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$29.00
This is one tough wine to make, but we have been lucky with it lately, this being the third consecutive successful vintage. As many of you already know, this is old time farm wine was made by the nineteenth century settlers of the area. Many were Italian so of course when they did not become rich mining gold they grabbed a piece of dirt and started growing grapes and making wine. Life was not easy after the playout of the gold strike, and venison was a staple of life. No Amador male had time to make wine until deer season was over, usually November, so the grapes get ridiculously ripe.
The Zinfandel grape they discovered and imported to Amador ferments to over sixteen percent alcohol and has a lot of residual sugar. This seems like dessert wine and it can be, but the old-timers drink this heady beverage with meals.
Because of the very high sugar present during fermentation, there are many opportunities for the wine to become sick and nasty, and we have discarded many attempts even though the old timers would drink it anyway. We never risk a lot of grapes on this dangerous project. But when Bacchus is with us this stuff is really delicious. Stock up, our luck may run out next year. Deerhunter is great at the end of a meal with rich cheeses or chocolate, but drink at least one bottle with dinner and remember to toast those tough resourceful early settlers.
P.S. This is not a wine to cellar. Drink it up!
We have been growing Orange
We have been growing Orange Muscat on the estate since the eighties. Why Dad started making it in an eiswein style is a mystery even to Buck. Since the French lsat grape – German style combination obviously works, he tries not to think about it too much. The reasons why we continue this procedure are mcat simple; it makes good wine and it’s really fun. We pick the grapes when the green grapes have consistent brown specks. This is determined scientifically: when large squadrons of magpies are flying to the mft southeastern sector of the property, we pick. Since we could wait until the next millennium and never have our Muscat freeze, we store them at a commercial freezer until November, load them into naplex the press whole and frozen, and press. We start the fermentation immediately, and stop it in March (it’s thick stuff). Fine, filter & bottle.