Having first met in Crested Butte, fallen in love in Colorado, and cultivated our passion for making really good wine here in Colorado, there’s no place we’d rather be. There’s something about this land, the people, and the way time passes here. You can see it in the vibrant sunsets, draping the sandstone cliffs that tower over the Western Slope’s orchards and vineyards, feel it while shaking hands and exchanging laughs with a farmer as you load up the season’s harvest, and taste it while taking that first sip of a new vintage, as fall’s cooler air funnels into the valley and golden aspens glow in the low-angled afternoon sun.
Colorado is truly a special place, and we aim to share as much of it with you as possible. From the terroir, to the history, and the adventures that await, come back here often for our family’s favorites of Colorado and Crested Butte.
ROSÉ - Today April 20th
Rosé all day! Rosé has been around since the beginning of wine. In those times, red and white wine were made in fresher style with less skin contact to accent fruitiness. Hence, the red wines looked like Rosé! More skin contact gives red wine its darker color and tannin. The color of Rosé depends on how long the juice is in contact with the skins of the red grapes. Less contact and you have a beautiful light peach color. More contact and it starts turning pink, a bit more and you start to get a light red wine. It’s really fun is when a rusty colored grape like Pinot Gris is used, the skin contact with the juice developes into an orange wine.
Rosé has seen a grand resurgence in the last decade. Moving away from the sweet style of White Zin and all the replicas known as ‘Blush’ that were made in the 70’s and 80’s out of California. These days, Rosé is presented in a drier version expressing the delicate nuance of the fruit used, which I must say is, much more preferred. Some of these are sparkling too!
How is Rosé made? There are 3 ways to make Rosé. The majority is produced using red grapes with little or no skin contact, Maceration, to keep wine lighter in color. This is the classic method for areas like Provence and the Loire in France, and of course, Buckel Family Wine in Colorado. Sometimes red grapes will be put in a fermenter(juice, skins and all) where the slightly colored juice is drained off and fermented, this method is called Saignée, ‘bleeding’ in French. Lastly, white and red wine can be Blended to create a ‘pink’ wine. This method is not used so much, except for Champagne. Bubbles!
Let’s have a glass! The flavor most associated with Rosé is strawberry, lovely! There can also be some other delicate flavors of tart cherry, melon, rose petal, hibiscus and citrus. Rosé can also show the much argued over term, minerality and have some green flavors like chard or rhubarb. What should we eat with Rosé? Well the French nailed this one pairing it with bouillabaisse, a mediterranean fish stew including shellfish and Provençal herbs that originated in Marseille. Other Rosé pairings include, spring peas, asparagus, ham, roast chicken, salads, stone crabs, fish, cheese, turkey, pizza, french fries and doughnuts! Breakfast, Lunch, Dinner, Rosé with about any food or on its own. Rosé all day!
flavors of ‘GREEN’ in my wine...
Green bell pepper in Cabernet Sauvignon, grassy Sauvignon Blanc, and green chili notes in Cabernet Franc are some of the ‘green’ flavors that we pick up in wine.
These flavors are caused by a group of compounds called Methoxypyrazines. In particular, two compounds in this group are important for wine. 3-isobutyl-2-methoxypyrazine is responsible for the green bell pepper, green chili, nettles, green gooseberry, and the grassy nature of wine. This compound is welcomed in wine adding a level of complexity and spice. The second compound, 3-isopropyl-2-methoxypyrazine shows cooked or canned asparagus, which is not appreciated as much in the aroma and flavor profile of a wine. This second compound can be found in New Zealand Sauvignon Blancs.
Methoxypyrazines usually accumulate in the grape varietals; Cabernet Sauvignon, Cabernet Franc and Sauvignon Blanc. This makes good sense as these grape varietals are closely related. Cabernet Franc and Sauvignon Blanc were hybridized to create Cabernet Sauvignon.
Can growers control how much of these compounds are in the wines? Why yes, farming and harvesting practices greatly influence the levels of methoxpyrazines in the wine. Cooler locations and higher yields can result in under ripe grapes, which leads to increased levels of methoxypyrazines in the grapes. Colorado wine comes from higher elevation and therefor cooler locations. Finding the sweet spot with grape yields is important in creating a balanced wine, and the 3-7 ton per acre number seems to be the ideal yield for this fruit. Our winemaker Joe Buckel visits all the vineyards we source from to assess fruit quantity and quality.
Buckel Family Wine Sauvignon Blanc has mild grassy notes with melon and great acidity. The Cabernet Franc comes from a vineyard in Palisade that is notorious for showing the capsicum aroma in the glass! Pick one up and try it for yourself.
Go to /Wines and purchase 6 bottles or more of the 2018 Sauvignon Blanc and enter the code SAUVBLANC at checkout to receive 5% off plus free shipping for the rest of May! Add other bottles to make it a full case and receive free shipping on those wines as well :)
In the last few years Cabernet Franc has become one ofthe featured red varietals in Colorado. The grape is consistent year to year, producing high quality wines that show raspberry, strawberry, cassis, plum, bell pepper, tobacco, and spice. Cabernet Franc fares well in Colorado’s altitude, dry climate, and shorter growing season. It historically has enjoyed success in sandy soils, which is prevalent in Colorado, producing a more robust wine. It is early to bud break and early to ripen. This can be challenging in the spring during frosty evenings in late April and early May, but allows for full maturity at harvest in late September.
Through DNA testing it has been confirmed that Cabernet Franc has its origins in Bordeaux, where it is used extensively in blending. The aromatics of Cabernet Franc are unmatched, making it a lovely component in red wine blends.
Shortly after it was originally planted, cuttings were taken to the Loire Valley where the varietal thrives. A 100% Cabernet Franc wine is more common from the Chinon area of the Loire. The rosés from Chinon are also made from Cabernet Franc. So in that vein, Colorado has used more of a Loire style of utilizing the famed grape as a single varietal wine.
Fun Fact: Cabernet Franc and Sauvignon Blanc are the parents of Cabernet Sauvignon.
Palisade Café recently said, ’Holy shit - we’re all LOVING your Cabernet Franc. WOW!’
THE BEST DRINK IN CORTEZ~
The Nitro Cold Brew Coffee craze is literally found in every Colorado town, much like cannabis dispensaries. The very best cup of nitro cold brew can be found in the southwest corner of the state. Not in the hip towns of Durango and Telluride, but in the drive through farm town of Cortez. This quintessential four corners town rests on the edge of Colorado, with Utah, New Mexico and Arizona all within an hours drive. Right smack in the middle of this town is The Pie Marker, a local favorite with amazing bagels, hand pies, cookies, cupcakes, and pecan pie. They also happen to serve up a cold brew that tops any I have tried in presentation and taste.
This Nitro Cold Brew is special, served up to look more like a Guinness then a coffee! It is delivered with so much foam that is tastes like it has cream in it! Try pairing it with the chocolate torte for an extra decadent treat,
Next time you head to the southwest corner of the state for a spin at Phil’s World and a lap on the Rib Cage, stop in for a Nitro Coffee @ The Pie Marker!
The Pie Marker ~17 N. Harrison Street~Cortez, CO~970.560.6039~http://www.piemakerbakery.com