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Our adventures in Winemaking

I build and market wood wine glass racks in hanging and under cabinet styles. They can be seen at NYS71's Wine Glass Racks

Wine topics from everyday wine lovers like you and me

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How can I bust or add flavours to my wine which is currently fermenting on it's 4th day?

You can read all about us at our website!

About 20 of us from Portero were at the crush yesterday.  I checked on the grapes when I went to crush camp on Tuesday and they were fermenting well. Chris the wine maker told us the alcohol was about 13.5% when we tasted the run off and various crushes yesterday, and that it should be about 15% when the fermenting was done.

I smelled a lot of black cherries in the wine, and a bit of floral, which Chris says may go away by the time we do the barrell tasting in Feburary or March (2009).

Here is a toast to our new wine making friends!!! We will do our best to contribute from Florida.

It was fun meeting my fellow pinot grape sorters! Looking forward to hearing and seeing the progress of our wine.

At Bruliam Wines we focus on single vineyard premium wine.  For our inaugural 2008 harvest, we are producing two single barrel pinot noirs, one from Anderson Valley and the other from Santa Lucia Highlands.  Can two winemaking novices create world-class pinot noir or will we be begging our foodie friends to buy “premium vinegar?”

Check us out online at http://www.bruliamwines.com/