The Lanza Cab has been very good the last two years.I'd pick something you haven't made yet. That's what I'm trying to do. If I have the resources (money) this Fall I'd love to do an all grape Cab Sauv.
We are thinking alike. I just sent you a P.M. about that! And I sent the P.M. before I saw this post.The Lanza Cab has been very good the last two years.
Just replied.We are thinking alike. I just sent you a P.M. about that! And I sent the P.M. before I saw this post.
Replied back...na na nuh na na.Just replied.
Ajmassa, just curious, what do you guys pay for a 36lb lug of fresh grape? I am in Toronto and bug Italian community (although they're slowly dying off!) so the Cali fresh grapes are in abundance here... we usually pay low to mid $30s (Canadian dollars)... which is low-mid $20s.
My American brother-in-law envies the prices we pay here as he says it's a lot more expensive where he is (Atlanta region) and very hard to find...
I've used Carignane in a field blend with Cab and Merlot, but I'm curious to try it on it's own. I'm also intrigued by the Charbono, Malvasia (Black) and Valdepena. Will research these a bit. Nebbiolo is also on the radar.If you're leaning towards a big bold red I'm curious what other people suggest as well. As far as picking varietal based on the region, I've always just assumed the select grapes that are offered by my supplier (from Cali & some Italy) are all equally legit quality.
Cab Sauv seems like an easy choice just like Sangiovese. Merlot can be hit or miss with me. But what about the many other big reds you could do? I'm curious because there's a lot of big reds offered that I've haven't even tasted before let alone make. Here's a list of what is typically offered.
I wonder why in the world they list "Chateauneuf-du-Pape: as an Italian variety, but do NOT list "Brunello" as Italian???If you're leaning towards a big bold red I'm curious what other people suggest as well. As far as picking varietal based on the region, I've always just assumed the select grapes that are offered by my supplier (from Cali & some Italy) are all equally legit quality.
Cab Sauv seems like an easy choice just like Sangiovese. Merlot can be hit or miss with me. But what about the many other big reds you could do? I'm curious because there's a lot of big reds offered that I've haven't even tasted before let alone make. Here's a list of what is typically offered.