Wine Making May 2006

Just a peek at our favorite wine making place and the happy (and a little crazy) proprietors.

Dave

Here is the information on the selection of wines we made recently.

Some of the antics of the group will be fun for all but for the wine making group there is also some important information on the wines, some history, the OBS rating and the best dates for consumption.

For friends of the wine group (you know who you are) check out the best dates and the wine you like and make a "dinner" date to get a chance to try some of this lovely wine.

Relax. This is not ALL our wine

The OBS Chart

OAK
1 2 3 4 5
light	heavy

BODY
1 2 3 4 5
light	full

SWEETNESS
0 1 2 3 4 5
dry	sweet

Spanish Monastrell Cabernet
Cru Select RQ
A confluence of Mediterranean and Continental climates suits Monastrell, a classic Spanish variety that has thrived since the 15th century. Also known as Mourvedre in France, this grape blends very well with Cabernet Sauvignon. Full-bodied, it has a deep, dark colour and breathes intense notes of ripe plums, cassis and toasted oak on the nose. Backed by mouth-filling tannins, fruity flavours of black cherries and plums complement this richly oaked wine, leading to an impressive finish of distinction
Oak = 4 Body = 4 Sweetness = 0

This is best left until the beginning of July to drink and will continue to get better up to May 2007.

D'Arcy, the master of all (wine) trades.

Hey! D'Arcy! There is a machine that can do that for you

Carol can show you how to get the wine in those bottles.

This is best left until the beginning of June to drink and will continue to get better up to about February 2007.

Barolo
Cru Select
Deep in colour and high in tannin, this wine is tops in the class when it comes to being full-bodied and robust
Oak = 2 Body = 4 Sweetness = 0

We added a selection of blackberries, rasberries and strawberries to this one for some added fruity flavour

Steve and Mom get busy on all that Gewürztraminer.

Very efficient looking but then...

pictures can be deceiving.

Australian Cabernet Shiraz Merlot
Cru Select
Aromas of leather and black pepper give way to intense jammy flavours of blackberries and ends with an elegant and long finish.
Oak = 5 Body = 4 Sweetness = 0

This is best left until the beginning of July to drink and will continue to get better up to May 2007.

Steve made the big label decisions for the day...

Then...

Carol gets the labelling done

Even out of focus Mary does a much better labelling job than Monica

This is best left until the beginning of July to drink and will continue to get better up to May 2007.

Chilean Merlot
Signature Series En Primeur
The warm dry summers, moderate rainfall and stony ground in the Maipo Valley provide a great microclimate for the Merlot grape. This medium bodied wine offers elevated succulent juicy berry flavours, accentuated by delicate aroma notes of coffee and vanilla oak. Ruby red in colour, it boasts of velvety tannins and long fulfilling fruity aftertaste.
Oak = 2 Body = 3 Sweetness = 0

We added a selection of blackberries, rasberries and strawberries to this one for some added fruity flavour

This seems to be break time.

Gewürztraminer
Grand Cru
Extremely spicy in flavour and aroma, this wine offers a fontal attack on your taste buds. Well aged, it becomes truly distinctive.
Oak = 0 Body = 2 Sweetness = 0

This is almost ready and will only need to sit until near the end of May (2 weeks) to drink and will continue to get better up to about July 2006.

Does anyone think there is something "wrong" with this picture?

Thanks to Carol for taking all of these pictures of our latest family experience.