Here we go again!
Fresh start, guys and gals. This is gonna be our big year. We're gonna cut out the sugar, start making our bed in the morning, and make a concerted effort to hide our prison tattoos. We're gonna reduce our soda intake and stop lighting fires in public restrooms. Yep, 2014 is gonna be great!
Features
Nourishment for Brain and Soul
Since 1993, Clark Smith has used WineSmith as a teaching winery to illustrate postmodern principles such as ripeness, co-extraction, structure, microbial balance, minerality, and graceful longevity and to explore a Euro-centric possibility for California wines.
Clark's new book, PostModern Winemaking is, according to Ravenswood’s Joel Peterson, "an engaging, frequently controversial, but always thoughtful treatise that delves into the complexity of philosophical choices and new technologies that are now part of every winemaker's existence in a world where consilience of art and science is frequently needed. This book should be required reading for all winemakers, aspiring winemakers, and anyone who wishes to have a deeper understanding of wine."
To accompany the release, Clark has put together a mixed case of these amazing and delicious wines, each demonstrating a variety of these concepts:
2005 WineSmith “Crucible” Napa Cabernet Sauvignon 750ml
2005 WineSmith “2nd Fiddle” Fiddlestix Vineyard Pinot Noir 750ml
2006 WineSmith Cabernet Franc, Sonoma County 750ml
2003 WineSmith Napa Valley Chardonnay, Student Vineyard Napa Valley College 750ml
Bright straw-green color, shocking for a wine of this age. Well-bloomed champagne-like sur-lees yeastiness and classic lemon oil of ripe cool climate chardonnay. The mouth is plump and structured but finishes with lively mineral energy. When most people taste this wine, they think it’s pretty high acid, and it is indeed quite lively and palate-cleansing, great with seafood. But that’s not acidity, it’s minerality, and whatever it is, it sure makes wines age a long time.
2004 WineSmith Napa Valley Faux Chablis, Student Vineyard, Napa Valley College 750ml
If the 2003 is a flower in full bloom, this is still a bud. In the mouth there is an edge of steely hardness that needs time to soften. Winemaker Clark Smith cannot see it covering the distance to where the 2003 is in just one year; it probably needs around three years to open completely. Still, it has its uses today. It’s wonderful with half-shell oysters or sashimi, and it cuts into Thai food with vigor and mirth.
2009 PennyFarthing Chardonnay 750ml
2007 PennyFarthing Barbera 750ml 2-Pack
PennyFarthing NV Dry Rosé 750ml 2-Pack
2007 PennyFarthing Pinot Noir, North Coast 750ml 2-Pack
Specs
Winery Retail Price: $415.00
Average Shipping: $36.00
Woot Shipping: (-$5.00)
Total MSRP: $446.00
2005 WineSmith “Crucible” Napa Cabernet Sauvignon 750ml
- 100% Cabernet Sauvignon: Napa Valley College “Student Vineyard” (south Napa town)
- Harvested: 24 October
- Brix: 24.9
- Pasteur Red yeast
Fermentation techniques:
- 10 g.L Bois Frais Alliers chips
- 34-day maceration on 30% of volume
Elevage details:
- Eight weeks microbüllage pre ML
- 42 months in neutral French oak
- Alcohol sweet spot at 13.7%
- pH 3.83 at bottling
- Production: 90 Cases
2005 WineSmith “2nd Fiddle” Fiddlestix Vineyard Pinot Noir 750ml
- Vineyard Location: Fiddlestix Vineyard, Santa Rita Hills
- 50% Clone 115, 50% Clone 667
- Harvest Date: 25 September 2005
- Harvest Sugar: 25.6 Brix
Fermentation techniques:
- NT 112 yeast, S. African cerevisiae/bayanus cross
- Co-fermentation w/ 1% ultrafiltrate cofactor
Elevage details:
- 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
2006 WineSmith Cabernet Franc, Sonoma County 750ml
89.8 % Alexander Valley Cabernet Franc:
- 71.7 % Ramazotti Vineyard, Harvested 5 October, 25.8 Brix
- 18.1 % Blue Rock Vineyard, Harvested 29 September, 24.9 Brix
10.2 % Lodi Cab Sauvignon:
- Lange Vineyard, Harvested 24 September, 25.3 Brix
Fermentation techniques:
- 8 g.L Bois Frais Alliers chips
Elevage details:
- Four weeks microbüllage pre ML
- 27 months in small neutral French oak
- Alcohol sweet spot at 14.1%
- pH 3.78 at bottling
- Production: 234 Cases
2003 WineSmith Napa Valley Chardonnay, Student Vineyard Napa Valley College 750ml
- Alcohol:12.9%
- Vineyard Location: Student Vineyard, Napa Valley College (south Napa town)
- Harvest Date: 27 September 2003
- Harvest Sugar: 24.8 Brix
Fermentation techniques:
- Prise de Mousse yeast, Fermentation on untoasted Alliers oak
Elevage details:
- Malolactic fermentation suppressed
- Weekly bâtonage six months
- Alcohol adjusted via recombinatory distillation of reverse osmosis permeate to “sweet spot” at 12.9 %
- TA 7.3 g/L
- pH 3.32 at bottling
- Production: 230 cases
2004 WineSmith Napa Valley Faux Chablis, Student Vineyard, Napa Valley College 750ml
- Alcohol: 12.9%
- Harvest Date: 29 September 2004
- Harvest Sugar: 24.8 Brix
Fermentation techniques:
- Prise de Mousse yeast, Fermentation on untoasted Alliers oak
Elevage details:
- Malolactic fermentation suppressed
- Weekly bâtonnage six months
- Alcohol adjusted via recombinatory distillation of reverse osmosis permeate to “sweet spot” at 12.9 %
- TA 6.8 g/L
- pH 3.48 at bottling
- Production: 168 cases
2009 PennyFarthing Chardonnay 750ml
- Vineyard Location: 89% Santa Barbara
- Harvest Sugar: 25.1 Brix
- Vineyard Location: 11% Napa Valley
- Harvest Sugar: 24.8 Brix
Fermentation techniques:
- South African NT112 yeast
- In-barrel fermentation at 70oF
- Post-fermentation malolactic
Elevage details:
- Successfully resisted over-oaking
- Bottling information:
- TA: 6.7 g/L
- pH: 3.38 at bottling
- Alcohol: 13.9%
- Production: 498 cases
2007 PennyFarthing Barbera 750ml 2-Pack
- Alcohol: 14.9%
PennyFarthing NV Dry Rosé 750ml 2-Pack
- Saigné (bleeding from red fermenter)
- Cabernet Sauvignon, Lodi 100%
- Harvest Sugar: 24.8 Brix
Fermentation techniques:
- Prise de Mousse yeast at 50o F
- Fermentation on untoasted Alliers oak
Cuvée Strategy:
- Malolactic fermentation suppressed
- Weekly bâtonnage three months
- Micro-oxygenated at 1.5 mg/L/mo. against reduction
- Alcohol adjusted to “sweet spot” at 12.5 %
- TA: 7.3 g/L at bottling
- pH: 3.23 at bottling
- Produced: 240 cases
2007 PennyFarthing Pinot Noir, North Coast 750ml 2-Pack
- Pinot Noir Vineyard Location: 100% Sonoma Coast
- Harvest Date: 8 October 2007
- Harvest Sugar: 24.5 Brix
Fermentation techniques:
- South African NT116 yeast
- Fermentation at 85 F
- Post-fermentation spontaneous malolactic
Elevage details:
- 19 months in 1 – 3 year old French oak
Bottling information:
- TA: 6.5 g/L at bottling
- pH: 3.63 at bottling
- Alcohol: 13.9%
- Production: 800 cases
Specs
Winery Retail Price: $415.00
Average Shipping: $36.00
Woot Shipping: (-$5.00)
Total MSRP: $446.00
2005 WineSmith “Crucible” Napa Cabernet Sauvignon 750ml
- 100% Cabernet Sauvignon: Napa Valley College “Student Vineyard” (south Napa town)
- Harvested: 24 October
- Brix: 24.9
- Pasteur Red yeast
Fermentation techniques:
- 10 g.L Bois Frais Alliers chips
- 34-day maceration on 30% of volume
Elevage details:
- Eight weeks microbüllage pre ML
- 42 months in neutral French oak
- Alcohol sweet spot at 13.7%
- pH 3.83 at bottling
- Production: 90 Cases
2005 WineSmith “2nd Fiddle” Fiddlestix Vineyard Pinot Noir 750ml
- Vineyard Location: Fiddlestix Vineyard, Santa Rita Hills
- 50% Clone 115, 50% Clone 667
- Harvest Date: 25 September 2005
- Harvest Sugar: 25.6 Brix
Fermentation techniques:
- NT 112 yeast, S. African cerevisiae/bayanus cross
- Co-fermentation w/ 1% ultrafiltrate cofactor
Elevage details:
- 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
2006 WineSmith Cabernet Franc, Sonoma County 750ml
89.8 % Alexander Valley Cabernet Franc:
- 71.7 % Ramazotti Vineyard, Harvested 5 October, 25.8 Brix
- 18.1 % Blue Rock Vineyard, Harvested 29 September, 24.9 Brix
10.2 % Lodi Cab Sauvignon:
- Lange Vineyard, Harvested 24 September, 25.3 Brix
Fermentation techniques:
- 8 g.L Bois Frais Alliers chips
Elevage details:
- Four weeks microbüllage pre ML
- 27 months in small neutral French oak
- Alcohol sweet spot at 14.1%
- pH 3.78 at bottling
- Production: 234 Cases
2003 WineSmith Napa Valley Chardonnay, Student Vineyard Napa Valley College 750ml
- Alcohol:12.9%
- Vineyard Location: Student Vineyard, Napa Valley College (south Napa town)
- Harvest Date: 27 September 2003
- Harvest Sugar: 24.8 Brix
Fermentation techniques:
- Prise de Mousse yeast, Fermentation on untoasted Alliers oak
Elevage details:
- Malolactic fermentation suppressed
- Weekly bâtonage six months
- Alcohol adjusted via recombinatory distillation of reverse osmosis permeate to “sweet spot” at 12.9 %
- TA 7.3 g/L
- pH 3.32 at bottling
- Production: 230 cases
2004 WineSmith Napa Valley Faux Chablis, Student Vineyard, Napa Valley College 750ml
- Alcohol: 12.9%
- Harvest Date: 29 September 2004
- Harvest Sugar: 24.8 Brix
Fermentation techniques:
- Prise de Mousse yeast, Fermentation on untoasted Alliers oak
Elevage details:
- Malolactic fermentation suppressed
- Weekly bâtonnage six months
- Alcohol adjusted via recombinatory distillation of reverse osmosis permeate to “sweet spot” at 12.9 %
- TA 6.8 g/L
- pH 3.48 at bottling
- Production: 168 cases
2009 PennyFarthing Chardonnay 750ml
- Vineyard Location: 89% Santa Barbara
- Harvest Sugar: 25.1 Brix
- Vineyard Location: 11% Napa Valley
- Harvest Sugar: 24.8 Brix
Fermentation techniques:
- South African NT112 yeast
- In-barrel fermentation at 70oF
- Post-fermentation malolactic
Elevage details:
- Successfully resisted over-oaking
- Bottling information:
- TA: 6.7 g/L
- pH: 3.38 at bottling
- Alcohol: 13.9%
- Production: 498 cases
2007 PennyFarthing Barbera 750ml 2-Pack
- Alcohol: 14.9%
PennyFarthing NV Dry Rosé 750ml 2-Pack
- Saigné (bleeding from red fermenter)
- Cabernet Sauvignon, Lodi 100%
- Harvest Sugar: 24.8 Brix
Fermentation techniques:
- Prise de Mousse yeast at 50o F
- Fermentation on untoasted Alliers oak
Cuvée Strategy:
- Malolactic fermentation suppressed
- Weekly bâtonnage three months
- Micro-oxygenated at 1.5 mg/L/mo. against reduction
- Alcohol adjusted to “sweet spot” at 12.5 %
- TA: 7.3 g/L at bottling
- pH: 3.23 at bottling
- Produced: 240 cases
2007 PennyFarthing Pinot Noir, North Coast 750ml 2-Pack
- Pinot Noir Vineyard Location: 100% Sonoma Coast
- Harvest Date: 8 October 2007
- Harvest Sugar: 24.5 Brix
Fermentation techniques:
- South African NT116 yeast
- Fermentation at 85 F
- Post-fermentation spontaneous malolactic
Elevage details:
- 19 months in 1 – 3 year old French oak
Bottling information:
- TA: 6.5 g/L at bottling
- pH: 3.63 at bottling
- Alcohol: 13.9%
- Production: 800 cases
Vendor Details
WineSmith Cellars
- Owner:
- Clark Smith
- Founded:
- 1993
- Location:
- Sebastopol, CA
Sales Stats
- Speed to First Woot:
- 26m 41.009s
Purchaser Experience
Purchaser Seniority
Quantity Breakdown
Percentage of Sales Per Hour
12 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 |
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