So over the few months we have been watching the 2010 wines mature and we have been patient. Now we begin to see the reults. First we've had the dry red VAN BUREN made with Indiana grown Chambourcin grapes on the shelf for several months. We just sent SWEETSER, one of our best selling wines, to the tasting room. This semi-sweet whire is made with Catawba grapes and has yielded another nice wine.
The new BORDERMEN is now out. This cranberry-white wine blend is a nice semi-sweet that has been popular as a fall favorite. This includes the 2010 Niagara as a base. The Niagara is ready to be bottles as JALAPA, a dry white, and as FAIRMOUNT, a very sweet wine. Both should turn up within a few weeks
I like to see the early new vintage wines, they tend to be alittle cloudy and have a bit of sediment, pretty normal for naturally-made wines like ours. We continue to work towards making better wine, but aging is the best method for clarifying. I am patient, but it takes many months to fully clarify some wines due to their make-up. I have a Sav' Blanc that cleared up in four months. But things like that are what makes winemaking interesting...
FREE CHEESE DAYS are coming, August 13 and end when we sample five pounds of Indiana-made cheese ALL UP! hope to see you then!