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.
If you were lucky enough to sample the limited release of our Rosé Pét-Nat last year, then you'll be very excited to hear that we aren't only making more this year, we are making two different Pét-Nat's! So you ask, remind me what a Pét-Nat is? The long form is called Pétillant Naturel, meaning naturally sparkling, by far the oldest type of Sparkling Wine made. The method used is called the 'Ancestral Method' and dates back to1500's. Back to 2020 in the Buckel Family Wine cellar, we used Cinsault and Syrah grapes to create the 2020 Rosé Pét-Nat, similar to last year's Sparkling Rosé, as well as a naturally sparkling Riesling. We have those grapes bubbling away in vats in the winery as we speak, fermenting themselves into wine. We love our Pét-Nat because it is quite literally alive. In order to make a wine that is naturally sparkling and also beautiful in color, we carefully allow the fruit to ferment in large vats while monitoring the sugar content. The natural sugars in the fruit combined with yeast in just the right conditions allows the fermentation to progress slowly and turn these sugars into alcohol. We leave a little residual sugar in the wine so that that sugar can continue to ferment in the bottle, creating the natural bubbles (CO2) that we so enjoy in our sparkling wines, only these bubbles occur naturally and develop in the bottle! With Zero Sulfur ever being added!!
We are so looking forward to livening up your festivities with our White and Rosé Pét-Nat's. Stay tuned for a release date for these - we are hopeful that we'll be able to ring in 2021 with a Pét-Nat toast! Cheers to the coming of winter!!
All of us at Buckel Family Wine feel so honored to be acknowledged as the Gunnison 2020 Chamber Board of Directors New Business of the Year! Small businesses all over Gunnison have shown their creativity and resilience this year. We are humbled to stand out in such an incredible crowd. Thank you for supporting us!
We've had a great summer season in our tasting room. Although the last of autumn's leaves are falling from the trees and the evenings are getting chilly earlier and earlier, we want to keep drinking Colorado wine with you! Our latest release of Zinfandel is available for purchase. Zinfandel is quintessential wine for the United States. Italian immigrants brought over ‘suitcase’ cuttings to plant and enjoy the wine from their homeland. Ours is a medium body red wine, very fruity, finishing with some peppery spice. The grapes for our Zin is sourced out of Palisade, Colorado.
For the time being the tasting room will remain open from 2:00 to 7:00 pm on Fridays and Saturdays. Stay tuned for more information, including special events at the winery, classes, and changes in hours. As long as we are pouring wine, we hope to share a glass with you! Enjoy the last of fall!
Colorado Wine is coming into its own. Christina Holbrook recently wrote this essay sharing the story and history of Warren Winiarski and his plight as one of Americans pioneering winemarkers, competing and winning against French wines in the Paris tasting of 1976.
Warren took a liking to Colorado and the budding CO wine scene in the early 70's and has continued to share his insight and expertise with the region.
Kelly Hayes of the WineInk column in the Aspen Times also shared a summary of Christina's essay.
Read them both to learn more about Colorado's Wine history.
At Buckel Family Wine, we love being a part of local farmers' markets throughout the Western Slope of Colorado. This season we travel to Crested Butte, just up the valley from our winery in Gunnison, and to Telluride for their weekly markets.
In Crested Butte, you can find us on Elk Avenue between 1st and 2nd Streets every Sunday morning, and in Telluride the market is on Oak Street, just up the road from the gondola, on Fridays between 10:30 am and 4:00 pm.
We source all of the fruit that becomes our wine from Colorado growers, so bringing that finished product to these markets feels like a natural extension of our farm-to-bottle process. Our entire collection of wines is available at the Farmers' Markets that we attend, and we enjoy having the opportunity to invite market customers to Gunnison for a visit to our tasting room. In the past we have enjoyed sharing samples of our wines with prospective customers and market browsers, but we are currently unable to offer samples due to public health restrictions. Nonetheless, chatting about wine with locals and visitors alike is one of our favorite parts of the industry!
Farmers' Markets offer the best opportunities to meet colorful local characters, creative artists, and innovative growers. We are always grateful to meet like-minded folks who are as passionate about local produce as we are! We particularly love the freshly cut flowers from the North Fork Valley offered by Zephyros Farm and the breads from Blue Grouse Bread out of Norwood at the Telluride market. Next time you're in Crested Butte on a Sunday or Telluride on a Friday during the summer months, please find our booth at the market and say hello!
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!
This is shaping up to be a tough month for our little valley in the West Elk Mountains of Colorado. One of the most profitable months for our businesses in the winter was cut short by a global pandemic. We have been impacted further by the spread of the COVID-19 virus in our community. We are a hot spot in CO.
Lately in the news, I am seeing CEO’s from across the nation lineup in Washington with hats in hand looking for free or no interest money. Again, we are back to the “too big to fail”. Back to the soulless corporations lining their pockets so their executives can maintain their oversized pay packages. Historically, our leaders have relied on giving money to the top, in the hope it trickles down through our economic system. This has been an inefficient solution at best.
What about the Soul of small communities? Back to our little valley, missing out on a profitable month can make or break a small business. And what about the employees that cannot be retained? We have already had the soul of our valley chipped away at by rising home prices and rent, and not a lot of high paying jobs to match. The current climate will only exacerbate our situation. We are seeing a lot of our small business do anything they can to stay open, keep a couple employees on, provide a few services. Basically, try to stay alive and survive!
THIS IS A CALL TO ARMS! Get out and support YOUR small local businesses! Order a lunch or dinner. Try to find your goods and services locally. And of course get a bottle of wine to create a relaxing moment in these stressful times. I want to see the diversity of our community and communities across the country remain intact and healthy. As a small community let’s support each other with the intention of building tighter bonds and feeding our Soul!
Ever wonder what makes your wine sparkling? There are a number of different methods that producers use to create the bubbles. Champagne is made by using the Méthode Traditionelle, in which a dry, still wine gets an addition of sugar and yeast and is bottled. This causes a second fermentation inside of the bottle, thus creating bubbles. Prosecco is produced with the Charmat method, where dry, still wine gets the addition of yeast and sugar and is left in a pressure ready tank. The second fermentation happens inside of this tank, which traps all of the bubbles, and is then bottled. Another way of making sparkling wine is to pump CO2 directly into still wine to achieve a bubbling beverage.
But the oldest and perhaps simplest way of creating sparkling wine is the Méthode Ancestrale, or pétillant naturel (pét-nat) style. To make a pét-nat, we simply bottle a wine before it has finished fermenting. The residual sugar in the wine ferments in bottle, creating light, natural bubbles.
Similar to méthode traditionelle, because the wine has fermented in the bottle, we are left with sediment in the bottom as a result. By AOC rules, for Champagnes this sediment must be removed. In order to achieve this, winemakers put the bottles in riddling racks, which hold the bottles upside down, so that the yeast falls into the cap and neck of the bottle. Next, the bottleneck is frozen to trap that sediment into a plug of frozen wine. Winemakers then disgorge; they uncap the bottle and let the frozen plug fly out, leaving a clean bottle of bubbly wine left. Wine and sometimes a little sugar is then added back to the bottle before it is finally corked and caged.
Not all Pét-Nat wines have to go through this disgorging process, and many producers prefer not to, as they enjoy the natural style of the wine with sediment. While some may be weary of sediment and cloudiness in a wine, others enjoy the added mouthfeel and rustic character.
This past harvest season, we bottled a portion of our Syrah rosé before it had finished fermenting to create a pét-nat style wine. Our bottles have all fermented creating a nice bubbly wine. We’ve turned all of our bottles upside down in order to catch the sediment in the cap, and we have decided to disgorge the bottles in order to achieve a cleaner style sparkling. Soon, we will create ice baths, plunge the bottles, and have a messy day of popping bottles. This spring you will be able to enjoy our Syrah Rosé pét-nat and pop some bottles yourselves!
Unfortunately due to COVID19 our March events have been cancelled as of Friday March 13th. Check back for events in later spring or summer.
For this month, we have a variety of events happening around Colorado.
Saturday March 7th, Basecamp Tasting. For folks in the Summit County area, head on over to Basecamp Wine and Spirits for an in-store tasting.
4-7pm @ Basecamp Wine & Spirits, 223 Lusher Ct #1, Frisco, CO 80443
Click here for more information on Basecamp Wine & Spirits free tastings. https://basecampliquors.com/free-tastings/
Tuesday March 10th, Professional Women’s Network. Join us at the Urban Market in Durango for a women’s networking event. This is an opportunity to connect with fellow community members and to inspire growth in each other’s professional and personal lives. Tickets are $10 for PWN members and $20 for nonmembers, and can be purchased at the door. A portion of the proceeds go to the Women’s Resource Center!
5:00 PM to 6:30 PM @ Urban Market, 865 Main Ave, Durango
For more information and to get tickets: Women's Resource Center Durango http://wrcdurango.org/events/womens-history-month/pwn-event/
Wednesday, March 11th, Winemaker Dinner. The Palisade Café 11.0 will be hosting a multi-course meal, each paired with one of our delicious wines. Our winemaker, Joe Buckel, will be there to mingle and talk about our wines while Chef John Sabal serves up delicious food. This dinner is described as an intimate, relaxed, unpretentious, country casual event. Seats are limited, so go ahead and register now!
Doors open at 5:30pm @ The Palisade Café 11.0, 113 W 3rd St, Palisade, CO 81526
Click Here to register for this event. https://www.palisadecafe11.com/events-1/winemaker-dinner-5-buckel-family-wine
Friday, March 13th, Gunnison Valley Health Gala. The Gunnison Valley Health Foundation is hosting its Inaugural Gala event to honor Tough Enough to Wear Pink. Renowned Chef Jason Vernon of Speckled Goose Culinary will be serving a four-course menu paired with our fine wines to create a not-to-be-missed dinner. In addition, there will be live music and entertainment to bring you a fun filled evening.
6-10:30pm @ Center for the Arts Crested Butte, 606 6th St, Crested Butte, CO 81224
Purchase tickets here. https://www.gunnisonvalleyhealth.org/Events-Calendar/Event-Details.aspx?Event=56
Saturday, March 14th Science of Winemaking. Join us at the winery for part two of our winemaking courses through the Center for the Arts Crested Butte. Here we will guide you through the basic science behind the winemaking process, from testing grapes, juice and wine, to fermentation, equipment and corking. This will be a fun and interactive class whether you are wanting to know the basics of how wine is made or if you make wine at home and want to grow your knowledge. This event includes light hors d’oeuvres, and plenty of our delicious wine for you to taste.
3-5pm @ Buckel Family Wine, 1018 Hwy 135, Unit B, Gunnison, CO 81230
To register for the class, click here https://www.crestedbuttearts.org/The-Art-Science-of-Winemaking-Series
Tuesday, March 31st EAT Colorado Food Show. This event brings innovative Colorado food and beverage producers together with the buyers from restaurants, caterers, grocers, distributors, hospitals, municipalities, and school systems to foster a greater connection and understanding of our dynamic food system. We will be showing our fine wines along with many other producers of wine, beer, spirits, produce, grains, meats, preserves, condiments, honey, baked goods, and more. There will be a speaker series in addition, to provide further information on current Colorado food topics.
11am-3pm @ National Western Complex, 4655 Humboldt Street Denver, CO 80216
Registration and more information https://eatcolorado.org/
Have you ever gone home with a clear bottle of white wine, popped it in the fridge, and then noticed crystals in the bottom of the bottle or in your glass? Those are formed by tartaric acid, which naturally occurs in grapes. These tartrate crystals can form after the wine ferments and if the wine becomes oversaturated with tartaric acid. The excess acid is suspended in the wine, and can then form crystals and drop out. These tartrate crystals are not harmful to consume, however they are not exactly desirable.
Another issue that can arise with these wines is heat instability. A seemingly clear bottle of wine can turn hazy when exposed to higher heat. For instance, you might go to a winery and buy a nice clear bottle of white wine, and store it in your trunk while you head out for a bike ride. If it’s a summer day and your car gets hot, you could come back to find a now cloudy bottle of wine. This heat instability is due to the naturally occuring proteins in grapes, and some have significantly more than others.
In order to avoid these outcomes, we at Buckel Family Wine will put our white and rose wines through cold and heat stabilization. To cold stabilize the wine, it is as simple as cooling the wine tank down to about 30 degrees (F). The tartrate crystals will form in the tank and fall to the bottom, and deposit around the sides of the tank. To heat stabilize the wine, we use Bentonite (which is a clay substance) to bind to the proteins that can cause the cloudiness. This will also then fall to the bottom of the tank, and we are left with clean, stable wine.
At that point, we will be about ready to bottle the wines, just after sending them through a filtering process to ensure they are fully stable and clean wines, and that there will be no issues that arise once they are in the bottle. Our goal is to deliver wines that are expressive and natural. Therefore, we only do as much as needed to deliver quality, while making sure these wines don’t lose what makes them unique.
The 2020 Colorado wine conference featured speakers who offered information on a variety of winemaking and grape growing topics and techniques. From how yeast exactly works to wine flaws and faults, to how to make sparkling wine via the Charmat method, there was plenty of knowledge to absorb. The wonderful thing about winemaking is that there are so many variations in the process that affect your end product and display your style. Here at Buckel Family Wine, we believe in making old-world style wines that are able to show the true character of the grape and of the terroir. We achieve this by using minimal intervention in the winemaking process, meaning less additives and no filtering for our red wines.
One process that most people are familiar with however is barrel aging. Tim Donahue, Executive Director of the Institute for Enology and Viticulture at Walla Walla Community College in Washington State presented on the the influence of oak in winemaking. He explained the barrel making process from oak seedling to finished product (which takes a long time as you could imagine), and how barrels can be used to benefit your wine.
Specific species of oak trees are grown in different geographic areas, resulting in varying characteristics that they impart on the wine.The biggest difference is between French (or European) oak and American oak. These types of oak can influence wines quite differently, usually the French being more subtle and spicy and the American being more bold with notes of coconut. Once the oak is harvested, it is cut into staves and left outside to cure for up to two years. Once cured, the staves are assembled into the beginnings of a barrel and are then toasted. The toasting process is another key component of how the barrel influences the wine. The heavier the toast, the more intense the barrel imparts flavors on the wine. In their early years, barrels impart a stronger influence in the wine’s flavor profile. After a few years, the intensity of the oak dissipates. For bolder wines, one might choose a newer barrel. For more delicate, subtle wines, one might opt for an older barrel.
For our wines, we choose French oak barrels that have already seen a few years of use. This allows us to age our wines for up to 18 months without overpowering the wine’s inherent flavor profile, and allows the oak to gently smooth out the tannins over time. We end up with a wine that has balanced characteristics and is ready to drink or age gracefully in bottle. Upon receiving barrels new to us, we make sure to take good care of them so that we can use them well. This means cleaning, rehydrating, tightening up the leakers. Once the barrels are full of wine, we check on them and top them up regularly to prevent space for oxidation or for unwanted yeast/bacteria to take over.