Tassel Ridge Winery | Leighton, IA | 641.672.WINE (9463)

Newsletter Articles

Cellar Team Finished Crush Pad Operations and is Now Focused on Making Wine

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

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Cellar at Tassel Ridge is Managing Lots of Fermentations

The first step in making wine is getting it fermented. We have several fermentations going all at once right now and are monitoring them regularly. With red wines, we want to keep the skins in contact with the juice as much as possible so this weekend, we

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All White Grapes are Now Harvested; Reds are Next

We have six batches of juice fermenting in the cellar right now. They need regular attention to make sure that they are not fermenting too fast and that the temperature is being maintained. Unfortunately, on Saturday night, a local electrical substation took a hit and we were without

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Vineyard Crew Will Harvest More Grapes As Soon As They Reach Ripeness

The vineyard crew is ready to harvest as soon as the fruit tastes good, sugar levels rise, and acid levels drop. We are thinking that it will be St. Pepin, followed by LaCrosse, so we will remove the netting on the St. Pepin the day before we

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We Have a Cellar Full of Edelweiss to Ferment

We need to let the solids settle in the juice and then we move the clearest juice to another tank and let the bottom foot or so of the tank just run out into the trench drain to our waste water treatment ponds. After that, as soon

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Vineyard Crew will Harvest Edelweiss All Week

We started picking Edelweiss at 2 a.m. Sunday morning. We put the fruit into refrigerated trucks at the Winery so the grapes were ready and waiting for crush to begin Monday morning. We will be picking Edelweiss every day until it is all made into juice. This year’s harvest

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Cellar is Now Focused on Harvest

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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Bistro Lunch

11:00 a.m.–4:00 p.m.—Monday–Friday 11:00 a.m.–4:00 p.m.—Select Saturdays 12:00–4:00 p.m.—Sundays August is National Panini Month and National Sandwich Month. Celebrate with Paninis and Sandwiches from our Summer Bistro Lunch Menu! Have lunch at Tassel Ridge Winery Monday through Friday (11:00 a.m. to 4:00 p.m.), on select Saturdays (11:00

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The 2018 Harvest Has Started!

We harvested our Brianna in two vineyards on Sunday morning starting at 3 a.m.! The grapes are at their coolest early in the morning. We put them in one of our refrigerated trucks where they stayed until we could process them on Monday morning. Our objective is to

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We Started Processing Brianna on Monday Morning

On Monday, we processed the 7.9 tons of Brianna that was harvested on Sunday. Brianna is usually our first grape to be ready for harvest. In making our decision on when to harvest, we look for sugar levels in the fruit, how the fruit tastes, and how much acid

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