He uses all of the skins, seeds and pulp in the must...1/2 of the juice.
Bill Frazier

"spud" > wrote in message
...
> Bill, then the Grenache contribution to the blend is 1.5 lugs?
>
> Thanks
> Steve noobie
> Oregon
>
>
>
>
> On Fri, 07 Jul 2006 03:27:33 GMT, "William Frazier"
> > wrote:
>
>>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
roups.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.
>>>
>>
>