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Our research shows the typical WineSmith customer is sophisticated, intelligent, and leery of unsolicited flattery. Data indicate the customer enjoys food, including breaded products. A savvy shopper and adequate dancer, particularly at weddings. The customer is able to communicate with most rodents. Our data indicate the customer is indifferent to the word "stagecoach."
Favorite soup is chicken-based in 75 percent of respondents.
According to our notes, the customer is likely to describe wine using terms like "tannins" or "fruit" and will probably refrain from the abstract or surreal ("This wine sure makes MY pony dance the bobo!").
Customer is likely to eat apples from the outside in. The customer is not a robot, but daydreams about becoming one. The customer is right to have those robot aspirations. It's what we all want. Because then we won't hurt any longer.
Fiddlestix is a magical playground of differing sites and clonal selections, owned and farmed by Kathy Joseph. Clark Smith admires her wines and has wished for many years to do a Pinot project with her, having come to know her as a former UC Davis study partner who then went on to found the wonderful Fiddlehead Cellars brand in the early 1980’s. Later, she planted the Fiddlestix Vineyard in the famed Santa Rita Hills appellation of the cool central coast with a mélange of sexy scions.
Collaborations with Kathy and the ’05 Fiddlestix fruit were most enlightening. With the goal of creating a “complete” wine, WineSmith blended equal parts of Dijon clones 115, noted for tannin structure and cherry fruit, with Clone 667, from which comes perfume and spice. The cuvee was aged in neutral French oak barriques for nineteen months before bottling.
To make a wine of freshness, energy and integrity which would age well, WineSmith was fastidious to pick only mature, but not overripe fruit, with the resulting final alcohol at just 13.8%. Still dense and energetic, the Second Fiddle Pinot has begun to fulfill its promise. Please keep some in your cellar for 5 -10 more years to taste it at its very best.
Clark Smith gives an in depth explanation of his "2nd Fiddle" Pinot Noir.
Winery Retail Price: $100.00
Average Shipping: $15.00
Woot Shipping: (-$8.00)
Total MSRP: $107.00
Vineyard Location: Fiddlestix Vineyard, Santa Rita Hills
50% Clone 115, 50% Clone 667
Harvest Date: 25 September 2005
Harvest Sugar: 25.6 Brix
NT 112 yeast, S. African cerevisiae/bayanus cross
Co-fermentation w/ 1% ultrafiltrate cofactor
Malolactic fermentation in barrel
Neutral French oak aged 19 months
Alcohol adjusted via recombinatory distillation of reverse osmosis permeate to “sweet spot” at 13.8 %
TA 5.9 g/L at bottling
pH 3.76 at bottling
Production: 138 cases
Clark Smith is an MIT drop-out who wandered out to California in 1972 and sold wine retail in the Bay Area for several years, where he acquired a love of Bordeaux, Burgundy and all things French and observed first hand the California winery explosion in the 1970s. After a three year stint at Veedercrest Vineyards, he secured enology training at UC Davis and spent the 1980s as founding winemaker for The R.H. Phillips Vineyard in Yolo County. In 1990, he founded WineSmith Consulting and patented a group of new winemaking techniques involving reverse osmosis, spinning off Vinovation, which went on to become the world’s largest wine production consulting firm over its 17-year history.
Frustrated with California’s winemaking trends, Clark started WineSmith Cellars in 1993 as a teaching winery to make Eurocentric wines to explore traditions beyond the mainstream, expanding for his winemaking clients the range of possibility for California fruit. Choosing to create long-term partnerships with committed growers rather than growing his own grapes, Clark has become an renowned expert on Cabernet Franc, having vinified twenty vintages from a wide variety of sites.
Teaching at Napa Valley College gave him access to the Student Vineyard for Faux Chablis and his Pauillac-style $100 “Crucible” Cabernet Sauvignon. From Renaissance Vineyards in North Yuba County he has made a sulfite-free Roman Syrah and also produces a Pinot Noir from Fiddlestix Vineyard in the Santa Rita Hills in a delicate, age-worthy Côtes de Beaune style. These wines are vinified in an ancient beat-up warehouse in Sebastopol, California.
WineSmith wines are noted for their longevity, classic balance, structural integrity, minerality and understated soulfulness. They often are aged extensively prior to release. When drinking a WineSmith wine, always ask yourself “What is this wine trying to teach me?” Clark is a vocal advocate of living soil and graceful longevity, and generally avoids excessive oak, alcohol, or extended hang-time. He is not shy about employing new tools when they are needed, such as alcohol adjustment to bring fruit into balance or micro-oxygenation to build refined structure, but always fully discloses techniques which are controversial and is outspoken in explaining his rationale.
His book, Postmodern Winemaking, is the culmination of four decades of reflection on wine’s true nature.
Speed to First Woot:
Last Wooter to Woot:
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19%< 25 woots
64%≥ 25 woots
0%one week old
0%one month old
8%one year old
86%> one year old
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