The IBWSS was the first-ever bulk and private label wine and spirits event in California
Hundreds of wineries, distilleries, importers, distributors and reta...
Day 1 of the IBWSS also included three workshops designed to help wineries and winemakers already involved in the bulk wine industry to develop their expertise even further.
Jan liked the nose and finish and commented on notes of plum and cherry. Ken called it a nice blend with a bit of smoke. Brian said "delicious, inky fruit with an aftertaste of plum stones and stewed prunes. Very enjoyable."
Brian said it "tastes like it costs more" than $16 and that it smelled like stewed prunes. Kim called it a nice wine at a good price. Jean felt it needed a bit more time in the bottle.
The grapes are the composer. Their variety and terroir establish the melody. The vineyard is the orchestra, the plants waking up each morning to the sounds of Mozart or Brahms. When they get in full swing, it’s a Beethoven.
It spends 22 months in 85% European oak and 15% American oak. Brian called it a serious wine and said it "maybe needs more time to acquire a sense of humor."
Susan comes from a cattle ranching background, and when her parents bought the restaurant, their aim was to entertain people the same way they did at the ranch.
Kim said it had "lots of peach, but not as refreshing as the first two." Alex thought it tasted more like a white. Brian called it exceptional at the price. It also scored about three stars and sells for $17.
After the doors opened in 2008, he would ask his dad each month how much money he could afford to spend. Every penny went into buying the best equipment he could afford. He now owns more than a million dollars worth of equipment, all paid for.
