It’s time to dust off your carboys and get that spring fermentation started! We have a selection of pails and drums on sale. These are the end of the lot which means we are down to 1 – 3 pails/drums of the following items:

Bud Break at White Salmon Vineyard, May 5, 2016
California Pails
’15 Plum Ridge Cabernet Franc $130 Reg. $160
‘13 Plum Ridge Cabernet Sauvignon$130 Reg. $160
‘17 Plum Ridge Malbec$160 Reg. $192
’16 Columbia Gorge Syrah $150 Reg. $183
’17 White Salmon Vineyard Chardonnay $185 Reg. $222
’15 Plum Ridge Cabernet Franc $950 Reg. $1,100
’16 Plum Ridge Syrah $1,095 Reg. $1,215
‘13 Edon Knoll Zinfandel $679
’16 Carneros Chardonnay Drum $1,295 Reg. $1,399
Chicago
’17 Plum Ridge Cabernet Franc Pail $199 Reg. $220
’12 Carneros Merlot Drum $849 Reg. $949
’17 Carneros Pinot Noir Pail $199 Reg. $224
’09 White Salmon Vineyard Chardonnay Pail $99
’14 Columbia Gorge Grenache Drum $665
’13 White Salmon Vineyard Field Blend Drum $780
View our inventory for quantities and other available grapes.
Blend Sale

Peter has put together red blends that will be featured in the coming weeks. Our featured blend is Sangiovese and Cabernet Sauvignon.
4 Pail Blend | 3 pails Sangiovese, 1 pail Plum Ridge ’17 Cabernet Sauvignon
- On Sale for $638 in California – Regularly $733
- On Sale for $694 in Illinois – Regularly $793
- On Sale for $492 in California – Regularly $557
- On Sale for $542 out of Illinois – Regularly $602
Super Tuscan Blend Recipe
2017
Sangiovese
|
24.6° brix
|
5.7 TA
|
3.47 pH
|
174 YAN |
2017 Cabernet
Sauvignon
|
24.6° brix
|
5.3 TA
|
3.63 pH | 175 YAN |
2016 Cabernet
Sauvignon
(CA Only)
|
26 ° brix | 6.7 TA | 3.38 pH | 97 YAN |
Finished Wine
|
Sangiovese
|
2017 Cabernet
|
Water | Tartaric Acid | Yeast Nutrient |
50 bottles | 2 Pails | 1 Pail | 1 L | 4 g | 3 g |
70 bottles | 3 Pails | 1 Pail | 1.3 L | 5.4 g | 4 g |
Finished Wine
|
Sangiovese |
2016 Cabernet
|
Water | Tartaric Acid | Yeast Nutrient |
50 bottles | 2 Pails | 1 Pail | 1.5 L | 3 g | 5 g |
70 bottles | 3 Pails | 1 Pail | 1.9 L | 4.3 g | 7 g |
Fermentation Outline: Get your yeast starter going when you receive your grapes. Gradually feed the starter from the juice in the buckets, keeping temperature differences within 10° F. A strong starter can be added to fermenter at 50° to 45° f. Keep your fermentation space warm, ideally 70°. Allow temperature to reach 85°f in the cap for a few days. Punch down the cap twice daily. Press when you approach to 0° brix. Allow lees to settle in a closed container until fermentation is complete. Rack off gross sediment within 7 days of completing the sugar fermentation. Malolactic fermentation may be added near the end of sugar fermentation (with a slight degree of risk) or as soon as the sugar fermentation is complete which is safer.