 |
|
|
Go  |
New |
Find |
Notify |
|
Reply |
|
Admin |
New PM! |
Member
|
Paging Dave Tong and Paul.
-IB
"Wine only turns into alcohol if you let it sit."---Lindsay Bluth
|
| |
| Posts: 6205 | Location: Naptown | Registered: Nov 24, 2006 | |
|
Member
|
I've never made wine before, but I see a lot of potential problems. 1. When would it be picked? 2. Do you care what the brix is? 3. How is it shipped? i.e., temperature controlled? How long in transit time between the picking and when you start to crush? To be honest, I would recommend sourcing grapes on the East Coast, where you have better quality control, or flying out here to make wine locally, like at Crushpad. http://www.crushpadwine.com/
"When I drink, I think; and when I think, I drink." Francois Rabelais
www.tanglenet.com
TN posted on Cellartracker
|
| |
| Posts: 3052 | Location: Oakland, CA | Registered: May 21, 2002 | |
|
Member
|
Well I'll say this, good Pinot Noir vineyards in the Santa Cruz Mountains having waiting lists. Kevin Harvey and Pax Mahle are on my waiting list, so imagine where a home winemaking club would be on the list. There are a few vineyards offering 'come pick em' grapes right now. The grapes are ususally of shocking low quality. I bet I know the club being referenced here, it is tied to a commercial winery and a commercial vineyard management company. Personally, I'd ask for the grapes at 24-25 BRIX. 22 is too low for the East Penninsula where these grapes are likely to come from.
Paul Romero (tlily)- Owner, Winemaker, Tour Guide
Stefania Wine
http://www.stefaniawine.com
|
| |
| Posts: 5716 | Location: San Jose | Registered: May 24, 2002 | |
|
Member
|
We sourced our grapes as well through one of the local wine making schools from the Santa Cruz Mountain region as well. De-stemmed and crushed back on October 4th last year, pressed on October 12th, racked on January 25th, and we'll probably bottle in late October or November. We'll see. Hopefully it's drinkable! -mJ
"Will I choose water over wine and hold my own and drive..." -Incubus
Jersey Foodies/Wine Blog: http://jerseyfoodies.blogspot.com/
|
| |
| Posts: 1154 | Location: Central New Jersey | Registered: Apr 16, 2007 | |
|
Member
|
Bob: are you referring to Bacchus? -mJ
"Will I choose water over wine and hold my own and drive..." -Incubus
Jersey Foodies/Wine Blog: http://jerseyfoodies.blogspot.com/
|
| |
| Posts: 1154 | Location: Central New Jersey | Registered: Apr 16, 2007 | |
|
Member
|
quote: Originally posted by Stefania Wine:
Well I'll say this, good Pinot Noir vineyards in the Santa Cruz Mountains having waiting lists. Kevin Harvey and Pax Mahle are on my waiting list, so imagine where a home winemaking club would be on the list.
There are a few vineyards offering 'come pick em' grapes right now. The grapes are ususally of shocking low quality.
I bet I know the club being referenced here, it is tied to a commercial winery and a commercial vineyard management company. Personally, I'd ask for the grapes at 24-25 BRIX. 22 is too low for the East Penninsula where these grapes are likely to come from.
A few of us checked out such a vineyard just this morning. "shockingly low quality" is the understatement of the year. Most of the fruit was dried out raisins. Weather this year has been all over the place; a second consecutive drought year (<50in of rain), with alternating heatwaves and frost. Most of the people I've spoken to around here weren't too affected by the frost, although Rhys lost most of their Chardonnay. Typically drought years result in better vintages, so overall I'm hopeful. If you want more info on the region, check the resources below.
http://scmwine.info
|
| |
| Posts: 6580 | Location: Santa Clara Valley AVA | Registered: Jul 02, 2004 | |
|
 | Please Wait. Your request is being processed... |
© Wine Spectator Online 2009
|
|
|
Copyright © 2005 Wine Spectator, Inc. All Rights Reserved
|
|
