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Desert Island Drinks
What brings a civilized air to an outdoor BBQ? Simple. White wine.
The jungle. Savage. Brutal. Full of chicken and boar. The place where you can prove your skill with a double 2-pack of white wine.
SLASH! The cruel claws of a wild hen! CRASH! The weight of a boar against your tent! THUMP! The feel of asparagus against your face as you crawl through someone's garden! This is the challenge the brave explorer will face as they, um, explore!
But never fear, lover of the wild, for on this island, all things go well with a chilled white wine. Over there, beneath the waterfall, you'll find a cave where this double 2-pack is perfectly chilled. Two 2010 Big Bend Chardonnay and two 2010 Vin Blancs.
On its own or with fine cuisine, the mix of tropical fruit, pineapple and citrus zest or ripe nectarine and peach with floral notes will prove to be the cold, flavorful reward that makes the day all worth it. Even climbing that oddly-shaped rock formation will seem-
Oh, wait. That's not an oddly-shaped rock formation. That's a statue. A very important statue, erected by the locals to celebrate the opening of their 150th library.
Don't look at us, explorer. We never said this island was deserted or uncivilized. But look on the bright side! Now you've got some friends you can discuss wine with!
…right after you pay the fine for climbing their statues wearing nothing but a loincloth. Seriously. Next time do some research before buying the plane tickets.
The Big Bend Chardonnay displays lovely deep, rich tropical fruit and green apple aromas with a note of vanilla and toast. On the palate, the wine presents pineapple and apple flavors with citrus zest notes and a lush mouth feel. The bright citrus notes carry through the lengthy finish. Serve this wine on its own or with a light chicken or seafood dish.
2010 Vin Blancs, White Rhone Blend, Santa Barbara 750ml 2-Pack
The Vin Blancs is a bright, rich wine that first presents a full range of floral notes, honeysuckle and citrus blossom aromas. These carry into the palate and mesh perfectly with ripe nectarine and peach flavors, while the mid palate brings layers of more stone fruit, a sense of minerality and toasted honey. The lush mouthfeel and bracing acidity provide the perfect balance to the wine. Serve this wine on its own or with any light cuisine.
Roger Roessler urges the Wooters to give these whites a try – they are perfect for summer barbecues.
Winery Retail Price: $96.00
Average Shipping: $24.00
Woot Shipping: (-$5.00)
Total MSRP: $115.00
2010 Big Bend Chardonnay 750ml 2-Pack
Case Production: 542 cases
Alcohol Content: 13.70%
Total Acidity (TA): 6.09
Fermentation: Malolactic Complete
Barrel Ageing: 10 months
Barrel Composition: 30% New Oak
The northwestern reaches of the Carneros appellation run right up to the hills that separate Sonoma and Petaluma. At the base of the eastern face of these hills lies the Big Bend Vineyard. Blessed with morning fog, warm sunny days and the cooling influence of the consistent afternoon breezes, Big Bend is a site that is perfect for ripening Chardonnay.
2010 Vin Blancs, White Rhone Blend, Santa Barbara 750ml 2-Pack
Varietal: Viognier, Roussanne, Grenache Blanc
Appellation: Santa Barbara County
Case Production: 570 cases
Alcohol Content: 13.40%
Total Acidity (TA): 5.46
Fermentation: Malolactic Partial - Suppressed
Barrel Aging: 10 months
Barrel Composition: 0% New Oak
The rolling hills of Santa Barbara County provide the perfect balance of warm sunshine and the cooling effect from the Pacific Ocean for growing Rhone style varietals. Fruit for the Vin Blancs White Rhone Blend is sourced from top-notch vineyards in this prime growing area. This Vin Blancs is a careful blend of Viognier (80%), Roussanne (16%) and Grenache Blanc (4%).
R2 Wine Company
Roger and Richard Roessler
R2 = R Squared
Our mission is to create wines for you that not only are great expressions of their place of origin but also simply taste great! We currently produce our Black Pine Pinot Noir, Rhapsody en Blu Rhone Red blend, Big Bend Chardonnay and Vin Blancs Rhone White Wine blend. In addition we produce wines of very limited quantity that we feel are distinctive enough to warrant offering them to our tasting room and wine club members to enjoy.
Roger Roessler, co-founder
Having spent over 40 years in the restaurant business, Roger Roessler found himself with a natural and growing attraction to wines and winemaking. Over the years, his restaurants went through many changes, including an increased emphasis on fine wines. One of those restaurants was the Swiss Hotel, located on the plaza in Sonoma, and while working on that project in the 1990s, he found himself drawn to make a permanent home in the wine country. In the heart of wine country it wasn’t long before his idea of making wine became a reality. During the years from 2000 to 2011, crafting single vineyard and appellation blended Pinot Noir became a new passion. Also during that period, Roger began to think of a new vision and direction: create truly great value wines that expressed the characteristics of place as well as their varietal character. Now the Pinot Noir he loves so much has been joined by a handful of other wines.
Richard Roessler, co-founder
Richard Roessler’s interest in wine started as a wine consumer and eventually led to home winemaking with fruit wines from his native Midwest. As his appreciation for California red wines grew, so did his interest in making premium wines from the West Coast. His first California wine was a 1981 Cabernet Sauvignon, made from a barrel of crushed grapes shipped to his business office in St Louis. The barrel sat in the temperature-controlled shipping area until the fermentation was completed. From then on, he was hooked! Richard’s business career led him to Southern California, where his company was headquartered. Since he was closer to many West Coast wineries, he began making many more trips to the Sonoma area to meet up with Roger and his friends. When Roger suggested the concept of making some great wine with the Roessler name in 1999, it generated a lot of excitement. In 2003, he formally retired from his company and made the move to Sonoma. Since then he’s been an integral part of the winemaking team.
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