Our white blend- grenache blanc, muscat alexandra and macabeo is prgressing quite nicely as well. You can imagine with the diversity of grapes in the blend, simply choosing one yeast for the lot may not be the best strategy. I elected to use one strain of yeast , which has high ester production, and a second yeast with a greater ability to free bound terpendes, making their aromas part of the nose as well. Now, I can tell you which strains I used, but really, part of winemaking should be a voyage of discovery, so if you are intruiged bythis, do a bit of your own research. Of course, if you do have questions, contact me via the form, and I will answer as best as I can!
The batch was broken in two, and will be "put back together" after the wines have settled, and I will see the key differences in the two lots. I may elect to keep some of each separate, while doing a blend of what I think the best proportions of the two lots are.
several more days in, and the tempranillo has finished fermenting, and a natural malolactic is slowly grinding away. No reductive odors, and the wine tastes ramarkably balanced, though the tannins are rough around the edges. Will the malo bring the acid level too low? Only time will tell...
In the back of my mind, I read that tempranillo tastes best when fermented no longer than 7 days on the skins, so I am testing that option out now. Climbing the risk curve, I am electing to let the natural yeast do the fermenting. So far so good, the must was pressed after 7 days, and the ferment continues unabated, with s.g. down to 1.020 today. I can taste the tannins through the sugars that are still there, and it smells like blueberries and plums now. I will give it another week, and report back...
...has just hit Halifax! so far we are hoping to get the grapes into our warehouse on Monday, if all works according to plan. That will mean distribution next weekend, but things can change, so stay tuned..
Once again, Chile was kind to Grapemasters grapes. A fantastic assortment of Cabernet Sauvignon, Merlot, Malbec and Carmenere have been quitely fermenting away, with exceptional aromas and flavors to be had. My favorite so far? Carmenere- dark notes of leather, soy sauce, dark berries and tannins that carry to a great finish. The chardonnay, one of my personal favorites broke in a new barrel for me, a great punch of oak to an already fruity and rich vintage. The viognier, and Sauvignon Blanc are also quite exceptional. In fact, I am taking some viognier from Chile and blening it in with Shiraz from Spain to copy a Northern Rhone classic.
Once again, Mother Nature is ensuring a great climate for grapes in Montsant! We will be bringing in our usual variety of exceptional reds and whites (check out the exceptional grapes page).
Make this year your year of blends! The 6 varieties of reds will offer you the opportunity of making classic French Mediteranean blends- Chateau Neuf Du Pape, Cotes Du Rhone, Langedoc as well as Bordeaux classics. Of course, you can also cover most of the famous Spanish blends, such as Rioja, or outdo the Aussies with a Shiraz/Cab blend. But adventure a little farther- you will love what you get! Think Tempranillo blended with Merlot, or Cab Sauv with a splash of Grenahce Noir, for example. Your taste buds will love you! Check out this amazing adventure: the great grapes and wines of Spain! Love bold reds and flavourful whites? Check out our selection of grapes from the 2014 Spanish harvest from the famed Montsant Appelation. Year in, year out, these grapes make over the top wines- aromatic, rich and flavorful.. Start making your cellar better, book your grapes for your winemaking today! Fans of sunshine, and wines that love lots of sun will be pleased to have available to them exceptional grapes of Chile. Growing conditions were again excellent, which bodes well for fantastic winemaking
California 2012 had a good year, however prices did skyrocket for above average grapes. Fortunately, were were able to replace overpriced California grapes with our exceptional offerings from Spain. Great sun, little rain, and excellent temperature variation helped produce aromatic, complex and rich wines. Fans of aromatic whites will love Niagara 2012 - consistent temperatures, and excellent grape canopy allowed focused farmers to manage the vines for exceptional grapes. Expect Gewurztraminer to be this year's king. I have already bottled mine, and it rocks. Check our Harvest page for more information. The world’s oldest, and simplest, rule of running a business has been reintroduced to the world of wine, thanks to Grapemasters. "We actually ask the client what they want before the wine is made", explains Charles Fajgenbaum, owner and consulting winemaker for Grapemasters.
Every year, we survey our clients, and ask them the types of wines they want in their cellar and on their tables. We combine this with our own insights, and search out the desired grapes from vineyards where Mother Nature has been kind. Because we don't own vineyards, we have the flexibility of buying different grape varieties every year depending on our clients’ preferences, and selecting growing areas where the grapes are thriving." |