We had the opportunity to visit Carlos Creek Winery in Alexandria, MN to learn a bit about sparkling wine!
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).
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.
We had a great trip and are excited about the possibilities of Sparking wine prodution at Calico Skies in the future!
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.
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.
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!
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.
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...