Come Sip With Us
We will have regular shop hours this weekend and Memorial Day Weekend. That means Fridays 2pm to 7pm and Saturdays from 1pm to 6pm.
We will have our new Summer Releases out the weekend of June 1st this year. Watch for details on the new wines and times you can visit the tasting room or the winery in an email closer to that date.
And now it’s time to answer some questions. Which always makes me think of that hilarious SNL skit where Jason Sudekis dances like a madman in a polyester tracksuit.
A: All of our stainless tank wines are closed tightly in their tanks following their secondary fermentation. We rack them just once and then bottle them, so there is often a little trapped CO2 gas from the tank that ends up in the bottle. It doesn’t grow more intense with time (it is not re-fermenting in the bottle) but it can last up to a year after we bottle the wine. This helps us use less sulfur at bottling, knowing that the CO2 will preserve freshness and avoid oxidation, often allowing them to keep for 3 – 4 days and still taste fresh. So if you love that tickle on your tongue, drink it straight from bottle to glass. If you prefer a more typical still red wine, decant the bottle or swirl your glass a couple of times and the hint of CO2 will dissipate.
Q: Why do I sometimes get a little sediment at the bottom of your white and pink wines?
A: This is the result of something we are very serious about – not filtering! When you filter the wine, you remove any hints of sediment that might show up in the glass or the bottom of the bottle, but you also remove a lot of color, flavor and texture in the wine. We’re willing to sacrifice a little bit of clarity rather than strip away any of the deliciousness that the wine has in its natural, unfiltered state.
Q: This year’s Ramato has a little bit of a funky nose – what’s up with that?
A: Often with our approach in the cellar being natural, we choose not to add anything that could correct off odors or aromas and instead allow wines to resolve in the tank or barrel before bottling. When we bottled our 2017 Ramato, the wine in the tank was perfectly clean and fresh with no off odors. However, 3 weeks after bottling, a little bit of reduction, or sulfides (different from sulfur but with a similar aroma) started to show up on the nose. At this stage, there is nothing we can do, except to tell you to decant the wine and allow the reaction of oxygen with the reductive aromas to take care of the problem. So if you open a bottle of the 2017 Ramato and it has a little bit of burnt match smell, give it a bit of air – either in a large glass or by plunging the bottle’s contents into a decanter quickly to add lots of oxygen. Then drink away and we think you’ll love the refreshing watermelon, strawberry and apple flavors swirling in your glass.
Have a question about something that seems different with our wines? Please send us an email – we love to talk about the process of winemaking and the imperfect results of making an artisanal product without the use of industrial chemicals or processes.
2901 NE Alberta Street
Fridays 2pm – 7pm • Saturdays 1pm – 6pm