neilfindswine wrote:Depending on what's on my plate; I can go either way... Chablis-esque/stainless/no-malo Chard (with a Sunday afternoon mixed green & shrimp salad); or aged-in-oak-on-the-lees/malo'd Chard (with herbed salmon or lobster).

I guess I'm kinda bi-Chardual...?

+1 ..... Priceless!

neilfindswine wrote:Depending on what's on my plate; I can go either way... Chablis-esque/stainless/no-malo Chard (with a Sunday afternoon mixed green & shrimp salad); or aged-in-oak-on-the-lees/malo'd Chard (with herbed salmon or lobster).

I guess I'm kinda bi-Chardual...?

Not to beat a dead horse, but ties in to one of my questions...

Is there such a thing as stainless, malo'd Chard, or conversely a non-malo'd oak Chard?

Call me bi-curious.

BTW in for 1.

bergundian... White Bergundies...

Come on guys, get the spelling correct. This is what comes from an almost all West Coast product on this site.

WaltW wrote:White Bergundies...

redacted

I didn't mean to start a butter war with the buttery comment, I just meant it was wonderfully smooth and memorable enough that when I saw the name again, I would purchase it without hesitation. When I go through a bottle every couple of days here with dinner, many, many of them are on the "do not buy again list" or the "i want it again" list. And no, I am not organized enough to jot down tasting notes and all of that jargon. I just know what I like and how it tastes to me.

any comments on the QPR/pricing to convince us bargain hunters what a good deal this is?

(just give me a nudge. I'm almost there!)

Winedavid39 wrote:


the backlash of "oak butter bombs" within the industry is akin to the Merlot backlash.

and i'm not sure why.

I think there was a backlash against "oak butter bombs" which used a lot of new American Oak to hide flaws in the juice. Once the wines aged a bit, drinkers were unhappy with the results, and the backlash came against oak in general.
If there is complexity to the wine, I don't mind the bombs, but monolithic "oak butter bombs" are not something I enjoy.

winenuttwally wrote:Hey HeartbreakRidge,

This is Tim from Twenty Rows. We come from the white wine world of Sauvignon Blanc so when we started making a Chardonnay our oak management was a major brain storm. The Chardonnay is lightly oaked. 80% is stainless steel fermented, and 20% barrel fermented. We enjoy the crisp acidity that is preserved in stainless steel fermentation. The acid wakes up the taste buds and gives you apple and even some tropical fruits. You can definitely taste the oak but it is very mellow and has hints of butteriness.

Tim,

What part of the valley does the fruit come from?

WineDrew

Thanks for all the discussion guys - enough info for my wife (who's preference is the buttery type) to "expand her palate" to a what seems to be a more crisper type. Slow as she goes - so just in for one.

winedrew wrote:Tim,

What part of the valley does the fruit come from?

WineDrew

Atlas Peak:

winenuttwally wrote:Hey Wooters,

The is Tim Nuss of Twenty Rows. We've introduced you to our Twenty Rows label and now we gladly introduce you to our Wall Cellars label. Wall Cellars is cellared and bottled by Twenty Rows Winery. Wall Cellars is named after the road that leads you to our Twenty Rows estate hight above the Napa Valley in the Mt. Veeder Appelation.

The Chardonnay is grown on Atlas Peak. It is the mountain just east of the city of Napa. The vineyard blocks where it is sourced from are set upon a beautiful west facing slope and the soil is comprised primarily of volcanic soil.


Cheers,
Tim Nuss

neilfindswine wrote:Depending on what's on my plate; I can go either way... Chablis-esque/stainless/no-malo Chard (with a Sunday afternoon mixed green & shrimp salad); or aged-in-oak-on-the-lees/malo'd Chard (with herbed salmon or lobster).

I guess I'm kinda bi-Chardual...?

Bi-Chardual that's the first I've heard that term. I like it.

winedrew wrote:Tim,

What part of the valley does the fruit come from?

WineDrew

The wine is sourced form Atlas Peak Napa Valley. Atlas Peak is located to the north east of the city of Napa and to the east of the world famous Staggs Leap growing region. It's a phenomenal and rugged appellation in in the Valley. It is know for it's volcanic and fast draining soils as wells as it's warm days followed by cool nights. Cabernet Sauvignon is the major varietal grown there; however, the few locations of Chardonnay are world class.

An example of buttery in my mind is rombauer cahrdonnay: overoaked, viscous, and overly sweet. Hate it (though many of my friends enjoy it). I had the twenty rows SB and loved it. I would not call it buttery but rather smooth and fruit forward. I am a big fan of CA stainless steel chards, not so much of oak chards. Will check with wife before pulling the trigger.

Whats retail price on these?

A shame your web site is down during your woot. I might go in for this if I could see the normal retail and weigh up your offering. What is normal cost & shipping?

The SB was not buttery at all. If one was comparing it to the overly acidic wines from NZ then yes the wine might have appeared more buttery in comparison. But as I recall the wine was true to typical California presentation and was crisp but not tooth decayingly acidic.

Hope that helps.

Zzzzzzzzzzzzzzz... Zzzzzz.... Zzzzz...

-snort-



AAAAAAAAAAAAHHHHHHHHHH!!!!!! WAKKO TALKS FABOO?

I so TOTALLY HATE it when she does that!

HeartbreakRidge wrote:any comments on the QPR/pricing to convince us bargain hunters what a good deal this is?

(just give me a nudge. I'm almost there!)

I was hoping for that nudge also, but seems no one wants to share or knows the retail price. I have seen the Twenty Rows 2009 Cab at various internet sites for $15 - $17. I know that's no comparison, but....

Still need a nudge..

To late for me

for anyone who loves playing WOOT CLUE, write to Thunderthighs's boss @gatzby and tell him we want WOOT CLUE to come back so we can play and win prizes!

here is a sample form letter you can PM to him to speak your mind!

his PM:
http://www.woot.com/forums/AddPost.aspx?ForumID=0&UserID=275268

-----------------------------------------------------
Dear Gatzby,

We love playing WOOT CLUE with Thunderthighs. It's a lot of fun and it also makes me stick around and be more active than usual.

Please bring back the WOOT CLUE game with Thunderthighs and her fabulous prizes. I promise to tell at least one other person about the game.

Thank you,

[insert your username here]

-----------------------------------------------------

SAVE WOOT CLUE!!

write to Gatzby and tell him we want WOOT CLUE to come back!

ThunderThighs wrote:

WIDE AWAKE NOW, THANKS FOR THAT.

3eyore wrote:WIDE AWAKE NOW, THANKS FOR THAT.

hey-o did you PM gatzby yet? save the WOOT CLUE game!

w00tgurl wrote:hey-o did you PM gatzby yet? save the WOOT CLUE game!

NO, STILL IN SHOCK. WHERE'S THAT BLOODY TENS UNIT WOOT WAS PEDDLIN' THE OTHER DAY WHEN I NEED IT???

3eyore wrote:NO, STILL IN SHOCK. WHERE'S THAT BLOODY TENS UNIT WOOT WAS PEDDLIN' THE OTHER DAY WHEN I NEED IT???

if you played WOOT CLUE you could win a woot coupon and buy the Tens shocker/massager unit. play WOOT CLUE and write in your support




BTW i think Cesare should be banned from playing wine WOOT CLUE, he's got an advantage

ThunderThighs wrote:He already said that he's not killing it. We just want to take some time to review what we've learned and see how to make it better.

Here's his post on Deals.

you kept scaring me, saying participation was too low and if it didn't pick up you didn't know if the game would continue
i'm just trying to do my part to make sure it comes back.

Been holding out all day on this. Just day before yesterday popped one of the SB's, #2. Forgot how nicely they went down, even better when the SO like it as well, and that's a problem with most reds. Depending on my mood and what consumables are around, I can make good with either style Chard.
Gotta take a flyer and poke the button on this.
Last Wooter To Woot: rjquillin

ThunderThighs wrote:Figuring out a way to reach more of the community will definitely be one of the things we look at.

Then help WD sort out how to get the rats back onboard.

But great to have your humor here as well.
You do put up with all of us, that's gotta count for something.

Is it a wine?

Whoa, my clock is fast. Sorry.

ThunderThighs wrote:Figuring out a way to reach more of the community will definitely be one of the things we look at.

Put it in the daily woot digest email. You'll reach many more people that way than through the forums...

rjquillin wrote:Then help WD sort out how to get the rats back onboard.

But great to have your humor here as well.
You do put up with all of us, that's gotta count for something.

you playing tonight? just don't anyone tell Cesare, he'll get it in the first guess (no fair!)

ThunderThighs wrote:Figuring out a way to reach more of the community will definitely be one of the things we look at.

I think that if you advertise it more, it will get more people involved.. I have been a member since December and I didn't know about it until two weeks ago when I saw your little "signiture" on your blog posts about it..I think its a great time..super fun!

jmp8910 wrote:I think that if you advertise it more, it will get more people involved.. I have been a member since December and I didn't know about it until two weeks ago when I saw your little "signiture" on your blog posts about it..I think its a great time..super fun!

PM her boss @Gatzby and tell him your ideas. i think he can use the fresh input instead of just hearing my whining all day