877.812.1137

merlot

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

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.

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.

Paso Robles Merlot Harvest

Good Morning from Paso Robles Winemakers!

Our crew is working very hard to bring you some of the finest wine grapes Paso Robles has to offer.  Yesterday and Today we are harvesting Merlot and Syrah. They are being picked around 24-26 Brix. They should be arriving in Hartford, CT around 9/23/2016.

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We are still awaiting the Petite Sirah which is currently at 22 Brix. We are thinking it will harvest around 9/23.

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Make sure to place your orders!

These are fantastic grapes for making Award Winning Wines!

-PS-

Drop Off You Wine Competition Entities at Pick Up!  http://www.juicegrape.com/community/wine_classic/

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Washington Merlot Harvest

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Extra, extra, read all about it – we will have Washington Wine Grapes This Year!

Specifically Own-Rooted Merlot from the Rattlesnakes Hills in Yakima Valley.

About the Soil:

The surface layers of vineyard soils are based primarily in loess, which is mostly wind-deposited silt and fine sand derived from the sediments of the ‘Missoula’ ice age floods. The content of the soils consists of a mixture of minerals derived from both the local basalt bedrock and the granite and limestone of northern Idaho and Montana.

Most of the soils are classified as silt loams (mostly Harwood-Burke, but also Weihl and Scoon), which are low in clay. The low clay content creates well-drained soils, encouraging the vines to root more deeply, a factor generally associated with high quality grapes and wines. It also creates an inhospitable environment for phylloxera, an aphid-like pest that feeds on the roots of grapevines. Due in large part to the clay-poor soils, the Yakima Valley is one of the few places on earth where European wine grapes (such as Cabernet Sauvignon, Merlot, and Pinot Noir) can still be grown on their own roots, also a factor generally associated with high quality.

The shallow soil profile contains large chunks of calcium-caked gravel and calcium carbonate horizons called “Caliche”. In most areas, the caliche forms a conspicuous white layer under the topsoil that adds mineral complexity. The deep roots of the vines penetrate through the surface layer of loess, which averages 18 inches in thickness throughout most of the vineyard, and into the underlying calcium-rich substrate. This gravelly, high pH substrate forces the vines to struggle, an additional factor associated with high quality grapes and wine.

About Being Own-Rooted:

An Own-Rooted vine is a vine that has no rootstock. This is not common in most wine regions around the world. The rootstock & vine grafting was necessary at one point to protect from specific diseases such as Phylloxera. The Washington soil type is made up of a fine silt loam which Phylloxera hates – this is why they can plant Own-Rooted vines.

It is said that there are differences in the wines from Own-Rooted vs. Rootstock Grafted Vines. There is much debate around this issue. It looks like you will have to be the judge! 

About the Merlot:

The Merlot Clone coming from this vineyard has clusters that are small to medium in size. The berries are small and round. This clone produces a high vigor vine that creates a dense canopy. Yield is usually around 3-5 ton acre depending on the growing season.

The clone produces a soft, full-bodied, fruity wine full of many different complexities. A great Merlot that can stand alone and age – or be added to a blend to give the wine that extra punch of structure.

Harvest Update: 8/25/2016

ARRIVING to Hartford, CT Early Next Week:

harvest calendar

8/29/2016:

LODI

  • Costamagna Chardonnay
  • Lodi Gold Grenache
  • Valley Beauty Barbera
  • Smiling Baby Merlot
  • Valley Beauty Zinfandel

9/1/2016:

LANZA – Suisun Valley

  • Sauvignon Blanc

CENTRAL VALLEY

  • Cry Baby Muscat (42lb)
  • Muscat King (42lb)
  • Cry Baby Thompson Seedless (42lb)
  • Lugano Old Vine Zinfandel
  • Lucerne Old Vine Zinfandel

JUICES from LODI

  • A Mix of Varieties

 

 

Call 877.812.1137 or email sales@juicegrape.com for more information

Take An Adventure to Lodi Wine Country

Instagram Post _Take an Adventure to Lodi Wine Country

We are bringing Lodi Wine Country to you this fall. An exciting time for the region, Lodi was recently named “Wine Region of the Year” by Wine Enthusiast Magazine. The grapes are grown in a Mediterranean style climate producing wines of great character and strength. Keep an eye out for our newer Italian Wine Grape Program from this region. These grapes will be producing some fantastic and age worthy wines.

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A taste of Italy from Lanza Musto Vineyards

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{Lanza-Musto Brunello Clone Sangiovese going through veraison}

Can’t make it to Tuscany this year? Don’t worry, you can make some fabulous Sangiovese right here in the US! Lanza-Musto Vineyards has been producing Brunello Clone Sangiovese for the past 4 vintages. One of the big reasons we planted this varietal is because the valley provides hot days and cool nights. The temperature can swing over 50 degrees depending on the time of year. Sangiovese eats this type of weather up! This high producing varietal soaks up the sun and enjoys the break under the cool night air.

When producing Sangiovese wines keep in mind that even though it is a bold tasting wine, it can easily be overtaken by oak infusions. Both the Musto Wine Grape Co. and Winemaker Magazine suggest using small amounts of oak or aging your wine in neutral barrels. The oak flavoring can overpower the wine and you will lose the delicate acidity and  bright cherry notes that Sangiovese is known for. Also, blending in a little LMV Barbera or Merlot can help give it a little extra structure and complexity. 

Since Sangiovese originated in Italy, the wines pair famously with anything tomatobased. We suggest pasta, pizza, or any meat dishes that have a tomato sauce. Frank Musto from Musto Wine Grape Co., LLC. personally enjoys his Sangiovese with Pepe’s Pizza from New Haven, CT or a great Chicken Marsala.

Sangiovese is one of the hottest up and coming varietals being produced in the United States. Make sure to secure your order of Brunello Clone Sangiovese for Fall 2016. You will not be disappointed!

Cheers and Happy Winemaking!

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{Lanza-Musto Brunello Clone Sangiovese ready to ship to Musto Wine Grape Company}

Malbec, Syrah, Merlot Arriving 4/27/16

We will have Malbec, Syrah, and Merlot grapes and All of the Juice varieties from Chile available for pick up on Wednesday 4/27. Give us a call to schedule your pick up plans.

We look forward to seeing you soon!

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Toll Free: 877.812.1137
Email: Sales@juicegrape.com

Cheers!

Yeast Pairings for Chilean Wine Grapes

Yeast Pairings for Chilean Wine Grapes

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Cabernet Sauvignon: BM45, BM4X4, D80, RC212, D254

Cabernet Franc: BM45, RP15, D254, D80, BDX

Carmenere: BDX, D254, RP15

Malbec: BDX, D254, RP15

Merlot: BDX, D80, RP15, D254

Petite Verdot: BM4X4, D80, D254

Pinot Noir: RC212, BM45

Syrah: BDX, D80, D254

Chardonnay: QA23, VIN13, D47, COTE DES BLANCS

Pinot Grigio: 71B, VIN13, QA23, R2

Sauvignon Blanc: VIN13, QA23, R2, D47, V1116

Viognier: VIN13, R2, D47

 

Which yeast will you use? 🙂

Also, don’t forget to watch our Youtube Video on “Yeast & Stuck Fermentation”

Cheers! And Happy Winemaking!