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Winter is here. What's next? |
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It used to be that once harvest was over
and winter had set in that the winemaker (at least this winemaker)
would be able to take a few breaths and relax.
But I don't seem to be able to do that
these days. So what has happened? Well, alot has happened. Ten
years ago, Red Newt was nothing but a dream. Our first vintage was
1998 with a whopping production of less than 3,000 gallons. This
year we produced over 40,000 gallons. I guess that could be part of
the reason for the faster pace at this time of year. Some of our
larger increases in production of late have been in our very
popular "Newt" series wines: Red Newt White, Blue Newt White, and
Salamander White. Always ready to please, these wines offer great
flavors, balance and poise at an everyday price.
Exciting growth in other areas involve new varieties and new
growers. Our long time primary grower, Jim Hazlitt of Sawmill Creek
Vineyards, has brought several new vineyards into production over
the past few years. You may have tried our Syrah (first crop in
1999), Sauvignon Blanc (first crop in 2006) or Gewurztraminer
(first crop in 2006) -- all from Sawmill Creek. Some of our new
grape sources come from new growers as well. We are extremely
pleased to be working this year with John and Allison Santos of
Curry Creek Vineyard right here in Hector. Wines from their
impeccably managed Gewurztraminer and Pinot Gris vineyards will be
available later this year. 2007 was a great year for both of these
varieties and I expect these wines to be some of the absolute best
that I have made with rich and luscious flavors, textures and
aromas.
Additional increases in the next few years will come with more
Riesling! Recognizing that Riesling is often in short supply, we
have made arrangements with two growers, one in Hector and another
right across the lake in Rock Stream to plant Riesling exclusively
for Red Newt. The first five acres went in the ground last year,
with another ten acres to follow this spring. So in just a couple
more years, the Riesling should really start to flow.
Until then, keep in touch and stop on by for a taste.
Drink Well!
David.
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