For those of you who know me or frequent the winery and our summer impromptu lunch parties this will come as no surprise… I love Rose as a summer sipper and realy think there’s nothing better than hangin round outside by the pool (which I don’t have- tho we do have a hose) with a chilled glass full of light raspberry and strawberry flavors. Yum!
But I have a new love called Verdelho that’s makin’ its way to a store shelf near you. Now I can already hear y’all ask “What the *#$@ is Verdelho? Well its a white wine from- you guessed it- Spain and its sorta like an exotic Sauvignon Blanc without the grass. Think mangos and melons and tart acidity. Molydooker of The Boxer fame makes one called the Violinist and Scholium Project’s Naucratis is quite possibly one of the most intriguing wines to cross my lips this year.
Jun 09, 2010 | Categories: Uncategorized, blog, wine review | Tags: sunfire, wine blogs, wine reviews | Leave A Comment »
Hiya Folks,
If any of you happen to be out and about, stop by the Meat Market at Fowler & Shephard in Clovis for free samples of our 2006 Tempranillo.
Apr 17, 2010 | Categories: Uncategorized | Leave A Comment »
This morning I finally had a chance to catch up on my new york times reading (a week of newspapers… arrgghh) and I ran across a piece by Eric Asimov, the wine writer, where he said that the Spanish crianzas are among the best wine values in the world. Below is a link to the article. Anyone who is interested in Tempranillo and Spanish winemaking should read it!
NYT Rioja article
Apr 07, 2010 | Categories: Uncategorized | Leave A Comment »
Hiya folks, it been an eventful week plu since my last update so here goes… Right after the storm week befor last the first batch of Tempranillo ambled into the winery (we got it off the vines before it got wet but it sat a day under a pole barn while I searched for a trucking company who could haul on short notice. Although a little less ripe than I had hoped for the grape flavor leaned heavily to red berry/raspberry the fruit was clean and chemistry in balance. We did a 4 day cold soak (yay!) and innoculated the wine with D254 yeast which is great for maximizing mid palate fruit expression. A coulple days ago it was at 4 brix. Looks like fermentation will be done just in time for the next batch to arrive probably on Wednesday or Thursday. The fruit on the vines had matured and the pH is up where it should be.
On another note, beginning in December, when Crush 2009 is over, I will getting back to the real purpose of this blog and that is to TryTempranillo. So I will be purchasing and tasting a new bottle of Tempranillo each week and posting tasting notes as well as where you can find the wines. The wine could come from Spain, Australia, Chile, here in the U.S. or anywhere else Tempranillo is made. folks, it been an eventful week plu since my last update so here goes… Right after the storm week befor last the first batch of Tempranillo ambled into the winery (we got it off the vines before it got wet but it sat a day under a pole barn while I searched for a trucking company who could haul on short notice. Although a little less ripe than I had hoped for the grape flavor leaned heavily to red berry/raspberry the fruit was clean and chemistry in balance. We did a 4 day cold soak (yay!) and innoculated the wine with D254 yeast which is great for maximizing mid palate fruit expression. A coulple days ago it was at 4 brix. Looks like fermentation will be done just in time for the next batch to arrive probably on Wednesday or Thursday. The fruit on the vines had matured and the pH is up where it should be.
On another note, beginning in December, when Crush 2009 is over, I will getting back to the real purpose of this blog and that is to TryTempranillo. So I will be purchasing and tasting a new bottle of Tempranillo each week and posting tasting notes as well as where you can find the wines. The wine could come from Spain, Australia, Chile, here in the U.S. or anywhere else Tempranillo is madeHiya folks, it been an eventful week plu since my last update so here goes… Right after the storm week befor last the first batch of Tempranillo ambled into the winery (we got it off the vines before it got wet but it sat a day under a pole barn while I searched for a trucking company who could haul on short notice. Although a little less ripe than I had hoped for the grape flavor leaned heavily to red berry/raspberry the fruit was clean and chemistry in balance. We did a 4 day cold soak (yay!) and innoculated the wine with D254 yeast which is great for maximizing mid palate fruit expression. A coulple days ago it was at 4 brix. Looks like fermentation will be done just in time for the next batch to arrive probably on Wednesday or Thursday. The fruit on the vines had matured and the pH is up where it should be.
On another note, beginning in December, when Crush 2009 is over, I will getting back to the real purpose of this blog and that is to TryTempranillo. So I will be purchasing and tasting a new bottle of Tempranillo each week and posting tasting notes as well as where you can find the wines. The wine could come from Spain, Australia, Chile, here in the U.S. or anywhere else Tempranillo is made.
Hiya folks, it been an eventful week plus since my last update so here goes… Right after the storm of october 13 the first batch of Tempranillo ambled into the winery (we got it off the vines before it got wet but it sat a day under a pole barn while I searched for a trucking company who could haul on short notice). Although a little less ripe than I had hoped for the grape flavor leaned heavily to red berry/raspberry the fruit was clean and chemistry in balance. We did a 4 day cold soak (yay!) and innoculated the wine with D254 yeast which is great for maximizing mid palate fruit expression. A coulple days ago it was at 4 brix. Looks like fermentation will be done just in time for the next batch to arrive probably on Wednesday or Thursday. I looked at the vineyard and the fruit on the vines has matured and the pH is up where it should be so I have high hopes for Vintage 2009. The Cabernet is currently (as of Monday) at 23.5 brix with a pH of 3.4 so it will be coming off the vines I expect Friday morning. Since the clone 337 cab tends torward granite and cherry notes I picked up a couple beautiful barrels from Tonnellierie d’Aquitaine which will really help frame in that fruit. 
On another note, beginning in December, when Crush 2009 is over, I will getting back to the real purpose of this blog and that is to TryTempranillo. So I will be purchasing and tasting a new bottle of Tempranillo each week and posting tasting notes as well as where you can find the wines. The wine could come from Spain, Australia, Chile, here in the U.S. or anywhere else Tempranillo is made.
Oct 27, 2009 | Categories: Uncategorized, blog | Tags: Crush 2009, Spain, sunfire, tempranillo | Leave A Comment »
