Come celebrate the release of three new wines this weekend in the von Stiehl tasting room!
As harvest approaches, we are opening up barrel space for new reds. That means bottling wine out of those barrels! What new wines will we have on the tasting guide this weekend, you ask? Find Petite Sirah, Stony Creek Red, and Barrel Aged Bounce on the Select Tasting list starting this Friday. Check out these three new wines:
2012 Clarksburg Petite Sirah: AGED 12 MONTHS IN AMERICAN OAK • TEN BARRELS PRODUCED
This vibrant, full-bodied wine resounds with deep layers of dark fruit flavors and tannins. On the palate the bright berries spiced with pepper and combined with hints of leather result in a rich mouth feel and satisfying finish.
While we have been producing Petite Sirah for many years, this is the first time that it will be under its own label. This wine is the magic ingredient that we use to blend into other reds to enhance their mouth feel and aroma. This variety is not as popular on the grocery store shelves since California wineries often save it to sell only in their tasting rooms. Come taste the first of our three new wines and tell us what you think!
2012 Estate Grown Marquette: WISCONSIN LEDGE AVA • AGED 12 MONTHS IN WISCONSIN OAK * FIVE BARRELS PRODUCED
The stunning ruby red color of this wine made of estate-grown grapes boasts dark cherry notes and hints of light oak on the palate. Aged in custom hybrid Wisconsin/French oak barrels for 12 months, this wine is sure to please even the most sophisticated red wine drinker.
We grow the Marquette grape in our Door County vineyard, where we have complete control of the vines. After many years of test batches and experimentation, we release what we believe to be a highly refined French-hybrid wine. The two-barrel lot will not last long, so come taste the second of our three new wines soon!
2011 Doc Stiehl’s Extra Aged Cherry Bounce: AGED 30 MONTHS IN FRENCH HYBRID OAK • ONE BARREL PRODUCED
This barrel has been left in warm summer and cold winter temperatures over the course of 30 months to expidite aging. A sweet and smooth concoction of cherry wine and cherry brandy. Intense aromas of fresh cherry pie for a truly exquisite dessert wine.
To produce Cherry Bounce, we begin with Door County Cherries grown by Seaquist Orchards in Sister Bay. The wine is fermented with the entire cherry, including pits, skins, and stems. Then the cherry wine is distilled into cherry brandy by Great Lakes Distillery in Milwaukee. The Cherry brandy is infused into more cherry wine, and is then aged four months in American oak barrels. This version of Cherry Bounce was aged for thirty months in varying temperatures to create a much more intense experience. Come taste the third of our three new wines before it’s gone!