Friday, March 16, 2018

Dissing on Washington Sangiovese? The Goldilocks Syndrome

I want to believe. I want to believe in Washington Sangio. I love K Vintners' wines generally, but their Guido Sangiovese is too dark in flavor for me. And tonight, we suffered through a Five Star Sangio (and I love their wines), but this one sported flavors that were way, way too dark. The acidity was great but the flavors, instead of the proper cherry notes of an Italian Sangio, were deep into dark purple fruit territory. And the wine was a bit hot at over 14% alcohol. It just doesn't work with Italian fare. And yet, many Italian Sangios are so lean, so austere, that yes even with their cherry fruit that don't marry well with Italian food either. Who wants to bathe in burning acid?

What I think we need is a WA Sangio that is grown in a cooler spot and still has the red fruits we expect. Can any of you suggest one? Or we can drink Brunellos (and Rosso di Montalcinos), which are grown in the warmest part of Tuscany (from the Sangiovese "Grosso" clone), and at their best those are just right.

Thursday, March 15, 2018

Small wineries are seeing a good increase in sales of their premium wines

This is encouraging news. Small wineries are seeing good growth in sales of their premium wines.

Epona Winery is certainly a small winery, and is also seeing good sales growth of the Epona brand. We sold out of 2016 Cayuga and 2016 Muscat Rose, but there are still some Blackberry Pourts (375ml), and we just bottled a GREAT and very unique wine that brings to mind lying on a sunny tropical beach: It has strong notes of toasted coconut, butterscotch, lime, and coconut oil (as in old-style suntan lotion). Wow! And soon to be bottled are the 2017 Muscat Rose and 2017 Cayuga. The 2016 Leon Millot (big red style) is resting, as it is so great after an extra year of aging.

Thanks, Friends, for your support!

Kenton
(pictured are Epona's Monastery Muscat grapes)


Wednesday, March 14, 2018

Robot leaves! Way cool!

My Engineering school (Vanderbilt) has developed a solar cell using "biohybrid" technology--blackberry juice and spinach leaves! It's like robotic leaves--making artificial photosynthesis. Pretty cool. Here's the story.