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WineSmith Napa Valley Faux Chablis 3-Pack

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WineSmith Faux Chablis: A customer profile

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.

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(3) - 2005 WineSmith Napa Valley Faux Chablis, Student Vineyard, Napa Valley College 750ml
2005 WineSmith Napa Valley Faux Chablis, Student Vineyard, Napa Valley College
For those who have followed the Napa Valley College Student Vineyard Faux Chablis series since 2001, this wine will make perfect sense.

The first thing you will notice is its color, which is very dark amber with a touch of peach, much like the fire wines Georgian Rkatsitelli sometimes produces.  One can be forgiven for imagining this as oxidation, but it is not.  It is simply incredible density.  You will get this color if you take any Chardonnay and concentrate it with an ultrafilter.  I have also often seen this property in the best wines of Corton, the Santa Cruz Mountains and South Shore Lake Erie.
 
As proof, simply observe the bright, fresh lemon aroma without any trace of nuttiness or aldehyde. As in previous vintages, there are also hints of yeastiness due to nine months of lees stirring, similar to Champagne.
 
The mouth is round and rich, with no dryness or tannin, but full of racy minerality which leaves the finish vibrant and chalky. Though most suitable with seafood or sushi in its youth, the wine has matured into a remarkably versatile accompaniment to a wide variety of foods.  I personally like it with hearty peasant cuisine such as pot roasts, ragouts, sautéed chard, ratatouille, stuffed cabbage, or rabbit stew. Feel free to experiment.  You can confidently serve the 2005 as a cooperative dinner companion that can be relied upon to keep up its end of table conversation.
Vintner Voicemail
Winemaker Clark Smith presents his special Faux Chablis.

Specs

  • Production: 168 cases
  • Alcohol: 12.9%
  • Blend/Composition: 100% Chardonnay
  • Fermentation: Prise de Mousse yeast fermentation on untoasted Alliers oak
  • Aging: 12 months stainless steel
  • Acidity: Medium
  • Tannins: Medium
  • Oak: Low
  • Ageability: Long (greater than 5 years)
  • Body: Medium

Specs

  • Production: 168 cases
  • Alcohol: 12.9%
  • Blend/Composition: 100% Chardonnay
  • Fermentation: Prise de Mousse yeast fermentation on untoasted Alliers oak
  • Aging: 12 months stainless steel
  • Acidity: Medium
  • Tannins: Medium
  • Oak: Low
  • Ageability: Long (greater than 5 years)
  • Body: Medium

Vendor Details

WineSmith Cellars

Founded:
1993
Owner:
Clark Smith
Location:
Sebastopol, California
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:
10m 58.001s

Purchaser Experience

  • 4% first woot
  • 3% second woot
  • 7% < 10 woots
  • 9% < 25 woots
  • 77% ≥ 25 woots

Purchaser Seniority

  • 4% joined today
  • 0% one week old
  • 1% one month old
  • 1% one year old
  • 93% > one year old

Quantity Breakdown

  • 84% bought 1
  • 10% bought 2
  • 6% bought 3

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WineSmith Faux Chablis (3)
$59.99 Sold Out Food, Beverages & Tobacco > Beverages > Wine
$59.99 USD false 1 Retail EA
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