OUR WINES

To Order Wine On-Line, please click here.

For wine order within the state of Washington, please call us at:

(509) 493-4640

Must be 21 years or older to purchase.

Brehm Vineyards WINES are made from FROZEN grapes.

Compare to your home wine or your current commerical wine. Gain an insight on what BV's grapes can do.

Learn the road to high quality wine is not limited to the commericial winery, just as high quality food is not limited to the commercial kitchen.

Quality Ingredients are the portals to high quality food and wine.

YOU CAN!

  • These wines are not made by a famous winemaker.
  • These wines are not from ultra premium Napa vineyards.
  • They were made in very small lots.
  • These wines are from the basic inventory sold by Brehm Vineyards in 2004.

Buy, they are priced under market for promotional purposes. We are able to ship these wines to many states. Experience a world of wine in your home. Call to have wine shipped to you.
Home Wine Grapes turned into Commercial Wine

Wine grapes harvested for the home wine market were diverted into a limited production of commercial wines. A selection of grapes from California's North Coast were fermented, aged, and bottled by novice winemakers. The resulting wine is now starting to be offered for sale. The wine is an experiment to assess the value of shipping grapes to remote locations for winemaking classes and home production.

Grapes from Sonoma, Mendocino, Solano, and Contra Costa Counties were harvested in the fall of 2004. They were processed by Brehm Vineyards in the San Francisco Bay area. To allow harvesting for optimum maturity, ease of handling and storage for later fermentation, the destemmed grapes were frozen in 6 gallon plastic buckets. This process has been successfully utilized by Brehm Vineyards to serve remote clients since 1986.

Thirty-six buckets of different grape varietals were combined on pallets for economical shipping. The pails were shipped to a small vineyard / winery in Washington State. In the spring of 2005 buckets were defrosted, opened, and placed in 4' x 4' harvest bins for fermentation. The production of wine, its fermentation, cellaring, and bottling were in the hands of amateurs. Peter Brehm did oversee and guide the winemaking.

Each 36-bucket pallet provided a little over 100 gallons of wine. This volume allowed the wines to be aged in 60 gallon oak barrels, with the remainder available to compensate for over oaking and keeping the barrels full (topping up).

The wines produced represented grapes selected for value as opposed to the famous wine estates Brehm usually markets. Wines produced were mostly based on the dominant grape variety. Complimentary grapes were used to balance acid, mouth feel and appearance. The assumption being that wine made in very small quantity is usually better balanced than those harvested from a very small number of vines next to one other.

Federal labeling requirements do not allow grapes shipped from one state to a non-contiguous state to carry vintage or appellation on their labels in interstate commerce. While a common practice in Australia and other countries, it is prohibited by TTB regulations-no fault of theirs. Most states allow factual labeling within their state borders. All of these grapes were from the 2004 vintage and fermented in the spring of 2005.