Bottled and ready to go…
It’s been a busy couple of weeks in the winery. I’ve been pushing to get all of my wine ready for the Oregon Vintage Festival in McMinnville this weekend. Through a series of minor miracles, it’s all coming together.
Less than a month ago, I had 5 barrels of pinot and 4 jugs of white wine sitting there. I had no labels, no bottles, no corks, no capsules, no boxes, nothing. Since then, all of the wine has been finished, blended, bottled, and is pretty much ready to go. The only remaining tasks are to label the Pinot noir, put the capsules on, and then box it. That’s tonight’s task.
Over the last few weeks we’ve been trying to come up with the perfect final blend for my Pinot noir. We got it last week. It’s nice. The phrase that comes up most often from people that try it is “silky smooth”. To achieve that silkiness, it has to be in balance with no one attribute dominating. The most recent adjustments enhanced the finish to round out that balance. A 5% change makes a noticeable difference.
Kim Coleman gave it a nice compliment. She said it’s the best Pinot that another winemaker has made from their fruit. And they’ve been selling their fruit to many well-known producers over the last 10 years.
It’s already 15% sold out and it has yet to be released.
A stellar crew of volunteers came out to the winery this week to bottle it (read, “will work for wine…”). With some prodding, the bottles were finally delivered a week late – 6:30 pm the night before bottling. Regardless, all went well and the wine is now ready for labeling. Thank you volunteers!
The labels were finally approved by the TTB (federal government), and the printer got them done in lightening fast time. They didn’t require any modifications, but we went through several cycles of confusion-clarifying application edits.
Come visit us at the Oregon Vintage Festival
It’s been a busy couple of weeks in the winery. I’ve been pushing to get all of my wine ready for the Oregon Vintage Festival in McMinnville this weekend. Through a series of minor miracles, it’s all coming together.
Less than a month ago, I had 5 barrels of pinot and 4 jugs of white wine sitting there. I had no labels, no bottles, no corks, no capsules, no boxes, nothing. Since then, all of the wine has been finished, blended, bottled, and is pretty much ready to go. The only remaining tasks are to label the Pinot noir, put the capsules on, and then box it. That’s tonight’s task.
Over the last few weeks we’ve been trying to come up with the perfect final blend for my Pinot noir. We got it last week. It’s nice. The phrase that comes up most often from people that try it is “silky smooth”. To achieve that silkiness, it has to be in balance with no one attribute dominating. The most recent adjustments enhanced the finish to round out that balance. A 5% change makes a noticeable difference.
Kim Coleman gave it a nice compliment. She said it’s the best Pinot that another winemaker has made from their fruit. And they’ve been selling their fruit to many well-known producers over the last 10 years.
It’s already 15% sold out and it has yet to be released.
A stellar crew of volunteers came out to the winery this week to bottle it (read, “will work for wine…”). With some prodding, the bottles were finally delivered a week late – 6:30 pm the night before bottling. Regardless, all went well and the wine is now ready for labeling. Thank you volunteers!
The labels were finally approved by the TTB (federal government), and the printer got them done in lightening fast time. They didn’t require any modifications, but we went through several cycles of confusion-clarifying application edits.
Come visit us at the Oregon Vintage Festival
posted by SeufertWinery at
12:39 PM
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