Manufacturer: Yellow Barn Winery
Brand: Yellow Barn Winery
Yellow Barn Winery uses very little energy (a small carbon footprint): A. Energy requirements are minimal. We utilize Mother Nature to assist in the wine making process, i.e. cold stabilizes wines during winter. B. Use very little fossil fuel energy and are exploring the use of solar energy. C. Recycle all by-products in an organically positive way on the farm. D. .90 cents out of every dollar purchase goes back into the local commnity or other NY businesses. E. All products produced on the farm are produced in a bio-friendly manner. F. We produce wine from grape varieties that are sustainable and biologiecally compatible with our environment. G. We use natural products to grow our grapes. H. WE MAKE REALLY GOOD WINE.
2015 began with warm weather conditions in the winter that continued throughout spring and summer. Yet, light scattered showers in late August and a return to normalcy in September gave a break to what was an intense growing season. We had pristinely clean fruit, bountiful yields, moderate to high alcohols, lower acids and no rain - a twin to 2014 in many ways.Â The result was concentrated, balanced fruit throughout the state.
Manufacturer: The Bachelor
Brand: The Bachelor Wines
Introducing The Final Rose. Lodi, one of California's oldest premium wine growing regions, is the fruit source for this beautifully nuanced California harvest the grapes were gently crushed, and the skins (where the pigmentation in wine comes from) remained in contact with the juice just long enough to impart a pale pink hue . Once the desired color was achieved, the skins were discarded and the wine was aged in temperature controlled stainless steel tanks prior to bottling.
The berries were harvested quickly in the cool, dark morning hours when the sugar levels are at their most stable. They were hand-sorted, destemmed, and then traditionally foot stomped and left to macerate for 9 hours. After extracting the optimal amount of color and flavor, the grapes were delicately pressed and transferred to stainless steel to begin fermentation. Cool temperatures were kept throughout fermentation to preserve the maximum aromas. The wine was bottled in April and released two month later in June of 2015.