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cabernet sauvignon

Winemaker Spotlight: Grettchen van der Merwe of our South African Vineyards

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How did you get started winemaking? What first attracted you to winemaking?

I grew up in the Cape Winelands and studied Viticulture and Oenology at Stellenbosch University. I love the process of winemaking, the chemistry of it. Wine is a living thing and it is wonderful to be able to make something with the potential to be enjoyed for years to come as it grows and matures in the bottle.

What do you look for when you make wine? What is your general winemaking philosophy?

It is all about the grapes, get the best grapes possible and make sure you have the basics right, but don’t try to over engineer the process.

What is the most difficult aspect of making wine? What’s or biggest challenge as a winemaker

You are working with nature so you cannot predict what’s to come in a season and every season has its own challenges. I think the most difficult are seasons where the vines are stressed, be it from high temperatures or wet weather that can increase risk of fungal infections in the vineyard.

Are you filtering your wines?

There is a movement toward unfiltered wines, especially as consumers become more educated and willing to accept a little sediment in the bottle. I do prefer to filter my wine, but use the most coarse (largest micron size) filter available. Basically just to give the wine a rough polish as it goes into the bottle.

Are there any new winemaking techniques or tools you’d like to experiment with?

They aren’t necessarily new tools, but you can achieve a lot with good use of enzymes and tannins at vinification. I like to cold soak my grapes before fermentation; you get the benefit of good color and flavor development without the harsh tannic extraction that happens after fermentation (when alcohol is present).

What’s your favorite wine region?

Many different regions excel at specific varietals, which is part of what makes wine exciting, you can have a Syrah from South Africa; Australia and France and all three can be fantastic but also completely different in style.

We want to give a BIG Thank you to Grettchen for answering our winemaker questions and we look forward to meeting her in person on April 2nd. We would like to invite all of our winemakers to meet her Monday April 2nd from 1:00-6:00PM at our Hartford, CT Location. Grettchen will be speaking about her vineyards and favorite winemaking practices. RSVP to Christina at cmusto@juicegrape.com. This event is FREE to join and we would love you bring in some wines that you have made for Grettchen to try. Looking forward to seeing you all on April 2nd!

Winemaker Spotlight Interview with Manuela Astaburuaga

Christina, Sebastian, Patrick, Manuella in vineyard

Winemaker Spotlight Interview with Manuela Astaburuaga

How did you get started winemaking? 

I’m the 5th generation viticulturist in my family so I was born between tanks and vineyards. When we were kids we played hide and seek in the tanks of the winery and we rode a bicycle among the vineyards.

When I finished the school, I decided to study Agriculture because I love the nature and live in the countryside, then in my last year of university I went to Australia to do my first vintage and I loved it. After I started to work with my family and I decided to go to France to do a Master in viticulture and Oenology.

What I love the most about Oenology is that most of the time there is a family tradition behind it. In my case my father founded the company Viña Correa Albano in 1991 but my grandfather, great grandfather, … also had their own winery Viña Astaburuaga.

Who were your wine mentors? 

My mentors where my father and grandfather. My grandfather was one of the first to broker of wine in Chile and one of the first to export wines. We also have photos of the first exportation where you can see the boats with tanks full of wines.

I really don’t pay attention to the winemakers. I love to taste different wines from different wineries, valleys and countries, but I never pay attention who was the winemaker, for me is a team job.

What do you look for when you make wine? What is your general winemaking philosophy?

The most important thing is have good quality grapes. A healthy grape, free of disease, means we can start making a good wine.

In white wines the expression of aromas and acidity is really important, so we try to have long fermentations at low temperature.

In reds, the wine aging is the most important for me. It is necessary to have the micro oxygenation to soften the tannins and it is very important to limit the oxidation to preserve the fruity aromas that come from the grape.

What is the most difficult aspect of making wine? What’s your biggest challenge as a winemaker?

The first thing is to have good quality grapes, for that we have to work all year.

In viticulture/oenology we say that we never have two equal years so for me the biggest challenge is to know how to react quickly in different situations as a rain or excessive heat for example can cause challenges.

What bottles of wine in your cellar are you most excited about? 

A few weeks ago, we were sorting out and we found samples of our first exportation of wine. We opened a bottle and it was really good so now that we found the bottles we take care of them the most. Also, I have a box of 12 bottles of my grandfather’s wine from my year of birth that he gave to my parents at my baptism and I’m waiting for a special occasion to open it.

I don’t have any favorite wines but for me the history behind the wine is very important, we cannot compare a big Chateau of Bordeaux with unlimited means with a small producer with all the adversities of nature.

In general, I enjoy more a wine from a small producer with a tradition behind them, than a wine from a big winery.

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What’s your philosophy on Oak and Wine?

For me the most important is oxygen in aging the wine, the barrels have porosity so they give a micro-oxygenation to the wine which is very important to the complexity and the maturation of tannins.

I use barrels, but I always try to not exaggerate because I prefer to preserve the fruity aromas over those gave from the oak.

Are you filtering your wines?

Yes and no. We have a tangential filter which is very good in preserving the quality. For our premium line, which has a minimum of 8 months in the barrel we will not filter.

Are there any new winemaking techniques or tools you’d like to experiment with?

We are thinking about implementing the pulsair system in our winery, so we don’t have to us the remontage method and limit the oxidation.

What’s been your greatest challenge as a winemaker?

The generational change.

Any advice for a new home winemaker? 

Have patience. We cannot rush the aging and to have complexity, sucrosity and soft tannins are important and take time.

Also, you have to have in mind that the oxygen can be the best friend or the worst enemy in the aging. Is important to have micro-oxygenation to help the maturity of wine but if it is not controlled, he can oxidize some components and be harmful to the final quality.

If you had to pick one wine to drink for the rest of your life what would it be?

I cannot pick only one wine, for me the wine depends the occasion and is important to change and try different wines.

What’s your favorite wine region?

I don’t have a favorite region but I loved the whites of Alsace and the Cabernet Franc of Saumur Champigny.

What would people be surprised to know about you?

I am shy and I have a very bad memory, that’s why I can never remember the names of the winemakers and wineries I have tasted (that’s why I always write my tasting notes).

If you weren’t making wine what would you be doing?

I really have no idea!

 

Numbers from Washington State as of 9/14/17

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Numbers are of 9/14/17

Pinot – 22.5 Brix, 3.3 pH

Merlot – 22 Brix, 3.47 pH

Cab Sauv – 20 Brix, 3.4 pH

Cab Franc – 19 Brix, 3.42 pH

Clone 337 Cabernet

Good Morning from Madera! Our Clone 337 Cabernet is looking GORGEOUS and coming in at 21/22 Brix. We will work to harvest these around 24-25 Brix. According to the weather we will see a heat spike in the coming days. Central Valley harvest may be here before we know it! Seeing grapes as early as September 6th!

Clone 337 is best known as one of the premier French clones. It is similar to the Dijon clones and gives good yield, small intense berries, and very fruit forward flavors. These wines create a lush mouthfeel, have deep color, and intense dark fruit, chocolate, and intense tannins. Age in French or Hungarian Oak for an extra shot of intensity and depth.

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The Winemaker’s Think Tank: Vol 25 – Why is my wine evaporating?

What’s the Winemaker’s Think Tank?

Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂

Smoke or vapor coming from a wine glass on black background.

Why is my wine evaporating?

Just like water or any other liquid, with prolonged exposure to air, wine can evaporate. When aging wine in an enclosed container such as a tank, carboy, or demijohn, the container should have an airtight seal via an inflatable gasket or an airlock and bung. This will help prevent against oxidation and will reduce the amount of evaporation dramatically. If you still see some evaporation happening in one of these closed containers, evaluate your bungs and seals as they may not be working properly.

The main source of evaporation in winemaking is through barrel aging. Barrels are a porous environment that allows the wine to “breathe” over time. This “breathing” process is essentially evaporation. The wine is exposed to air through the porous staves and small portions of the wine evaporate into the atmosphere. This has positive effects on the wine as it creates a creamier mouthfeel, can reduce the perception of acidity, and imparts oak flavor. The barrel must be filled monthly with additional wine to reduce the head space and replace the evaporated product. This will prevent the wine in the barrel from oxidizing. While the breathing process may be a source of frustration, as you witness your wine evaporating into thin air, it will help you to create a fuller, heavier, more lush wine.

We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.

Carmenere, Cabernet Sauvignon, and Malbec Numbers

Hello Winemakers!

We hope everything is fermenting along well! Below are some numbers were able to take on the grapes yesterday. Cheers and Happy Fermenting! 🙂

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pH= 3.55, TA= 4.27, Brix 21.5

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pH= 3.85, TA= 3.31, Brix =23.5

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pH= 3.95, TA = 4.25, Brix = 23.2

Chilean Wine Grape Update: Arrivals & In Stock

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As of 5/2/2017 the following is in stock…

Juices:
ALL Chilean Varieties
ALL South African Varieties

Grapes:
Malbec
Carmenere
Merlot
Petite Verdot
Syrah

To Arrive 5/5/17….

Juices:
ALL Chilean Varieties

Grapes:
Cabernet Sauvignon
Cabernet Franc
Carmenere
Pinot Noir
Petite Verdot
Malbec
Merlot
Syrah

Please feel free to contact us at sales@juicegrape.com or 877.812.1137 to schedule your pick up!

We are looking forward to working with you this Spring Harvest! Keep an eye on our Facebook Page and Harvest Tracker for more harvest information and upcoming wine classes.

Video from Chile!

As the Chilean grapes start arriving….Here is a video from our grower – Correo Albano Vineyards – talking about the history of his vineyard, the region of Curico, and the 2017 Harvest. Cheers to 5 generations of growing the best wine grapes of Chile!

The Winemaker’s Think Tank: Vol 9 – How long will my wine last?

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What’s the Winemaker’s Think Tank?

Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂

How long will my wine last?

All wine ages differently. Certain varietals benefit from aging, others are meant to be consumed quickly. Generally, the more tannic the wine, more it will benefit from aging. Other factors influence a wine’s potential to age as well. If the winemaker chooses not to add sulfites to the wine (not recommended), the wine will not age as well and should be consumed within a year. If the proper level of sulfites are added, the wine stored at an appropriate temperature (55-62 degrees Farenheit), and not exposed to light, it should be able to age for many years. Some varietals that benefit from aging are Chardonnay, Cabernet Sauvignon, and Malbec. Some varietals that do not necessarily benefit from aging are Gewurztraminer, Sauvignon Blanc, and Cayuga.

We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.

2017 Southern Hemisphere Harvest Update E-Book

Extra, extra! Read all about it! The Spring Harvest will be here soon! Catch up on what Musto Wine Grape Company has in store for your Spring vintage by clicking the link below.

IMAGE - 2017 Spring Harvest E-Book (2)

2017 Musto Wine Grape Company Spring Harvest E-Book