NV Blacksmith Cellars Alameda Seaport White Dessert Wine Bourbon Barrel Aged (375ml)

Winery

Blacksmith Cellars is a 1,500 case winery that rests upon the vision, dedication and hard work of one man, Matt Smith. Passionate about both the science and art of wine, he approaches his craft in ways that seem simultaneously systematic and inspired. He makes his wines in a warehouse located on the grounds of the former Naval Air Station in Alameda - across the bay from San Francisco. Because he doesn’t own a patch of vineyard, he’ll make wine from whatever comes through his network of growers - or even the spot market. As a result, he’s sourced grapes from Mendocino, Alexander Valley, Oakville, Stags’ Leap, Lodi, and Monterey and has worked with a range of varieties - from the well-known (Cabernet, Chardonnay, Syrah, Grenache) to the underrated  (Barbera, Chenin Blanc, Pinot Blanc) to the obscure (Torrontes, Malvasia Blanca, Verdelho). Originally from Virginia, Smith was studying Chemistry at Sonoma State University in the early 19990s when he was hit by the winemaking bug. A stint at Beaulieu Vineyards was followed by an enology degree at Fresno State and then being hired as assistant winemaker to Sam Dashe, a fellow “urban winemaker” who became an important mentor. Smith struck out on his own in 2004 with an Alexander Valley Cabernet. With that first wine, Sam established his method of doing all the jobs himself: tending the vines, picking, sorting, crushing, pressing, punching down, blending and bottling. From the start, Blacksmith Cellars has received critical accolades and plenty of fans, but the need to maintain control of his process and vision has restrained any temptation to grow the winery to beyond what Smith can do solo. Happily for us, he has also resisted the temptation to raise prices. From Blacksmith Cellars we can get an artisan product - delicious, well-made wine from top appellations at an affordable price.

Wine

This late harvest white was made from 100% Semillon sourced from a cool vineyard in Southern Mendocino. The vines are about 20 years old and, uniquely, planted on their own roots. The bourbon casks used for aging added a slight hint of bourbon whiskey to the rich aromas of citrus fruits soaked in honey. Grapes were picked at harvest time with sugar of 36 brix; the wine has 8% residual sugar, meaning that it’s similar to a late-harvest German riesling but not as sweet as a Sauternes. Production was miniscule - just 50 cases. 

Winemaking

Fermented in French oak and aged 12 months in French oak and an additional 16 months in used bourbon casks. 

Appellation

California

Varietal

Semillon

Size

375ml

Closure

Cork

Alcohol

17.5%

UPC

991269000125