Brooklyn Red NV
If you’ve been lucky enough to visit our tasting room you have watched these grapes grow.
Notes of dark cherry with soft tannins and the slightest hint of oak, plum and fruit jam. Aged in French oak to create a mellow and rich red blend you are sure to enjoy.
We picked all at 23.0° brix, destemmed and allowed the grapes to wild ferment in bins at 65° for 3 days, then inoculated with a BRL 97 yeast for another 7 days to extract as much color and flavor as possible. Punch down occurred twice daily, taking care not to smash the seeds. The grapes are fermented, gently pressed and then barreled and aged for 3-1/2 years in French oak.
The springs in the Columbia Gorge show slightly cold weather from 32°-45° then plunged into hot temperatures the end of March from 75°-95° through September, while June, July and August showed spikes over 100 °. Heavy fog and morning mist provided moisture as there usually is not much rainfall for year. This weather produced very small clusters of flavorful berries in what we call Block C, a very fun mix of Pinot Noir, Tempernillo, Barbera, Cabernet Sauvignon and Semillon Blanc.
Tess Barr is one of the less than 10% of lead women winemakers nationwide and proud to be part of the Woman Winemaker Project. A patented formulator, and decorated with 35 issued US Patents, Ms. Barr has filed over 100 inventions at the USPTO.
