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WineSmith Mixed Red 4-Pack - (Your Choice: With or Without Clark Smith's "Postmodern Winemaking")

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WineSmith: A customer profile

Our research shows the typical WineSmith customer is sophisticated, intelligent, and leery of unsolicited flattery. Customer is indifferent to the word "stagecoach." Favorite soup is chicken-based in 75 percent of respondents. Customer is likely to eat apples from the outside in. 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.

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Buy This & Receive...
WineSmith Mixed Reds 4-Pack with Clark Smith's "Postmodern Winemaking"
(1) - 2014 WineSmith Grenache, Santa Cruz Mountains, Bates Ranch, 750ml
(1) - 2010 WineSmith Cabernet Franc, Lake County, 750ml
(1) - 2007 WineSmith Pinot Noir, Russian River Valley, 750ml
(1) - 2014 WineSmith Saint Laurent, Ricci Vineyard, Carneros, 750ml
(1) - Postmodern Winemaking: Rethinking the Modern Science of an Ancient Craft, by Clark Smith, 368 pages
--or--
WineSmith Mixed Reds 4-Pack
(1) - 2014 WineSmith Grenache, Santa Cruz Mountains, Bates Ranch, 750ml
(1) - 2010 WineSmith Cabernet Franc, Lake County, 750ml
(1) - 2007 WineSmith Pinot Noir, Russian River Valley, 750ml
(1) - 2014 WineSmith Saint Laurent, Ricci Vineyard, Carneros, 750ml

Visit the WineSmith Wines website

2014 WineSmith Grenache, Santa Cruz Mountains, Bates Ranch
Why is this likeable and respected grape so rare in California? While always generous in its fruit, this renowned vineyard near Corralitos displays the region’s characteristically femininity, imparting comely strawberry aromas and rosewater perfume along with spinach leaf, exotic spices, fine sweet tannins and substantial acidity.

Perfect for pork and cherries, ripe brie or duck pâté.


2010 WineSmith Cabernet Franc, Lake County
Selected by Dan Berger as the best Cabernet Franc in the United States and entered in the Six Nations New World Wine Competition among the top 100 wines to represent the U.S.
The father of Cabernet Sauvignon, this grape is among the most challenging to work with and seldom is bottled as a pure varietal. Its great vigor requires bright sunlight and a limiting soil to prevent excessive fruit shading, but its delicate aromas will also easily burn off.

Diamond Ridge is located in a sunny high altitude site with rocky granitic soils which force Cabernet Franc to put its energy into pushing its roots down into the rock, resulting in a lively mineral energy in the wine’s finish. These conditions develop good color and firm but refined tannins which impart amazing age-worthiness.

Because of its proximity to Clear Lake, the site is also blessed with a “lake effect” -- a daily visit from the cooling breezes off this deep body of water, largest in the State. The consequence is that the plum and cinnamon aromas the grape develops are conserved. The combination of rich fruit aromatics, firm tannin structure and lively minerality make this among the most complete and collectible expressions of Cabernet Franc in the New World.

The 2010 was harvested on October 16, fermented traditionally with extended maceration, and aged in neutral cooperage for 72 months to resolve its incredible reductive strength. For roundness and fat, we co-fermented with 22% Merlot. Age has added a tobacco bouquet to its spicy cherry and rosemary aromas which resemble a well-aged Graves. The resulting palate possesses a sweet core of fruit which is framed by soft tannins and a bright mineral finish.

A perfect accompaniment to steak béarnaise or wild mushroom dishes, the wine loves open fires and Bruce Springsteen’s Jungleland.

Cabernet Franc is the supreme manifestation of finesse, energy and depth.  Bright white cherry aromas have been joined by savory bouquet elements of leather, tobacco and Romano through 72 months’ aging in neutral French oak.  Its silky tannins and lively minerality are characteristic of Diamond Ridge’s high altitude, lake cooled granite terroir.

The father of Cabernet Sauvignon, this grape is among the most challenging to work with and seldom is bottled as a pure varietal.  Its great vigor requires bright sunlight and a limiting soil to prevent excessive fruit shading, but its delicate aromas will also easily burn off. Diamond Ridge is located in a sunny high altitude site with rocky granitic soils which force Cabernet Franc to put its energy into pushing its roots down into the rock, resulting in a lively mineral energy in the wine’s finish.  These conditions develop good color and firm but refined tannins which impart amazing age-worthiness.

Because of its proximity to Clear Lake, the site is also blessed with a “lake effect” -- a daily visit from the cooling breezes off this deep body of water, largest in the State.   The consequence is that the plum and cinnamon aromas the grape develops are conserved.   The combination of rich fruit aromatics, firm tannin structure and lively minerality make this among the most complete and collectible expressions of Cabernet Franc in the New World.


2007 WineSmith Pinot Noir, Russian River Valley
The Lynmar Estate vineyard just north of Sebastopol is one of the most renowned Pinot Noir vineyards in the famed Russian River. To create a complete wine, we decided to blend clone 115, a Dijon clone noted for tannin structure and cherry fruit, with Clone 667, from which we’d get perfume and spice. We were careful not to pick overripe so we could make a wine of freshness, energy and integrity which would age well.

The 2007 harvest was extraordinary in this region. Fair weather at bloom gave us excellent set with high numbers of seeds per berry. A relatively cool summer extended the growing season so that ripening occurred in cool weather when flavors could develop gradually without excessive alcohol. Such wines can have unbelievable longevity potential which is seldom exploited. We were equally fortunate to have an abundant supply of the previous vintage to allow us to hold this wine for an incredible 96 months in very old cooperage. The result combines classic black cherry characteristic of the region with soulful tertiary aromas of marzipan, truffle oil and toasted marshmallow which linger infinitely.

"My cellar hands counsel us to serve this wine whenever romance needs a boost."
-Clark Smith, Winemaker


2014 WineSmith Saint Laurent, Ricci Vineyard, Carneros
This grape has very tight clusters and does poorly in humid climes like France, preferring high altitude where dry air and high UV suppress mold.  It is widely planted in Austria and is the principal red grape of the Czech Republic, where it is known by its German name, Sankt Laurent. It matures very early, near the martyrdom date of Saint Lawrence of Rome, who was executed by Emperor Valerian on August 10 of the year 258 AD.  This early harvest date is ideal for the short seasons of cool continental climates, resulting low alcohol. 2014 was a cold year, so there is more acidity and palate life here than the previous vintage, and the nose is brighter.

The addition of well-seasoned French oak in the fermenter helps extract and stabilize color and provides whiskey lactone, an aromatic lifting element.

It really is like no other wine. You will find extremely dense, soft tannins supporting generous mulberry fruit which you might easily mistake for Gamay Noir except for its lingering basil aftertaste that reminds me of Carmenère. There is no better example of the postmodern winemaking principle of aromatic integration. The wine is actually full of pyrazines, yet does not smell like bell pepper, and only expresses them in the character of sort of Eastern European personality: generous and friendly but slightly cynical.

As a result, the wine is more complex and intriguing than a simple picnic wine, but is certainly suitable for an outing in some summer meadow with a basket full of chicken and three-bean salad.  Its tannins have no edge at all, so I wouldn’t serve it with a steak, but it loves game, from venison to quail and is magic with my Swedish meatballs, doused in a morel / porcini cream sauce with a dash of Marsala.

"My goal is to produce skillfully crafted wines that explore winemaking possibilities beyond the contemporary mainstream."
- Clark Smith, Winemaker


Postmodern Winemaking: Rethinking the Modern Science of an Ancient Craft, by Clark Smith
In Postmodern Winemaking, Clark Smith shares the extensive knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker's craft--one that credits the crucial roles played by both science and art in the winemaking process. Smith, a leading innovator in red wine production techniques, explains how traditional enological education has led many winemakers astray--enabling them to create competent, consistent wines while putting exceptional wines of structure and mystery beyond their grasp. Great wines, he claims, demand a personal and creative engagement with many elements of the process. His lively exploration of the facets of postmodern winemaking, together with profiles of some of its practitioners, is both entertaining and enlightening.

"I love this book: it’s brave, provocative, and fun. Smith has a writing style that’s engaging and that enlivens what would otherwise risk being indigestible wine science. This is a significant contribution to the literature on winemaking."
--Jamie Goode, author of The Science of Wine and Authentic Wine

"This book should be required reading for all winemakers, aspiring winemakers, and anyone who wishes to have a deeper understanding of wine."
--Joel Peterson, founder, Ravenswood Winery

From Publishers Weekly
"Winemaker Smith releases a heady bouquet of earthy tones and varietal flavors as he guides us carefully through the art of making, drinking, and enjoying the fruits of the vine. Wine, for him, is like liquid music, for it has the capacity to embody a spectrum of emotional modalities, to exhibit harmony or dissonance, and it has the power to transport us from care and circumstance. Smith delineates the principles of postmodern winemaking: Vine balance is the economic meeting place for winemakers and growers; The rebirth of a simple, inexpensive method shows promise for categorizing a wine's fragility or robustness. Sensory methods remain our best piloting tools. Along the way, Smith profiles winemaking's lunatic heroes, including Gideon Beinstock, Randall Grahm, and Bob Wample. Enjoying wine, the author points out, is a sensory experience, and he suggests that music pairing can greatly improve your chances of enjoying a wine." (Aug.)

Vintner Voicemail
Owner/Winemaker Clark Smith shares some great insight on his winemaking philosophy and today's offer. Make sure to take a minute to listen!

Specs

2014 WineSmith Grenache, Santa Cruz Mountains, Bates Ranch
  • Blend/Composition: 91% Grenache 8% Saint Laurent
  • Fermentation: primary & secondary
  • Aging: 25 months neutral French oak
  • Titratable Acidity: 6.36 g/L
  • pH at Bottling: 3.79
  • Alcohol Level: 12.9%
  • Total Cases: 211
  • Harvest Dates: October 2014
  • Bottling Date: November 2016
  • Release Date: December 2016


2010 WineSmith Cabernet Franc, Lake County

  • 78% Cabernet Franc Clone 1
  • Estate vineyard, Clear Lake AVA
  • Harvested 16 October
  • 24.2 Brix
     
  • 22% Merlot Clone 181
  • Estate vineyard, Clear Lake AVA
  • Harvested 31 October
  • 23.5 Brix

Fermentation techniques:

  • Anchor NT112 yeast
  • 7.5 g/L untoasted Alliers chips
  • 14-day maceration

Elevage details:

  • Three weeks microbüllage pre ML
  • 72 months in neutral French oak
  • Alcohol: 12.3%
  • pH 3.82 at bottling
  • Production: 124 Cases


2007 WineSmith Pinot Noir, Russian River Valley

  • Vineyard Location: Lynmar Estate Vineyard
  • Russian River Valley
  • 50% Clone 115, 50% Clone 667
  • Harvest Date: 29 September 2007
  • Harvest Sugar: 24.2 Brix

Fermentation techniques:

  • 50% Whole Cluster Punchdown
  • 50% conventional crush / destem
  • Ausmannshausen yeast inoculum

Elevage details:

  • Malolactic fermentation in barrel
  • Neutral French oak aged 96 months
  • Alcohol: 14.5%
  • TA 5.7 g/L
  • pH 3.73 at bottling
  • 297 cases produced


2014 WineSmith Saint Laurent, Ricci Vineyard, Carneros

  • Vineyard Location: Dale Ricci Vineyard, Sonoma Carneros
  • 5th leaf of experimental planting
  • Harvest Date: 26 August 2014
  • Harvest Sugar: 20.7 Brix

Fermentation techniques:

  • 100% crush/destem
  • Anchor VN112 yeast inoculum
  • 7 gm/L untoasted Alliers chips, air seasoned 2 yrs

Elevage details:

  • Malolactic fermentation in barrel
  • Neutral French oak aged 27 months
  • TA: 6.7 g/L
  • pH: 3.73 at bottling
  • Alcohol: 12.6%
  • Production: 141 cases


Postmodern Winemaking: Rethinking the Modern Science of an Ancient Craft, by Clark Smith

  • Hardcover: 368 pages
  • Language: English
  • ISBN-10: 0520282590
  • ISBN-13: 978-0520282599
  • Product Dimensions: 6 x 1.1 x 9 inches

Specs

2014 WineSmith Grenache, Santa Cruz Mountains, Bates Ranch
  • Blend/Composition: 91% Grenache 8% Saint Laurent
  • Fermentation: primary & secondary
  • Aging: 25 months neutral French oak
  • Titratable Acidity: 6.36 g/L
  • pH at Bottling: 3.79
  • Alcohol Level: 12.9%
  • Total Cases: 211
  • Harvest Dates: October 2014
  • Bottling Date: November 2016
  • Release Date: December 2016


2010 WineSmith Cabernet Franc, Lake County

  • 78% Cabernet Franc Clone 1
  • Estate vineyard, Clear Lake AVA
  • Harvested 16 October
  • 24.2 Brix
     
  • 22% Merlot Clone 181
  • Estate vineyard, Clear Lake AVA
  • Harvested 31 October
  • 23.5 Brix

Fermentation techniques:

  • Anchor NT112 yeast
  • 7.5 g/L untoasted Alliers chips
  • 14-day maceration

Elevage details:

  • Three weeks microbüllage pre ML
  • 72 months in neutral French oak
  • Alcohol: 12.3%
  • pH 3.82 at bottling
  • Production: 124 Cases


2007 WineSmith Pinot Noir, Russian River Valley

  • Vineyard Location: Lynmar Estate Vineyard
  • Russian River Valley
  • 50% Clone 115, 50% Clone 667
  • Harvest Date: 29 September 2007
  • Harvest Sugar: 24.2 Brix

Fermentation techniques:

  • 50% Whole Cluster Punchdown
  • 50% conventional crush / destem
  • Ausmannshausen yeast inoculum

Elevage details:

  • Malolactic fermentation in barrel
  • Neutral French oak aged 96 months
  • Alcohol: 14.5%
  • TA 5.7 g/L
  • pH 3.73 at bottling
  • 297 cases produced


2014 WineSmith Saint Laurent, Ricci Vineyard, Carneros

  • Vineyard Location: Dale Ricci Vineyard, Sonoma Carneros
  • 5th leaf of experimental planting
  • Harvest Date: 26 August 2014
  • Harvest Sugar: 20.7 Brix

Fermentation techniques:

  • 100% crush/destem
  • Anchor VN112 yeast inoculum
  • 7 gm/L untoasted Alliers chips, air seasoned 2 yrs

Elevage details:

  • Malolactic fermentation in barrel
  • Neutral French oak aged 27 months
  • TA: 6.7 g/L
  • pH: 3.73 at bottling
  • Alcohol: 12.6%
  • Production: 141 cases


Postmodern Winemaking: Rethinking the Modern Science of an Ancient Craft, by Clark Smith

  • Hardcover: 368 pages
  • Language: English
  • ISBN-10: 0520282590
  • ISBN-13: 978-0520282599
  • Product Dimensions: 6 x 1.1 x 9 inches

Vendor Details

WineSmith Cellars

Owner:
Clark Smith
Founded:
1993
Location:
Sebastopol, CA

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.

Sales Stats

Speed to First Woot:
3m 9.443s

Purchaser Experience

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  • 78% ≥ 25 woots

Purchaser Seniority

  • 4% joined today
  • 0% one week old
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  • 2% one year old
  • 92% > one year old

Quantity Breakdown

  • 94% bought 1
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WineSmith Mixed Reds (4)
$89.99 Sold Out Food, Beverages & Tobacco > Beverages > Wine
$89.99 $109.99 USD false 1 Retail EA
1 3