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I wish so much that the Oregon wine classifieds board would have this info. Would make it so much easier trying to track down grapes. I should probably email them and suggest it for future years.

For visibility, sharing this thread in this sub-forum as well! https://www.winemakingtalk.com/threads/forming-a-group-to-buy-southern-oregon-tempranillo.78898/

Inspired by @jpcart's post for forming a Sonoma zinfandel group. I'm in a similar position trying to track down a small amount of Tempranillo from southern Oregon. I've contacted a vineyard who said they would try to work something out (suggested trying to tack on my tiny grape order to one of...

I'm in Oregon but I'm in the same boat as you trying to track down some Tempranillo. This is a great idea and I'd totally join if I were in the Bay. I think I'll go and start an Oregon thread

I am seeking around 4 lugs (140 lb) of non-Pinot red grapes from the Umpqua or Rogue AVAs. Prefer Tempranillo but would be happy with other medium-bodied red varietals as well. If anyone has any contacts please let me know. Can harvest u-pick.

Genius! We have a window air conditioner in the bedroom that refuses to go below 64 degrees and we like it COLD for sleeping. If I could get it to go to 57-59 it would be good for both long term wine storage and nice cool sleeping temp. I store my bulk aging and bottled wine up there and we also...

I'm in the same position - in the market for a press for medium sized batches (100-200 lb grapes). Last year I rented from my LHBS but it was just a bit small (#20 basket I think) and this year I'm planning on making multiple batches from different varietals on different press schedules so I...

Local Home Brew Supply store :)

I've secured a grape supply for a carboy of Riesling and a carboy of Pinot Noir + 1 gallon saignee rose. Planning on trying to get some Tempranillo from southern Oregon too if I can, but if not I'll be satisfied with just the 2 carboys this year. Or maybe I'd try a 3 gallon Foch since it seems...

You could periodically check https://www.winebusiness.com/classifieds/grapesbulkwine or similar industry listings. They are primarily intended for wineries, but you can always contact a vineyard and ask if they are open to selling small quantities to home winemakers. The worst they can do is say...

As I get more into the hobby (and especially transitioning from fruit wines to grapes) I find myself making fewer 1-gallon batches and making wine less frequently as well. I think from here on out I'm probably going to settle into making 2-3 carboys of wine each fall from fresh grapes, plus the...

What's your yield from your 8 vines? I have 10 but this was only their 2nd full year (and I don't really know what I'm doing with pruning) and they put out a very small crop this year - enough for like 500 mL of pinot rosé. Probably destined to become topping off wine for the 1 gal saignee I did...

50 lb would be a rough estimate needed per 3 gallons, if you have a decent press yield and don't lose a lot of volume in rackings. If you are making red wine you do not want to press at the vineyard, just crush/destem. Pressing comes after primary fermentation. If you line your fermenter with a...

Fellow Willamette Valley resident here - I made/am making Pinot Noir this year for my first grape wine, drove up from Eugene to a small vineyard in Carlton to pick up the grapes. For red grape winemaking the process is to crush/destem the fruit, and ferment with the skins and seeds for the...

Did you use any maceration enzymes like Lallzyme EX? You could also think about adding fermentation tannins and/or Opti-Red if you haven't already to help lock in and stabilize the color you already have plus whatever additional comes out in the end of primary/EM.

The Riesling is very tempting to me since I didn't find a convenient local source of fresh white grapes this year. And it's like 1/3 to 1/4 the price per finished volume of Brehm frozen Riesling. I have nowhere near the capacity to make that large of a batch though but I'd guess that the...

The color in my Pinot is starting to look darker now that the gross lees are settling out. I think it's starting to look good! I guess they made it more opaque and reflective. Also the picture above was taken outside and now it's inside, though in a bright-ish room. Can update with another pic...

Here's one of the 2 carboys right after pressing.

10 days, and did 4 punchdowns a day, and did a ~10% saignee as well, used Lallzyme EX, Tannin FT Rouge Soft, and Opti-Red at recommended dosages. (A little under-dosed the opti-red) I've certainly seen some commercial Pinots with a color similar to mine but it seems like it's on the light side...

Beautiful color!! I'm jealous of that color since I'm pressing my Pinot today and my color will be nowhere near that dark. Of course with 100% Pinot a somewhat light color is to be expected but I really love the visual appeal of an inky, deep red wine.