News & Events
- Tuesday, November 17, 2009 The Wait Cellars 2006 and 2007 Russian River Pinot Noir will be poured this Saturday, November 21st from 1pm to 4pm at The Wine Club at 953 Harrison at 6th (thewineclub.com). Tastings are free! The Wine Club is a venerable (since 1985) SF wine shop and they’ll be highlighting San Francisco Wine Association wineries. If you don’t know this shop, you should, it’s a low-key gem!
- Tuesday, November 17, 2009 Our 2006 Russian River Pinot Noir is now available by the glass or bottle at Dosa on Fillmore, 1700 Fillmore Street at Post (dosasf.com). Dosa is one of the most exciting new restaurants to arrive on the San Francisco scene, and we’re pleased our wine is now a part of the attraction. If you haven’t yet, drop in for a snack at the bar (or tasty meal) and compliment them on their good taste in supporting a fine local wine! More praise for Dosa; you really must go if you haven’t yet: 2009, 2008, 2007 & 2006 Top 100 Bay Area ...
- Friday, November 06, 2009 The San Francisco Wine Association’s Holiday Showcase is coming December 10th, and Wait Cellars will be pouring its 2007 Russian River Pinot Noir and perhaps offering a pre-release glimpse of its 2008. Tasting will be from 5-8pm at 2573 3rd St. (at 23rd St.) in San Francisco. With fine food and music, this event is always a blast — purchase tickets in advance here for just $25/head: SFWA Holiday Showcase
- Monday, October 05, 2009 We brought the Devoto fruit out of the cold room last Monday in preparation for inoculation on 9/30. We added a small amount of tartaric acid (510g in 668kg of fruit) and water (13L) to balance it out to taste during the cold soak, though at 25 brix we’re looking at about 13.9% alcohol which is within range of where I want to be (would love to be at 13.5%). On Chris’ advice we also added a small amount (25g) of FCE enzyme during coldsoak, a pectinase that increases extraction of polyphenols (flavors, color) from the skins. So on Wednesday 9/30 ...
- Sunday, September 27, 2009 * The Amber Ridge 115 clone must was at 28.8 brix, 3.72 pH, and 7.9 TA. Flavors were great; but to bring down the alcohol (multiply brix by .55 to get a rough idea of where final alcohol will be) we added water (58L) and tartaric acid (615g) to balance that. The 115 was inoculated (with RC212 and some GoFerm) on 9/15 and went to dryness on 9/22; we pressed it into a neutral Francois Freres barrel. * The 667/777 clone field mix (70% 667) must was at 29.6 brix, 3.93pH, and 5.43 TA. (Note the nicer acid from the 115, which ...