Just Joshin California Red Table Wine 4-Pack
$59.99 (Normally $99.20) 40% off List Price
2010 Just Joshin California Red Table Wine
CT link above

Previous offer:
10/24/12 (Woot-off)

Ornaments Make Festive Garland!!! First Time Sucker! YAY! I'll be honest, I only got this because I look for wines with my friends' names on them, and a dear friend of mine (Josh) loves wine! Here's to hoping we're not "joshed around".

Previous offer 10/24/12 during wootoff, includes Q&A with winemaker Josh Stein.

mochamix79 wrote:Ornaments Make Festive Garland!!! First Time Sucker! YAY! I'll be honest, I only got this because I look for wines with my friends' names on them, and a dear friend of mine (Josh) loves wine! Here's to hoping we're not "joshed around".

It's a good name, and it's a really good wine!

http://www.tastings.com/scout_wine.lasso?id=200442

(And my wines get better as they age)

ThunderThighs wrote:Welcome back! I see you have no life on Friday nights either?

Do any of us?

chipgreen wrote:Previous offer 10/24/12 during wootoff, includes Q&A with winemaker Josh Stein.

Thanks!

Cesare wrote:
Welcome back! I see you have no life on Friday nights either?

Do any of us?

I resemble those remarks, you two!

In all seriousness, if my wine is here, I am here!

JoshStein wrote:I resemble those remarks, you two!

In all seriousness, if my wine is here, I am here!

Hey Josh, I don't think I've ever had a Cab/Zin before, what made you decide on this blend?

chipgreen wrote:Hey Josh, I don't think I've ever had a Cab/Zin before, what made you decide on this blend?

It's the question of the hour, for sure. In Napa, it's an often-seen combo because the Zin adds spice and plumpness to the Cab, which adds length and dials back a bit of the Zin aggression. But these are also usually not inexpensive given the neighborhood. We wanted a similar flavor profile but at a much more reasonable price so that it would be a daily drinker. The original Italian immigrants who planted the North Bay planted to a mix of French (Cab) and Italian (Zin aka Primitivo) for that reason--the two together can make a really lovely combination.

JoshStein wrote:It's the question of the hour, for sure. In Napa, it's an often-seen combo because the Zin adds spice and plumpness to the Cab, which adds length and dials back a bit of the Zin aggression. But these are also usually not inexpensive given the neighborhood. We wanted a similar flavor profile but at a much more reasonable price so that it would be a daily drinker. The original Italian immigrants who planted the North Bay planted to a mix of French (Cab) and Italian (Zin aka Primitivo) for that reason--the two together can make a really lovely combination.

Thanks for the reply. I searched through some of my reds, knowing that I must have one or more Cab/Zins if it is a fairly common Napa blend.

First one I stumbled across is a second-label wine from Jeff Bundschu called Rockus Bockus, which is well loved in the wine.woot community. In fact, people have begged for its return on multiple occasions so if Just Joshin' is similar, you should get a lot of woot love.

Personally, I have spent way too much here over the past week or two but I will sleep on it! I have enjoyed your Magic Hour Moscato and would probably enjoy this one even more.

I'm glad this wine got a daily deal, it seemed like it was out of left field during the October woot-off and didn't gets its proper time to poke and prod it.

chipgreen wrote:Thanks for the reply. I searched through some of my reds, knowing that I must have one or more Cab/Zins if it is a fairly common Napa blend.

First one I stumbled across is a second-label wine from Jeff Bundschu called Rockus Bockus, which is well loved in the wine.woot community. In fact, people have begged for its return on multiple occasions so if Just Joshin' is similar, you should get a lot of woot love.

Personally, I have spent way too much here over the past week or two but I will sleep on it! I have enjoyed your Magic Hour Moscato and would probably enjoy this one even more.

Thank you for the kind words. To my knowledge, wooters have liked each of the releases we've shared.

cortot20 wrote:I'm glad this wine got a daily deal, it seemed like it was out of left field during the October woot-off and didn't gets its proper time to poke and prod it.

Agreed! ;)

cortot20 wrote:I'm glad this wine got a daily deal, it seemed like it was out of left field during the October woot-off and didn't gets its proper time to poke and prod it.

Have any October Woot-Off-ers tried this yet? I'm wondering if any of our pals have tasting notes yet?

I purchased this during the woot off and have drank two of the bottles with my wife. This is a great daily drinker for both cab and zin lovers that goes down easy and stands on its own. We normally pop and let the bottle blow off for 30-45 mins before drinking. Great harmony in this blend - strong fruits with a smooth finish benefitted by the lower alc content (13.8). Not the most complex wine, but delicious and great QPR at $15 each.

This would be an auto buy for SWMBO but we are way over our storage limit. Drinking must ensue. The day is young and I'm sure we will probably find an excuse to purchase anyway, not limited to simply promising ourselves we could easily make (drink) room for these prior to delivery in 2-3 weeks...

tdedek wrote:I purchased this during the woot off and have drank two of the bottles with my wife. This is a great daily drinker for both cab and zin lovers that goes down easy and stands on its own. We normally pop and let the bottle blow off for 30-45 mins before drinking. Great harmony in this blend - strong fruits with a smooth finish benefitted by the lower alc content (13.8). Not the most complex wine, but delicious and great QPR at $15 each.

Nice write up, and one I completely agree with. Thank you!

Still here, wooters! Fire away...

I'm reminded of a Pink Floyd lyric...

JoshStein wrote:I'm reminded of a Pink Floyd lyric...

So, so you think you can tell Heaven from Hell, Blue sky's from pain.
Can you tell a green field From a cold steel rail?
A smile from a veil?

JoshStein wrote:Still here, wooters! Fire away...

Hi Josh.
Finally listened to your voicemail and read thru comments in the woot-off thread, and Mocha gives you high accolades. One comment I noticed; "I made this in style of big fruit but so it would go with a range of foods." made me think of Parker.
Not a huge fan, liking more restrained offerings more in the rpm style. Yet your numbers look enticing. How much, if any, diddling did you have to do to achieve those, or did the grapes do that on their own.

This has been a very expensive week so far, but I'm tempted here, can you help out a bit?

rjquillin wrote:Hi Josh.
Finally listened to your voicemail and read thru comments in the woot-off thread, and Mocha gives you high accolades. One comment I noticed; "I made this in style of big fruit but so it would go with a range of foods." made me think of Parker.
Not a huge fan, liking more restrained offerings more in the rpm style. Yet your numbers look enticing. How much, if any, diddling did you have to do to achieve those, or did the grapes do that on their own.

This has been a very expensive week so far, but I'm tempted here, can you help out a bit?

Good point. The Parker wines are big because they're over-ripe, and they end up syrupy from high alc, glycerine, and residual sugar.

I don't do any of that.

I use blending as the key. That's how it was done by spiritual and real-world wine mentors here and in Europe--and for a reason.

If you have good grapes at the right chemistry, there's very little winemaker voodoo necessary behind the scenes.

I made no acid corrections here. I simply blended the right way to give a wine which delivers up front ala a big Cab or Zin, but which doesn't have the burn or the sweetness because the structure through acidity and pH are where they need to be.

The benefit of this style of winemaking is that the wines get better as they age because there's something to age on: fun now or later!

rjquillin wrote:Hi Josh.
Finally listened to your voicemail and read thru comments in the woot-off thread, and Mocha gives you high accolades. One comment I noticed; "I made this in style of big fruit but so it would go with a range of foods." made me think of Parker.
Not a huge fan, liking more restrained offerings more in the rpm style. Yet your numbers look enticing. How much, if any, diddling did you have to do to achieve those, or did the grapes do that on their own.

This has been a very expensive week so far, but I'm tempted here, can you help out a bit?

Interesting an "rpm" style of wine.