Winemaker's Blog


Boulder is a mecca of fine restaurants. The draw may be the creation of the Chef but my first inquiry after being seated is the wine list. I curiously glance at what the restaurant offers by the glass and then make my way straight to the bottle listing. Tracy & I share a bottle that suits our taste and meal, plus if we don't finish the bottle Colorado allows the restaurant to re-cork the bottle and we can bring it home.


The name, appropriate not only for this Blog title, but also the last several months. Crush is a crazy time of year. Non-stop activity, and with our extended maceration preference, it's not over yet: I'm in the middle of pressing the reds off of the skins. This Blog topic was originally inspired by a question posed on Rick Bakas' Blog: how does a Doctorate in Electrical Engineering provided a good background for winemaking. It's a good question.


Come September, or Settembre, it's harvest time in Colorado. If we've averted Colorado's spring frosts and hail. Received sufficient temperatures with optimal minimums and maximums throughout the growing season. Controlled pests, diseases and mildew pressures. Properly managed the canopy, yield, vigor, and irrigation. Then! It's time to begin considering the optimal time to harvest the fruit. Incidentally, this vintage looks fantastic.


The wine industry, in general, is extraordinarily concerned with its impacts on the environment. We want our vineyards to improve with age and global climate change is altering the growing regions of today, and tomorrow. Only recently have we as a society become more concerned with, and able to quantify, our impacts on the environment.


Our goal at Settembre Cellars is to produce age-worthy wines, and as such, I thought I'd share some thoughts on some of the factors that make a wine age-worthy. I'm often asked how long one should, or could, cellar our wines. A majority of the wines on the market are not cellared and are consumed relatively quickly after purchase (this is particularly true of the low priced manufactured wines). Of the wines sold, only a small percentage of the red wines (and even smaller percentage of the white wines) are in fact age-worthy.


I've been asked frequently about our choice in using natural cork as the closure in our wine bottles as well as other alternative closures options. There is a fair amount of buzz in the industry and consumer world on closures and acceptance varies quite dramatically by country. I've decided to use this blog post to briefly answer the question why we use cork and also compare it to two leading alternative closures: screw caps and synthetic cork.



Following a Pre-Release party for our Friends & Family Club Members Settembre Cellars made its public debut at the Swallow Hill Wine Festival in Denver Colorado this past Sunday. The combination of Music, Food, and Colorado wine, made this a fun venue to pour. We brought with us to the tasting the Barrel Fermented Chardonnay, Sangiovese Rosato, Syrah, and Cabernet Sauvignon; all from the 2007 vintage. As a winemaker, it brings me great joy to see folks eyes light up when having their first experience with our wines.

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