Gilbert Cellars Washington Mix
$51.99 + $5 shipping
CONDITION: Mixed
PRODUCTS:
2 2011 Rosé of Mourvedre, Columbia Valley
1 2009 Left Bank Wahluke Slope Red Wine
1 2009 Allobroges Wahluke Slope
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Previous offer:
1/28/11

Thou shall represent thine state:

Gilbert Cellars Washington Mix

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A rose with a pH of "PH l 7.3 g/L"
huh?

Gilbert is great stuff. Downtown Yakima, some wines come from estate grapes, powerful and concentrated. Justin Neufeld is a pro. The trio on 1/30/11 was great, albeit a better value than this I feel. A little older relative to offering date too.

Left bank is just flat out rich, and noticeably Cab heavy. Allobroges is clearly southern Rhone, although more vanilla than you'd expect. Rose is a blast of tangy strawberry.

Rose needs 3 months. Others really would do best with 6 more months, your first fall wine perhaps. A solid offering, just odd timing I think.

If you're ever in Yakima, go for a late night glass of Cab and ask for their magical chocolate lava cakes. The live music in the basement is great too. And stumble across the street to Northtown Coffee in the morning, so good.

Heaps of PV in that Left Bank blend. Sounds very interesting! mid-pH but higher TA. and the Rhone style too, probably suited to Washington weather! Awaiting the winemaker, fascinated!

YEAH-ki-maw. "ki" as in kid or pit. Nice try, though.

I received some Gilbert wines from last year and they have been superb. I am very glad to see them offered again.

Looks like a good price at nearly 40% off the winery prior to shipping (provided that the 2009 Left Bank is priced the same as 2008). I would be much more interested if it was only one bottle of rose and 1 more of anything else.

North316 wrote:Looks like a good price at nearly 40% off the winery prior to shipping (provided that the 2009 Left Bank is priced the same as 2008). I would be much more interested if it was only one bottle of rose and 1 more of anything else.

Same here. I'd be more likely to buy two if there were 4 different bottles in the offer. I loved the last Gilbert offer, wish I had two of that, but now I am fencing just purchasing one.

Q for winemaker: That's a very pale rosé. Stylistically what are you going for? Provence?

iByron

North316 wrote:Looks like a good price at nearly 40% off the winery prior to shipping (provided that the 2009 Left Bank is priced the same as 2008). I would be much more interested if it was only one bottle of rose and 1 more of anything else.

How did you get "near 40% prior to shipping." I just added these to the cart on the winery site and came up with $72 total, so that is a $20 difference @ 28% off.

bryte wrote:How did you get "near 40% prior to shipping." I just added these to the cart on the winery site and came up with $72 total, so that is a $20 difference @ 28% off.

I got $72 as well (if '09 prices are the same as '08). While I enjoyed the previous GC offering, I felt they could really use some more time in the cellar. Not sure how this vintage compares, but at the fairly low discount and the possibility of having to cellar for years has me on the fence.

Drinking window insights? I saw the 1-3, 1-7, 1-5. Looking for a little more than this though.

North316 wrote:Looks like a good price at nearly 40% off the winery prior to shipping (provided that the 2009 Left Bank is priced the same as 2008). I would be much more interested if it was only one bottle of rose and 1 more of anything else.

Hi North! It's Meg Gilbert here from the winery. We thought it'd be fun to offer our woot community two bottles of the Rose along with our flagship blends, Left Bank, and Allobroges, because these are all of our new releases. The 09 Left Bank has yet to even be released in some markets. We thought we'd give ya'll a jump on the 09 reds while also enjoying our lovely dry as the day is long Rose, not once, but twice. Save those for your first day of summer (or spring?...I'm looking out my window here at the winery and its pouring rain....)

iByron wrote:Q for winemaker: That's a very pale . Stylistically what are you going for? Provence?

iByron

Hello iByron! This is meg gilbert from the winery. Justin our winemaker just stepped out for some coffee but I'll go ahead and take this one
You are correct, we are emulating the great rosés of Bandol, near Provence. After spending some time there a few years back, my cousin Sean Gilbert came home and decided to plant Mourvedre at our 24K vineyard site on the Wahluke Slope so we too, could at least attempt this style of rosé. I think we got darn close this year, but I'll let you be the judge!

trifecta wrote:I got $72 as well (if '09 prices are the same as '08). While I enjoyed the previous GC offering, I felt they could really use some more time in the cellar. Not sure how this vintage compares, but at the fairly low discount and the possibility of having to cellar for years has me on the fence.

Drinking window insights? I saw the 1-3, 1-7, 1-5. Looking for a little more than this though.

If I were you, here's what I'd do. Drink the rosé within the summer season, or put it away for Thanksgiving. 09 Allobroges is drinking beautifully TODAY. This year our Allobroges is a hair heavier on the grenache end, and has more neutral oak, giving the drinker an even fruitier, lighter profile. Drink now though 2016. 09 Left Bank is also lovely right now, but would benefit from a nice sleep in your cellar or decant prior to drinking. All of our wines open up beautifully with a little air. Left Bank drink now through 2020.

kasunshine on my shouldersaki1 wrote:Gilbert is great stuff. Downtown Yakima, some wines come from estate grapes, powerful and concentrated. Justin Neufeld is a pro. The trio on 1/30/11 was great, albeit a better value than this I feel. A little older relative to offering date too.

Left bank is just flat out rich, and noticeably Cab heavy. Allobroges is clearly southern Rhone, although more vanilla than you'd expect. Rose is a blast of tangy strawberry.

Rose needs 3 months. Others really would do best with 6 more months, your first fall wine perhaps. A solid offering, just odd timing I think.

If you're ever in Yakima, go for a late night glass of Cab and ask for their magical chocolate lava cakes. The live music in the basement is great too. And stumble across the street to Northtown Coffee in the morning, so good.

Thanks for the great comments Kaga! I agree that the Rose needs a few months. It'll be tasting great early summer. I drink tons of Rose in the summer, you'll be glad you got two bottles! A light decanting on the reds will open them up nicely....if you dont want to wait till fall. Thanks again!

Can you tell me the difference from your mourvedre rose and the regular mourvedre red wine? What process do you use to make rose?

richardhod wrote:Heaps of PV in that Left Bank blend. Sounds very interesting! mid-pH but higher TA. and the Rhone style too, probably suited to Washington weather! Awaiting the winemaker, fascinated!

Hi Richard,

The petit verdot for 2009 was by far my favorite varietal. It was a really hot vintage and that helped get the green flavors out and the acid to drop in the fruit. In barrel it had tons of rich blueberry and chalky tannin. 66% of our 2009 Reserve is Petit Verdot for this reason. I blended 19% P.V. into the Left Bank because I loved what it contributed to mouthfeel. The acid is only 5.9 g/L and balanced on the palate. With a pH of 3.7, the wine is built to last, but I opend a bottle a week ago and with a little air it was tasting great. Dont feel like you have to drink it all that night either, on day three that bottle was still showing well. Thanks for the interest and support!

redredwine67 wrote:Can you tell me the difference from your mourvedre rose and the regular mourvedre red wine? What process do you use to make rose?

Hi Red,

First, I pick the Mourvedre for the Rose at about 21-22 brix versus 24-25 brix for the red wine. For both wines, the fruit is destemmed and crushed into my 1 ton fermentation bins. Once crushed, you immediately begin extracting color and once I get the color I want for the Rose, I press off the juice from the skins and send the juice to stainless tank where it will then cold ferment dry and become Rose. The red wine ferments in contact with the skins and seeds until dry at which point I press it off and it goes to barrel where it will age for ~17 months. Both wines go thru complete malolactic fermentation. Thats the quick version, let me know if that helps.

justinneufeld wrote:Hi Red,

First, I pick the Mourvedre for the Rose at about 21-22 brix versus 24-25 brix for the red wine. For both wines, the fruit is destemmed and crushed into my 1 ton fermentation bins. Once crushed, you immediately begin extracting color and once I get the color I want for the Rose, I press off the juice from the skins and send the juice to stainless tank where it will then cold ferment dry and become Rose. The red wine ferments in contact with the skins and seeds until dry at which point I press it off and it goes to barrel where it will age for ~17 months. Both wines go thru complete malolactic fermentation. Thats the quick version, let me know if that helps.

Thank You , Yes it does.

Saw this this morning via woot watcher, and got excited to see the rose of mourvedre, since I recalled seeing it on the winery website last time they were here and pining for it. And then I got sad because I remembered last time they didn't ship to Michigan. And then I peeked at the ship-to list, and Michigan is there!

...now to scrounge up the money for this.

I bought the three pack the first time Gilbert was on woot, and have only opened the Allobreges. I shared the bottle with my sister, and it was so good that since then she has given me 50 dollars a month to purchase a woot offering for her. I've never tried a rose, but have been curious since I read the comments for the pink elephant offering. Well I have two questions... is it possible to change my order from one to two? and also, is a rose better chilled?

CruelMelody wrote:I bought the three pack the first time Gilbert was on woot, and have only opened the Allobreges. I shared the bottle with my sister, and it was so good that since then she has given me 50 dollars a month to purchase a woot offering for her. I've never tried a rose, but have been curious since I read the comments for the pink elephant offering. Well I have two questions... is it possible to change my order from one to two? and also, is a rose better chilled?

Yes and yes. Email service@woot.com with your order number and request to increase the order. For the rose, just put it in the fridge.

CruelMelody wrote:I bought the three pack the first time Gilbert was on woot, and have only opened the Allobreges. I shared the bottle with my sister, and it was so good that since then she has given me 50 dollars a month to purchase a woot offering for her. I've never tried a rose, but have been curious since I read the comments for the pink elephant offering. Well I have two questions... is it possible to change my order from one to two? and also, is a rose better chilled?

Hey Cruel,

Traditionally, most serve Rose chilled. However, I prefer ours at room temp. I think it helps lift the aromatics and makes it pop a little more out of your glass. Try putting it in your fridge, pouring a chilled glass and tasting it while it warms up to find out what you prefer.

justinneufeld wrote:Hi Red,

First, I pick the Mourvedre for the Rose at about 21-22 brix versus 24-25 brix for the red wine. For both wines, the fruit is destemmed and crushed into my 1 ton fermentation bins. Once crushed, you immediately begin extracting color and once I get the color I want for the Rose, I press off the juice from the skins and send the juice to stainless tank where it will then cold ferment dry and become Rose. The red wine ferments in contact with the skins and seeds until dry at which point I press it off and it goes to barrel where it will age for ~17 months. Both wines go thru complete malolactic fermentation. Thats the quick version, let me know if that helps.

ugh, I was ready to give my cc a much needed break today but just read the great feedback from you and Meg, now it's a must buy. Thanks Justin and Meg for the awesome contribution!

We enjoyed the GC from a prior offering. Not sure I want more rose' or whites for now though.

justinneufeld wrote:Hi Richard,

The petit verdot for 2009 was by far my favorite varietal. It was a really hot vintage and that helped get the green flavors out and the acid to drop in the fruit. In barrel it had tons of rich blueberry and chalky tannin. 66% of our 2009 Reserve is Petit Verdot for this reason. I blended 19% P.V. into the Left Bank because I loved what it contributed to mouthfeel. The acid is only 5.9 g/L and balanced on the palate. With a pH of 3.7, the wine is built to last, but I opend a bottle a week ago and with a little air it was tasting great. Dont feel like you have to drink it all that night either, on day three that bottle was still showing well. Thanks for the interest and support!

Brilliant! Can I woot just this? Mind you, that Provence style also sounds lovely. Wonderful having PV as a major player in a mix, as on its own it's too much, and blended it's rarely more than 5-10%! I'm sure the Rosé's nice too. Ah, I have a very tight SIWBM, but...

Thanks for the advice! Hopefully my glass lasts long enough to warm up

CruelMelody wrote:and also, is a rose better chilled?

Really I think it depends on the particular rose as to what temp to serve it at. Some open up better closer to or at room temp, and some are much better at cooler temps.

I always like to try a white or rose at room temp because cold temps tend to mask defects (hence why IMHO many whites/roses are consumed cold). One thing I'll do is pour a glass chilled, and slowly drink it until it gets to room temp and see where it's best.

For instance the Orange Crusher that was here in December was absolutely fantastic at, or slightly above room temp, whereas chilled it was still good, but tight and closed off.

Winedavid39 wrote:Interesting to me that a preponderance of wine industry folks drink Rose'. i bet it is 3-4 times the general population ratio.

Can any industry vets out there confirm my theory?

Personally, I recommend drinking Rose for breakfast, lunch, and dinner. But that's just me.

kentf wrote:YEAH-ki-maw. "ki" as in kid or pit. Nice try, though.

Yes.

Winedavid39 wrote:Interesting to me that a preponderance of wine industry folks drink Rose'. i bet it is 3-4 times the general population ratio.

Can any industry vets out there confirm my theory?

Absolutely, winemakers and industry people drink a lot of rose'. They know just how perfect it is on a warm summer day. The French of course drink it by the gallon in the south of France. And believe me, a good rose can age for years beautifully.

Winedavid39 wrote:Interesting to me that a preponderance of wine industry folks drink Rose'. i bet it is 3-4 times the general population ratio.

Can any industry vets out there confirm my theory?

DRY rosé is great in the summer when you want some red wine flavor and tannin with your food but without the "heaviness". Good dry rosé fills a gap between white wine and lighter red wines like some Gamays and Pinot Noirs. I really prefer them with lower alcohol levels. Off dry rosés usually don't float my boat.

Winedavid39 wrote:Interesting to me that a preponderance of wine industry folks drink Rose'. i bet it is 3-4 times the general population ratio.

Can any industry vets out there confirm my theory?

I can. Cheryl here from Clos LaChance. I love Rose and drink it all summer. People who don't get Rose think that I am not a real wine person for drinking "pink stuff." I silently laugh and say to myself, no you are not a real wine person. And then I keep my mouth shut...more for me, right??

We used to make a dry Rose but I had a hard time selling it. It was very dry, but fruity. It was also very, very dark pink in the bottle...just a result of the grapes (Grenache). I think that scared people away. Kudos to Gilbert Cellars for making a great one. Keep it up!