Frozen Black Grapes Are sold as destemmed grapes. Yields are estimates and vary depending on the vintage, varietal and the winemaker’s pressing and racking style.
- Pails contain 5 gallons of grapes, yielding approximately 2.5 – 3.5 gallons of finished wine.
- Drums contain 425 pounds of grapes, yielding approximately 30 gallons of finished wine.
- Delivery –
- Grapes can be shipped via FedEx or commercial carrier or picked up at the freezer.
- FedEx is not available out of Portland, Oregon
- If shipping, select the closest location to your destination to reduce shipping cost.
Fresh Black Grapes are sold by the pound as whole bunches with stems at harvest. Fresh Grapes cannot be shipped.
- The minimum order for fresh grapes is 100 pounds. Special pricing is available for bulk orders over 2,000 pounds.
- Fresh grapes are sold net, without containers and must be picked up at the processing site at harvest.
- California grapes are processed in Petaluma, CA.
- Oregon and Washington grapes are processed in Underwood WA, (1 hr. east of Portland, OR).
- Destemming – Please request when you place your order. The destemming cost is 10 cents per pound. Stem weight is calculated at 6%. For example, 100 pounds of fresh grapes will yield 94 pounds of destemmed grapes.
2018 Harvest Pre-order
Pre-order is required on all fresh grape sales.
Pre-ordered frozen pails and drums are sold FOB at the following freezer locations. We can transfer them to another location for an additional fee:
- NW – Portland, Oregon
- CA – Richmond, CA
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Brehm Vineyards’ current inventory of Plum Ridge Cabernet Sauvignon gives a peak into the future as well as helping define the past. Since 2012 the vineyard has averaged 25.23° brix, with a 3.46 pH at harvest (pH increases with skin contact during fermentation).
We recommend adjusting sugar / brix level below 25° brix – 24.5° brix. Yeast available nitrogen is typically on the low side, recommend quality yeast nutrient at start of fermentation, another small amount (DAP ok.) before reaching 14° brix. Expect good color extraction early on, gradually guide the fermentation to peak at 85°F. The use of quality oak cubes or sticks during fermentation may help bind color in the wine.
Yeast commonly employed: Uvaferm BDXTM is a vigorous fermenter. Alcohol tolerance can be up to 16% (v/v); Lalvin ICV D254® develops ripe fruit, jam and cedar aromas together with mild spiciness – known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28°C (82°F).
Wine made for consumption in 2 to 17 years and may be pressed from 4° brix to 0° brix,. A long maceration not recommended. Light oak aging is beneficial, however too much is detrimental. Malolactic culture may be added at yeast fermentation while the wine is still warm, or once dry.
Blends are part of this varietals heritage. Merlot is a bit softer, fuller in the mouth and around 20% can enhance the Cab. This works in reverse also. The Aussies enrich their warmer Cabs with Shiraz, not required here. Cabernet Franc combines with Cabernet Sauvignon in a manner that complicates and enriches without any distraction.
Notes on the 2017 Vintage
Brix 24.6, 3.63 pH, TA 5.3 g/l, Malic Acid 1.2 g/l, YAN 175
- Use Lalvin GRE or EnofermCSM yeast. There are variations in the brix of this grape grape. Please check the pH and brix of your must before making adjustments. Freezing causes tartaric acid to form a cream of tarter. Unless you wish to reduce acidity, always include the cream of tarter. After 36 – 48 hours of fermentation and agitation, the must may be tested for acid and pH. Boil the wine/must, cool and then test in order to get an accurate reading without dissolved So2.
- Add 16 gr. Tartaric acid. Follow safe protocol: fast ferment, 4.5 days on skins, ferment 75° f., Complete malolactic fermentation.
1986 was the beginning of Plum Ridge Vineyard. It was conceived and planned to produce Bordeaux varietals of exceptional quality. The land is almost all hillside and ranges in elevation from 1300 to 1800 feet. The vineyard is on a crest overlooking the Valley of the Moon and the diminishing northerly slope of Sonoma Mountain East of the town of Santa Rosa.
Almost 80 acres of hillsides and hilltops comprise the setting for six distinct vineyard plots of eight varietals. This is a stunning vineyard with the potential for exceptional wine. Cabernet Sauvignon is the core grape occupying three distinct plots.
Brehm Vineyards began exploring this vineyard in 2011 during a very cool, wet season. We were impressed with the quality of fruit and the resulting wine. The high elevation offers coolness during the day, and warm nights. Air movement allows good conditions within the canopy. 2011 grapes had good sugar, were clean with balanced acids, right on varietal character while many of the valley grapes suffered.
These are cool climate grapes, they come in late, and that is what Peter likes. Without implying any inferiority of any vineyard aspect, we are enjoying the benefits of ridge top, hillside aspects. While the valleys get warmer in the day and cooler in the evening than the hilltops do. The hilltops stay cooler in the heat of the day and warmer at night. Late maturing varietals can benefit with the warmer evening temperatures, in the fall especially.
Try The Wine
Plum Ridge Cabernet Sauvignon is available for purchase from Campaña Ranch Winery. Campaña Ranch sources these grapes with Brehm Vineyards.
Click here to order through Campaña Ranch.