The Rattlesnake Hills AVA contains the ideal growing environment for thick skinned, late ripening reds like Cabernet Sauvignon and Mourvedre. 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 Cabernet Sauvignon and Mourvedre 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.
One extra benefit of freezing red grape must is that you get a safe and effective cold soak. Traditional cold soaks can be risky and offer debatable benefits, but it is well demonstrated that freezing grapes actually breaks down some of the skin cell walls releasing beneficial phenolics into the wine .
Frozen is Fresher
We process and freeze the grapes the same day they are picked to preserve the fruit in a moment in time. When grapes are picked and shipped fresh across the country or continent it takes days and more often weeks. During this time the grape are breaking down biologically and oxidatively which forces the shipper to fumigate with sulfur dioxide gas. Even at 32F Gray Rot can develop in the absence of weekly SO2 fumigation according the World Food Logistics Organization.
Crusher destemmers are expensive and most of the models available to home winemakers are rough on the fruit. We process our grapes using a $15k commercial destemmer with the rollers removed and multiple berry screen sizes to ensure the grapes are treated as gently as possible. For white grapes we use $25k commercial bladder press to gently separate the juice and then settle it in temperature controlled stainless steel tanks. We get the messy, expensive part out of the way leaving you with 100% pure grape must and juice.
With frozen must you take control of your winemaking calendar. Start fermentations when it’s convenient for you instead of whenever the grapes happen to be harvested. And with frozen must and juice there’s never a reason to leave your carboy empty waiting for next harvest.
The biggest event in home winemaking is this weekend in Santa Rosa, CA. Let us know if you’ll be going. We’ll be pouring as much Wine Grapes Direct juice as we can. We’ll also break open a couple very nice bottles of commercial wine to blind taste against the best of what we do. Be on the look out for us wheeling around a bucket of fermenting Durell Vineyard Syrah (Double Gold 2016 Cal State Fair). We’ve got Cuban cigars that we may or may not be sharing. There will be growlers of Pliny the Elder to cleanse your palate. It’s going to be the party of the year. And there’s also some learning that happens.
It’s official. We’re contracted for 8000 pounds of Rattlesnake Hills Cabernet Sauvignon. The vines are in their 7th year and sit at 1300 feet elevation in Columbia Valley’s most sought after AVA. Here the immense diurnal shift provides enough heat during the day to fully ripen Cab Sauv while still cooling down more than 40 degrees each night to preserve the fruit’s freshness and acidity. The soils are wind deposited glacial loess on top of Ellensburg formation cobbles. This is the Cab vineyard we’ve been dreaming about. More details forthcoming as the spectacular geology of Eastern Washington deserves it’s own post.
We’ll also go ahead and announce that the Clarksburg Chenin Blanc and Napa Valley Merlot will returning in 2016 as well. These should be available for sale as futures through the website before the start of the 2016 Winemaker Magazine Conference next week.
The winners were just announced from the 2016 Cal State Fair and we’re pleased with the results. We entered 10 wines and got 9 awards. The one that didn’t win was an experimental Zinfandel that we crushed with our feet and fermented on the stems with indigenous yeast. It’s a funky, aggressive Zin and I love it, but you don’t win awards based on how much you like your wine. You win awards for making sound wines that display varietally correct characteristics and our beloved Zin Naturale does neither.
On the other hand, Steve Tankersley’s Double Gold winning 2013 Durell Vineyard Syrah is a true show horse of a wine. It’s beautifully made and offers a check list of everything you expect in a Syrah : grippy tannins, black and blue fruit, with aromas of smoked game and white pepper. This wine was in serious contention for the most coveted award in home wine making , the Best of Class Golden Bear. I’m told that each of the elusive Golden Bears requires both hands to lift, but have yet to experience one in person.
Looking ahead, The Winemaker Magazine Conference and Awards Dinner in Santa Rosa is only two weeks out. We’ll be pouring our Gold Medal winners all weekend and I’m told Steve Tankersley may even bring one of his Double Golds. See you there.
Then why not add in a pail of frozen juice or must from Wine Grapes Direct? We’ve got premium frozen grape juice and must for sale year round that is proudly sourced from the finest wine growers on the West Coast. Knowing where your fruit comes from is an essential part of your wine’s story which is why we strive to connect you with the people and places that grow our grapes. So since you’ve already cleaned out your fermentors and carboys for your fresh Chilean Carmenere juice from M and M Wine grapes or your fresh Chilean Sauvignon Blanc juice from Presque Isle Wine Cellars, be sure to also make space for a batch of Chenin Blanc from Clarksburg or a Sonoma Merlot.
Interested in learning how to make real wine anytime of year from frozen grapes and juice? We’ve got you covered with the best fruit and all the ingredients and instructions you’ll need to get started making your own award winning wine at home.
With every pail of frozen grape juice or must we ship in our custom insulated packaging through FedEx Ground, we also include selected Lallemand yeast strains and all the pre fermentation additions you’ll need to get started.
So whether you’re looking to craft a heavy-hitting Durell Vineyard Syrah / Napa Valley Merlot or just looking to make some super-crisp Clarksburg Chenin Blanc in time for summer sipping we’ve got what you need.
And if you’re worried about stepping away from the safety of kits don’t be. With a little bit of extra knowledge and patience, grape winemaking will actually prove more intuitive and satisfying than making a box wine. And of course the results are more impressive for sharing with friends and family.