Brehm Vineyards

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Spring Sale – Reds, Whites and Super Tuscan Blends

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

’16 White Salmon Vineyard Chardonnay $160 Reg. $206
California Drums

’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 

Oregon 

’14 Columbia Gorge Grenache Drum $665

’13 White Salmon Vineyard Field Blend Drum  $780

’16 White Salmon Vineyard Field Blend Drum $780

View our inventory for quantities and other available grapes.

Blend Sale

home-winemaking, grapes

Peter has put together red blends that will be featured  in the coming weeks. Our featured blend is Sangiovese and Cabernet Sauvignon.

Recipe Profile: Sangiovese’s vibrant and silky structure creates a promising combination with  Cabernet Sauvignon. Cabernet provides depth and tannin to round out the Sangiovese. The Cherry and earthy notes found in both varietals blend seamlessly.
The following recipes use 2 or 3 pails of Sangiovese for each pail of Cabernet. This is just a starting point, get creative and explore your personal style!

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
3 Pail Blend | 2 pails 2017 Sangiovese, 1 pail Plum Ridge  2017 Cabernet Sauvignon
  • On Sale for $492 in California – Regularly $557
  • On Sale for $542 out of Illinois – Regularly $602
Option for 2017 or 2016 Cabernet Sauvignon is available out of California

Super Tuscan Blend Recipe

Harvest Stats:
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
Our recommended must adjustments are based on lab analysis taken at harvest. This is an average so each pail will be different, as each vine is. The pH in the pail typically increases during fermentation due to skin contact. The following recommendations are designed to start the fermentation at 24° brix. and bring you through sugar fermentation in good condition. Your attention will influence the wine – you are the winemaker.
Our recipes will create a deep colored, balanced and complex wine with moderate tannins, capable of aging up to 10 years. Short skin contact will produce a wine with solid color to be drank earlier.
2017 Vintage Recipe:
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
 
 
2016 Vintage Recipe:
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
Yeast: Lalvin BM 4×4 or D254 and Fermaid K Nutrient or similar


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.

After malolactic fermentation completes taste your wine. Check your pH and adjust the acid as needed and add SO2 accordingly. Very light oak exposure during skin fermentation may help color stabilization. Use no oak or light French oak for short aging.