Thanks!

Steve noobie
Oregon


On Fri, 07 Jul 2006 21:35:42 GMT, "William Frazier"
> wrote:

>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
groups.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.
>>>>
>>>
>>
>