CALICO SKIES - IN THE WINERY

BOTTLING BLANC DE BLANC

Mon, 01 Aug 2016 20:15:36 GMT

We are excited to get to introduce our newest sparkler, Blanc de Blanc! A refreshing blend of La Crescent and Brianna with aromas of lime blossoms, white peach and tropical fruit. A bright beginning on the palate, leading to a balanced, lingering finish. This will be your go-to sparkler if you enjoy a more traditional Champagne or white sparkling wine. Coming soon!

FEBRUARY WINE OF THE MONTH // RASPBERRY

Fri, 04 Mar 2016 14:41:54 GMT

February calls for chocolate... And chocolate calls for Raspberry! Our Raspberry wine is made purely with crushed, pressed and fermented raspberries. No added flavoring, and not from concentrate. Our Raspberry wine has the perfect balance of sweet and juicy.

It has received numerous awards through the years, including a 91 point rating from The Beverage Tasting Institute.

Food and Wine...
Amazing with chocolate and ice cream, but surprisingly versatile! Making a great pairing with BBQ, smoked salmon and Thai foods. Also great on its own!

Our Raspberry wine is making it's mark this month for the Winemaker's Pairing Galentine's Event coming up Saturday, February 13th!

Road trip to Sparkling Wine

Mon, 04 May 2015 13:34:36 GMT

We had the opportunity to visit Carlos Creek Winery in Alexandria, MN to learn a bit about sparkling wine!

Road trip!

Russ Funk, Carlos Creek Winery's Senior Winemaker, discussing the process of sparkling wine production standing next to the bottle filler they use when the wines need to be bottled under pressure. (For sparklers produced by injecting carbon dioxide or produced by the Charmat Method-where secondary fermentation happens in the tank).

Riddling rack for sparklers produced by the Traditional Method, (methode champenoise), where secondary fermentation happens in the bottle.

Josie Boyle, Assistant Winemaker at Chankaska Creek Ranch and Winery explaining the process of sparkling wine production using the Traditional Method.

Josie demonstrating disgorging where the crown cap and lees (dead yeasts accumulated after secondary fermentation into the neck of the bottle), are removed without losing much of the wine.

Josie, adding the dosage. After disgorging but before the final corking the bottle is topped off with a mixture of a little sugar, base wine and sulfur dioxide as a preservative.

Does this not look like fun?! Outside Carlos Creek's tasting room.

Vines on Vertical Shoot Positioned trellis system.

We had a great trip and are excited about the possibilities of Sparking wine prodution at Calico Skies in the future!

The Start of 2014 Production

Fri, 12 Sep 2014 19:49:04 GMT

Our 2014 production started as it has in the past with processing Brianna, but this year it also started with a new press! Like all things new, they have there hiccups... Happy to say that the press is working perfectly now and is ready for more! We have a half an acre of Brianna planted on property and work with amazing grape growers in Mitchell (IA), Spencer (IA), Cedar Rapids (IA), and south of Des Moines.

Cranberry is Back!

Fri, 01 Aug 2014 01:17:31 GMT

2013 Cranberry

4200 bottles of Cranberry on the wall... We were lucky to have my cousin from Maryland help out with the process and the bottling crew stayed in good spirits from the first bottle to the last! Stop in to give our 2013 Cranberry a taste... We weren't able keep it in stock for long last year! Made 100% from Cranberries, look forward to dramatic aromas of fresh and baked cranberries, honeycomb, and citrus zest with a tangy medium body and a nicely balanced finish.

Vintage 2013 Deebo

Thu, 31 Jul 2014 13:35:38 GMT

in the bottle

Deebo has taken the time to personally supervise the bottling of his 2013 dry red blend this year. It is 40% Frontenac, 40% Chambourcin , and 20% Marquette. The wine exhibits wonderful dark berry flavors with a nicely textured body and a smooth gently Oaked finish. Deebo is proud to put his name on it and feels it is his best work to date!

starting fermentation · cranberry, blueberry, raspberry, concord, catawba & geisenheim

Wed, 05 Dec 2012 14:13:16 GMT

Brianna 2012 | first filtration

Mon, 22 Oct 2012 23:04:53 GMT

Transfering the 2012 Brianna which just got out of cold stabilization. We try to combine processes when possible so we are also filtering it down a bit to clean it up. It is looking and Tasting GREAT!! Should be bottling in a few months.

barreling down

Wed, 10 Oct 2012 21:46:11 GMT

We spent the day yesterday (10.09) transferring the 2012 Frontenac, Marquette, and Chambourcin from the stainless steel tanks into our oak barrels where the wines will age for 6-8 months- affecting the tannins, texture and adding complexity to the wines flavors and aromas. Aging in oak can add flavor notes of caramel, cream, smoke, spice, vanilla, black pepper and deliciousness...

gettin' toasty

Thu, 27 Sep 2012 20:15:54 GMT

We received our order of six more barrels to add another level of barrels to the Barrel Room for a total of 26 barrels! Three of our new barrels have a "heavy toast" and three have a "medium toast", which will impart different flavors and aromas on the wine during aging.

            " The porous nature of an oak barrel allows some levels of evaporation and oxygenation to occur in wine but typically not at levels that would cause oxidation or spoilage of the wine. In a year, the typical 59-gallon (223-liter) barrel can lose anywhere from 5½ to 6½ gallons (20.8 to 24.6 liters) of wine through the course of evaporation. This evaporation (of mostly alcohol and water) allows the wine to concentrate its flavor and aroma compounds. Small amounts of oxygen are allowed to pass through the barrel and act as a softening agent upon the tannins of the wine.[3] The chemical properties of oak itself can have a profound effect on the wine. Phenols within the wood interact with the wine to produce vanilla type flavors and can give the impression of tea notes or sweetness. The degree of "toast" on the barrel can also impart different properties affecting the tannin levels of the wine as well as the aggressive wood flavors.[5]   "
                                                                        http://en.wikipedia.org/wiki/Oak_%28wine%29

We will be "barreling down" (pumping the wine from tanks into the barrels), our 2012 Frontenac, Marquette, and Chambourcin within the next week where they will age 6-8 months before they are bottled. Our barrels were coopered at the A&K Cooperage in Missouri. The whole coopering process is pretty amazing! Check out a few videos of the process...