Wines and Ciders

 

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Monks-good Cider

The idea behind this was to make a refreshing and even as far as a hydrating cider-bone dry.  We had a field blend of apples grown on the Western Slope.  Talbots Cider Co was beyond instrumental in allowing our using their press and we couldn’t have imagined a more neighborly relationship.  Chris’ Ciders are kick ass too, get out there and try them.  We pressed on December 28th sans any sweating of the apples as to pull back potential alcohol.  Funny as it was the most nutritious media of all the fermentations this year the fermentation did not budge after a week.  The Chenin, being the bucolic and leisure fermentation it was, had quite the attractive yeast make up. So, we racked off a couple cups of lees and poured it in the cider.  Fermentation kicked off a couple days later. After 6 weeks we went dry, racked it off the heavy sediment and started our carbonation trials and arrived at 7.1%ABV.  What we noticed was at higher carbonation levels (beyond 2 volumes) there was a loss of both delicate esters and hydrating qualities.  So we went after a Spanish style cider being lightly carbonated complimented by clean aromatics remaining unfiltered and quite cloudy. At a little floater of Syrah or our Vin Rouge and call it a Sangre Cider if you dare.


2016 Whitewater Syrah

Feminine, delicate and resonating the '16 Syrah is complimented by blue gramma grass, fig, brambleberry and dark timber forest floor aromatics.  The evolution of this wine in tank, barrel, and bottle, has been reticent rather than rambunctious. 

Stylistically, hampering potential alcohol and maintaining a lower pH are consistent mantras at the forefront of our picking decisions. With that in mind our Whitewater vineyard did not achieve adequate levels of lignified rachis to provide the impetus in using stems during fermentation; it found a life burnished by the sun while remaining turgid and healthy. We harvested on September 20th and the native yeast kicked their fermentation off after three days.  A combination of punch downs and pumpovers managed our fermentation with temperatures not exceeding 84°F.  The bouquet during fermentation was supremely unique and pure: laden with intoxicating aromatics ubiquitous with dark floralities.  While highly anomalous, this felicitous kingdom of figs and roses during fermentation was entirely welcomed and certainly carried over into elevage.  It rested in oak for 13 months 30% being new and 70% being neutral with only one racking interrupting its slumber.

100% Syrah

  • pH 3.61

  • T.A. 6.81g/L

  • Total SO2 94ppm

  • EtOH 13.87

 

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2017 Hoodoo Vineyard Chenin Blanc

Aromatics laden with orange blossom and young pineapple are evolving quietly to marzipan, cut hay and amaretto. Texturally the wine holds onto a a subtle persistence showcasing the cool nights that blanket Hoodoo Vineyard.

The Hoodoo vineyard, sitting at the mouth of De Beque Canyon, is blanketed with cool winds at night draining from the headwaters of the Colorado River Basin.  This atmospheric condition again fostered superb acidity in 17’. The Chenin was picked on September 3rd with haste as temperatures at the end of the season remained quite efficient during the final flush of ripening.  The stems had a sweet grassy taste with minimal bitter tannins promoting whole cluster press. Wild and untamed the 17’ Hoodoo was led through a slow and cool fermentation over 65 days in a combination of barrel and stainless steel. The layers of texture were awarded by 5 months of sur lie aging in barrel with elevage being 10 months-20% new oak and 80% neutral. In the words of Robert Parker’s reviewer Mark Squires ‘Beautifully done, this is fresh and lively but still sort of fruity.  The wood rounds it off, but overall the key here is balance-it handles everything very well.  As it warms, the fruit becomes much more expressive.  Persistent, focused and lingering this is impressive now…For the moment, there isn’t anything to argue about.’

100% Chenin Blanc

  • pH 3.31

  • T.A. 6.81

  • Total SO2 82ppm

  • EtOH 12.98%