet?

zebra5150 wrote:Slightly off topic...but...
anyone get word on any of the ty's from 2 weeks ago? I ordered the revised initial (that's what hesitating gets me) early, as I did with the field blend. I've got an empty tracking number for the field blend but nothing on the trio. I'm just impatient, but wondering if I'm all alone with the lack of ty in my glass?

Who knew getting a job actually meant having time to participate in the forums?

I've got nothing. I've learned to just wait it out. And yes, re: forums.

zebra5150 wrote:Slightly off topic...but...
anyone get word on any of the ty's from 2 weeks ago? I ordered the revised initial (that's what hesitating gets me) early, as I did with the field blend. I've got an empty tracking number for the field blend but nothing on the trio. I'm just impatient, but wondering if I'm all alone with the lack of ty in my glass?

Who knew getting a job actually meant having time to participate in the forums?

Ty 1st edition showed up last week. 2nd edition is scheduled for delivery tomorrow. (Texas, btw). And yes, much more of my participation is during work hours.

eric9tx wrote:Ty 1st edition showed up last week. 2nd edition is scheduled for delivery tomorrow. (Texas, btw). And yes, much more of my participation is during work hours.

Buy wine : use forum : lose job : drink wine : need money for more wine : get job : repeat

aerosoul wrote:i tasted over at the twisted tasting room a couple of weeks ago and wasn't thrilled about the experience at all. the wines aren't terribly bad, but i could buy something cheaper and tastier at raley's if i were so inclined. the highlight of the entire experience was the ride in the driveway up to the tasting room, which was winding, rocky, bumpy, and full of dust...if that means anything to you.

which one(s) did you have? was one or more of them the same one(s) as are being offered here? can you provide more wine-specific notes? gracias in advance.

HitAnyKey42 wrote:Just idly curious, as it doesn't really matter to me as I'm in NY and already ordered...

But what do you mean by a 90 grace period and being able to ship to ND when you are not currently permitted?

I can ship today, and I have 90 days to go get the permit. So I don't have to worry about getting a permit until I have a customer in ND.

hardground wrote:Hi, El Hefe. Thanks for jumping in. While GSM's are strongly associated with the Rhone valley, G and M are Spaniards; so, this offering stays in theme. Stylistically, is the Ryhmes-With-Duck modelled on Rhone Valley or Spanish wines? Or, Mutt-American?

By the way, in for 2. Hurray, Tempranillo!

R-W-D is a Rhone style, kinda CdP.

alfisti13 wrote:http://www.rubberchickencards.com/login.php

How about a rubber chicken e-greeting card company? I have been a member for almost a year, and these are a HOOT! Just a little plug for a very clever company!

I'll be chicking, er, checking that out! thanks!

oppsie wrote:Ditto. The white rhymes with duck sounds excellent.

Actually, the white rhymes with spit...

solarfish42 wrote:What then is the purpose of using the oak as opposed to say stainless steel?

Mostly because we are set up to age wines in barrels. We do have tanks, but the tanks in the cave are devoted to racking duties. The tanks outside will be under different conditions. Better to have all of the wine in one place.

Note 1: Barrels do wear out, at which point we recycle them into planters etc.

Note 2: With some of the whites, we do do split stainless and oak fermentation and aging.

jkwest wrote:Hey El Jefe...

If I go in for two, do I get a free chicken?!

Sorry, not this time - but when you get your order the invoice will list a repurchase offer that includes a free chicken.

You do get a free button, though.

jwhite6114 wrote:I have enjoyed the previous Tempranillo I got from woot (how does yours compare to Castoro Cellar's Reserve?), and would love to try a Grenache. And the blend is very intriguing as well. Sooo ... here's to tempting fate (the final excuse of the week-willed).

I haven't had the Castoro Temp, so I couldn't say. But I'm interested in your comparison!

eljefetwisted wrote:Sorry, not this time - but when you get your order the invoice will list a repurchase offer that includes a free chicken.

You do get a free button, though.

Add some whites to the repurchase offer? I'm already in for 2 of these, which i really can't afford anyway.

dnasquesttoblack3000 wrote:hey jefe, thanks for jumping in so early!

say we hypothetically lived in the shipping-limited state of massachusetts, and were really really really wanting to participate, even if it wasn't through woot, any suggestions as to where wecould find your wine, say in cambridge?

thanks alot!
-dna

I'd make a good friend in NH and have it shipped there! But I understand. Here is a list of MA stores that carry Twisted Oak:

The Weinery
366 Gannett Road
N. Scituate, MA 02066

Domaney's Package Store
66 Main Street, Box 540
Great Barrington, MA 01230

Wine Gallery
371-375 Boylston St.
Brookline, MA 02445

The Spirited Gourmet
600 Main St.
Winchester, MA 01890

Whole Foods Market
340 River St.
Cambridge, MA 02139

Medfield Wine Shoppe
258 Main St
Medfield, MA 02052-2041

Fine Wine Cellars of Chestnut Hill
7 Boylston St.
Chestnut Hill, MA 02467

Wine Palace
793 West Center St.
West Bridgewater, MA 02379

Port Wine & Spirits
25 Storey Ave.
Newburyport, MA 01950-1869

Julio's Liquors
140 Turnpike Rd.
Westborough, MA 01581

City Spirits North
271 E Washington Street
N Attleboro, MA 02760

eric9tx wrote:Add some whites to the repurchase offer? I'm already in for 2 of these, which i really can't afford anyway.

The repurchase offer is actually for any wine, so you choose the whites if you want!

Positive comments... a woot specific winery site... immediate and frequent participation by the vineyard owner...


MUST .... RESIST .... MUST .... RESIST.....

Just got the first of 3 TC shipments with 2 DC's on the way... LOTS of wine about to show up in the next week or so.

Okay... rationalize.... how to justify this to my SO.... hmmmmmmmm

Okay, steel yourself! At least wait for some ratitude. Then you can show her the glowing reviews! Yeah, that's the ticket.

zebra5150 wrote:Slightly off topic...but...
anyone get word on any of the ty's from 2 weeks ago? I ordered the revised initial (that's what hesitating gets me) early, as I did with the field blend. I've got an empty tracking number for the field blend but nothing on the trio. I'm just impatient, but wondering if I'm all alone with the lack of ty in my glass?

Who knew getting a job actually meant having time to participate in the forums?

I got mine today, still waiting for the ones from second part of the week

marekny7 wrote:I got mine today, still waiting for the ones from second part of the week

I live in Northern VA and got the first offer today. UPS says the updated offer will be delivered on Thursday and my Field Blend on Friday.

I'm seriously thinking about inviting about a billion of my closest friends over for a TC tasting party. ;-) It's either that or I gotta make sure I pick up the wine and get home in time to hide the bottles before the SO gets here!

My signed book... now that's a different story... still waiting.

brycelynch wrote:El Jefe is Jeff Stai, irreverent renegade winemaker and winery owner of Twisted Oak Winery in Calaveras County.

I could not recommend his wines more. Welcome to wine.woot!!

I have a ton of woot shirts and I am checking every day but this may be my first go. The question now is whether to go in for one or two. I was thinking x-mas gifts. How is this wine stored? How long can/should I store it? El Jefe? Advice?

aerosoul wrote:i tasted over at the twisted tasting room a couple of weeks ago and wasn't thrilled about the experience at all. the wines aren't terribly bad, but i could buy something cheaper and tastier at raley's if i were so inclined. the highlight of the entire experience was the ride in the driveway up to the tasting room, which was winding, rocky, bumpy, and full of dust...if that means anything to you.

Woots:
4/10/2007 4/26/2007 4/27/2008 4/30/2008 (x2) 1/19/2008 2/27/2008(x2)

To better put your criticism in context, can you tell us more about your opinion of the other wine.woots you have purchased? The few woot purchases you list in your footer seem to be all bargain bin computer/electronic stuff off juvie-woot. ;)

by everyones comment i am in for two. I am thinking it is a wise move :-)

I did taste all three being offered. I didn't take notes (Sorry!) so I can't give you more than my general opinion. I do know my friend had purched the &*^%$%^ (whatever) before but felt the vintage they were pouring in the tasting room somehow didn't match up to her memory of what she had before (which she did like). I too will be curious to hear from La Brats...

spdrcr05 wrote:I live in Northern VA and got the first offer today. UPS says the updated offer will be delivered on Thursday and my Field Blend on Friday.

I'm seriously thinking about inviting about a billion of my closest friends over for a TC tasting party. ;-) It's either that or I gotta make sure I pick up the wine and get home in time to hide the bottles before the SO gets here!

My signed book... now that's a different story... still waiting.

Looks like the Field Blend might be held back due to 80+ temperatures in NY as UPS tracking only shows billing date.

eljefe...
If/when you have the time, I've got some questions. They may seem silly to a pro, but I'm still a relative n00b here:
1. What can you tell us about Mourvedre and Tempranillo? I have no clue about either of these.
2. Titratable acid and volatile acid: what do these numbers really mean, and what is the scale used to measure them?
3. Brix: same as above. Measured in degrees?
4. Not sure if this has been asked, but what sort of drinking window do you recommend for each? a) drink NOW, b) drinking well now but will improve with cellaring, c) sit on them for a few years?

Thanks in advance. Looking forward to trying your wares!

canonizer wrote:I guess when it comes down to it I'm very interested in knowing why you chose to plant spanish varietals and what kind of comparative advantage that gives you regional. Also, growing a european non-noble varietal lends itself to new world/old world questions. What spanish Tempranillos and Grenaches would you compare these wines to*?

There were several things that led us to what we kinda call "The Spanish Inspiration". The most compelling of course was simply that varieties like Tempranillo were already being grown in the area and producing delicious wines (Stevenot). And we personally like the Mediterranean varieties - we fell in love with Viognier, Marsanne/Roussanne, Syrah, Grenache, etc. when visiting Zaca Mesa back in the 90's.

Couple that with the desire to find a business niche: there are PLENTY of Cabs, Chards, etc. in the world. And everyone in the Foothills seems to have a Zin.

Couple that with the vineyard people we were working with telling us "if you want to be different, you should really look at Spanish varieties." Turns out our climate and soils are a lot like Priorat.

Couple that with wanting to be not only delicious and different, but also the most fun.

As far as new vs old world goes... we tend to swing old in terms of making wines that are food friendly. We take it easy on the oak, and we don't go for heroic extraction techniques. We prefer to do it in the vineyard, so to speak... but being native Californians we also tend to enjoy fruit forwardness.

I don't have any specific wines to compare against, but we do feel we are quite a bit like the more modern style Priorats and Riberos. Does that help?

eljefetwisted wrote:
I don't have any specific wines to compare against, but we do feel we are quite a bit like the more modern style Priorats and Riberos. Does that help?

Good! I prefer those areas (slightly) to Montsant, which I prefer greatly to Toro, which I prefer somewhat to Rioja.

My spanish palate is all wacky. But I just prefer dark fruit to cherries.

Loweeel wrote:I'm definitely interested in hearing about the "gravity flow" winery concept -- and punchdowns vs. pumpovers, and the differences between them.

On our wine.woot page you'll find a link to a photo/diagram of our "gravity flow" facility - here it is:

http://twistedoak.typepad.com/pubs/crushpad.pdf

Building a winery on the flat would be so much less wear and tear on the production staff, but it is all about the wine! We made use of the hillside available to us to build a crush pad that ends up being 5 stories from bottom to top. With this arrangement we're able to allow the grape must and juice to flow naturally from crusher or press down to tank or bin, and then down to our underground barrel storage (the cave.)

A pumpover is a process by which the juice in a fermentation tank is pumped over the top of the "cap" that forms when the skins float to the top. You want to keep the cap under the juice as much as possible to get the most flavor and color into the juice. And a dried out cap can get rotten, producing off flavors.

The problem with pumpovers is that they are fairly violent - you're spraying and tossing the juice around, blowing off volatile components that are supposed to turn into flavors in your glass someday.

The alternative is the punchdown, where you simply push the cap down into the juice from above with your feet or a paddle. This works fine for about up to a ton of grape must, but after that there is normally too much volume pushing back - the cap is to big and buoyant to push down.

For our larger volumes, we actually use a pneumatic punchdown paddle that is suspended on a rail over our open-top fermenters. This device makes it possible to do punchdowns on a several ton lot.

Note that in both cases the goal is gentle treatment of the must without the violent pumping that can lose flavor and aroma components.

kylemittskus wrote:I have a ton of woot shirts and I am checking every day but this may be my first go. The question now is whether to go in for one or two. I was thinking x-mas gifts. How is this wine stored? How long can/should I store it? El Jefe? Advice?

All three of these wines will store well, and benefit from it.

Looking at the 2002 vintage... Our 2002 Grenache is now moving into the "drink soon" state, but the 2002 *%#&@! and 2002 Temp are both doing fine. Just based on gut feel I would drink both of those within the next two years.

So, with the 2005 Grenache you have a year or two, and the other two have even more room to store. Holding any of them until x-mas is fine.

eljefetwisted wrote:All three of these wines will store well, and benefit from it.

Looking at the 2002 vintage... Our 2002 Grenache is now moving into the "drink soon" state, but the 2002 *%#&@! and 2002 Temp are both doing fine. Just based on gut feel I would drink both of those within the next two years.

So, with the 2005 Grenache you have a year or two, and the other two have even more room to store. Holding any of them until x-mas is fine.

Ok. Ok. You convinced me. I am in for my first wine.woot! and in for 2 for that matter!!! Congratulatory wine bottles are accpeted and appreciated. I am proud to be joining the ranks. And by the way El Jefe, I really appreciate, like a lot of people are saying, all of the help and time you are providing. It is much more than most of the wine makers/winery owners do.

Here we go!

Twisted Oak - Three Pack
Current numbers (updated each minute):

First sucker: MaskedMarvel
Speed to first woot: 0m 8.017s

Last wooter to woot: kylemittskus

Last wooter to woot: bridgeresq

looking forward to these wines - so nice to have winery participation!!

eric9tx wrote:1. What can you tell us about Mourvedre and Tempranillo? I have no clue about either of these.

Here is a great resource for grape variety descriptions:

http://wine.appellationamerica.com/varietal-index.aspx

But briefly... Mourvedre is found in both southern France and eastern Spain (where it is known as Monastrell). It has a deep almost meaty character. The *%#&@! is about half Mourvedre. (We're also producing a varietal Mourvedre we're calling "River of Skulls", and a field blend with Mazuelo and Graciano called "Parcel 17".)

Tempranillo is the "noble" red of Spain, being the main component of Rioja and Ribero del Duero wines. A good starting place is to think of it as "Spain's Cab" - it's not Cab, but it is a big yummy red.

eric9tx wrote:2. Titratable acid and volatile acid: what do these numbers really mean, and what is the scale used to measure them?
3. Brix: same as above. Measured in degrees?

There is a lot of explanation of these terms in our Geek Sheet Cheat Sheat:

http://www2.ibgcheckout.com/twisted/servlet/streamfile?file_record_id=1005

TA and VA are both measured in weight per volume, we use grams per 100mL. TA is a measure of the acids that produce the "crispness" we enjoy in wine. VA is a measure of acetic acid - mostly to make sure we don't have salad dressing - a small amount of VA adds to the complexity of a wine without ruining it.

Brix is measured in degrees - not sure why, because it is just a percentage of dissolved solids (AKA sugars.) A higher Brix can mean that the fruit was harvested later/more ripe.

eric9tx wrote:4. Not sure if this has been asked, but what sort of drinking window do you recommend for each? a) drink NOW, b) drinking well now but will improve with cellaring, c) sit on them for a few years?

All three wines can very much be drunk now. The Temp could benefit the most from decanting, but it wouldn't hurt any of them. The Grenache is the closest to the "drink now" state - in fact, I like this wine as a Summer BBQ wine, slightly chilled. The *%#&@! also goes well in hot weather, cooled down. All 3 will also cellar for at least a couple years, the Temp even longer.

kylemittskus wrote:... I really appreciate, like a lot of people are saying, all of the help and time you are providing. It is much more than most of the wine makers/winery owners do.

No sweat! The best part of this job is when I get to have this sort of exchange with people who enjoy what we're doing (or are about to enjoy...;)

And thanks to everyone for their great questions! (And for buying the woot!)

If I have skipped over any questions, please do let me know. I won't be offended if you ask twice.

inkwench wrote:And that's what I did, too. Only oddity was that I separated the wines by semicolons.

Try something really simple like "Hello World!" and then add from there. The semicolons may be an issue - skip the punctuation to start and then add it in. I noticed mine took a few minutes to show up.

canonizer wrote:I guess when it comes down to it I'm very interested in knowing why you chose to plant spanish varietals and what kind of comparative advantage that gives you regional. Also, growing a european non-noble varietal lends itself to new world/old world questions.

This is a picky point. For years, not really knowing what they meant, I'd nod stupidly when more experienced wine drinkers would approve this or that varietal as "noble" so this may be a religious topic. I would argue that both Tempranillo and Grenache are noble grapes. Grenache's inclusion in Chat-du-pape, inarguably garners it nobility status. As for Tempranillo, it's the basis for Rioja, Ribiera Del Duero, and contributes to fine Ports.

So, what's noble? Personally, any grape that has the potential to produce long-lasting wines of character I think are noble. Given, all varietals used in this week's offerings qualify, IMO (except for the good looking, know-it-all Cabernet).

Had to see how my other woot name showed up here! - el jefe

ejefe...

Did you actually trademark the phrase "Damn Yummy"?

twistedwookie wrote:Had to see how my other woot name showed up here! - el jefe

WOW!!! A BLACK SQUARE!!! We are impressed.

Ok, while you're here, tell us about your PS (and I'll be asking for a sample bottle for that at some point in the not too distant future...).

Woot has a fairly large and vocal community of self-described "PSychos", of which I am the "PSith Master", who are absolutely nuts about PS. (BTW, if you'd like to license the "PSycho" label for use on your wine, I'm sure I can be bribed )

hardground wrote:This is a picky point. For years, not really knowing what they meant, I'd nod stupidly when more experienced wine drinkers would approve this or that varietal as "noble" so this may be a religious topic. I would argue that both Tempranillo and Grenache are noble grapes. Grenache's inclusion in Chat-du-pape, inarguably garners it nobility status. As for Tempranillo, it's the basis for Rioja, Ribiera Del Duero, and contributes to fine Ports.

So, what's noble? Personally, any grape that has the potential to produce long-lasting wines of character I think are noble. Given, all varietals used in this week's offerings qualify, IMO (except for the good looking, know-it-all Cabernet).

I checked the dictionary and it said "noble" meant "inert". I don't think these wines are inert... and if it is not noble then it is ignoble, and that doesn't sound good either... ;)

dublwrap wrote:ejefe...

Did you actually trademark the phrase "Damn Yummy"?

It's not trademarkeable in gross. Nothing is.