Red, White, & Blue® is our biggest selling wine. Each year, after we make the wine from grapes we grow, we start using our empty tanks to make Red, White, & Blue. Right now, we have several fermentations going. We start each fermentation with the nutrients that
Read more →We have several fermentations going on with the juice that we brought in from upstate New York. Over the weekend, we added the lab nutrients to two of these fermentations. We will bottle another batch of Red, White, & Blue® on Wednesday and then get Cranberry Wine
Read more →We will bottle our last batch of Star Spangled White®, our very popular sweet white wine. Our cellar team is also performing some of the last steps in getting our first batch of Red, White, & Blue® ready for bottling. And, the very slow Cranberry Wine fermentation
Read more →We will bottle one of our most popular wines, Star Spangled White®, on Wednesday. Actually, this is just the first batch of Star Spangled White. There will be five more. 2018 Iowa Edelweiss and Iowa White Blossom are also made from Edelweiss and we are beginning the
Read more →In the cellar, we are adding cream of tartar to begin cold stabilization of the 2018 Iowa Steuben. We are also filtering batches of Star Spangled White® and 2017 Iowa LaCrosse which we will bottle during the week of November 28. Over the past several weeks, we
Read more →We continue to fine various batches of white wines in order to get them ready for bottling. We are cold stabilizing Edelweiss in two different ranks. We’ve moved our Muscat into the Winery from the outdoor tank and are beginning to taste the Muscat in order to
Read more →We will bottle our last batch of Oskyfizzante® Pink on Tuesday and follow that with bottling of 2018 Iowa Nouveau on Wednesday. We continue racking and fining wines that we will bottle almost every Wednesday now until the end of the year. Many of these bottling sessions
Read more →The cellar team will bottle the very popular Oskyfizzante® Cranberry on Tuesday. They will be monitoring carbonation of Oskyfizzante® Pink while they also monitor fermentation of the Muscat that just arrived from California. Some wines need to be fined and we’ll get fining agents into these wines
Read more →The cellar team crushed the Sabrevois on Friday and left it to cold settle over the weekend. This allows solids to settle. We racked the Sabrevois off the sediment and started fermentation today. We processed the Steuben on Monday and will allow it two days to cold settle
Read more →On Sunday, we started harvesting Edelweiss and on Monday, we started processing these grapes. Processing involves: weighing in the grapes; running them through the destemmer-crusher; pressing off the juice; and pumping the juice into the tank in which it will be fermented. We can do all of the
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