Brewer-Clifton Pinot Noir

A friend of mines son is the the Brewer in the Brewer-Clifton Pinot Noir. He gave us this bottle as a gift and we opened it this week with dinner. This was the one of the best Pinot Noir I have ever tasted. I think you can only buy it direct, I've never seen it locally.



The dark ruby-colored 2006 Pinot Noir Cargasacchi Vineyard displays notes of beef blood, underbrush, Asian spices, and plenty of sweet raspberry and cherry notes. It is broad, very flavorful, but again, the tannins are somewhat elevated and the wine firmly structured and in need of some bottle age. This, too, would benefit from 1-2 years of bottle age, and should be counted on for relatively long-term aging for domestic Pinot Noir – 10-15 years.

I guess we'll call it "Meritage"

A Red Meritage is a blend of two or more of the red “noble” Bordeaux varieties — Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petit Verdot and the rarer St. Macaire, Gros Verdot and Carmenère. If the blend includes any other grape variety, it is, by definition, not a Meritage. Also, to qualify as a Meritage, no single grape variety can make up more than 90% of the blend.

70% Cabernet Sauvignon / 29 cases

15% Malbec / 7 cases

10% Cabernet Franc / 4 cases

5% Carmenere / 2 cases

This sounds exactly like the wine we are making now using our Chilean Grapes. I guess since it's for our own personal use we could call it anything we want but "Meritage" make the most sense to me.

For our 60 bottles I am designing a new label, should be completed real soon.

6/9 "The Press"

Last evening we did step two of our Chilean Grape wine making. The Press took place, all four families in our new endeavor were on hand to help. We pumped the juice and skins into the Press and over to our New American Oak Barrel. After the barrel was full to the top " to keep out any air" we continued to fill about 10 extra gallons of juice which will be used to top off our barrel as it works in the cellar turning our juice to wine.

Below are some photos from last evenings "Press"

6/5 Chilean Wine Update

Just heard from the "Wine Press" looks like our juice is just about perfect and the brix reading is at zero which means it's time for the "Press". If I remember to bring my camera we will have pictures. Stay tuned

Our New Wine Label

6/1 Chilean Wine Update

After we did the Crush on 5/21, our Brix reading was at 24 (perfect) and as of today our Brix reading is now down to 5. We want Zero before we do the Press. Will keep you posted...

2008 Brookwood Vineyards Cabernet Sauvignon

On January 17th, when we last racked our first barrel of wine that we've made from California Grapes we had a chance to take a taste. It was sweet, fruity and still fermenting, and at that time we were wondering if it would ever come together. 

Now after 4 1/2 months in our French oak barrel we snuck another taste and WOW! The sweetness is gone, the fermenting has all but stopped and you get a bit of tannins on your gums.  Although it is bit closed up from not being exposed to air for the last 7 months we feel very excited about the future of this wine. Next time we will taste it will be the end of July early August. At that time if we feel it's ready, we will bottle. Stay tuned!

5/21/09 Crushing our Chilean Grapes

Let's Make Some Wine

Good news! 

Our chilean grapes are in and we are ready to make some wine. The Crush process will take place on Weds. 

Photos to follow.

PS: Remember to wash your feet...

Wine Growing Regions of Chile

From Our Grape Importers

04/15/2009

Chilean season is even closer than we expected! We just received word that the first shipment of grapes will be arriving Monday, April 20th, and will be ready for pick up after that. The first shipment contains all white varieties, including Chardonnay, Pinot Grigio, Sauvignon Blanc, and Viognier.

However, the 2nd shipment of grapes will not be arriving until May 1st. This shipment will contain Merlot, Cabernet Sauvignon, Carmenere and Malbec.

We still do not have dates for the next shipments, but we will keep you updated.

From Spain "1996 Faustino I"

Description:
Brilliant, medium to high depth. Cherry red in the centre of the glass with a garnet and tawny rim. Intense and complex to the nose. Aromas of spices and new wood (toasty, leather, vanilla, balsam).

Thanks to Chipper & Spuds

"Bottle of Red"

A bottle of fun!

2006 Joseph Carr Cellars Cabernet Sauvignon Napa

A blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot

TASTING NOTES
Deep cherry and plum, fine cedar box aroma, dark color, touch of cinnamon on a very long finish.

Light tannins, very easy to drink, not a big chewy wine. $23.95

Wine of the Week

Smith & Hook Central Coast Cabernet Sauvignon 2006

A warm rush of cherries and plum start at the fore-palate before fading to chocolate and toffee with a hint of mint towards the backend. The tannins are firm, smooth and polished, leaving a silky/supple texture in the mouth, supported by a subtle seam of acidity.

I really did taste the cherries in this wine almost a brandy flavor, very nice and under $25.