the wines/los vinos/les vins

2018 Blanc de L'Année
Muscadelle, Colombard, and Palomino: Russian River Valley

The 2018 Blanc de L'Annee is a field blend of Muscadelle, Colombard, and Palomino (three obscure white varieties) from vines planted in 1922 in the Russian River Valley. The wine was fermented in stainless steel and aged for 8 months in stainless steel barrels and 10 months in well-seasoned French oak.  

Accolades: 90 points from Wine Enthusiast: "This is a tiny-production field blend from a vineyard planted in 1922 of 59% Muscadelle, 37% French Colombard and 4% Palomino. Stainless-steel fermented and aged in oak, it opens in candied peach, apricot and lime, the palate dry, sleek and offering high-toned freshness."

​The Numbers:  pH: 3.35  /  TA:  6.6 g/L  /  Alcohol: 12.9%  /  100 cases produced  /  Drink now through 2025
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Bottling Date: March 25, 2020

Regular Price: $18. Pre-release Price: $16. CLICK HERE TO PURCHASE.

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2018 Mossy Block
Zinfandel: Russian River Valley

The grapes for 2018 Mossy Block Zinfandel come from the Battaglini vineyard (planted in 1885) in the Piner-Olivet region of the Russian River Valley.  The grapes were hand-harvested at the peak of ripeness and fermented in an open-top fermenter allowing for punchdowns by hand and gentle pumpovers. After more than three weeks in tank, the wine was pressed to neutral French oak barrels and aged for 19 months before being bottled unfined and unfiltered.

Accolades: 90 points from the Wine Enthusiast: "... old-vine red fruit dominates in this bold, brawny wine, which is dense and substantial on the palate. From a site planted in 1885 it shows Old World ruggedness and a hint of potpourri amidst the leathery texture and lasting baking spice."

The Numbers:  pH: 3.5  /  TA:  6.7 g/L  /  Alcohol: 15%  /  100 cases produced  /  Drink now through 2028

Bottling Date: March 25, 2020

Regular Price: $30. Pre-Release Price: $26. CLICK HERE TO PURCHASE.

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2019 One Fine Morning
Dolcetto: Russian River Valley

The 2019 One Fine Morning is once again was made from the Dolcetto grape like we did in 2017 (last year's was made from Zinfandel). What really sets the One Fine Morning apart is that it is produced via carbonic maceration. Carbonic maceration starts with whole grape clusters in an oxygen-free environment (for me, four stainless steel barrels) and typically produces a light, fruity wine.  The grapes for the One Fine Morning spent about three weeks in those stainless steel barrels before they were pressed and allowed to finish fermentation off of their skins like a white wine.  The wines then rested in very well-seasoned French oak barrels before being bottled 6 months later.

Accolades: 90 points from the Wine Enthusiast: "This wine is whole-cluster fermented via carbonic maceration, providing a lasting freshness and verve on the palate. Light and delicate in color and structure, this wine is simple, focused and food-friendly, fruity in plum and wild grape, ideally served chilled."

​The Numbers:  pH: 3.6  /  TA:  5.5 g/L  /  Alcohol: 13%  /  50 cases produced  /  Drink over the next couple years

Bottling Date: March 25, 2020

Regular Price: $25. Pre-Release Price: $22. CLICK HERE TO PURCHASE.
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2018 Maiden Effort
Petite Sirah and Carignane: Mendocino County

The old girl returns! Just like the first wine we released three years ago, the 2018 Maiden Effort is field blend of Carignane and Petite Sirah from the historic Testa Vineyard in Mendocino County planted in 1912. The grapes were destemmed but 100% whole berry fermented in an open-top fermenter. Aged for 19 months in French oak, 25% new.

Tasting Notes: Earthy aromas of eucalyptus, tobacco, and black licorice are framed by hints of chocolate, blackberry, and baking spices. Rustic and medium bodied with firm tannins and refreshing acidity. Tasty now but will only improve with age.

The Numbers:  pH: 3.55  /  TA:  6.1 g/L  /  Alcohol: 13.9%  /  100 cases produced  /  Drink 2021 through 2030

Bottling Date: March 25, 2020

Regular Price: $30. Pre-Release Price: $26. CLICK HERE TO PURCHASE.

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WINES WILL SHIP WHEN THE WEATHER ALLOWS. YOU WILL RECEIVE AN EMAIL WHEN YOUR ORDER SHIPS WITH TRACKING INFO. PLEASE CLICK ON AND READ THE SHIPPING INFO IN YOUR SHOPPING CART AS IT EXPLAINS THAT THESE SHIPMENTS WILL REQUIRE AN ADULT SIGNATURE SO YOU SHOULD PLAN ACCORDINGLY. MAKE SURE YOU GET THEM SO YOU CAN ENJOY THEM!

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our story/nuestra historia/notre histoire

I founded Whipsmart Wine Company in 2015 to further hone my craft and to provide people with interesting wines from some of the finest vineyards of California.  

My journey through winemaking is a relatively young one. In a previous life I worked as an attorney at a "white shoe" law firm in Washington, DC. In 2010 I made the decision to leave the life of an attorney and follow a dream to make wine. That dream took me to Australia and South Africa, eventually setting me here in Sonoma County. During that time I have had the opportunity to meet wonderful people, learn from top-notch winemakers, and work with some of California’s greatest vineyards.  

While I traded in my suits and dress shoes for cargo pants and work boots, the lessons of my former life remain. Most important was the lesson that the little things matter. The difference between a good wine and a great wine is often the care and attention paid. Excellent grapes don’t automatically result in excellent wine but require a nurturing hand from someone who is acutely aware of the process and makes dozens or hundreds of decisions, both small and large. In that regard, I start with the best and most interesting grapes I can find (and afford) and listen to what they have to say. When the grapes come into the winery they whisper at what they can become. They hint at a number of possibilities — some desirable and some quite undesirable. I strive to hear the grapes and to use my skill to create what, to me, is the best possible wine.

My day jobs at some of California's finest wineries, in addition to providing me with an unparalleled education in winemaking, tickled my creative self by showing me the sheer quality of old-vine fruit available in the state. Intrepid farmers have been planting vineyards in California since the mid-1800s. Those vineyards that have survived suburban sprawl, replanting, and pressure from more lucrative crops (some recently made legal in the state) are the wine industry's living heritage. There is a reason that these vineyards have survived to this day -- the quality of fruit from those vines is excellent. And most importantly, they make delicious and distinctive wine.

You may notice that, except for the story on this page, I use the term “we” and “our” when discussing the wines and winemaking. I do this because winemaking is a collective endeavor. Someone scouted the site of the vineyard and prepared the land many years ago. Someone else probably planted and nurtured the vines over the years. A vineyard team pruned and tended the vines leading up to harvest. A collective decision was made about when picking could and should happen. A group of hard working individuals did the back-breaking work of hand picking the grapes. The grapes were sorted and fermentation tended to by a dedicated team. The lab folks at ETS did the analysis that informed my decisions. Etc. I hope you get the point. For anyone to call a wine exclusively “his” or “hers” is the height of narcissism.

So you are welcomed to join us on this journey through winemaking.  We hope to make it a delicious one!!

Phillip Dube, Owner & Winemaker
Whipsmart Wine Company
17 Payran Street
Petaluma, CA  94952
(707) 703-9271
phillip@whipsmartwine.com
​www.whipsmartwine.com

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