|Posted on September 12, 2012 at 11:25 PM|
|Posted on September 2, 2012 at 11:20 AM|
You know how it is....for several years you hunger for a new piece of equipment but keep putting it off because of cost. And then when you finally get it, you wonder why you waited so long!!
LADDERS: 6 weeks ago after at least 5 years of yearning, we finally bought a pair of TALLMAN orchard ladders— those three-legged affairs. We bought a 12 footer and a 16 footer. These ladders are great! They are incredibly stable with a very wide base, and the third leg can be threaded through pretty messy branches to get you right to the fruit! At 29 lbs and 39 lbs respectively, these ladders are very light and easy to handle, although swinging a 16-footer is something else. We'll post a photo or two one of these days.
BARRELS: This past week, 8 nice French oak barrels arrived at the winery! We've had a couple in the past, but have put off more barrels because they cost so much, especially the French oak ones. Many winemakers find them more desirable than US barrels because they use a different species of oak with tighter grain, which produces a more subtle and gradual oaking of the wine.
You know, you can put wine in oak (barrels) or you can put oak (chips, cubes, staves, shavings) in wine. We've done it both ways and.....I really believe there's nothing that replaces a good barrel for aging and giving character to wine. We'll age some of our chokecherry wine in these new barrels and much of our Tongue-Tied red wine.
THE BIG TANK: As we planned for this year's harvest and purchased grapes, we realized we needed a bigger tank for our Tongue-Tied red wine blend. Our largest tanks in the past were 160 gallon tanks, but now we own a 400 gallon tank! (I know, I know. It's just a baby to those big, huge wineries!) We can't wait to fill this monster and enjoy blending.
MACRO BINS: We also purchased four Macro Bins, the staple fermentation tool of larger wineries. These are approx. 4-foot square plastic tanks. Ours are 33 inches high and they are a great way to ferment a lot of juice in one place. In the past, we had 3-4 55-gallon drums fermenting the same wine, and then we'd have to try to blend them together. This way we can ferment up to 200 gallons in one place. The garage is getting crowded, but it sure looks like we're serious about wine-making now!
We'll put up some new photos of our new toys sometime soon. Meanwhile, the crush will begin in a week and we'll be busy as can be for the rest of September. Raise a glass...for our success in the 2012 crush!
|Posted on October 18, 2011 at 9:40 AM|
All 16 of our wine tanks are now cradling this year's wine as it clarifies and ages. If next year's prospects turn out as we expect, we'll need to buy more and larger equipment again.
This year we will be offering four new wines: (well, some were so limited last year that it's as if they were new!)
Perfect Kiss— a field-blended white wine that we sampled last night and found delicious! Light, semi-sweet, lots of fruit and berries, perhaps strawberry.
La Crescent— This one is a bit like Riesling with an apricot finish in a semi-sweet style. This has gained a lot of rave reviews from those who have tasted it.
Aranciano— White on skins! This wine looks pink/orange colored, is tannic, full-bodied and you'd swear is a red wine when you taste it. It's in an American Oak barrel for three weeks.
Frontenac Gris— Barrel fermented for a week, malolactic fermented (gives a buttery, smoother taste), this wine was produced like a classic chardonnay. Dry, oaky, a good white table wine.
White V— We don't produce White Zin because Zin won't grow here without protection. But Valiant will. When crushed and immediately pressed from the skins, the wine has little color. Done as an off-dry, light wine something like White Zin with a hint of Concord flavor.
Marquette— The flagship U of Minn. grape which produces a full-bodied red wine with a nice balance of tannins, sugars and acid. This wine will be oaked and aged at least a few months before release.
Frontenac— Another U of MINN release with very rich, dark color, a hint of cherry.
Unnamed— We will release a blend of Marquette and Frontenac early next year when we determine what blend percentages are the best. A good, dry, tannic full-bodied red wine. (We named it TONGUE-TIED!)
Sabrevois Nouveau— Done in the style of Beaujolais, a light hearted festive red wine with lots of fruit, little tannin and very approachable. We hope to release it on the traditional Beaujolais Nouveau date: The third Thursday in November.
Our other wines offered last year will all mostly be available as well. Since are tanks are all in use, we cannot make more raspberry, black currant, haskap and Foxy Lady until we empty out some cherry wines. But they will be coming along again at the turn of the year.
Thanks to all of our customers and retail partners for a great first year!
|Posted on November 13, 2010 at 11:04 AM|
We've had a great start, but that means that some wines will start running out this fall. We really need your help! Many great friends have shared fruit with us. But we need more, if we are going to meet the need. Please contact us if you have:
Rhubarb— Our Rhubarb wine is gone! We need your rhubarb! Thanks to friends' donations, we have just received 50 pounds of frozen rhubarb and will start another batch of wine as soon as we hit 100 pounds. If you have frozen rhubarb, just leave it outside the winery garage, or call at 853-1028. And call if you have plants you don't want, or are dividing your plants and have extra clumps for our own planting. We need your rhubarb!
Chokecherries— Thanks to Verne & Kathy Schlepp , we had enough chokecherries for our popular Prairie & Peaks Cherry, a blend of chokecherry, sandcherry and Flathead cherry wine. But we need more! Pick them for us, have us pick them, whatever. We'll gladly take them frozen or fresh, anytime you have them.
Yellow Chokecherries— WE've located two plants but want more to make a white chokecherry wine. If you have yellow chokecherries, please contact us, so we can pick fruit, and also take suckers from your plants to start a row of them in our own orchard.
Pears— Our Golden Spice pear tree makes luscious wine, but we could use more, especially the small, spicy pears that are awkward for canning. If you have pears you're not using, by all means contact us!
Sand Cherries— Our sweet Sand Cherry Kiss has been one of our top sellers. We've got a large planting and are putting in more, but we could use more. Contact us if you have sandcherries you don't use.
Rose Hips— Rose hips are the fruiting bodies of roses. Thanks to Marilyn Schantz for picking some for us and turning us loose in her patch. If you have LARGE HIPS (1/2 inch or more across) you don't use, please contact us so we can make more rose hip wine. We have a batch brewing, and would love to make more!
Plums— Plums can make a great wine. We have some growing, but could use more. Let us know if you have extras, frozen now, or available next fall!
Grapes— Concord-style wine might not make it to the bigtime, but it has been a long-time favorite of the northern states where it was the only grape available the last couple of centuries. Friends gave us enough for a small batch but we could use more. When you're done making jelly and have more grapes, contact us!
We know of at least a dozen visitors to Miles City who came from out of town or out of state just because of our Winery. And a stop at our place generally includes a visit to motels, cafes, gas stations, grocery stores and other businesses. When you help us, you help the entire community. We bank in town, we shop in town, so money coming our way mostly stays in town.
Contact either Bob (406-853-1028 or Josh (406-850-8325) and shower us with your unused Montana grown fruit! Check your freezers, talk to your neighbors and help us provide more good cheer for our wine drinking friends. Contact us NOW if any of these things are possible, so we can add you to our list to contact in the future.
Thanks a lot! Bob
|Posted on October 19, 2010 at 9:14 PM|
Son Josh and I have been steadily at it since the last entry, and for the first time, we have nothing in the garage doing a primary ferment. Almost all the wines are nestled in their steel and glass beds in the basement, clarifying and aging nicely. We've bottled up a bunch of young wine, mostly apple and cherry. Label approval for pear should arrive soon, along with Prairie & Peaks Cherry (sandcherry, chokecherry, flathead cherry blend). The raspberry is coming along nicely. We've hit 500 gallons of wine, with about another 50 gallons to go for this season.
The frost has come and the leaves are dropping. The season of bottling is almost upon us in earnest. We've been selling every couple of days. DO DROP OVER and visit us and enjoy "something on the Tongue."
|Posted on October 4, 2010 at 10:48 PM|
My first wine sale occurred last Friday, a good 5+ years since we started the vineyard. It was 10 bottles of Sand Cherry Kiss, sold to returning nurses celebrating 50 years since they graduated from the old Presentation Sisters nursing program that was held in the old old hospital many years ago.
What makes the date provocative, at least for me, is that it was my 62nd birthday. Ironic, that on the day I officially qualified for Social Security, I made the first sale in a new business. Now the philosophical hat is on....
Over the years we've all heard of people who retired, put their feet up and died within several months. The ones that last, the ones more likely to stay healthy, both mentally and physically, are those who keep themselves alert, active, thinking, committed. It's important to have some kind of passion in life. Right now, occupationally speaking, my primary passion is demonstrating that eastern Montana can grow good fruit, including grapes, and can make good wine.
One of the reasons I'm so enamored of nature is that she is so predictable, in the macro sense. Every year in March or April, spring comes. Robins return and eat worms. Weeds, and crops if we are lucky, will soon be emerging from the soil. Tomato fruits will follow blossoms. Grapes will grow on vines. Cooler weather eventually will arrive and winter will bring blessed relief from lots of hard work.
We wish human relationships were as reliable and certain. We wish job security were so certain. We wish our economic well-being were so constant.
When I find my life in flux and am anxious about all the uncertainties, then teaming up with Mother Nature by piggybacking onto her agenda, her timetable, her predictable laws, helps me feel that at least a part of my life has a trustworthy rhythm.
I think about these things when every day in Autumn I spend an hour picking raspberries, searching for the ripe ideas that appear suddenly in my mind as the fresh berries appear in my range of view. The minor backache, pesky mosquitos and the late afternoon long sun in my eyes seem minor as I consider sipping the nectar of fresh squeezed raspberries on my tongue in January's blizzard as I open up a dark rosé bottle of Tongue River Winery Red Raspberry wine.
Best to all of you. Bob
|Posted on September 14, 2010 at 11:09 AM|
I'll be glad when harvesting is finished! We've been on ladders up in the trees, we've suffered back pain from all the bending picking raspberries, and we've endured the tedium of the mindless elderberry harvesting with a hair-pick.
Now the action is focussed in the winery. Almost every day I check the pH and specific gravity of various wines in process. The pH hints at the level of acidity of the wine, whereas the specific gravity tells me how much sugar is left to ferment out. So the days are spent cleaning, crushing, cooking and pressing fruit; then pumping, dumping, stirring, adding ingredients and testing and more pumping.
Almost every day I consult recipes, both my own from the past and others who've done these wines before. Every day I take notes, and make sure I transfer the data to my computer wine logs so I have a record of what I did right. Or wrong!
And don't forget the tasting! Every day each batch needs tasting, to see how the flavor and aroma is developing, to check the clarity, and determine if anything is going awry.
All in all, not a bad life!
|Posted on August 29, 2010 at 10:25 PM|
Today son Josh and I pressed our 130 gallons of sandcherry wine. It was not only our first commercial press, but the first press at Tongue River Winery and it went like clockwork— from the pumping of the must (fermenting fruit and juice) into the press, then pressing, and finally pumping the pressed wine from the garage to the stainless tanks in the basement.
The free-run wine (unpressed) is always less tannic, less herbaceous, so we saved that for the Sand Cherry Kiss— our sweet, dessert wine. The pressed wine will be reserved for our dry cherry table wine. Both have a clean, cherry flavor, but the dry cherry has a much edgier big tannic presence.
Of course at a week old, it is yeasty and not very clear, but still the taste is very nice and smooth. We'll fine some of it with bentonite to get an early clear batch for tasting and "new wine" sales by late September, and keep most of it until after Christmas before bottling.
The last two days, Josh and I gathered 500 lbs of apples, with at least that much more to go for apple wine and hard cider. We're gathering more than a quart of raspberries a day now, so we should have a good stash in the freezer by the time the killing frosts stop us in late September, for raspberry wine. Photos will follow soon.
Locals, plan to come see our place at work, take a tour at the Miles City Garden Club tour (click item to the right!)
|Posted on August 23, 2010 at 7:54 PM|
Yesterday, Sunday August 22, 2010, Marilyn and I started our first commercial batch of wine— the basic sandcherry wine. We ended up with 3 large 55-gallon food grade tubs full to approx the 40 gallon mark, and this morning I pitched yeast to get the batches going. All three tubs are now nicely fermenting, color is extracting and all looks well. For the next 7-14 days, the wine will ferment on the skins and pulp, then be pressed and pumped to the basement for finishing and aging.
Life is good! Very good.
|Posted on August 16, 2010 at 10:45 PM|
Some 60+ people gathered in the Winery for a great beef dinner after touring the vineyard and winery to learn about grape growing and winemaking in Montana. The crowd was entertained by a half-dozen songs by the BS Quartet (short for Barber Shop, of course!), with winemaker Bob a 5th member making it a quintet for two numbers.
Following the meal, there was a winetasting of a half-dozen commercial varieties of wine, to give the attendees an opportunity to sample different styles and types of wine. It appeared that all had a good time in the three hours they were with us. Now they rest happy for the evening, then spend two days learning how to be good Clerks and Recorders for their respective Montana counties.