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Stina's Cellars Mixed Washington Reds 6-Pack

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TOP THREE WASHINGTON TOURIST DESTINATIONS

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Buy This & Receive...
(2) - 2011 Baco Noir, Millennium Vineyards, Washington State, 750ml
(2) - 2008 Montage Red Wine, Washington State, 750ml
(2) - 2008 Sangiovese, Washington State, 750ml

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2011 Baco Noir, Millennium Vineyards, Washington State

  • 93 Points, Beverage Testing Institute
  • Gold Medal, World Wine Championships

Baco Noir is a French Hybrid that was developed in 1894 by Francois Baco. He crossed a french white called Folle Blanche with an American red. (they don't know which one) It is still grown there, though not allowed in the blends, it is used in the making of Armagnac; a dry cognac. We have 4 commercial blocks that I know of in Washington State, 3 are in Western Washington and 1 in Walla Walla. There has been burgeoning interest in using it for distillation here. It is also grown in Southern Oregon, the Finger Lakes Region NY, and in Canada.\

Bright dark dusty garnet color. Bright, toasty, fruity peppery earthy aromas of campfire embers, baked berries - mulberries, tart black currants, and tart red cherries - white pepper with a tangy, dry full body and a polished, complex, medium-length finish with chewy, earthy, grippy tannins and moderate oak.

2008 Montage Red Wine, Washington State
Dark ruby color. Aromas of wax, grilled olives, gherkin, and smoked peppercorns with a supple, dryish medium body and a earthy dried fruit, melon rind, and tobacco accented finish with leafy tannins. An interesting mature and rustic Old World styled red for the table.

2008 Sangiovese, Washington State
Aromas of Morello cherry chutney, chocolate yogurt, and almond nougat with a medium body and tart pomegranate and dolmades accented finish. A distinctively flavorful and very zesty Sangiovese for the table.

Specs

2011 Baco Noir, Millennium Vineyards, Washington State

Winemaking: The climate in Western Washington makes growing wine grapes a real challenge and the 2011 vintage was an  especially challenging season. We had 1 week of plus 80 degrees F which resulted in low sugars and high acidity. I love a challenge and I try to do at least one per season. I had multiple challenges from the 2011 vintage as Eastern Washington had a very cool summer also.
The grapes are from Millennium Vineyards in Winlock Washington. (one and a half hours south of Tacoma on I-5)

  • Picked and crushed on November 2, 2011.
  • Brix at harvest 17 which I chaptalized to 21 Brix.
  • PH initially was 3.0,  TA was .78
  • Pressed on 11/16/2011

After primary and secondary fermentation, cold stabilization, and 24 months in barrel the PH was 3.48 so blended in some higher PH wines to raise that and also to add some tannins. (Hybrids don't have many)

  • Barrel regime: It spent 30 months in barrel: 15% New American Oak and 35% New Hungarian Oak
  • Bottled on 12/6/2014
  • Composition is:
    • Baco Noir: 88%
    • Syrah: 8.4%
    • Cab Sauv: 2.1%
    • Merlot: 1.7%
    • Malbec: .6%
  • pH 3.65
  • Alcohol: 12%

2008 Montage Red Wine, Washington State
Grapes were sourced from Vigneron Management: Grower was Bill den Hoed (Yakima Valley AVA)
Bottled in July of 2014

At bottling:

  • pH 3.6
  • Varietal Composition: 50% Cabernet Sauvignon, 26% Cabernet Franc, 20% Merlot, 4% Syrah
  • Barrel regime: it was in barrel for 36 months and in Flex Tanks for 30 months. 40% New Hungarian Oak.
  • Alcohol: 14.1%

2008 Sangiovese, Washington State
Grapes were sourced from Vigneron Management: Bill den Hoed (Yakima Valley Sangiovese) and Millennium Vineyards: Chris Anderson ( Washington State Baco Noir)

  • Barreled for 36 months 30-35% new oak (Hungarian)
  • pH: 3.6
  • Bottled 12/11 and 2/12
  • Composition is:
    • Sangiovese: 85%
    • Baco Noir: 15%
    • (The Baco Noir added color and at the same time reduced the tannins in the Sangiovese.)
  • Alcohol: 13.9%

Specs

2011 Baco Noir, Millennium Vineyards, Washington State

Winemaking: The climate in Western Washington makes growing wine grapes a real challenge and the 2011 vintage was an  especially challenging season. We had 1 week of plus 80 degrees F which resulted in low sugars and high acidity. I love a challenge and I try to do at least one per season. I had multiple challenges from the 2011 vintage as Eastern Washington had a very cool summer also.
The grapes are from Millennium Vineyards in Winlock Washington. (one and a half hours south of Tacoma on I-5)

  • Picked and crushed on November 2, 2011.
  • Brix at harvest 17 which I chaptalized to 21 Brix.
  • PH initially was 3.0,  TA was .78
  • Pressed on 11/16/2011

After primary and secondary fermentation, cold stabilization, and 24 months in barrel the PH was 3.48 so blended in some higher PH wines to raise that and also to add some tannins. (Hybrids don't have many)

  • Barrel regime: It spent 30 months in barrel: 15% New American Oak and 35% New Hungarian Oak
  • Bottled on 12/6/2014
  • Composition is:
    • Baco Noir: 88%
    • Syrah: 8.4%
    • Cab Sauv: 2.1%
    • Merlot: 1.7%
    • Malbec: .6%
  • pH 3.65
  • Alcohol: 12%

2008 Montage Red Wine, Washington State
Grapes were sourced from Vigneron Management: Grower was Bill den Hoed (Yakima Valley AVA)
Bottled in July of 2014

At bottling:

  • pH 3.6
  • Varietal Composition: 50% Cabernet Sauvignon, 26% Cabernet Franc, 20% Merlot, 4% Syrah
  • Barrel regime: it was in barrel for 36 months and in Flex Tanks for 30 months. 40% New Hungarian Oak.
  • Alcohol: 14.1%

2008 Sangiovese, Washington State
Grapes were sourced from Vigneron Management: Bill den Hoed (Yakima Valley Sangiovese) and Millennium Vineyards: Chris Anderson ( Washington State Baco Noir)

  • Barreled for 36 months 30-35% new oak (Hungarian)
  • pH: 3.6
  • Bottled 12/11 and 2/12
  • Composition is:
    • Sangiovese: 85%
    • Baco Noir: 15%
    • (The Baco Noir added color and at the same time reduced the tannins in the Sangiovese.)
  • Alcohol: 13.9%

Vendor Details

Stina's Cellars

Owners:
The Preston Family
Founded:
2006
Location:
Lakewood, WA

Stina's Cellars is a family owned boutique winery operated by myself (Perry), Penny, and Ethan Preston along with a lot of help from family and friends. Penny and I first met in elementary school near Prosser, Washington in 1971. My father was a local physician and Penny's was a farmer growing grapes for a local juice co-op.

After many life experiences, we renewed our friendship in 1996 while enjoying a bottle of Barolo with dinner. Dinner went REALLY well. Later that year, Penny attempted to make fortified blackberry wine resulting in something I thought was indescribably undrinkable. Offended, she issued me a challenge to do better which resulted in my porch production of 4 cases of Merlot and a 2nd place ribbon in the amateur competition at the Puyallup Fair.

Winemaking quickly became a huge hobby and Penny, not quite over losing the challenge, relegated my operation to the garage. I continued to enter wines in the Fair for several more years, winning numerous awards. Many wine production experiences later, we found a small facility near our home and opened for sales in June of 2006 producing wines from grapes grown in eastern & western Washington. We have increased production over the last few years while keeping our focus on producing small lots of high quality wine at affordable prices.

Sales Stats

Speed to First Woot:
5m 49.449s

Purchaser Experience

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  • 23% < 10 woots
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  • 49% ≥ 25 woots

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  • 11% joined today
  • 0% one week old
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  • 6% one year old
  • 83% > one year old

Quantity Breakdown

  • 89% bought 1
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Stina's Cellars Mixed Washington Reds (6)
$79.99 Sold Out Food, Beverages & Tobacco > Beverages > Wine
$79.99 USD false 1 Retail EA
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