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Here you go Jim. I hope this is new to you. G A handsome fighter pilot walks into a bar and takes a seat next to a very attractive woman. He gives her a quick glance and casually looks at his new Apple watch. The woman notices this and asks, "is your date running late?" "No he replies, I just...

Started wine making July 2013. Bottled the Amarone yesterday. These are the wines I have made myself without our wine club. The wine club makes about 8-10 varietals and blends per year. I have learned a ton from the club and this fantastic forum.

Korean BBQ tonight

Last day of bottling

Mike, The 2011 vintage is also quite good. In addition to Syrah it has some cab. Spent 16 months in French oak. Bit pricey but then all of the Sparkman Syrah's are pricey.

Brisk Fall day today at the cabin

Maggie contemplates

Greek night

I have been bulk aging some Barbera made from frozen must. The product is from a company called Vino Superiore. They import organic frozen must from Italy. A bit pricey but the product is quite good. Today I started cold precipitation.

Congrats! That's great.

Boatboy: Indeed a feast. I agree with you on the Korean BBQ. Man that Kalbi looks terrific. How's your Amarone coming along? Any recent taste tests? My CC Amarone is tasting darn good. I hope to bottle sometime before the end of the year.

Reipe? Wow. Do you have recipe for the Kalbi?

Many dumplings for the soup.

Wonderful meal

Our friend from China prepared a feast for us.

Geronimo, How did the Amarone turn out. I bottle mine in a few weeks.

Hi John, We did two pressings: Koch Cab and Lanza Cab from Napa. After crushing we left must sit at around 45-50 degrees for 3 days before adding yeast. PH was a bit high for both, 3.52 for Lanza and 3.57 for Koch. After the pressing we opened the 2013 Koch cab we made last year and recently...

Pressing day part two

Pressing day today

My wine club pressed our Koch Ranch Hillside Nappa Cab and our clone 169 Lanza Cab today.