My cat Dexter, an effective opportunist, crashed the photo of the wines just bottled from 2011 grapes.
For the first time in several years, I made Chambourcin and Norton, this time from grapes cultivated by Mike and Kathy Dennis of Tyler Ridge Vineyard Winery, about 10 miles north of Springfield. I have to credit the Dennises for the astonishing results. All I did is all I've ever done — observe sterile practices and avoid oxidation. But this time, the Chambourcin had the signature acids, but they were modified and smoothed out, and the Norton had a little smoky essence even without oak.
It's such a kick to have a tiny stake in America's native grape, whose development dates to Thomas Jefferson's failures and the successes of fellow Virginian Dr. Daniel Norton. For my output, all credit is due to the vineyard practices of the Dennises. If I can get these results as an amateur, imagine what the Dennises are achieving — for just $15 a bottle.
The third project is peach. Last year, I added more fruit to the mix, and the result requires even less sugar added back. In fact, it requires none. It's a dry peach that tastes like peach, not candy.
Aren't the labels classy?
For the first time in several years, I made Chambourcin and Norton, this time from grapes cultivated by Mike and Kathy Dennis of Tyler Ridge Vineyard Winery, about 10 miles north of Springfield. I have to credit the Dennises for the astonishing results. All I did is all I've ever done — observe sterile practices and avoid oxidation. But this time, the Chambourcin had the signature acids, but they were modified and smoothed out, and the Norton had a little smoky essence even without oak.
It's such a kick to have a tiny stake in America's native grape, whose development dates to Thomas Jefferson's failures and the successes of fellow Virginian Dr. Daniel Norton. For my output, all credit is due to the vineyard practices of the Dennises. If I can get these results as an amateur, imagine what the Dennises are achieving — for just $15 a bottle.
The third project is peach. Last year, I added more fruit to the mix, and the result requires even less sugar added back. In fact, it requires none. It's a dry peach that tastes like peach, not candy.
Aren't the labels classy?
1 comment:
Well, your labels are definitely classy, but I imagine it would be even better if you can have your labels printed in some way, just like the fancy wines you see in stores, just so they’d look even classier. Anyway, congrats on the new concoctions! I’m sure that they taste as good as they look. I’m particularly curious of how your peach wine tastes. Sounds delicious and tempting!
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