Fulchino Vineyard

[AlFulchino]

here is another item i came across that is worth sharing ..i file it here for easy reference...it is a great insight into winemaking and i think the insight for anyone making wine, whether new or old because it gives a perspective for others attempting to make wine.....

it is from page 63 of Wine Business Monthly in their "Hot Small Brands of 2008 feature...I am not saying anyone needs to follow it, but reading something like this is as i said, insightful. The article highlights the Graziano Zinfandel Mendocino 2005. It is a 17 dollar wine and here are some stats on it: PH 3.8, TA .72g/1000ml, Alc 14.5%, 100% Zin blend, Res Sugar .24%, 5270 cases produced.

"The Zinfandel is a blend of fruit from 10-20 vineyards....much of it from vines 40-50 years old."
"We're trying to get back to that old style of Zinfandel that made Zinfandel famous, Graziano said (Gregory). Everyone is trying to pump it out as fast as they can. We're not looking for big wines. We're looking for wines with good balance, tannins and acidity."

"The grapes mostly ferment in open top tanks that can hold 5 to at most 10 tons. Vineyard lots are kept seperate, and a combination of yeasts are used. Wine spends 4 or 5 days in a cold soak at 50-60 degrees F, and then are punched down and pumped over twice a day. The wine stays in the tanks for 12-15 days and then is pressed off. Malolactics are natural and will finish off in spring or early summer before the wine goes to barrels. Wine are rarely, if ever, racked. They are topped every two to three weeks and left with secondary sediment. After barrel aging, they are egg white fined and roughly filtered. Graziano likes to give them six months in a bottle before release."

stat - Barrel aged a total of 24 months in a combination of french, american and eastern european oak (30% new)

"We want the wines to be smooth and very complex, Graziano said. Because we don't move the wines, the fruit is very well prserved in the wine. We try to keep the SO2 very low throughout the aging process...We like the combination of earth, terroir and fruit.

******

well, that is it in a nut shell....this article struck me because much of what he is doing is what i have always tried to do and by sharing it especially from a *real* producer i think winemaking is somewhat demystified for the new winemaker...it lessens questions/doubts because when you read this type of thing you can say to yourself...aha i see what he is doing and i think that is the best type of teacher

 

[Wade E]

Very interesting read there, thanks for sharing Al!

 

[OilnH2O]

Al, my 88 year old father smiles when he watches all the measurements, records and careful racking for 6 gallons of kit wine! He tells wonderful stories of growing up in Illinois with parents from "the old country" who had a side yard of vines (what kind? "I don't remember -- grape vines!" he says

) How they grew and vinted their annual "barrel" of wine is much as you describe. He would be sent to the cellar each evening to "draw a pitcher" of wine the whole family shared at dinner. I think this is true "old school" and has much to be said about it.

 

[AlFulchino]

God Bless Him

 

[gaudet]

Amen to that.....

 

[grapeman]

It is always good to see how others do things.


One thing I wonder about is their fermenting in open vats and then pressing. Where do they go at that stage? I suspect that they are going into either neutral barrels or large stainless tanks. They can't be left exposed in open vats until spring or early summer unprotected. I guess they need to keep a few secrets.

 

[AlFulchino]

i agree Rich they have to go somewhere...but rather than it be a secret i think it was just a space issue for the article...all the articles on hot brands as they call them are brief...what i like is how these articles can de-mystify and de-doubt a new winemaker who doesnthave a dad or grandfather or other person nearby to look over their shoulder..here is just a snippet from #4 that also should be an eye opener to new and not so new wine makers who *worry* over their wine making. It is from Red Tail Ridge a finger lakes region wine maker....and the wine mentioned is their 2007 Estate Dry Rieseling and get this the wine is from second season, third leaf vines...planted in year one as dormant canes....no malolactic performed...and time to fermentation completion approximately three weeks..residual sugar 4%.

Picked at 21 brix and fermented w Epernet 2 yeast.....

"We let the wine ferment until it decided to stop", said Nancy Irelan who along w husband Mike Schnelle own and operate the company,'That's all there is to it. It basically made itself. The wine basically made itself. We did a little bit of fining, not much, and stabilized it and bottled it - pretty simple. It's not a real complicated wine to make."

The price on teh wine is 19.95....not bad since it is an 07 wine.

 

[grapeman]

I think some winemakers want to complicate things just so they feel more a part of the wine. If I grew the vines from nothing, maintained the vineyard, pruned, sprayed, mowed, removed weeds and so on- and then harvested the grapes, crushed and pressed them- I am sure I am part of the wine. Because of that, I don't feel it necessary to get too fancy and chance screwing things up beyond repair.


In my opinion, whites are easier to get a nice wine from and practically make themselves. You do need to start with good ripe grapes with the proper numbers, but unlike reds they don't need tweeks of cold soaks, color extraction, fancy yeasts and additives, pressing after a week or two, oaking, malolactic fermentation, etc. etc. etc.


However a truly outstanding red is an accomplishment to be proud of. It is worth the extra work to do your best with them even if it may be a few years before you can enjoy the rewards.

 

[AlFulchino]

here is a quote from Joel Bernstein of #8 Marilyn Remark Winery: " I'm one of those believers that the wine is already made when it comes in, I can screw it up - I can't make it any better when it walks in the door, which is why i insist on working only with the top people and contract by the acre, rather than by the ton, so i can have control of what I want."

 

[AlFulchino]

page 84 in a three winemaker panel roundtable several aspects of winemaking were discussed...some notable quotes:

Oded Shakked said and the others did not disagree with him: "Cold soaking (CS) gives you longer lag phase before active fermentation starts. It (CS)doesn't harm the wine, but my experience is that whatever advantages we gain with cold soaking are shorth lived. We don't see them in the wine two years later. I believe the same thing about different yeasts. Early on we can see the diferences but three years later I can't see the difference."

Now THAT is interesting!

Second, i wanted to mention that they felt that micro ox and oxygenation in general (during fermentation) was hugely important ...bring oxygen into the fermentation process was huge to keep the yeasties happy but also key in developing a wine so that ot could be drinkable early on.

Lastly for now...extended maceration appeared to help early on but the differences were GONE by the time the wne was ready for blending and bottling!

 

[grapeman]

Well Mr. Al Fulchino sent me a package with one of his bottles of 2008 Signature Label Wine for me to sample a few days ago. I feel honored that he sent me bottle 99 out of 192. He kept prodding me to test it, so feeling good about things today I cracked it open tonight. Sorry no pictures, bit it has a great deep bodied red color. I don't know the blend he made for it, but it had to be some of his high alcohol California grapes. The alchohol is 16+%, but believe me the flavors are not overwhelmed. This is a really young wine, but it is already really good and has tons of flavors and a nice blend of tannins and yet tastes almost semi-sweet. Great blend and melding of flavors. A bit too young for me to place too many flavors individually, but there is a bit of cherry in there and a lot of black currant flavor. Any oak in this one Al? I don't taste any.


Great job Al. You could sell this one all day long to a convention of AA attendees!

 

[Wade E]

I was sent 1 also and havent gotten around to drinking it as last week I already had a few bottle open and this week Im sick as a dog.

 

[grapeman]

Is that why you were online earlier today? Will has the flu also and stayed home from school today. I'm glad I got the flu shot- I just hope it is the flu I got the shot for!

 

[AlFulchino]

hope you feel better soon Wade...you will need all your senses functioning well when you pop the cork on your bottle.


Rich, thank you for the kind comments...you are right, it is indeed young...but thewine is already revealing itself in terms of character as you, inpart, described...it has great mouthfeel...silky and smooth like vanilla .....I also have heard from others their comments such as notes of leather, chocolate, coffee,black cherries. ..andthe best part is that this one will age unbelievably well (based on past experience doing this) the sweetness is noticeable now and that is a good thing but as it ages the other notes overtake it. ifeel that (in my opinion) this edition is wonderfully drinkable right now even at thismodest age, that is not always the case w wines ....it can take a few years before they shine....its has already attained enough character to be considered a big beefyred for the biggest meals...a sip thru the day wine...an after dinner wine...a cigar wine..and a simple dessert wine...trust me that this is a relief after having made so many bad wines ( i seem to have a talent for that!

)


...it is still a work in progress,
i do hope if anyone who gets a number higher than the number 99 you got wont be offended or if lower that you wont be offended...weshared a bunch that day and the bottles were just grabbed here and there


very glad to have been in a small way part of your celebration this evening.

 

[OilnH2O]

Man, I got the shot, as did my wife. But last weekend first she, then a day later me, ended up with a 24-48 hour flu that was not fun! Hope you DID get the right shot!

 

[grapeman]

That bug went around here a month or so ago and I did get that one. Not nice at all.

 

[grapeman]

I recently got a bottle of Al's Signature Blent Red Wine. I just had to write up a bit on it.


I recently received this wonderful looking wine from Al Fulchino who asked me to try it. I must admit I was reluctant because this wine was just made in the fall of 2008. I am used to having red wines that need to age a year minimum to even be considered for drinking. The bottle of wine came with the Fulchino Label on it- a Masterpiece in it's own right. The overall package is so nice I really hated to open it, but Al asked for it.


On popping the cork I was hit in the face with a wonderful mixture of fruitiness melded with a good dose of alcohol. This is a very full bodied wine coming it at over 16% ABV, bordering on the realm of a port. Oh yeah, I had to put my nose to the bottle. What a wonderous blend! Way too many aromas emitting from that bottle to try to sort out yet.


I poured a couple fingers out in a good big glass to let it breathe well. The color is great. A wonderful deep maroon color tells you this one is going to be all there. This isn't going to be a wimpy little Chablis or even a Pinot. Oh no, you can tell there is much more here just by the sight. Swirling the glass around gently to release its jammy goodness, I note how it clings mightily to the edges. Wonderous.


Lifting the glass to my nose I draw it near. Whoa Nelly! This is one fruity, jammy wonderful wine with enough alcohol to power the old Edsel. The fruitiness isn't going to be outdone though by that high octane. The main aroma detected by me is Black Currant, followed by Black Cherry and a good smidgen of just plain nice old grape- not foxy grape but the full deep bodied grapes of California- reminiscent of a quality raisin.


It is time. I must put this to my lips. Yes, the alcohol is there at the front, but the grapes aren't to be overshadowed. I'm instantly hit with tremendous Black Currant. Nice. Black cherries quickly follow accompanied by just a hint of licorice. This wine tastes sweet but I know it is dry- Wow. I want to savor it on the tongue all day. The flavors just don't subside. This wine has so much body I just want to chew on it. The jammy, raisinie goodness reminds me of a nice amarone. I'm not sure if I should be drinking this or cutting it with a knife and eating.


The tannins are there in just the right amounts to balance out the perceived sweetness. This is a wonderous masterpiece of a blend which will be long sought after by all. If you are lucky enough to get one of these wines you are in for a real treat. Enjoy heartily!

 

[AlFulchino]

i have never known you to be anything but super kind Rich, thank you very much...and your review is UP on the website

 

[Wade E]

Okay, I opened my bottle today and Ill be damned if you didnt add Black Currants to this batch! My bottle says 16.3% and I do find that hard to believe as I didnt taste much alc at all in my bottle although 2 glasses did catch me a buzz!

Al, this stuff is chock full of Black Currant and extremely fruity an some may not like that but I say Yahoo to that! There is body galore in every glass and legs that just stay right at the ridge of the glass until the next sip is taken. This is a wine that just doesnt ever leave your taste buds but just gets refreshed by the next sip. Very different from any other wine I have had from store or from a wine maker and I feel privileged to have this bottle in front of me. Will you ever relinquish the blend on this?

 

[AlFulchino]

Thanks Wade...i value your opinion and your time to share thoughts on this...for two reasons...a) i know you know your way around the wine world and b) from watching you assist so many people simply out of the goodness of your heart, i know you are a good chap.
also, i am happy that you liked the wine!