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.

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.





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! 

The Winemaker’s Think Tank: Vol 6 – Do I Add Yeast to My Wine?

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! :)

Do I Add Yeast to My Wine?

Some winemakers prefer what is called a “natural method” of fermentation, by allowing the yeast that live on the grape skins to ferment the must into wine. While these yeast can start the process of fermentation, they generally have too low of a population and alcohol tolerance to successfully finish the fermentation process. The most successful fermentations are conducted with lab cultured yeast cells. This is not to say that this method isn’t natural as well. Scientists travel to famous wine growing regions to obtain samples of the natural yeast flora that exist in those environments. They take these samples back to the lab and culture them, breeding select and healthy populations that can be packed and sold to winemakers all over the world. These selected yeast strains have a higher alcohol tolerance and have had the benefit of many trials and research conducted on their behalf to see exactly how they affect a wine. By using these strains you will not only have a more successful fermentation, but also more predictable results rather than the unpredictable results of the wild flora “natural yeast” that live on the skins. Through their research, scientists have found that certain yeasts promote certain attributes of the wine such as color security, fruit characters, spice flavors, and acid reduction. A vintner may select one of these commercially bred strains to get the desired effect they would like in their end product.

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. 

The Winemaker’s Think Tank: Vol 3 – What’s the procedure to use a French Oak Barrel?

Wine expert testing wine silhouette image

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! :)

What’s the procedure to use a French Oak Barrel?

Most wines will benefit from some form of bulk aging. Young wine tends to be a bit harsh, raw, and green and it needs some time to settle and round-out. Many wines, especially reds, will get better if aged in oak barrels. Oak barrels will impart unique flavors in wine and will also create subtle chemical changes over time. From vanilla and tobacco to tea and spice, different types of oak barrels will impart different flavors in the wine. However, all natural oak barrels will allow for micro-oxidation to take place – leading to reduced astringency, better color, structure, stability, and tannin integration, and a richer, more complex flavor and mouthfeel.

Yet as is true in most instances, better wine requires more work – and barrel care, maintenance, and ageing is no exception. Detailed instructions on how to inspect, swell, care for, and maintain an oak barrel can be found in our handy .pdf file here –> Barrel Care PDF. Once you have the basics down, we will go over some common questions about the aging process – starting with, “How long should I age my wine in a barrel and what styles are best for barrel ageing?”

The length of time a vintner ages their wine in a barrel depends on several factors. Is the barrel new or has it been used before? How large is the barrel? What style of wine is going into the barrel? New barrels will impart more flavors than used one will. A rule of thumb is that after a single use the oak extraction of a barrel will decrease by 50%. After the second use it will decrease by another 25%, and once the barrel has been used four times it is usually neutral – meaning it will not impart any oak characteristics into the wine.
Barrel size is also an important factor when determining how long to age your wine. Smaller barrels will impart oak flavors much more quickly than larger barrels. For example, while a 59 gallon barrel will hold nearly ten times the volume of wine as a 6 gal barrel, its surface area is only about twice as much. This means that the wine in smaller barrels has significantly more contact with the wood than wine stored in larger barrels and can be oaked five times more quickly.

Lastly, different varietals and styles of wine will require different aging times. A Cabernet Sauvignon or Bordeaux blend, for example, can usually be aged 1-3 years in oak. A New World-style Pinot Noir, however, probably shouldn’t be in a barrel for longer than 10 months. A buttery, creamy Chardonnay needs to be checked often while the ultra-tannic Nebbiola can stay in oak for over four years. However, remember that not all wines will benefit from barrel aging. Most German whites such as Gewurztraminer and Riesling rarely receive the oak treatment. Also, Beaujelea nouveau and many cold-hearty hybrids made in this style are often aged in stainless steel tanks rather than oak barrels.

So finally we can address the question on how long to age your wine in an oak barrel. The answer is up to the winemaker. Remember that winemaking is an art – and each artist will have their own inspirations and palates. My advice is to taste and to taste often. If using smaller barrels (less than 30 gallons), I would be topping off and tasting every month until the oak profile is where I want it to be. Larger barrels will take much longer to impart oak flavors, but still have to be topped-off monthly, so why not take a taste while adding wine to the barrel? Please note that it is much easier to add oak flavor to a wine than it is to remove it, so I recommend erring on the side of caution.

What about the wine going into the barrel? Should it be racked or filtered beforehand? In most cases your wine should be racked and stabilized before going into a barrel for bulk aging. For reds this means making sure your primary and malolactic fermentations are finished, the wine has been racked off its lees (we advise at least 2 rackings – once after primary fermentation, and then again as it is being transferred to the barrel), and it has been properly sulfited. Filtering your wine before it goes into a barrel may be a bit of an overkill, but one of our winemakers uses a course filtration before bulk aging and his wines are exceptional. However, there are unique winemaking techniques used by different vintners for certain styles. For example, in sur lie aging white wine is aged on its fine lees for an extended period of time. Obviously you would not want to rack or filter wines made in this style before starting the bulk aging process. Yet in most instances a wine should be clean and stable before going into a barrel. Additionally, the winemaker should not have to rack wine once it is in oak– save that step for when the wine leaves the barrel.

While aging wine in a barrel can seem like a daunting process, in most cases it is worth the extra effort. Just remember to taste often to avoid over-oaking, make sure the barrels are topped-off monthly, properly manage your S02 levels, and be patient – it will be time well spent.

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. 

Are you considering buying a gift? Let us help…

Are you considering buying a gift? Let us help…


Musto Wine Grape Company, LLC. has gifts for those starting out in winemaking, those who are experienced winemakers, or those who simply love wine or have a special winemaker in their lives.

So, what sort of person are you buying for?

Is this person interested in making wine for the first time or relatively new to winemaking?

Those interested in making wine may want to start out with some of the following:


A Winemaking Equipment Kit

Winemaking Equipment kits come with many of the basic and reusable items that are essential for making a basic batch of wine.  Kits can be purchased pre-packaged or you can work with a Musto sales rep to enhance the kit items.

A Winemaking Ingredient Kit

Winemaking Ingredient Kits exist for every budget and contain the ingredients needed to ferment and finish wine for bottling and enjoyment.  There are kits available for all tastes.

Basic Lab/Analysis Equipment

While there are many different pieces of equipment that can be purchased for winemaking, few are as essential to crafting consistently good wine as are these items…

Acid Tiration Kits (we recommend our own Pro Acid Kit!)
pH meters

Professional Books on Winemaking

A Professional Winemaker Led Class At Musto Wine Grape Company, LLC at our Hartford, CT location.

Perhaps the person you are buying for falls into the “Experienced Winemaker” category?

Hydrometer used to measure the specific gravity of wine and beer

Hydrometer used to measure the specific gravity of wine and beer

An experienced winemaker may have been making wine for a period of time and should now have the basic equipment and supplies.  This sort of winemaker is generally looking for items to expand his or her cellar or for items that offer greater efficiency.  To the observer, an experience winemaker might also be one who consistently produces wines that beg you to have another glass.

If your winemaker is an “Experienced Winemaker” he or she may already have those items mentioned for the those who might just be getting started in winemaking. For those who do, you may want to consider some of the following items, big and small.

New Wine Barrels
Stainless Steel Variable Capacity Tanks
Chemical Analysis Meters
Wine Bottles

OR…Maybe the person you are buying for simply loves wine and/or a special winemaker?


Check out our great selection of Merchandise including cool wine themed products for indoors, outdoors. We also have a large selection of stylish jewelry and apparel.

Gift Certificates…The Perfect Gift!


There may be no better gift option than the gift certificate.  It allows the recipient to apply the value of the certificate to any item that they wish to purchase and at a time they are ready to do so.  Our gift certificates come with a gift certificate holder and may be used for either online or in-store purchases.  Click here to purchase a gift certificate in a convenient denomination.


Also, we are constantly running New and Special Deals on All of Our Products –> Check out our Shopping Page for more Information and Coupons!


Who Won Best in Show?

Thank you to everyone who entered Musto Wine Grape Company’s Wine Competition. We cannot wait for the Competition Dinner to give you all of the results! Dates for the dinner are coming soon….

You will be receiving an email this week with your medal results. All medals and feedback will be given out at the dinner.

And now for Best in Show…


Best in Show – Commercial: Winemaker Amanda Brackett from Southern Connecticut Wine Company for their “Dark & Dirty Red Blend”


Best in Show Amateur: Eric Albetski & Ed Smith for their 75% Sangiovese, 25% Cabernet Sauvignon Blend.


Congratulations to all the Winemakers who submitted their entries. We can’t wait to see you at the dinner and celebrate your wines!

What to do while you wait for your wine to age?

If you are like us then you get impatient waiting for your wine to finish the aging process. Here are few things to keep you busy while you wait for your vintage to be ready.

there is always time for winemaking

1. Drink Last Year’s Wine – Yummy.

2. Make a Wine Kit – You can have wine on the table in 3-4 weeks! Personally we are loving the Castel del Papa and the Green Apple Riesling.

3. Search Out a New Wine Club or Two – These new wines can inspire a new blend or variety to be made next year.

4. Design Your Own Wine Label – Your wine label should represent you. Musto Wine Grape offers custom label design as well as stock labels to help you add your own flair to your wine label.

5. Drink Local – Check out your local wineries and compare wine notes with other local winemakers. Connecticut has a great Wine Trail you can check out the next time you stop by to pick up a few things.

6. Visit California Wine Country – Why not take a trip and see where your wine grapes came from? Contact Christina at cmusto@juicegrape.com for more information on where to taste, stay, and play in California Wine Country.

7. Clean and Organize Your Wine Cellar– Think of it as “spring” cleaning. I’m sure your house mates would be happy to see it organized.

8. Stock Up on Winemaking Products for Next Year – There are a lot of sales going on during the Holiday Season. Take advantage of them and get ahead for next year!

9. Plan for  your next Winemaking Project – Southern Hemisphere Grapes – Grapes from Chile and South Africa will arrive as early as the beginning of May. The California grapes will arrive in August.

10. Throw a Blending Party – Invite your friends over and create some new and interesting blends.

Juices and Grapes In Stock as of 9/22/16


Variety Label 36/42
Cabernet Sauvignon Cry Baby 36lb
Pinot Noir Paso Robles 36lb
Muscat Muscat King 42lb
Old Vine Carignane Smiling Baby 36lb
Syrah Lodi Gold 36lb
Barbera Lucerene 36lb
Muscat Valley Beauty 36lb
Cabernet Franc Cry Baby 36lb
Merlot Lugano 36lb
Zinfandel Lucerene 36lb
Old Vine Zinfandel Paso Robles 36lb
Syrah Paso Robles 36lb
Cabernet Franc Paso Robles 36lb
Zinfandel Zinderella 36lb
Old Vine Zinfandel Lugano 36lb
Cabernet Sauvignon Costamagna 36lb
Merlot Lugano 36lb
Merlot Washington State 36lb
Old Vine Carignane Caterina 36lb
Petite Sirah Caterina 36lb
Merlot Caterina 36lb
Petite Verdot Caterina 36lb
Chardonnay Lanza 36lb
Ruby Cabernet Lodi Gold 36lb
French Colombard Cry Baby 36lb
Malvasia Bianca Lodi Gold 36lb
Black Muscat Lodi Gold 36lb
Carignane Uva di California 36lb
Merlot Paso Robles 36lb
Alicante O’Caprio 42lb
Alicante Smiling Baby 36lb
Barbera Valley Beauty 36lb
Zinfandel Valley Beauty 36lb
Mixed Black Uva di California 36lb
Old Vine Grenache Cry Baby 36lb
Ruby Cabernet Valley Beauty 36lb
Malbec Cry Baby 36lb
Muscat Cry Baby 42lb
Muscat Cannelli Lanza 36lb
Chardonnay Cry Baby 36lb
Syrah Cry Baby 36lb
Cabernet Sauvignon Caterina 36lb
Carnelian Pia 36lb
Zinfandel Pia 36lb
Mixed Black Smiling Baby 36lb
Mixed Black Uva di California 36lb
Old Vine Zinfandel Caterina 36lb
Muscat Treasure 36lb
Grenache Teaser 36lb
Zinfandel Teaser 36lb
Sangiovese California Special 36lb
Barbera California Special 36lb
Brunello Pia 36lb
Merlot Lodi Gold 36lb
Old Vine Zinfandel Caterina 36lb
Sangiovese Pia 36lb
Petite Sirah Pia 36lb
Gamay Pia 36lb
Barbera Pia 36lb
Alicante Lodi Gold 36lb
Petite Verdot Paso Robles 36lb
Barbera Valley Beauty 36lb
Viognier Lodi Gold 36lb
Pinot Grigio Lodi Gold 36lb
Thompson Seedless Valley Beauty 36lbs
Merlot Lanza-Musto 36lb
Sangiovese Lanza-Musto 36lb
Barbera Lanza-Musto 36lb
Nebbiolo Pia 36lb



Thompson Seedless
Sauvignon Blanc
French Colombard
Thompson Seedless
White Zinfandel
Malvasia Bianca
Petite Sirah
Malvasia Bianca
Cabernet Sauvignon
Cabernet Sauvignon
Thompson Seedless
Pinot Noir
Ruby Cabernet
Mixed Black
Sauvignon Blanc
Pinot Grigio
Cabernet Sauvignon










Show Off You Winemaking Skills at the Musto Wine Grape Company, LLC.’s Winemaker Amateur & Commercial Winemaking Competition!

The Annual Musto Wine Grape Company Amateur & Commercial Wine Competition will be held October 22, 2016. Your wines will be judged by some of the best wine judges in New England. Each entry will have detailed feedback to help further improve your winemaking skills.

Amateur or commercial wine entries will compete for, gold, silver & bronze medals. Best of Show medal will also be awarded. Amateur entries will compete against amateur entries and the same holds through for commercial entries. Each wine will be judged on its own merit. Medal awards will be decided by a group on competent wine judges selected by management of the Musto Wine Grape Company. All entrants will receive judging notes for each wine entered. Entry information can be downloaded at www.juicegrape.com.

Professional winetasting event, limited focus

  • Important Dates:
    • October 17th, 2016 NLT 4:00PM Wine Entry deadline arrival
    • Send or deliver entries
      • Musto Wine Grape Company, LLC 101 Reserve Rd, Hartford, CT 06114 or (860-278-7703
      • Levy, Diamond Bello & Associates, LLC (LDB) 497 Bic Drive, Milford, CT 06461 (203-882-7940Judging: October 22nd, 2016
    • Judging Results: TBD and at the awards Dinner (TBA). Also, posted on, www.juicegrape.com
    • Entry Fee:
      • For a single wine the entry fee will be $10.00 and $8.00 each for 2 or more entries submitted at the same time.
      • There is no limit to the number of entries. Make checks payable to Musto Wine Grape Company and U.S. dollars only.
    • Wine Entry Qualifications and Conditions:
      •  This wine competition is open to any amateur winemaker, commercial winemaker or winery. Wine entry must have been made by a winemaker, not purchased and re-bottled and used as an amateur wine maker entry. Judge may not judge and wine they have submitted.
      • Wine entry(s) are to be delivered or shipped to the above stated location before the closing time.
      •  A wine entry is a still bottle of wine and submitted for entry in a 750ml wine bottle. Ice wines or late harvest wines may be submitted in a 375ml wine bottle. Sparkling wines must be submitted in a champagne style bottle with the proper closure.
      • All bottle entries must be free of any labeling or identifying markings. However, each must be marked with Category number, winemaker(s) name, wine ingredients and percentages & vintage.
      • All shipments are the entrant’s responsibility therefore packaging must be able to withstand considerable handling and shipping costs are the entrant’s responsibility. COD’s or postage due will be rejected. If an entry bottle is received damaged, we will make every effort to contact the entrant and notify them of the damage. Check with your shipper as to requirements for shipping wine.
      • Wines entries made from grapes and juice based wines will be judged and awarded in their own category. Wine entries made from kits and fresh processed and concentrated juices will be judged and awarded in a kit category.
      • Judging of entry wines will be performed on a 20 point award system. Each wine will be judged on its own merits and not compared to any others in its category. Gold, Silver and Bronze medals will be awarded within each category and based on the 20 point system.
      • The Best of Show award(s) will be those wine entries that are superior within a given category. All award decisions made by the judges and/or sponsors, are final.
      • Awards will be given to the winners at the Award’s Dinner at the above stated date and time.
      • All entrants will receive a copy of the judging worksheet and a copy of the winning results.
      • All entrants will receive a copy of the judging worksheet and a copy of the winning results.
    •  Entry Form and Fee(s):
      • Do not send wine with your entry form and fee(s)
      • When paying by check, attach the check (payable to Musto Wine Grape Company) to the entry form and mail to Musto Wine Grape 101 Reserve Rd, Hartford, CT 06114 or Winemaker Products 497 Bic Drive, Milford, CT 06461. The entry form and fee will be held until the wine(s) are received. Do not send cash with the entry forms. Please keep a copy of the completed entry forms for your records.
    • Sending Your Wines:
      • Do not send wine entry form and fee(s) with the wine(s). Forms must mailed separately.
      • If sending more than one box, indicate that they are “Box 1 of 2 and Box 2 of 2, etc.
      •  If you’re delivering you own entries, we can only accept them Monday to Friday, 10:00AM to 4:00PM. The Milford location is closed on Saturday and Sundays. The Hartford location will be open on Saturday and Sundays and must be dropped off before 2:00PM. Wine entries are not to be dropped off after closing hours. Musto Wine Grape Company nor Winemaker Products, LLC will not be responsible of missing packages housing wine entries.


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.

merlot-vineyard merlot-grapes

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

ps-grapes1  ps-grapes3

Make sure to place your orders!

These are fantastic grapes for making Award Winning Wines!


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