Action in the Cellar

Bottling is Now the Objective of the Cellar Team

The cellar team is still fining some of our white wines to get them stabilized and ready to bottle. Prelude is now blended. It has subtle aromas and a big fruity finish on the palate. Rockets Glare Rosé® has also been blended and we are starting to cold stabilize it this week. Iowa Prairie Snow® […]

Category : Action in the Cellar &Newsletter Articles

Cellar Team Begins Bottling 2016 Wine

We bottled the 2016 Iowa Nouveau last week. This is our first wine of the season. It is very fruity with cherry, blackberry, and a bit of plum. The color is garnet or brick red. The wine is smooth on the palate while still crisp. Plan to drink this wine while it is fresh and […]

Category : Action in the Cellar &Newsletter Articles

Bottling Starts This Week; Other Cellar Work Focuses on Getting White Wines Ready to Bottle

The first wine we will bottle this season is Oskyfizzante® Pink. This wine was made last spring but we ran out of time to bottle it before harvest started. This wine is bursting with flavor and the color is brilliant. We began carbonation last week and will begin bottling this week. We are cold stabilizing […]

Category : Action in the Cellar &Newsletter Articles

All Fermentations are Now Complete; 2016 Iowa Nouveau is the Next Priority

The cellar team has now finished all of the fermentations. They are shifting their attention to making the final blend on the 2016 Iowa Nouveau and getting some of the white wines ready for bottling in November. They will also be bottling Oskyfizzante® Pink. This is a time-consuming process because we use a four spout […]

Category : Action in the Cellar &Newsletter Articles

Cellar Team Starts and Monitors Fermentations

The Cellar Team is now starting fermentations as soon as juice gets up to about 50–60°F. It takes some time to actually mix the yeast nutrients and yeast so only a couple of fermentations are started each day. Then, the sugar levels and tank temperatures are monitored daily to make sure that the fermentation is […]

Category : Action in the Cellar &Newsletter Articles

Crushing Continues and Fermentations are Being Started

The cellar crew is focused on crushing grapes as they come in from the vineyards. The remaining white grapes will be destemmed, crushed, and pressed. The juice is pumped to receiving tanks where it is allowed to settle for 3–4 days before we increase juice temperature and start to ferment. Our rosés are made in […]

Category : Action in the Cellar

Crushing, Cold Settling, and Starting Fermentations Occupies Our Cellar Team

The cellar team starts their mornings very early to assure that the fruit is cool when it arrives at the crush pad. Fortunately, the bees and little bugs sleep in, so by starting early, we can avoid most of these headaches. LaCrosse is one grape we’ve already harvested. The LaCrosse we’ve grown in our vineyards […]

Category : Action in the Cellar &Newsletter Articles

Cellar Team Crushed Brianna Last Week, Plans to Crush LaCrosse and Edelweiss This Week

Last Tuesday, the Cellar Team crushed and pressed 14.6 tons of Brianna. About 1/3 was grown at Tassel Ridge and the rest was purchased from local growers. It was the best Brianna we’ve ever crushed. Aromas and flavors were outstanding. They expect to start the fermentation this week. They plan to crush and press the […]

Category : Action in the Cellar &Newsletter Articles

Brianna was First Machine-Harvested Grape Last Week; LaCrosse and Edelweiss will Follow This Week

After hand-harvesting some Brianna, St. Pepin, and La Crescent last week and the week before, the harvest really got started last Tuesday with machine harvesting of Brianna. This was some of the best Brianna we’ve ever tasted. And, the total quantity was astounding: 8 tons per acre. Normally, we’ve gotten 2–3 tons per acre. The […]

Category : Action in the Cellar &From Our Vineyard

Cellar Team is Ready for Harvested Grapes

Sometime this week, machine harvested grapes will start to arrive at the Winery. If the grapes will be used to make a white or rosé wine, they will be crushed and then pressed. The juice will be pumped into tanks for fermentation. If the grapes will be used to make a red wine, they will […]

Category : Action in the Cellar &Newsletter Articles