This evening I went out with a couple friends to try a new Sri Lankan restaurant in the East Village and stumbled upon an amazing find just two doors down- a wine shop solely dedicated to Spanish wines!
Rioja, Ribera, Bierzo, Priorat… this place has ‘em all. And the lady who owns it is friendly and knowledgable too. Check them out. Tinto Fino at the corner of 5th Street and 1st Avenue.
Mar 02, 2010 | Categories: blog, tempranillo | Tags: Spain, tempranillo, wine blogs | 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 »
