We’re in San Diego sponsoring our 6th Winemaker Magazine Conference and awards dinner. Its the largest gathering of home winemakers and the biggest amateur winemaking competition in the world. We brought 5 gallons of biodynamic Pinot Gris juice and 30 bottles of finished wine. You should be here.
Next Fedex Shipment Monday May 14th
We’re here because after 7 years of tasting the beers made with our grapes we understand first hand why the beer-wine hybrid category is exploding (hint: it’s f-ing delicious).
We’re here because craft brewers know that you can’t substitute industrial concentrates and expect delicious results.
Lastly, we’re here because getting together with 20,000 brewers and eating hot chicken and drinking beer in Nashville just sounded like something we needed to be a part of.
Getting bored with Chardonnay? Check out Washington State’s emerging Northern Rhone white varietals.
Harvested 9/27/2017 Brix: 23.3, pH: 3.49, TA: .51
“Viognier wines tend towards honeyed lushness, intriguing floral aromas, and rich texture.” – GuildSomm
“Most loved for its perfumed aromas of peach, tangerine and honeysuckle, Viognier can also be oak-aged to add a rich creamy taste with hints of vanilla.” – Wine Folly
SOLD OUT!! $155 per 5.25 gallon pail
Harvested 9/19/2016 Brix: 22.2 pH: 3.35
“Roussanne’s chief attribute is it’s
haunting aroma, something akin to a particularly fresh herb tea, together with acidity that allows it to age gracefully.” – The Oxford Companion to Wine
“Roussanne adds acidity, waxy minerality to Marsanne’s broader, oily texture and marzipan character.” – GuildSomm
“The big surprise is Roussanne, such purity, almost a crystalline nature to the Roussanne grown here (Washington).” Bob Betz, Master of Wine
Harvested 9/27/2017 Brix: 20.8, pH: 3.69, TA: .39
“Marsanne is a light straw color, almost
green, with moderate acidity and excellent mid-palate richness. Its mineral flavors and aromas, and its low alcohol, make it an ideal blending grape. The varietal has been historically blended with Roussanne, where it tones down the viscosity and acidity of Roussanne and provides a more complex flavor. ” – Jason Haas of Tablas Creek Winery
“White Hermitage is the first wine of the world without a single exception.” – Thomas Jefferson
Cofermenting with Syrah
Most of the world’s greatest Syrah based wines come from the Northern Rhone and most of those Syrahs are cofermented with white grapes. This has the counter-intuitive effect of stabilizing color and increasing freshness. Here are the legal limits for blending white grapes in Northern Rhone AOC red wines.
- Cote-Rotie – Up to 20% Viognier.
- Crozes- Hermitage – Up to 20% Marsanne and Roussanne.
- Hermitage – Up to 20% Marsanne and Roussanne .
- St. Joseph – Up to 10% Marsanne and Roussane.
Rattlesnake Hills AVA, Washington State
Harvested 10/25/2017 Brix: 25.4, pH : 3.35, TA: .81
“Petite Verdot is the most startling discovery of what’s going on in Washington state today…Dense, highly pigmented, wonderful color, black-purple in the glass with a penetration of fruit flavor. It’s pretty incredible”. – Bob Betz, Master of Wine
The Rattlesnake Hills AVA contains the ideal growing environment for thick skinned, late ripening reds like Petite Verdot . The AVA lies within the larger Yakima Valley AVA which itself lies inside the much larger Columbia Valley AVA. The Rattlesnake Hills averages 2700 degree days a year which is 500 degree days more than the rest of theYakima Valley to the west and 100 degree days less than Red Mountain to the East ( Bordeaux gets roughly 2500 degree days and Napa gets 2900 degree days). Night time temps drop 40+ degrees during the growing season to preserve acidity and freshness. Rain is a seldom occurrence here with the area receiving just 7-10 inches of rain per year.
The Petite Verdot vines are planted in the Harwood-Burke-Wiehl series silt loams that distinguish the Rattlesnake Hills AVA. These soils are a combination of wind deposited ancient or sedimentary alluvials and decomposed basalt over a lime-silica hard pan. This combination provides both exceptional drainage and ideal soil alkalinity for growing Vinifera.
Frozen wine grape must and juice futures available for purchase below. These will be shipped at your convenience after they are harvested and frozen this Fall. To buy, simply click the “Add to Cart” button or click on the varietal to read the description, see photos, and view video of the vineyard. You don’t need a Paypal account to check out.
Red pails contain 5 gallons of must (juice, pulp, skins, seeds) and white pails contain 5.25 gallons of cold- settled juice.
We’re excited to announce our first Syrah since Durell. 2017 futures sales coming soon!
Andrew and Mikey are going fishing from Friday, July 7 to Saturday, July 15. We’ll resume normal shipments on Monday, July 17. We will not have access to phones or email while we’re away. Cheers!
We’ll start posting 2017 futures when we return. Expect some pretty awesome selections from the Walla Walla Valley!
*Los Angeles CA local pickup date moved to Saturday June 24th and Sunday June 19th end of day ordering deadline.
We had a blast at the 2017 Winemaker Magazine Conference and Awards at Cornell University in the Finger Lakes. Looking forward to San Diego in 2018!
Barrel aged sour beers brewed with grapes are one of the fastest growing beer styles in America. Wine Grapes Direct is proud to supply these premier breweries with 100% Vinifera grape must and juice, never from concentrate.
BullFrog Brewing (PA): Brewmaster Nate Saar was our first brewing client and is one of the most decorated Brewmasters in the US. RateBeer.com lists Bullfrog in their top 100 breweries worldwide out of over 25,000 listings. The original Le Roar Grzzz Druiven is a brewed with Milla Merlot grapes and is a rare 100- point scoring beer on RateBeer.com, making it the highest rated sour brew in America.
- Le Roar Grzzz Druiven (made with Milla Merlot)
- Le Roar Grzzz (made with Durell Syrah and Sonoma Merlot)
- Le Roar Grzzz (made with Clarksburg Chenin Blanc)
Green Flash Cellar 3 (CA) You all know about Green Flash. What you might not know is that they have an additional 12,000 square foot brewery called Cellar 3 that is dedicated to making Best of Class barrel-aged brews. The only down side about Barrelmaster Pat Korn’s beers from Cellar 3 is that they tend to sell out within an hour of release. But if you know the right people…
- Future release brewed with Durell Syrah
Great Notion (OR) No West Coast brewery received more press or praise over the past year than Great Notion. They were featured in Beer Advocate, Imbibe, Taste, Bon Appetite and Food and Wine just to name a few. Their limited release Ambrosia is a barrel-fermented tart saison aged on Chenin Blanc. Oh, and it won best of show at the Willamette Week Pro-Am.
- Ambrosia (made with Clarksburg Chenin Blanc)
Reaver Beach Brewing (VA) Kristin and Justin Macdonald founded Reaver Beach Brewing in 2010 after serving in the US Air Force. The wild coastal yeasts and bacteria of Virginia Beach provide a unique environment for producing barrel-aged sour ales. Follow them on social media to make sure you don’ t miss out on their limited releases!
Yazoo Brewing (TN) Yazoo was a home brew project that began in the early 90’s and turned into Nashville’s preeminent beer destination. Since moving into their state of the art 40 barrel brewery in 2010, Yazoo has teamed with renowned sour beer writer, Brandon Jones, to create the “Embrace the Funk” line up of sour and barrel aged brews.
Dunedin Brewing (FL) Stations of the Craft is a collaborative brewing project started by the good people of the Dunedin Brewery, Florida’s first craft brewery. Their brews are not for the faint-hearted. “This is Your Captain Speaking” features two sour beers made from the same Blonde ale base. The “Donald” was aged on our Pinot Noir must and “The Hilary” was aged our Chenin Blanc.
- This is Your Captain Speaking, Trump Barrel (Durell Pinot Noir)
- This is Your Captain Speaking, Clinton Barrel (Chenin Blanc)
Gravity Brew Lab (FL) “The brainchild of owner Diego Ganoza, Gravity Brew Lab is designed to be the answer to the question Miami has been asking for the past several years: “why can’t we have creative, top quality, locally made craft beer; like most other metropolitan cities in the U.S.?” – Gravity Brew Lab
Trillium Brewing (MA) “Trillium Brewing Company was established on the values of family, passion, and dedication. Celebratory ales were first crafted to commemorate the marriage of founders JC and Esther Tetreault. This initial concept evolved into a lifestyle and dream to share, not only beer, but experiences with one another and their community.” – Trillium Brewing
- Future release brewed with Chenin Blanc