White Wine Grapes from Chile
Hello Winemakers!
Below are the Brix numbers for the White Wine Grapes from Chile. We received Chardonnay, Pinot Grigio, Sauvignon Blanc, and Viognier early this morning. We are looking forward to you all picking up and enjoying the white wine grapes of Chile! It looks like it’s going to be a great vintage!
Chardonnay: 22.5
Pinot Grigio: 23.5
Sauvignon Blanc: 23.0
Viognier: 22.5
The reds should be arriving in early May, we will keep you updated as soon as the grapes clear customs! Keep an eye on our blog, harvest tracker, and social media platforms.
Brix (°Bx) is a way to measure the potential alcohol content of a wine before it’s made by determining the sugar level in grapes. Each gram of sugar that’s fermented will turn into about a 1/2 gram of alcohol. (description via Wine Folly)
*Please keep in mind these numbers are only sample of what arrived from Chile. Please make sure to take your own Brix readings when you receive your grapes for the best possible fermentation outcome.
Thank you and Happy Winemaking! 🙂
Chilean Harvest Update: Arrival Dates
Chilean Harvest Update: Arrival Dates
The wines of Chile – along with the winemakers and vineyards that produce them – have had some profound transformations in the past 30 years. Grape growers have successfully determined which varietals thrive in their vineyards, have experimented with unique trellising systems, and explored interesting new areas for planting. The wines now have a head start because of the wonderful grape quality.
The winemakers have been upping their game by attending classes and working in wineries abroad – bringing back with them modern winemaking practices from the finest winemaking regions across Europe and the USA. Even highly regarded, award-winning winemakers from other countries are moving to Chile so they can take advantage of the country’s grape quality – and to have full creative control to craft spectacular wines. It’s crazy awesome that we are able to receive the same high quality grapes and winemaking opportunities people travel so far to achieve. We are lucky to be a part of this wine journey with the vineyards and winemakers of Chile.
The grapes will be harvested very soon. Below is more in-depth information about the vineyards and the potential arrival dates. The season will be early, so dust off the crush pad, sanitize your equipment, and get ready for some fantastic winemaking.
We will have a Bootcamp class running during the Chilean Season. If you would like to join or hear more information please email Christina at cmusto@juicegrape.com. Spaces are limited and the class will be starting soon.
Potential Arrival Dates for Chilean Grapes
- April 18th
- Sauvignon Blanc
- Chardonnay
- Viognier
- Pinot Grigio
- May 2nd
- Malbec (small amount)
- Merlot
- Syrah
- May 9th
- Petite Verdot
- Malbec
- Pinot Noir
- Carmenere
- Cabernet Sauvignon
- May 16th
- Malbec
- Carmenere
- Cabernet Sauvignon
- Cabernet Franc
Chilean Juice: The juice should start arriving around May 2nd. We will have more updated when the containers are loaded.
Official Pinotage Numbers Are Here
Official Pinotage Numbers Are Here
Brix = 25 (no adjustment required)
Starting pH = 3.91
Starting TA = .62
Added 1.5gm Tartaric Acid per liter
Final Number are pH = 3.50 & TA = 0.75
In conclusion, the final numbers are very good!! Looking forward to seeing how this vintage turns out!
#whydoesittakesolong?
2016 Pinotage Arrival
The Pinotage has arrived!! The berries taste very sweet with good seed and pulp development. We got Brix readings of 23-24.5. We will be calling all of the people who pre-ordered today. However we do still have a small amount available for sale.
Gives us a call at 877.812.1137 to pick up you Pinotage grapes!
Also, we are still deciding which yeast to use for the Pinotage grapes. The three options we thought about are D254, D80, and BDX. Below are the descriptions of each yeast.
(all descriptions via Scott Laboratories)
- D254: “In red wines, Lalvin ICV D254® develops ripe fruit, jam and cedar aromas together with mild spiciness. On the palate it contributes high fore-mouth volume, big mid-palate mouthfeel and intense fruit concentration.”
- D80: “Given proper nutrition, Lalvin ICV D80® is a rapid starter with moderate fermentation rates. It has been known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28°C(82°F). On the palate it creates high fore-mouth volume, big mid-palate mouthfeel, an intense, fine-grain tannin sensation and a long lasting licorice finish.”
- BDX: “Uvaferm BDXTM is a vigorous fermenter. Alcohol tolerance can be up to 16% (v/v). Optimizes color and structure with soft tannin extraction and increased mouthfeel. Does not generate a lot of heat during fermentation. Selected from the Pasteur Institute strain collection in Paris, France.”
Which yeast do you think we should use?
Cheers! 🍇🍷
2016 HARVEST OUTLOOK FOR CHILE
2016 HARVEST OUTLOOK FOR CHILE
Musto Wine Grape Company, LLC. has been importing quality Chilean wine grapes for over 10 years. We have developed long lasting relationships in Chile and are constantly growing and developing the program. The vineyards are located between the Andes Mountains and Pacific Ocean. Therefore, the vines have excellent growing conditions for perfect ripeness and complexity thanks to the ocean breeze and Mediterranean climate.
The Curico Valley has been a wine grape growing region since the 1800’s and is located about 115 miles south of Santiago in the Central Zone of Chile. It is known as the “Heart of the Chilean wine industry”. Curico has the perfect fertile soil and is best known for its micro climates and the ability to grow over 30 different wine grape varieties. Situated along the Guaiquillo River and nestled between mountains on its east and west sides, Curico’s Mediterranean climate and unique topographical features helps to create some of the finest wine grapes in South America.
The climate in the valley is characterized by morning fog and wide day-night temperature fluctuations. Climatic conditions in some parts of the valley favor wines with higher acidity, such as white varieties including Chardonnay, Sauvignon Blanc, Vert and Gris. High quality Cabernet Sauvignon, Syrah, Merlot, and Carménère grapes are sourced from warmer areas of the valley, such as Lontué, particularly when produced from ancient vines.
Terroir: Sandy, clay, decomposed granite, volcanic-alluvial
It has been a hot and dry season in Chile, thus producing a light but intense crop. The fruit looks to be well balanced with a lot of flavor. We will have multiple shipments from Chile this year. The first container will arrive in early May and will arrive with the white varieties – Chardonnay, Pinot Grigio, and Sauvignon Blanc. The containers that follow will contain the red wine grapes.
We are currently taking orders for the Chilean grapes. So far we are sold out of Petite Verdot. We are close to being sold out of Viognier, Pinot Grigio, Chardonnay, and Cabernet Franc. Please give us a call at the office 877.812.1137 or email us sales@juicegrape.com to secure your pre-order.
Varieties Available:
– Cabernet Sauvignon (clone 46)
– Cabernet Franc
– Carmenere
– Malbec
– Merlot
– Petite Verdot
– Pinot Noir
– Syrah
– Chardonnay (clone 5)
– Pinot Grigio
– Sauvignon Blanc (clone 42)
Note about Malbec: The Malbec grape has become increasingly popular over the past 5 years. Malbec from Chile produces a very fruit forward and complex wine. On the front of the palate you sense berry flavors, black cherry, blueberry, plum, and raspberry. On the palate there are notes of coffee, cocoa, and tobacco. Depending on the flavor profile you prefer we suggest ageing your Malbec in French, America, or Hungarian oak. This brings out the vanilla, coconut, and other toasty notes in the wine. You will create a wine that has fantastic fruit flavor, good acid, tannins, and a complex mouth feel. For the best color and extraction consider whole berry maceration.
We are looking forward to bringing you our high quality grapes from Chile in mid-May! The grapes come in 18lb cases and yield about 1.25 gallons per case. We strongly advise you to pre-order these grapes as last year we sold out of many varieties last season.
Cheers! And Happy Winemaking!
Lanza-Musto Barbera
Our Barbera is flourishing in Suisun Valley. The wine has given off notes of dark cherry, plum, and boysenberry. We used a slight amount of French Oak to enhance the supple tannins and hints of vanilla. Make sure to pick up a few cases this week to make at home! We suggest using BRL97, L-2056, and VRB yeasts. Happy Winemaking! 🙂
Zinderella
The inspiration for the Zinderella brand has been drawn from the perseverance & willingness to never give up on a dream! From humble beginnings to overcoming many obstacles & challenges, this grapes embodies so much more than just wine. From the heart of the esteemed Lodi Appellation, in a land recognized as the Zinfandel Capital of the World; our grapes inspire the deep Zinfandel Flavors and attributes of the journey! This is our “Zinderella Story”.
All the grapes sourced for the Zinderella brand are Old Vine. Specifically, Zinfandel vines over 30 years old. If you are looking for a new, interesting, and complex Zinfandel, then Zinderella is for you!
Lanza Musto Vineyards – Cabernet Clone Descriptions
Cabernet 169: The Cabernet 169 clone is a French clone that. The first 169 clone to come to the US was planted by UC Davis in 2003. Since then, it has been gaining popularity in all the major Cabernet growing regions. Especially in on Mount Veeder. It has good berry size, high vigor, and a well-balanced acid to sugar ratio. The wine can be higher in alcohol depending on the winemaking style. It was created to produce a big and bold Cabernet with intense complexity. The color is a vibrant, deep red. The mouth feel tends to be bold and linger. This grape is definitely for the adventurous winemaker. (selling out as we speak)
Koch Cabernet: The Koch ranch Cabernet is farmed on incredibly rocky soil. The soil absorbs most of the moisture therefore producing a more intense fruit. This is only 8 acres, so please reserve your cases as soon as possible. We always sell out of the Koch Cabernet. (selling out as we speak)
Cabernet 15: This Cabernet Clone originates from Aquitcuine, France (South East France, Bordeaux, largest grape region in France). It is known for its high yield, high levels of Anthocyanins (attributes to aging and color), and high tannins. The wines are described as having raspberry, cherry, plum, and cocoa notes. It has an intense body and is structurally solid. Definitely an age worthy Cabernet.
Cabernet 8: The Clone 8 Cabernet Clone was one of the most popular plantings in France and then in the US in the 1990’s. From our research, it has been said that it was one of the plantings that came it California in a suitcase. Clone 8 is strong Cabernet producer that yields about 6 tons to the acre. The wines have great fruit characteristics, deep color, good sugar to acid ratio, and are structurally sound. The tannins are strong.
Winemaking Classes Are BACK!!
Hey Guys!
As Wine Grape Season approaches we are starting to brush up on our winemaking skills. Below is our NEW Schedule of Winemaking Classes. Please contact Christina Musto via phone (877.812.1137) or email (cmusto@juicegrape.com) or sign up online!
We hope to see you there!
The only hands-on winemaking bootcamp in the area. No need to spend thousands. M&M Wine Grape Company is pleased to announce the start of a ten week class for beginner winemakers in the art and science of making wines. This course offers each student the opportunity of experiencing hands-on winemaking and producing their own five gallons of wine by the end of the semester. In addition to actually making wines, the course will cover the science behind modern wine making and fermentation techniques including additives commonly used by commercial wineries throughout the wine making world. Classes will be about 3 hours each Saturday afternoon, starting at 1:00 pm, in the offices and winemaking showrooms of M&M Winegrape Co, 101 Reserve Road, Hartford, Ct, 06118.
We are currently accepting enrollment for this 10 week course with lecture and hands-on labs. The cost is $300/student plus the cost of grapes for the 5 gallon batch.
The next class will start August 29th 2015
Click here for more information about the course.
This program primarily covers the basics necessary to understand the art and science of making wine. Students should leave the class with an overview of the winemaking process and prepared for a hands-on experience.
The entire spectrum of the process is addressed including cleaning, sanitizing, and preparing equipment, understanding and performing appropriate metrics, detailed steps needed to produce finished wine from fresh grapes, grape juice, frozen musts, and kits, bottling and storing wines. Discussions include equipment choices from manual to electric units, wooden barrels for storage, stabilizing and preserving wines for extended time, and other pertinent tops. The class consists on one three plus hour slide presentation/lecture with open Q&A, and tasting examples of home made wines. Students must be at least 21 years of age to participate in wine tasting/evaluation exercises.
COURSE OBJECTIVES:
- Introduce the basic practices of wine making.
- Provide an understanding and feel for the skills required to successfully make high quality wines.
- Introduce the student to the sanitary requirements necessary to consistently produce world-class wines.
We are currently accepting enrollment for this course. The cost is $49.95/student.
The next class will start TBD
Click here for more information about the course.
This program primarily covers laboratory skills needed in the art and science of making wine. This course compliments and should be taken after having taken the Intro to Wine Making (EDUIWM101) course.
In order to consistently make high quality wines the winemaker must perform a number of tests and functions to monitor and adjust the progress of the fermentation and aging process. This class discusses and demonstrates a number of such functions including acid titration, pH, sugar content, fining, etc., including alternate methodologies for sugar and acid titrations. Students must be at least 21 years of age to participate in wine tasting/evaluation exercises.
COURSE OBJECTIVES
- Introduce the basic laboratory practices of wine making.
- Provide an understanding and feel for the skills required to successfully measure fermentation progress.
We are currently accepting enrollment for this course. The cost is $49.95/student.
The next class will start April 21st 2015
Click here for more information about the course.
This program covers the basics necessary to understand the art of wine tasting and evaluation. Students should leave the class with an overview of the winemaking process and how to evaluate wines with confidence.
COURSE OBJECTIVES
- Introduce the basics of sensory analysis pertaining to wine
- Provide an understanding and feel for the skills required to be a wine judge and/or sommelier.
Students must be at least 21 years of age to participate in wine tasting/evaluation exercises.
We are currently accepting enrollment for this course. The cost is $39.95/student.
The next class is TBD
Click here for more information about the course.
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