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Our research shows the typical WineSmith buyer is sophisticated, intelligent, and leery of unsolicited flattery. Data indicate the customer enjoys most food, including breaded products. The WineSmith customer is a savvy shopper and an adequate dancer, particularly at weddings. The customer is able to communicate with most rodents. Our research indicates 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.
2006 Winesmith Cabernet Sauvignon Lodi, Mokelumne River 750ml 3-Pack
This perfect vintage allowed WineSmith to make another “real wine” with wonderfully density and stout but refined tannins. The structure and framework is firm, while the entry and mid-palate delight with a rich, generous base wine of soft round tannins and a sweet core of cassis.
Grapes picked at the peak of phenolic ripeness showcase the celebrated Peterson vineyard worked in harmony with the tiny berries of Tulucay Vineyard, which yield very low volumes of intensely tannic juice packed with blueberry aromas. Tulucay provides a Napa Cabernet of monstrous proportions when aged 37 months in the cellar, emerging in the best vintages as WineSmith's $100 Crucible.
For the 2006, WineSmith found a small proportion was absolutely magical when blended with the Peterson, enhancing its structural framing and ageworthiness.
After an initial release in 2010, six barrels were held back for additional aging in neutral cooperage, which greatly enhanced its complexity, adding elements of mysterious and intriguing “come hither” aromatics.
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:
8%< 10 woots
12%< 25 woots
77%≥ 25 woots
1%one week old
1%one month old
6%one year old
92%> one year old
Percentage of Sales Per Hour
Woots by State
zero wooters wootinglots of wooters wooting
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