877.812.1137

malbec

Details from our Trip to Chile

As the grapes begin to harvest we reflect back on the amazing trip that we had in Chile. Check out our Chilean itinerary below. Anyone up for a trip to Chile? Because we can’t wait to go back and visit!

Day 1: Colchagua

SBandViewsofColchagua_preview.jpeg

As we drove through the Colchagua Valley I couldn’t help but feel like I was back in Napa driving down the Silverado Trail or HWY 29. Lush vineyards surrounded us on either side of the highway. Each winery we passed was just as majestic as or more than the next. A blissful start to our trip.

We stopped at few wineries that day before we visited our vineyards for research purposes ;). The first winery we stopped at was Lapostelle’s Clos Apalta winery. This winery calls itself “French in essence, Chilean by birth”. A striking winery that is 100% gravity fed. They have over six levels in the winery. Each with a specific fermentation or aging purpose. The tasting room is on the second to last floor and is so cold they offer blankets for patrons when tasting wine in their cave like room. Directly below the tasting room is the proprietor’s personal cellar, with over 1000 bottles of wine. Quite the collection.  This was one of the more interesting tasting experiences we’ve had.

ClosAlpataWineryBarrelRoom_Colchagua_preview.jpeg

For the rest of the day we visited our Colchagua Vineyards and they were incredible! The Colchagua Valley is known for growing bold red wines, such as Carménère, Cabernet Sauvignon, Cabernet Franc, and Syrah. It has a mediterranean climate and is located along the southern end of the Rapel Valley. This topography creates a climate that receives around 23.3 inches of rainfall per year and little to no rainfall during their summer months. This helps keep the grapes safe close to harvest and ensures that the grapes are fighting for water therefore creating a more intense fruit.  The soil is made up of sand, decomposed granite, and clay. Another great indicator of quality viticulture. These soil components soak up acidity and help create a more balanced wine grape to work with.

Days 2-3: Curico Valley

ChileanGrowerRidingHorsebackthroughvineyard_preview.jpeg

The hospitality in Chile was something we have never experienced before. The people were so kind and accommodating. First, we rode on horseback around the Chardonnay vineyard. Not being very good at horseback riding this was a little nerve wrecking, but we were able to make it around the vineyard (barely). Besides the stress of being on a horse the views were gorgeous and it was quite the way to take in the vineyard views.

Curico is place where many wineries and growers work with large producers. They have high-end equipment with state of the art technology; but at the same time there are family wineries and growers who create incredible boutique wines using a combination of old world tradition and a few new world winemaking practices. You can see the combination of new and old just by driving down the street. You not only pass fancy cars, but every once in a while you’ll pass a horse and buggy. Yes that is correct. Many people ride horseback throughout the area rather than drive cars.  Curico has been a wine grape growing region since the 1800s and you can see the incredible history of the wine region as you drive down the street.

VinaCorreaAlbanoSauvignonBlanc_preview.jpeg

The wines from our grower’s personal winery were delicious! Sebastian and Manuela make a great father/daughter team when it comes to winemaking. Their wine label is called “Correa Albano” and the Sauvignon Blanc was so fruit forward and bright. I couldn’t get enough of it. Especially on such a hot summer day, it was the perfectly refreshing and complex Sauvignon Blanc. The Carmenere was unlike anything I’ve ever tasted. It had a “dusty” almost “napa-like” nose to it. It was full of delicious dark fruits with soft and rich tannins. This wine has inspired me to try to make Carmenere again. I am hoping the new CSM yeast will get me close to this flavor profile. One of things Manuela touched on was the importance of temperature during fermentation for both white and red wines. She said she is meticulous about monitoring temperature during her primary fermentations and it is one of the keys to her winemaking success.

IMG_8665

After tasting some our grower’s wines we sat down for a true Chilean lunch and the food was delicious! Our growers were incredibly kind and prepared a few authentic Chilean dishes for us to enjoy (keep an eye out for some recipes to hit the blog soon). It was a feast of delicious Chilean produce, spices, and flavors, which was followed by a barrel tasting where Sebastian and Manuela let us try some of their aged red wines. They used multiple yeasts and are starting to think about blending the different oaks.

AuthenticChileanLunchinCurico_preview.jpeg

As our 5 hour lunch and tasting came to an end we went to see more of the vineyards, and let me tell you, this car ride was epic. It was to a point where we didn’t think our rental car would make it over the rocks and through the brush. I felt like I was on a jungle safari in a car that was about to crumble underneath us with each bump we hit. We went from a beautiful roadside vineyard of Malbec and Merlot, up a large hill rocky hill to Cabernet Sauvignon, through a jungle forest that opened up to a gorgeous Syrah and Cabernet Sauvignon vineyards. It felt like we discovered a vineyard oasis. It was Sebastian’s father’s favorite vineyard. You could tell it held a special place in his heart.

27540635_10155995246243903_5686264756030328159_n

Day 4: Viña Alpatagua

WineTastingatVinaApaltaguainColchagua_preview.jpeg

The next winery we visited was Viña Alpatagua. The winemaker gave us an insider’s tour of the tank area, barrel room, and bottling line. It is a winery that is full of creativity and passion. The level of precision that is taken with each wine was very apparent, as was how creative the winemaker was. The winemaker, Pablo Barros, infused their sparkling wine with pomegranate juice from their estate pomegranate trees. It was a delicious addition to an already delicious sparkling wine.

SunsetinColchagua_preview.jpeg

Most of their wines were appellation focused. We tried wines specifically from Curico and Colchagua. Most of the vines that they worked were very old, some up to 70 years old! My favorite wines were the Pomegranate infused sparkling, the Carmenere, their Cabernet Sauvignon, and Riesling.  This winery creates wines of great distinction. A must see if you are in Chile.

Day 5:  Santiago

PiscoSoursinSantiago_preview.jpeg

On the last day of our trip we enjoyed some delicious Pisco with some of our hosts, Alfredo and Suzanne. Alfredo and Suzanne are kind enough to take video, photos, and give us up to date harvest information. We are very lucky that they are so willing to give us information so quickly and efficiently. Alfredo and his family are a big part of why we are able to bring in such high end grapes from Chile.

Since it was our first time trying Pisco, they took us to a Pisco bar in downtown Santiago. This bar had some delicious ways to try it. They had over 30 different cocktails centered on the authentic, grape-based liquor. What a way to leave Chile! The next morning we reluctantly headed back to the US. An incredible trip with so many great memories, new knowledge, and media to share with our winemakers back home.

Christina, Sebastian, Patrick, Manuella in vineyard

As the plane took off and I settled in for the long flight home I couldn’t help but reflect back on the incredible people we met. They are kind and caring families who truly love what they do. You can see the passion they have for the wine industry, their families, and the people they work with. They said, “Wine is made in the details… If people work in a good way it takes a direct effect on the wines.” I couldn’t agree more. It was an incredible trip and we feel so very fortunate that we are able to work with such amazing growers and their families.

NextGenerationofWineGrapeGrowerswithNextGenWineGrapeBrokers_PatrickMilio_ChristinaMusto_andNe.jpeg

Summer Sangria Recipes

As summer comes to an end and the fall harvest begins we wanted to share some fun Sangria recipes for the weekend. Happy Friday!

List of sangria with red, pink and white wine. Toning. selective focus

Pink Lemonade Sangria
Makes about 1 gallon
2 750ml bottles of Pinot Grigio
1 can frozen pink lemonade concentrate
1 quart tub of frozen strawberries (sugar added is fine) (frozen fruit breaks down better and leaks out more flavors as it defrosts plus it keeps it cold)
1 2 Liter of Sprite or Club Soda (depending on how sweet you want it)
*If you want to make it stronger, you can add strawberry schnapps however this will make it much sweeter so use club soda

Peach Mango Sangria
Makes about 1 gallon
2 750ml bottles of Pinot Grigio 
1 cup of Peachtree schnapps
1/3 cup lime juice
1 bag frozen peaches
1 16oz can Goya Mango nectar
1 quart of Ocean Spray White Cranberry Peach Juice
1 liter of lime seltzer

Mixed Berry Malbec Sangria
Makes about 1 gallon
2 750 ml bottles Malbec
1 cup of Chambourd Raspberry Liquor
1/3 cup lime juice
1 quart of cran raspberry juice
1 liter of raspberry seltzer
1 bag of frozen mixed berries

Blackberry Pomegranate Cabernet Sangria
Makes about 1 gallon
2 750 ml bottles of Cabernet
1 cup black berry brandy
1 quart pomegranate juice
1 quart cranberry juice
1 small container of pomegranate seeds
1 small container of fresh blackberries
.5 quart raspberry or pomegranate seltzer

Two lovers cheering with sangria in a restaurant

Making Wine from a 1 Gallon Wine Kit By Frank Renaldi

VNP 1 US Gal Packaging (2)

I have never made a gallon of wine in my life; I mean not that small a batch. I am used to making much more wine at a time, from a few gallons to 4000 gallons at a winery. I have made wine from mostly fresh grapes, white juice and even 6 gallon kits. In fact I have made over 50 kits in my days, but I had to think twice before I made a ONE gallon kit.

Well, I did it and guess what? It was fun! I made a one gallon kit from Mosti Mondiale Vinifera Noble. I tried the Malbec, since I just made 45 gallons from Chilean grapes. I thought it would be a good comparison on the nose and the taste. Since I made kits before, I was familiar with the process. And this small kit was no different – It was the same process you have for the standard six gallon kits.

The biggest challenge I had to deal with was the smaller fermentation and storage vessels required for one gallon of wine. I started by pouring the grape juice in a one gallon bottle and then topping it with water to measure out the correct volume. You can buy a two gallon fermentation pail, but I thought I would try using one of my 3 gallon carboys with an air trap. So I poured the gallon of adjusted wine into the 3 gallon carboy and then poured the yeast into the opening in the carboy. It worked fine.

In order to test the specific gravity of the wine during fermentation, I just poured some of the wine into a hydrometer jar. After taking the measurement, I poured the wine back into the carboy to continue fermenting. There was no wasting of wine on this batch. When I had to stir the wine, I simply shook the entire carboy.

When fermentation was complete, I racked the wine into a small pail. Then I added in the packets of sulfite, sorbate and clarifying agents supplied with the kit. Then this finished wine was poured into a gallon jug to settle for further rackings and aging. Always remember to top off the storage vessel to avoid oxidation.

I think the biggest challenge was the de-gassing of the wine. Normally, with a six gallon kit we whip the wine with a degassing wand on the end on a drill. We need to get rid of the gas trapped in the wine for clarifying and for a still wine (no fizz). With this small batch, there really is not enough wine to whip. I decided to use a vacuum pump to degas the wine, which I have also used on larger batches of kit wines. A small vacuum pump is easy to use and economical.

So, my wine is aging and smells wonderful. I will get five 750ml bottles of wine from this kit. So why make such a small batch? It is a great way to learn how to make wine as a beginning wine maker. The cost is minimal, but the experience is great. You can make 2, 3, or 4 different grape varietals and blend them when they are finished. Once you get your feet wet with these starter kits, you can move onto six gallon kits which yield 30 bottles – now we are talking. Then you have the confidence to move up to juice and grapes. After that, there is no stopping you!
Have fun with this smaller kit. I did and had fun doing it!!

Frank Renaldi

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! 🙂

Musto Wine Grape_Chile_1 (4)

pH= 3.55, TA= 4.27, Brix 21.5

cabsav_1

pH= 3.85, TA= 3.31, Brix =23.5

carm_1

pH= 3.95, TA = 4.25, Brix = 23.2

Chilean Wine Grape Update: Arrivals & In Stock

mer_malb_syrah

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!

News from the field as of 3/3/2017…..

Musto Wine Grape_Chile_1 (2)

News from the field…

South African Pinotage: Harvested and in transit. The Pinotage should hit the port around March 28th.

South African Cabernet: Harvest is about 10 days out. It will most likely arrive sometime in mid-April.

Argentina Malbec: Also about 10 days out as of right now. We think the grapes should arrive sometime in mid to late April.

Chilean grapes: White grapes will start to harvest next week. The white grapes should arrive around last week in April and reds grapes should arrive around the first or second week in May.

Southern Hemisphere Juices: Arriving mid to late April.

 

The prices for the Spring products are here and we are taking Pre-Orders via email and over the phone. Please feel free to contact us at sales@juicegrape.com or 877.812.1137 to place your pre-order.

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.

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

The Winemaker’s Think Tank: Vol 7 – Grape Yield

Wine expert testing wine silhouette image

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! 🙂

When it comes to making wine, often there is nothing more exhilarating than sampling the fresh grapes as they come in and selecting the varietals that will best suit your individual winemaking needs. Once you have selected the varietals that you would like to make that season, the most often the next question is “How many grapes will I need to make my desired amount of wine?”. The answer changes slightly depending on the origin of the grapes. South American producers fill their crates with 18lbs of grapes. This typically requires the winemaker to purchase 4 crates (18lbs each) to yield 5 gallons of wine. The same formula roughly applies to South African grapes as well, with their grapes being packed 20lbs per crate. Obviously this will yield the winemaker a bit more juice, but the overall formula is applicable.

Fall harvest from the northern hemisphere gives us slightly different guidelines to follow for estimating yield. North American producers have larger crates, packed 36lbs/crate. On average, each crate yields 2.5 gallons of juice, the winemaker needing two crates per five gallons of desired wine. Seasonal growing conditions apply to the yield as well, rainfall having the most profound effect upon juice yield. Also, premium growing areas where the grapevines grow under stressed conditions, resulting in premium fruit will yield significantly less juice than grapes grown in irrigated fields. We suggest purchasing one additional crate per desired 5 gallons of finished product. The two crates per five gallon rule is a safe assumption when estimating juice yield, as it is more of a conservative estimate of juice yield. We often hear reports of a higher yield rate for certain west coast varietals. Berry size will affect the yield of juice as well. Pinot Noir and Grenache berries are significantly larger than Cabernet Sauvignon and Petit Syrah berries, often yielding up to 10% more juice. While a certain level of experience and research can aid in the estimated juice yield from your grapes, the basic rule of 4 crates per 5 gallons for South American/African produce and 2 crates per 5 gallons for North American produce is an easy means of determining how much produce you will need.

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. 

Spring has Sprung – Musto’s Southern Hemisphere Wine Grape & Juice Harvest Update

Hello Winemakers and Welcome to Your Spring Winemaking Update…..

Farmers hands with cluster of grapes, farming and winemaking concept

As the snow melts on the East Coast the Southern Hemisphere is getting into harvest mode. The Spring grapes and juices will be here before you know it! Below we have a mini harvest update for each region outlining all the fresh products offered by Musto Wine Grape Co. this Spring. We’ve also included some yeast suggestions for the more popular varieties.

The prices for the Spring products are here and we are Taking Pre-Orders via email and over the phone. Please feel free to contact us at sales@juicegrape.com or 877.812.1137 to place your pre-order.

We are looking forward to working with you this Spring Harvest! Keep an eye on our Facebook Page  and Harvest Tracker for upcoming FREE Wine Classes and other Spring Harvest Updates.

South Africa
Breede river Valley (2)Arriving: End of March

Grape Varieties: Pinotage, Cabernet Sauvignon

Juice Varieties: Shiraz, Merlot, Pinotage, Cabernet Sauvignon, Semillon, Chardonnay, Pinot Grigio, Chenin Blanc, Sauvignon Blanc

Vineyard Information: Pinotage will be arriving from the Breede River Valley and Cabernet will be arriving from Stellenbosch. Read more about the Pinotage here, and click here for more information about the Cabernet

Yeast Suggestions:

  • Pinotage: BM4x4: A very reliable yeast. It helps increase color and palate length or D80: Increases mouthfeel and tannin integration
  • Cabernet Sauvignon: D254: Brings out bright fruit flavors and complexity such as berry, plum, and mild spice.

Argentina
malbec vineyard_18 brixArriving: End of April

Grape Varieties: Malbec

Vineyard Information: The first Cantinian vineyard was planted in 1923 in Mendoza, Argentina. As of 2012, the wine grapes grown in the Cantinian vineyards were certified organic by Argencert (in conjunction with the USDA Organic Certification) and accredited by Global Program IFOAM. The vineyards are situation on elevated terrain with views of the Andes Mountains. Read more about the Argentina Malbec here

Yeast Suggestions:

  • Malbec: D254: Brings out bright fruit flavors and complexity such as berry, plum, and mild spice.

 

 

 

 

Chile
Musto Wine Grape_Chile_1 (6)Arriving: End of April, beginning of May

Grapes Varieties: Carmenere, Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, and Viognier

Juice Varieties: Carmenere, Cabernet Sauvignon, Cabernet Franc, Cabernet/Merlot Blend, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, and Viognier

Fresco Juice Varieties: Cabernet Sauvignon, Carmenere, Merlot, Malbec, Chardonnay, Sauvignon Blanc, Viognier, Chardonnay/Semillon Blend

Vineyard Information: The growing season for the Curico and Colchagua Valley’s was a hot and dry one. Expect wines with great character, intense flavors, complexity, and distinction. We should be receiving grapes around the same time as last year, maybe a little earlier for the whites. Read more here for more information on the Chilean Harvest.

Yeast Suggestions:

  •  Cabernet: CSM – New Yeast Coming to Musto Wine Grape in the Spring!, Keep an eye for a blog post about in on Thursday’s Winemaker Think Tank!
  •  Malbec: D254: Brings out bright fruit flavors and complexity such as berry, plum, and mild spice.
  • Carmenere: D254: Brings out bright fruit flavors and complexity such as berry, plum, and mild spice or BDX: Promotes soft tannins, secures color, and ferments at low heat.
  • Chardonnay: QA23: Promotes apple and pear notes or VIN13: Heightens pineapple and tropical notes
  • Sauvignon Blanc: R2: Promotes fruity and floral notes or 71B: Brings out grapefruit notes and other tropical fruits or QA23: Promotes apple and pear notes or VIN13: Heightens pineapple and tropical notes

So pour yourself a glass of wine and give us a call or shoot us an email to secure your Pre-Order Today!