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.
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.
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 warmer temperatures are here, and spring is inevitably on it’s way. On the western slope of Colorado the cherries and apricots are starting to bud out, with a litany of fruiting trees and vines to follow. The grape vines have been pruned and are ready for bud break, which typically occurs around April 20th.
Last year at this time our landscape looked very different, the land was parched and dry, very dry. The snowpack was at record lows throughout Colorado and the entire west, naturally leading to dusty lands, fewer wildflowers, stressed trees and vines, smaller amounts of water in our rivers, and reservoirs that look empty.
In fact, Colorado Reservoirs are going to be starting this spring at their lowest levels since being originally filled, even with the above average snowfall this winter. It was exciting times for the ski towns of Colorado, as we saw historic avalanches running all around us. The above average snowfall will begin to fill the reservoirs, which in turn can be used for farming and growing produce on the Western Slope of Colorado.
These two regions supply much of Colorado with fruit, such as peaches, apples, plums, and of course grapes for making into wine. This is great news for Colorado and meeting our water needs within the state. Although most water managers believe we will not fill our reservoirs this summer due to the parched earth from previous years, increased water usage, and down stream shortages.
How might all this impact grapes within our state? Well thats hard to say. We do know that water is vital for shoot growth, vine health, and optimal leaf conditions. All of these factors ultimately impact the quality of the fruit, which directly relates to the quality of the wine.
In the wine world folks often refer to the ‘Goldilocks Condition,’ where the earth is the perfect distance from the sun, allowing for the right water balance on earth to sustain all life… plant and animal.