Description
January Newsletter
Cellar Update
12/29/20
Starting the New Year off right is such a pivotal moment in the winery at Parker-Binns, because the first quarter is spent preparing and bottling our hard work from the harvest of 2020. We are already scheduled to have a large volume mobile bottling at the end of March, and smaller lot in-house bottling lined up before spring really kicks off. With all the irons in the fire, we have our hands full in the winery!
As we approach 12 months of lees contact in our traditional method sparkling rosé, disgorging is well underway and we sit one step closer to releasing this lovely wine. The timeline on a wine of this style done on a micro scale is summarized by touching over 600 bottles up to 5 times a piece before they can be boxed up for delivery to the tasting room. That is an incredible amount of tender loving care and we are very anxious as a team to deliver on this label.
Step one in our cider off shoot has started with the 4 bourbon barrels that were filled at the end of December. We expect the Four Roses barrels to create some bold spice and elevated fruitiness in our cider for a new label coming to a can near you. We likely will not see fresh juice until later in 2021 so this year’s test of two new labels will be a fun learning curve for everyone who visits Parker-Binns. For the first installment in 2021, start the year off right and know the potential the future holds is a wonderful thing, Cheers!
Year in review:
January- Bottled our first traditional method sparkling base wine
March- Bottled the first of its kind, Lulu Rosé
July- First official canning run of Kick-Ass Cider and Kan-gria
August- First fruit picked for the 2020 vintage
September- Tripled the red fruit drying program for Watchman
October- Last fruit harvested for the 2020 vintage
December- First bottles of sparkling wine disgorged in prep for labeling
