Another Quick Picks just in time for the Thanksgiving table featuring two Roussanne-based wines from Tablas Creek Vineyard.
Tablas Creek Vineyard, Roussanne 2005 ($27) – Light straw in color with aromas of pear, pineapple and orange blossom. Crisp pear and pineapple flavors with nice minerality on the finish. Wow.
Rating: 4/5 stars
Tablas Creek Vineyard, Esprit de Beaucastel Blanc, Roussanne/Grenache Blanc/Picpoul Blanc blend 2005 ($35) – Light yellow in color with aromas of pear, honey and spice. Pear, citrus and pineapple flavors finish long with refreshing acidity. A delicious Rhone blend that shows what can be done with these grapes in California. I will cellar a few bottles to see what happens with 5, 10 and 15 years of bottle age.
Rating: 4/5 stars
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Our grapes have been harvested and transported to Crushpad in San Francisco ready to start their journey from fruit to wine. That will start in about an hour from now but I’m 2,000 miles away in Minneapolis. That’s not a problem in this day and age as I’ll be joining via the Crushcam online. I’ll also be live blogging our progress here; stay tuned…
11:18 a.m. CDT – The Crushpad Cam is a bit choppy on my MacBook but the audio is fine… looks like the group is assembling now…
11:31 a.m. CDT – Alan has sent me pictures of the fruit… looks good with some raisins to sort out, etc. Several group members are online now on the Crushcam… and the first bin of Roussanne is in the sorting table now…
11:51 a.m. CDT – Several group members online chatting now trading Roussanne picks to try… sorting going well so far…
12:03 p.m. CDT – Now the group is getting geeky on yeast D47 & QA23 or shall we try BA11?
12:11 p.m. CDT – Sorting/Crushing complete… now the cold soak begins…
12:20 p.m. CDT – Just spoke with our winemaker and we will inoculate next Tuesday or Wednesday with D47 & QA23 yeasts (one in each barrel)… pressing is scheduled for 6:00 p.m. CDT today, so I’ll be back on the press cam then… will also post some photos here.
6:02 p.m. CDT – Back on the Crushnet cam, now focused on the press… not sure what is going on right now…
6:49 p.m. CDT – The Roussanne is finally going into the press…
7:09 p.m. CDT – Seems the pressing is near complete… a nice report from group member Robin on the juice; sounds like we have a good one in the works… a lot more as we get into fermentation, etc.
I just found out that the grapes for our open-source Roussanne will be harvested this Friday. There’s still time to join the group and participate in the sorting and crush, either online or at Crushpad in San Francisco. Unfortunately, it looks like I’ll be here in Minnesota for harvest but there will be a few group members in attendance and I’ll be holding court online.
To join us, sign up at Crushpad and join the Winecast group.
Update: Well, harvest is on Friday but because the winery is 4 hours north of the vineyard, we’ll be sorting, crushing and pressing the grapes Saturday… I think I’ll live blog the event here Saturday morning/afternoon depending on your timezone.