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- Monterey - Talbott Vineyards, Santa Lucia Highlands, CA (More Info)
- Carneros - Sonoma County - Sangiacomo Vineyards, Carneros, Sonoma CA (More Info)
- White Salmon Chardonnay - Columbia River Gorge, Underwood WA (More Info)
| Malbec traditionally is used to add dark color in Bordeaux varietal blends of Cabernet Sauvignon, Merlot and Cabernet Franc. More recently, Malbec is being noticed as fine varietal wine most notably by Chilean malbecs.
For 2006, we offer our Russian River Malbec from Sonoma County, California and our Columbia Gorge Malbec from Hood River, Oregon.
As with other varietals with small berries, a frozen pail of Malbec grape must will yield between 2-1/2 and 3 gallons of finished wine after pressing.
Availability
Columbia Gorge and Russian River Malbec will be available as fresh whole berries or crushed must at harvest or as frozen 5 gallon pails after harvest.
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"I think Malbec has the potential to be the ideal red grape for the home winemaker. It easily transforms itself into a dark, peppery, relatively soft wine. Every wine maker should have a carboy or two of Malbec, to blend if nothing else. It is a great blender. It not only goes with the Rhone varietals, it compliments - or vice versus - Italian varietals."
- Peter Brehm
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Malbec Vineyard Information
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Photo: The view east over the Columbia River from the Columbia Gorge Malbec vineyard.
2007 Columbia Gorge Malbec
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Grape Code: 07CGMB / Freezer Code: 512
Grapes harvested 11/7/06 in clean condition. A great blender for high sugar Cab, Merlot, Zinfandel or Syrah. Always check sugar as this does vary. Always add yeast nutrient after fermentation starts, ferment warm (up to 85 degrees F) with D254, RC212, DV10 or Pasteur Red. Punch cap down often. Long skin contact ok. Do malolactic fermentation, check upon completion with enzymatic test. Add SO2 according to post ML pH. French or American oak agin desirable - not for too long. Gary Oak or French Oak chips also add nice flavors when in stainless steel or carboys. Tast for acid addition after malolactic. Will add complexity and color to most red wines - a great blender as majority or minority portion.
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Availability: Frozen 5 gallon Pails
As of January 24, 2008:
42 pails available in Richmond CA
7 pails available in Portland OR
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2006 Columbia Gorge Malbec
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Grape Code: 06CGMB / Freezer Code: 309
Grapes harvested 10/26/06 in perfect condition. A great blender for high sugar Cab, Merlot, Zinfandel or Syrah. Always check sugar as this does vary. Always add yeast nutrient after fermentation starts, ferment warm (up to 85 degrees F) with D254, RC212, DV10 or Pasteur Red. Punch cap down often. Long skin contact ok. Do malolactic fermentation, check upon completion with enzymatic test. Add SO2 according to post ML pH. French or American oak agin desirable - not for too long. Gary Oak or French Oak chips also add nice flavors when in stainless steel or carboys. Tast for acid addition after malolactic. Will add complexity and color to most red wines - a great blender as majority or minority portion.
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Availability: Frozen 5 gallon Pails
As of January 24, 2008:
24 pails available in New Haven CT
30 pails available in Chicago IL
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- Region: Columbia Gorge OR
- Age: Planted 1994
- Irrigation: Mostly dry farmed, Drip available, deep volcanic loam / clay soil
- Trellis: Vertical trellis, spur pruned. A bowl on a southern slope facing Mnt. Hood. Cab Franc vines budded over to Malbec has created a winner.
- Mid to Late harvest.
- Intense wine with great balance.
- Expected harvest at 23°-24° brix.
- 3 tons / acre
- Premium vineyard & grapes
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2007 Russian River Malbec
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Grape Code: 07RRMB / Freezer Code: 513
Click Here For Article on Reydration / Brix Sugar Dilution
Harvested 9/6/07 clean, very small bunches, no raisining. Deep color, clean small bunches. Tannins mild, mature, full flavors with a touch of acid. Dilute with acidulated water (See BV website for directions) to 24.5° - 25° brix or blend with lower sugar grapes. Add yeast food after fermentation starts and at 12° brix. Use D254, Bordeaux Red, DV10 or Pasteur Red yeast. Long, warm (85°F) fermentation ok. Long skin contact ok. Do malolactic fermentation. Obtain an accurate pH of your wine after MLF. Have an enzymatic test for malic acid to verify completion of MLF. Add SO2 after malolactic based on pH - approximately 60 ppm. Consider 20%-80% blend with Merlot, Cab Franc or Cab Sauvignon. Malbec adds color! Air dried oak flavoring a plus.
Availability: Frozen 5 gallon Pails
As of January 24, 2008:
34 pails available in Richmond CA
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2006 Russian River Malbec
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Grape Code: 06RRMB / Freezer Code: 310
Harvested clean, small berries on 9/21/06. Always check sugar as this does vary. Add 12 grams tartaric acid per 5 gallons of must. Add yeast nutrient at start of fermentation and at 12 brix.. Ferment warm, up to 85 degrees F with D254, RC212, DV10 or Pasteur Red. Punch cab down often. Long skin contact ok - not necessary. Do malolactic fermenation, check upon completion with enzymatic test. Add SO2 according to post ML pH. French or American Oak aging desireable - not for too long. Gary Oak or French Oak chips also add nice flavors when in stainless steel or carboys. An ideal addition to Cab. Franc, Cab. Sauvignon or Zinfandel. May be used as a Rhone component with Grenache, Mourvédre or Carignane.
Availability: Frozen 5 gallon Pails
As of January 24, 2008:
20 pails available in Chicago IL
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Russian River Malbec
- Region: Sonoma County CA
- Age: Planted 2000.
- Irrigation: Drip irrigated, deep gravelly loam, slight southern slope
- Trellis: Vertical trellis, cane pruned
- Mid season harvest
- Small berries and very intense wine.
- Expected harvest at 24°-25° brix.
- Less than 3 tons / acre
- Premium vineyard & grapes
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