A fellow in our wine club make an excellent, fruity wine using central
valley grapes that are shipped to the Kansas City area every fall. His
blend is 3 lugs Syrah, 2 lugs Grenache and 1 lug Carignane. He cold soaks
all crushed grapes 3 days before pitching yeast. He sets 1/2 of the
Grenache juice aside to make a rose. All are fermented separately and are
blended after malo lactic fermentation. I grow my own grapes but his wine
is so good I'm tempted to make his recipe from California grapes this year.

Bill Frazier
Olathe, Kansas USA

> wrote in message
ups.com...
> Perhaps it's a bit early, but I'm starting to think of this falls grape
> purchase and crush. Last years Cab. Sauv./ Zin blend is showing
> promise. This year I want to try some Rhone grapes I've been thinking.
> Has anyone had any luck with Central Valley Shiraz or Grenache? Thanks
> for your replys.......Andy j.
>