Fleet Week 2009
R&B Cellars was featured at the Pier 39 VIP Party
Saturday October 10, 2009
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Denver International Wine Competition
R&B Cellars 2007 Serenade in Blanc Sauvignon Blanc
Top Honors Gold Medal
R&B Cellars 2005 Reserve Cabernet Sauvignon
Top Honors Gold Medal
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Tasters Guild Wine Lovers' Consumer Wine Judging
R&B Cellars 05 Reserve Cabernet Sauvignon
Double Gold Medal
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Recipe Contest
Send us your favorite recipes using R&B Cellars wines. If we select your recipe for the Blue Note newsletter, you will receive a case of our Zinfandel, Syrah or Sauvignon Blanc. Please send your submissions to barbara@rbcellars.com.
This month's winner is Jeannie Graham of Alameda. Her Zinfandel savory chocolate sauce is a versatile winner!
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From the Winemaker
The rush to crush...we beat
the storm!
Hello Friends:
What
an amazing crush this has been. We got our fruit harvested in the nick of time, just before
the big rainstorm hit. It meant we were madly crushing for several days in a
row, staying up until all hours of the night.
Thankfully,
we had a slew of R&B investors come down to the winery to help. Not only did it make
a huge difference, it made the experience a lot more fun. We fired up the
barbeque and popped corks several times during the actual crush days to reward
our faithful helpers.
The
fruit was beautiful going into crush and as it
continues to ferment, it becomes even more gorgeous. The color of the juice is dark and extracted. We think these just
might be the best wines we have ever made. We'll know more once fermentation is
over.
Most
people are not aware of all the details that are involved in the initial stages
of wine making, perhaps having a more simplistic idea of what goes on. You
crush the grapes and put it into a barrel, right?
In
reality, it is quite complicated and labor intensive. First of all, the grapes
need to be picked just at the right time, and because it was such a cool summer,
we kept pushing back the harvest.
Due to the big rainstorm, we knew we had to get all the fruit in, and
quickly! We had to have extra crews come in to get everything in before the
storm hit.
Once
the fruit is in the winery, it is all hand-sorted, so you can take out the
unripened fruit, the leaves, twigs, and the occasional acorn from a helpful
squirrel.
The fruit goes into the de-stemmer/crusher that has little rubber
"fingers", which help to keep some of the berries intact so we can have 15 to
20 percent whole berries in the mix.
This is important, because having whole
berries helps to develop deeper, richer, and more concentrated colors and
flavors.
Then,
it's off to the cold soak for a few days. What's a cold soak? This is when you
chill the crushed grapes down to keep fermentation from starting.
The
easiest way to think of cold soak, is to think of dying Easter eggs. The longer
you keep the egg in the dye, the deeper and richer the color becomes. The same
is true for the grapes as they sit in their own juices; however, this process not only
deepens the color, it also enhances the flavor and bouquet components.
Next,
the grapes are squashed down into their own juices in what is called "punch
down", which is basically mixing and turning the fruit and the juices while in
large bins, or "pump overs", which does the same thing to the fruit that is in
tank. This is done a couple times a day.
Finally,
you allow the fruit to warm up and add the yeast. This begins the fermentation process and
off to the races you go: grape juice begins to turn into wine. Fermentation can
take from 7 to 10 days, while you continue to do the punch downs and punch
overs - three times a day at this point.
Then
the "must" (grapes and juices) is pressed and put into a tank to allow all the
solids to settle out, taking another 7 to 10 days. Finally, the wine goes into
the barrels where it will age and develop over the next 18 to 24 months. Sounds
complicated,....sounds detailed? You bet, but we think this labor intensive
process is the way to make great wine.
Next month: The results of
the first tastings.
  
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R&B's Upcoming Events and Tastings
November 6 - 7: 14th Annual Heinen's/WVIZ World Series of Wine Grand Tasting, Cleveland, OH
November 12 - 13: Denver International Wine Festival, Denver, CO
- 11/12 - Taste of Elegance
Chef's Food and Wine Pairing Competition featuring our "Top Honor" Gold
Medal Wines, the 07 Sauvignon Blanc and the 05 Reserve Cab.
- 11/13 - Grand Tasting
December 5: R&B Cellars Open House
at Rock Wall Wine Co., Alameda, CA
December 17: Houseboat Event
*For additional information please email info@rbcellars.com or call (510) 749-8477.
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Savory Chocolate-Zinfandel Sauce
This warm and savory sauce is wonderful with roasted or grilled meats and poultry--chicken, duck, lamb or pork |
Ingredients:
3 whole cloves
6 black peppercorns
1 2-inch stick cinnamon
1 teaspoon cumin seed
1/2 teaspoon cardamom
2 cups Zinfandel wine
2 tablespoons packed brown sugar
1 cup dried sour cherries (pitted)
2 ounce unsweetened chocolate, chopped
5 tablespoons butter
1/2 cup good-quality beef stock
Preparation:
Toast cloves, peppercorns, cinnamon, cumin seed and cardamom in a heavy saucepan.
Stir about 3 minutes until all are hot and aroma is released.
Add Zinfandel and brown sugar.
Simmer until reduced by half, about 20 minutes.
When Zinfandel is reduced, remove saucepan from heat and add cherries to soak while you're blending the remaining ingredients of chocolate, butter and beef stock.
In a small saucepan, melt chocolate and butter. Wisk the beef stock into the chocolate and heat. Add the spiced Zinfandel reduction and keep warm until served.
Enjoyment:
Serve with a bottle of R&B Cellars 2007 Swingsville Zinfandel, sit back and enjoy!
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Awards
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San Francisco Chronicle
Wine Competition:
2007 Serenade in Blanc Sauvignon Blanc - Gold
Medal
2009 California State
Fair Wine Competition:
2007 Serenade in Blanc Sauvignon
Blanc -
Best of Class of Region North Coast Appellation Gold Medal, 94 Points
Critics Challenge International Wine Competition:
2007 Zydeco Zinfandel - Gold Medal
2005 Reserve Cabernet Sauvignon - Gold Medal
Florida State Fair
International Wine Competition:
2007 Serenade in Blanc Sauvignon Blanc - Double Gold
2004 Reserve Cabernet Sauvignon - Gold Medal
2006 Saxy Syrah - Gold Medal
Tasters Guild
International Wine Competition:
2004 Reserve Cabernet Sauvignon - Double Gold
2006 Saxy Syrah - Gold Medal
Dallas Morning News
Wine Competition:
2006 Counterpoint Cabernet Franc - Gold Medal
Lodi International
Wine Awards:
2004 Reserve Cabernet Sauvignon - Distinguished Gold
Just Wine Points:
2006 Counterpoint Cabernet Franc - 93 points
2007 Zydeco Zin - 94 points
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R&B Cellars Open House at Rock Wall Wine Co.
September 26, 2009
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Keep on swingin'!
R&B Cellars, home of the wine that swings!
www.rbcellars.com
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