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Winter Wine Update

As we start thinking of the year ahead, and also of the year we leave behind, I am always full of such an incredible sense of awe and gratitude for the opportunities that have been placed in my path. The chance to meet so many wonderful people, to have a purpose each day I get up, to have a wonderful cocoon of family and friends who surround me with so much emotional joy and love. To look out my windows to the seasons passing and the flora and fauna that come with each. How did this path find me, and why? The possibilities of the unknown future are absolutely shimmering on the horizon at every moment. I just don’t ever want to miss something or take anything for granted. Each of you reading this are a bigger part of the journey than you can imagine. Without you, I would just be making small batches of wine for myself and my friends, and never know the joy of finding a bottle of wine I made on a strangers table in a restaurant. I thank you for joining me for the ride.

On to the good stuff !!! And good it is. A quick seasonal summary; the 2014 growing season was early with bud break, hot, dry, somewhat scary, and very early on the harvest. Quality, according to those in the know, is high across the board, with smaller than average berries which give us more concentration of flavors, as the flesh to skin ratio is greater on the skin side (that’s where all of the flavors, phenolics, color, and anthocyanins can be found). What this means to you as a consumer, the wines will be very varietally concentrated. Lots of fruit in each glass, with more obvious flavor notes than in some years where there is more water and a longer season. As our wines are developing in the barrel, I’m enjoying seeing the personality of each lot come out of it’s newborn shell. We have a long way to go with most of them, but not all. Which leads me to my favorite topic, Viognier.

Oh Viognier, why do you temp me so with your nose of apricots and melon and honeysuckle? The weight of this wine, combined with its intensely aromatic bouquet make the glass sing. I can’t wait to get this beauty to bottle, as I want it to stay just as it is! So to bottle we go. In February, which means you’ll have this gem of a wine before Easter, and if my basket were full of Viognier, the bunny would get as many carrots as he could eat. And lettuce, and celery, and any shrubbery he wanted. Not having made this varietal before, I can tell you, it will be in the lineup again. Luckily, we’ve got a reasonable amount of Viognier, but a word of caution, it’s going to be the summer wine for Pōr Wine House in Louisville, and they’ve already got dibs on a good amount, so watch for the release notes and get in early.

high ground flyerUpdate on the “High Ground” wines that were made during the Great Colorado Flood. We’re bottling Chardonnay and Pinot on January 16th and 17th. Looking for volunteers to help, we only need about 6-8 each day. If you are interested, please send me back and email and we’ll get you in the lineup. Showing beautiful length and really amazing fruit, both of these wines are going to be released in March. Anthem Branding has come up with a great poster for our donation efforts with these wines. For each bottle you buy, the winery donates 1$ to the Four Mile Emergency Fund. And if you buy a bottle from any of our retailers or restaurants, they’ll also donate 1$. All of that money goes directly to the organization that protects our homes and our neighbors during all emergencies, with no thought to their own property or lives. These people are true heroes everyday.

As for the other darling varietals, I can’t wait to see how the Bordeaux wines develop. After spending a day in the lab looking at their chemical makeup, I was surprised at some of my findings. That’s the part of chemistry I love. Sometimes it confirms your palate, sometimes it denies, but it never lies. And palates can be fooled. Mine was definitely fooled by a couple of our wines (think my personal black sheep, the Petite Sirah), which just makes me want to work with them even more! I am a mystery junkie in more ways than one.

The other bottlings we have planned for this year include the newest Pinot Gris from the Jenkins Family Vineyard, and the “High Ground” Zinfandel. Probably somewhere around March and May, but only time will tell.

If you follow us on Facebook, you know we’ve been hosting cheese classes with The Art of Cheese at the winery. These have been amazing, and so much fun, plus, pretty darn delicious. We’ll be doing more of those through the winter and into spring, so if you’ve always wanted to know how cheese was made, come check one out! Next one is January 24, and we’re making Brie and Camembert, which happen to pair really nicely with wine!

Our upcoming schedule is on our website, if you have an inclination to join us for any of our events, you can give me a call or send an email, and we’ll sign you up. The Solstice dinner in June, on the 20th, is already 1/3 sold out, so if you’re planning on traveling to visit us for that particular evening, let me know so I save you a seat. Also, even though it’s snowy, we’re still doing our wine and food pairings, 4 small plates, 4 wines, 25$ per person for up to eight people. It’s cozy and intimate in the winery.

My wish for each of you for this new year is that you also wake each day with a heart full of joy and a head full of possibilities. The road in front of each of us may change from uphill to down, left curve to right, it may fog over or be bathed in brilliant sun. The thing that doesn’t change is that each foot we plant in front of the other takes us somewhere we have never been before to experience things we have never even dreamed. The only mistake is to not take that step and miss whatever this world may have in store for you next, and we only need look to the next lane to see we are never on this journey alone.

Cheers and Happy 2015!!

—Molly, Don, Roxy and Lucy

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