Jacuzzi Family Vineyards 2008 Nebbiolo 3 - Pack
$49.99 + $5 shipping
CONDITION: Red
PRODUCT: 3 2008 Jacuzzi Nebbiolo
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Blind Buy. In for one.

I love Nebbiolo and it comes up so rarely on wine.woot that I jumped on this!

Edit: As kylemittskus mentions below, Barolo is Nebbiolo.

Additional Edit: There are several Washington State wineries that make very good Nebbiolo wines. Taking a chance on this like webdev511

webdev511 wrote:Blind Buy. In for one.

It appears that webdev511 and I were first and second wooters on this. Similar tastes!

Jacuzzi Family Vineyards 2008 Nebbiolo 3 - Pack
Current numbers (updated each minute)
First sucker: jimjacks66
Speed to first woot: 1m 36.183s
Last wooter to woot: webdev511

I love Barolo. Never had a domestic neb. Can th winery hit us with a comparison? Really interested.

Since these are 2008 are they ready to drink now? Even if so, what is the end of the drinking window?

Just saw the pH (3.97!). Seems really high for what I normally think of as a very food-friendly wine.

Oak treatment?

I've heard Nebbiolo turns orange with age. Anybody experience this transition?

trismic wrote:I've heard Nebbiolo turns orange with age. Anybody experience this transition?

They can per the definition of Barolo on Wikipedia. I have not personally experienced this however.

I'm with kyle...the pH seems pretty high, but the RS is nice. I'm thinking this may be a nice wine to try no matter the pH or RS. Maybe not a perfect food pairing wine, but something to enjoy with a mild, Italian style meal? How often do we see Nebbiolo on woot? The retail price on the site is $28.00/bottle, so I think I'm in on this!

Living in a Barbera region (Amador County),we're told that Nebbiolo is a 1st class highlight in Italy, and I would love to compare Italian varieties grown in a different regions.

Ooh. The bottles are like Esoterica.
http://s3.amazonaws.com/wootsaleimages/Esoterica_2006_Late_Harvest_Viognier_Trio5loDetail.jpg

$28 on the winery website, so 40% off plus cheaper shipping. $22.40 for club members, so it's like buy 2 at the club price and get a 3rd for $5. I can't pass it up, I'm hitting the big orange (yes, orange not yellow) button!

Some production notes from the Winery.

Oh, and that bottle shape looks familiar....



"Last wooter to woot: chipgreen"

EDIT: Damn, scooped on both the winery price *and* the bottle shape by a combined 2 minutes. But the Production notes are mine, all mine! (and Kyle can see about the oak treatment there).

http://en.wikipedia.org/wiki/Nebbiolo#Wines

Hmm looks like this is one for the cellar. Not sure if I like the references to tar as a flavor.

Hopefully the winery will chime in with a drinking window.

I thought WA state Nebbiolo was actually hard to find, much more rare than varietal Cinsault or Grenache (85% to get designation). What are your favorites? I only know Cavatappi, Wilridge, Tefft. Cana's Feast also makes one, and I know they make a lot of WA state, but it never feels legit since they're in Carlton, OR.

webdev511 wrote:http://en.wikipedia.org/wiki/Nebbiolo#Wines

Hmm looks like this is one for the cellar. Not sure if I like the references to tar as a flavor.

Hopefully the winery will chime in with a drinking window.

The tar in Nebbiolo I find is sort of like petrol in Riesling. Some like it, some hate it. But it is way different from the obnoxious rubber tire/tire fire aroma in reductive wines.

I'm thinking that this should be bubbly

kylemittskus wrote:Just saw the pH (3.97!). Seems really high for what I normally think of as a very food-friendly wine.

Oak treatment?

Wow, pretty surprising for Nebbiolo, though the TA is also pretty high, too, near 7 g/L. I don't think you could call this a low acid wine. It just has an atypical pH to TA relationship.

Nebbiolo is my new Cab Franc. But I'm pretty full up at the moment. I have a decent supply of Harrington and Palmina Nebbiolo to enjoy on top of my Langhe, Barolo and Barbaresco that need some age.

richardhod wrote:I'm thinking that this should be bubbly

Palmina has a sparkling Nebbiolo--or maybe had since they didn't make much. I should get mine soon!

Was a member of the jacuzzi wine club for a while and had this a number of times. Very tasty, should be decanted as this one starts very tannic but really opens up with some air if I recall correctly. Jacuzzi is unique in that they focus almost entirely on Italian varietals. Their Nero d'avola and especially the valariano are also excellent.

richardhod wrote:I'm thinking that this should be bubbly

It's not.

webdev511 wrote:http://en.wikipedia.org/wiki/Nebbiolo#Wines

Hmm looks like this is one for the cellar. Not sure if I like the references to tar as a flavor.

Hopefully the winery will chime in with a drinking window.

"Tar" is not a pejorative ... I'll bet you've tasted wines you've loved that had some "tar" about them.

I was previously under the impression that Carneros area was spared from the 2008 smoke taint/ guaiacol problems, but this article suggests otherwise...

http://findarticles.com/p/articles/mi_m3488/is_7_90/ai_n32151689/pg_3/

"The unfinished wines we tasted came from California vineyards affected by wildfire smoke. They spanned an area as far south as the Central Coast, as far north as Willits and including places in between like Dry Creek Valley and Napa-Carneros."

So, what's the dealio? ... inquiring minds want to know. And specifically, were these Nebbiolo grapes affected, and if so were they subjected to any filtration, etc.

I was just about to hit the big yellow "I want one!" button after reading the winery's encouraging "Farming Practices" page, but now I'm hesitating after watching this video, particularly at one minute and 33 seconds into the video.

Jacuzzi Vineyards does only Italian varietals, and they are extremely well done. The Nebbiolo is one of my favorites, and this is an awesome price. In for three. My friends love it when I bring these to dinner parties.

Nate650 wrote:I was just about to hit the big yellow "I want one!" button after reading the winery's encouraging "Farming Practices" page,

It's orange, ORANGE, I tell you!

Nate650 wrote:but now I'm hesitating after watching this video, particularly at one minute and 33 seconds into the video.

I'm an animal lover but I didn't see anything in that video that upset me. The guy "encouraging" the sheep to jump off the trailer is most likely a sheep farmer and not a winery employee. Although he was a little rough with that one lamb, it was clear that he didn't purposely make it do a face-plant and it scampered away no worse for wear and tear (and he deftly handled the next one).

People that raise and tend livestock generally don't treat them as pets. To them, they are commodities. Although the guy in the video wasn't exactly kind to the sheep, neither was he cruel IMHO. If I had to describe his emotions in one word, it would be "indifferent".

So Im confused; do they make Wine ,hot tubs or planes? Apparently they plane experiment didnt work out so well but the hot tubs seemed to do fairly good, so hows the wine?

kat8480 wrote:So Im confused; do they make Wine ,hot tubs or planes?

None of the above. They clone sheep.

I heard they also cross-bred one with Tina from Napolean Dynamite to make a Dolly Llama.

Yeah, that was cringe-worthy but it might make a good shirt.woot!

Great shirt... particularly if you add Ms Parton's most notable features to the Llama

I'll give it a try.. why not.
Last wooter to woot: Deezy2

Could use some help from the experts here re the ph comments. " pH (3.97!). Seems really high". Does this mean that the number is high, and that it's lower in acid (in context of ph of 7 meaning totally neutral) and therefore flabby? Or does the comment mean that 3.97 indicates a high level of acid, and that the number (3.97) is actually low?

Not at all trying to be a paid; simply want to understand the measure and the comments.

Nate650 wrote:I was just about to hit the big yellow "I want one!" button after reading the winery's encouraging "Farming Practices" page, but now I'm hesitating after watching this video, particularly at one minute and 33 seconds into the video.

I'm with you - was also about to buy. But not after seeing that video. I'm all for treating livestock as livestock, but come on. Are they too stupid to build a ramp, too lazy to pull out the ramp. What kind of ignorant ass (wouldn't let me use the word I*D*I*O*T) is running that place? One dumb enough to post that video I guess. I'm out for this woot.

dougnorman wrote:I'm with you - was also about to buy. But not after seeing that video. I'm all for treating livestock as livestock, but come on. Are they too stupid to build a ramp, too lazy to pull out the ramp. What kind of ignorant ass (wouldn't let me use the word I*D*I*O*T) is running that place? One dumb enough to post that video I guess. I'm out for this woot.

What do they have to gain putting that vid on their page? I'm no bleeding heart tree hugger, but I don't get it

I really wonder how sheep ever managed before we had ramps. Probably about as well as all the ones did for the first minute and 20 seconds.

"I am all for treating livestock like livestock" Says someone from a high-rise in a populated city who has probably never killed the food they ate, let alone has any idea about the typical animal husbandry of livestock in this country. So are you all for treating the pigs like Smithfield does? Chickens that have never seen the outside and beaks are removed for less pecking of others and forced to lay eggs due to artificial lighting? Yea.

So, consider me on the side that is more concerned about the actual wine than some dumb sheep who couldn't get out of a trailer to go frolic in an idyllic vineyard and eat grass. Yea, bunch of animal haters that are running that operation. You can tell by the fact that they aren't chained in an artificially lit slaughterhouse with a blood trail running from the premise. But hey, let us treat livestock like livestock, right?

dougnorman wrote:I'm with you - was also about to buy. But not after seeing that video. I'm all for treating livestock as livestock, but come on. Are they too stupid to build a ramp, too lazy to pull out the ramp. What kind of ignorant ass (wouldn't let me use the word I*D*I*O*T) is running that place? One dumb enough to post that video I guess. I'm out for this woot.

I hope you're just a troll, because it's really sad if you somehow think that was mistreatment. Oh, let's build a ramp for the sheep - let's get them some toilet paper too, so they can wipe their fluffy asses in comfort. I hope there are no weeds in that grass; we don't want to offend their sensitive digestive tracks.

fredrinaldi wrote:What do they have to gain putting that vid on their page? I'm no bleeding heart tree hugger, but I don't get it

I prefer seeing sheep do some of the weeding as opposed to just chemical weed killers.

djlund999 wrote:Could use some help from the experts here re the ph comments. " pH (3.97!). Seems really high". Does this mean that the number is high, and that it's lower in acid (in context of ph of 7 meaning totally neutral) and therefore flabby? Or does the comment mean that 3.97 indicates a high level of acid, and that the number (3.97) is actually low?

Not at all trying to be a paid; simply want to understand the measure and the comments.

I find this can at times be confusing as well. I think 'high' here is the large number which means a lower acidity, that seems in conflict with the higher TA number that suggests an abundance of acid. For pH, the lower the number the more acidic the solution.

See the wiki acids in wine

So do we get lamb to go with this? 3 bottles of wine and a leg of lamb?

woohoo! You cannot pay for this type of entertainment!! More wine!

Sonny, true love is the greatest thing in the world. Except for a nice MLT: a mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe.

someone had to put it in