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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