More Research on Sugar 
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For those that may be new to Turtle Run Winery wines, we follow the guidelines of Germany, France and Italy in making sweet wine:  no sugar or juice added.  We simply do not back-sweeten wines.

Many American wineries, in order to make sweet wine, take dry wine and back-add sugar and juice.  This is a very simple, very easy way to make sweet wine.  Here are some basic reasons to back sweeten dry wines: Wines are quite stable in the tanks when they are dry. There’s no risk of refermentation when there are no sugars in the tank wine.  Second, a winemaker can sweeten to the exact level that they want for a finished wine.  Not sweet enough?  Add more juice or sugar to taste.

Arrested fermentation, where we remove the yeast cells via flash filtering, is a very precise process, where timing is everything.  If a winemaker fully subscribes to this method, you’re on pins and needles, constantly checking and re-checking both your sugar levels and your alcohol levels in the wine.  Neatly, sugar tests confirm both sugar and alcohol concentrations and alcohol tests confirm both alcohol and residual sugar concentrations.  We use temperature to try to coax these wines to needing to be filtered on our easier to make wine days:  Tuesdays, Wednesdays and Thursdays.  And preferably late morning.  As a winemaker who subscribes to this method, I have filtered on all 7 days, in the midst of nighttime, early AM, late afternoon, and on Thanksgiving Day.  I’ve graphed the ferrmentation rate, set up the filter, then waited an extra day, and other times I have tested the wines and realized I neeed to drop everything now, like right now.

It seems like arrested fermentation then is for those of us who thrive on the challenge of filtering spot on the hour of the day, then have to do everthing right to maintain sweet wine in bulk storage.  Seems like a lot of extra work, so there must be some benefits.

First, arrested fermentation wines taste different.  The sweetness is clean and refreshing with no sugary aftertaste.  And because of this, in 2009, we hypothesized that the wines were chemically different.

Second, type 2 diabetic customers told us way back when that their blood sugar levels do not move when they drink our wines.  And since juice contains glucose and half the sugar molecule is glucose, and since glucose is the sugar that causes type 2 diabetics’ blood to spike, our wines must be devoid or contain very little amounts of glucose.

With the help of EMSL labs in New Jersey, from 2009 through 2012 we tested a bunch of wines and ongoing fermentations.   We discovered over that four year study that yeast prefer to consume glucose over fructose.  Like big time.  It’s as if, to the yeast cells, that glucose is the equivalent of a nice T-bone steak and fructose is the accompanying broccoli on the plate.

And we discovered a huge calorie difference and other health differences between sugar added wines and arrested fermentation wines.

As we discovered,the over consumption of any sugar can cause health problems, but our research shows that glucose is far and away the worse of all sugars.   Even if all sugars were created equal there is a significant calorie advantage to just fructose only.   Fructose is 2.2 times sweeter than glucose, 1.72 over sugar, has 3 calories per gram versus 4 for glucose and sucrose.  Many soft drinks start with 17% residual sugar and go up.  Our sweetest wine is 3.5% all fructose.  And that’s plenty sweet.  We sell a ton of sweet wine at the 3-4% RS range.  Think of all the calories we drive out via arrested fermentation.  A 25% saving just because of what type of sugar molecule remains, then to find out what we have is so much sweeter by taste that we don’t need near the quantity of residual sugar.  For instance, at the same “sweetness taste” so to speak, a 3% fructose wine would need 6.6% glucose to achieve the same sweetness level, which would be 2.93 times the amount of calories.

And then there’s the conscience of all of it.  If I can make a sweet wine with significantly less calories and has less health consequences, that tastes great why wouldn’t I?  No matter your faith or beliefs, for me I just feel better about wjat we’re doing if we treat others well and with respect.  By the way, glucose is the sugar that causes the sugar buzz and the crave.  It has been well reasoned that glucose hits the same endorphin and addictive responses as cocaine.  I guess that’s why high fructose corn syrup is close to 50% glucose.  Sugar, for those that may not know is half glucose, half fructose.

Now, it’s not easy kicking sugar to the curb.  Recent studies show that our bodies have a specific gut bacteria that loves sugar and forces you to crave sugar.  Sugar, specifically glucose, triggers happy endorphins much the same as cocaine does.   To kick sugar, you have to kill the bacteria, or kill enough of them that they cannot trigger that hunger mechanism.  That can be done by starving them.  And that’s hard.  But you can do it.  I did!!!

This past fall, I processed grapes for a very large, well respected distillery in the area.  A couple of the R&D folks from this distillery make wine for a church in Louisville on the side and they need us to process the grapes.  I mentioned this study to them and they confirmed that they too have done the research.  That yeast cells ferment all types of sugars but yeast cells do have preferences and the preference of choice is glucose first, fructose last.  So that’s the update.  We aren’t alone in our research.  Our research is confirmed.

Again, here it is succinctly:
Yeast ferment sugars but do so sequentially, converting first glucose into heat, carbon dioxide and ethyl alcohol and then they advance through the other sugars last finishing up with fructose.

Fructose has 3 calories per gram.  Glucose has 4 and sucrose has 4.  So if a winery back sweetens a wine to our standard 3.5%, they will have 25% more calories.

Fructose is 2.2 times sweeter to human taste than glucose and 1.72 over sugar.  To back-sweeten with glucose, a winery would have to sweeten to 7.7% to achieve the same sweetness level.  To back-sweeten with sugar, a winery would need to add 6% sugar to achieve the same sweetness level.

Calories:  3.5% RS Fructose wine has 12 grams of fructose per bottle or 36 calories per bottle or 9 calories of sugar per glass.  Add in the alcohol which is 9.5% and the total calories per glass is 80.

Added sugar wines:  The problem additionally is most of the added sugar wines will have 11%-12.5% alcohol, so in alcohol calories, that’s a 22% to 38% increase in alcohol calories.  With sugars, sucrose doubles the sugar calories and glucose additions would add almost 3-1/2 times the sugar calories.

The “My Mind” wines are all based upon 9.2%-9.7% alcohol with 9.5% having 3.5% residual sugar.

Catherine’s Blend, Make Me Blush, Vignoles, estate grown catawba, Joe’s Jammin’ Red, are all based upon 11% alcohol with 1-1/2% – 2% residual sugar.

I hope that helps!!!

Cheers, Jim

Liquid Tannins: Discovered a way to taste them in wines 
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From the January 2018 Newsletter:

I really need to stop drinking wine while typing these newsletters.  Back in the glass is The Spectrum…because it’s white, and dry white and I prefer dry white wines.  Love the fruit.  By the way, it’s cold up in my office.  Oh well….

During my last Wine Appreciation Class taught in November, during dinner, we had an open conversation about oak and I mentioned that most of the oak flavors from the barrels are extracted into the alcohol of the wine and not the water.  Theoretically, wine contains 13% alcohol, 86% water and 1% “other stuff” which are flavors, such as acids, etc.

So if wine age upwards of a year or so in oak, the slow extraction of oak flavors into wine bind with alcohol.  And this is easily noticed when we compare the same wine in different shaped glasses.  Due to volumetric and vapor pressures, and due to alcohol having a lower boiling point than water, alcohol, and subsequently oak aromas can become more and less noticeable due to the shape of the glass.

But what would happen if the oak flavors came from a concentrate of oak, liquified and added to wine?  Wouldn’t it just blend in as a true mixture and not be bound to the alcohol?  Makes sense, doesn’t it?

So if that is the case, liquid oak added to wine is simply a mixture, whereas barrel aged wine, oak flavors are bound to alcohol,  the oak aromas from liquid oak would be identical no matter the shape of the glass, since the oak flavors from liquid oak are a pure mixture, whereas the oak flavors from barrel aged wines are attached to alcohol.  And since alcohol’s aromatics, due to a lower boiling point, are more noticeable due to volumetric pressure and vapor pressure (btw-still drinking Spectrum) via the shape of the glass, wouldn’t it stand to reason that a true barrel aged wine will smell different out of different shaped glasses, especially the aromas of oak?  Whereas there should be negligible differences in aromatics in wine tasted and smelled in dissimular glasses if liquid oak is added.  Apparently, The Spectrum makes me more of a scientific linquist than does tea.

We tested this hypothesis with 8 couples this past New Year’s Eve.  We found a wine at “the store” that I absolutely believe is an abomination of winemaking:  Liquid tannins, mega-red, ultra-purple, liquid oak, and everything else that would lend towards a red wine headache is seemingly available in one wine.   I have samples of “liquid oak” at the winery, so I added liquid oak to a bottle of our cabernet sauvignon as a trial.   Full disclosure.  I would never add liquid oak to any wines we sell.  A sales rep dropped them off two years ago.   When we smelled our doctored cab out of different shaped glasses, no one could smell any difference in the wine.  The wine, especially the oak aromas, were exactly the same.  Then we tried the store bought wine and discovered the same thing:  no difference in oak aromas due to the shape of the glass.  Then we rinsed the glasses and tried Max’s Small Batch Red #51 and sure enough, the oak aromas were different due to the shape of the glass.

With Liquid Oak, there are several options available to the winemaker who wants to deploy this method.  By the way, I think it’s a farce to add liquid oak to wine  — the producer is basically selling a false message, a false bill of goods.  Anyway, there are varying degrees of flavor profiles available in the liquid oak with some samples containing more vanilla, more toastiness, more butterscotch, etc.  When I received the samples two years ago, I tried mixing them into an unoaked chardonnay and after 15 minutes or so tasting, I got a stuffy nose, so I think I was well on the way to getting a headache from the added oak tannins.

I hope you enjoyed this little conversation on oak.

Cheers, Jim

The 2016 Harvest 
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The 2016 harvest and new wines!

Our 2016 harvest must be talked about as the most unique growing year ever. The monsoon mid June through July rains caused us to stop with any weed control and double down on foliar fertilizing. Know anyone who grew tomatoes only to see those tomatoes not ripen? As it turns out, when plant are “fat, dumb and happy” with plenty of water, they simply do not ripen fruit. It’s as if they think they’ll live forever, so they grow their green parts like crazy because there’s enough water to support the extra growth and they lose their focus on ripening fruit. So by growing weeds, we pull more water out of the soils, thereby stressing the vines. Which makes them think they need to focus on the fruit…focus on the seeds, and thus make the fruit tasty, so another generation of plants will continue the specie.

At the mid-August point, things started to dry out and one of our best quality vintages started to take shape.

Vignoles: Picked first with the best looking grape clusters ever. The result: a highly aromatic and flavorful wine with tremendous character. We have blended vignoles with a little bit of traminette and have an early release vignoles on the list at this point. Due to the first time we had zero “Noble Rot”, our vignoles is quite unique from year’s past.  In analyzing the wines in late December, we have bottled some Vignoles 2016 in which we mixed in just a dash of traminette.  It’s one of the most balanced and lighter Vignoles we have had.  In the barrels, the wine is really developing into a complex white that has all the essences of a classic white.  Overall, the fruit was simply a joy to work with, and came out of the vineyard with very balanced sugars, acids and flavors.

Traminette: Gosh, the words are balance and smoothness through and through. We are barrel aging most of our traminette right now as our 2015 Dry Traminette has been a hit. We did bottle a very limited amount of Quad Vintage Traminette, a blend of 2013, 2014, 2015 and 2016 traminette. It’s exceptionally smooth and going very quickly.  As of late December, we’ve taken it off the list to save the wine from running out during our slow months.  If you stop by, we’ll gladly sell you a bottle, but it’s no longer available for tasting.  We think we are the first winery ever to pull off  “a stunt” like this, blending 4 vintages of a white wine with slight residual sugar available.  Our crop this year was a little light due to heavy pruning last winter, but every now and then we need to knock our vines back a bit to keep them healthy.

Catawba: Intensity in fruitfulness. People often ask if weather affects our wines. Yep, sure does. On the afternoon of this harvest a major rain storm was moving in. Since we process outside, if we pressed these grapes, rain water would have fully diluted the juice. We destemmed, crushed and transferred the grapes directly into a fermenter. The result of skin fermented Catawba? A unique, orangish-pinkish glowing wine with complex fruit character and a wine that has got to be off the charts high in anti-oxidants.  We filtered and bottled this wine, then very tightly filtered it before bottling.  We tested the wine for cold stability.  Stuck it in coolers for our fall concert series.  And now it’s dropping tartrates.  So if you pick up a bottle, just lightly chill it if so desired.  Don’t leave it in the fridge.

Diamond: Already bottled some. This wine is full of melon, Star fruit, and pear. A very unique wine in which so many people have tasted thus far and have said, “I know this flavor but I cannot figure out what it is. Very light color. Light, crisp flavor with some nice residual sugar. Named on the list, “Open My Mind 2016.  It’s really set up well thus far as the flavors continue to develop.  Certainly a winner for our vineyard.

Chambourcin with Corot Noir and Noiret: One for the ages. Currently in barrels with an expected bottle date of around May 2017.  We just recently tasted it in the barrels and it’s flat out magnificent.  May may be too early at this point.  I can easily taste that this wine will age like some of the best chambourcin wines from our vineyard:  2000, 2010 and 2012 come to mind.


Some Recent Thoughts on Sugars 
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I just posted this on our Facebook page as someone sent me a question on our sweeter wines.  She is on a low carb diet but loves Blue My Mind.

Hi Arynn, thanks for the message. Here are some thoughts on Blue My Mind: A bottle of Blue My Mind typically has about 6-7 g per 100 grams of total sugars per bottle, nearly all of it, if not all of it, is fructose. So how does it taste so sweet? Simple, fructose is 2.2 times sweeter in taste than glucose and 1.72 times sweeter by taste than sucrose, or table sugar. Glucose and Sucrose have 4 calories per gram and Fructose has 3 calories per gram. So what do these numbers mean? Total sugars per bottle of wine: 46.12. Per glass 9.22 for 5 glasses per bottle. Calories: 138.36 per bottle, and 27.66 per glass. Alcohol calories: 273.64 in alcohol per bottle, or 54.73 per glass in alcohol. Add in the fructose, total calories per glass should be around 82.39 calories. If we were to sweeten wine with sugar instead of using arrested fermentation, alcohol total calories would jump from 273 to 380 or per bottle. Sugars would jump up from 138 to 310 for a total of 690 per bottle or 137 per glass. And I am trying to be conservative on the sugars. Basically at 3 calories per gram versus 4 for glucose and sucrose, you have a 25% calorie savings if in solution all you have is fructose. At 2.2 / 1.72 times sweeter, a winery adding sugar has to basically double the sugar grams to achieve the same sweetness level as arrested fermentation. Therefore, it’s easy to get to a 60% less carb calories via arrested fermentation even though my calculations above are less than 60%. Again, I am being generous to a wine with added sugar. If you are trying to avoid any sugar calories, dry wine would be the way to go. If you are trying to avoid glucose and sucrose, which are the worst for us sugars, then purchasing European or Turtle Run sweeter wines are the way to go. Here is another thought, speaking of dieting. I absolutely dispise glucose and sucrose. You can point to these two sugars and see most of the diseases that humans suffer from, including cancer. From 2009 to 2014 we studied how yeast ferment sugars and discovered that they really enjoy converting glucose into alcohols first before all other sugars. Sucrose is broken down by the yeast into one part glucose and one part fructose, then of course, glucose is devoured first. Glucose, in the solution of high fructose corn syrup and sucrose are used a lot by our food and beverage industries in their final products. Glucose and sucrose (because of the glucose within sucrose) are addictive sugars, triggering the same endorphin response as cocaine. To my knowledge, fructose does not trigger endorphin responses. Does this help? Thanks, Jim

Fun information about Port wines 
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Typing this while overly enjoying three new Port Wines:  Two of which may never appear on the wine list…but YOU know of them, so ask to try!

Port wines…the legendary wines from that slice of land on the Iberian Peninsula.  The origin of port is tied to bad drinking water and the 100 Years War between France and England.  Wine has two original purposes:  enjoyment of alcohol and the purification of drinking water (a little wine to water and the acids and the alcohol kill bacteria).  In France, they grow a lot of grapes and make lots of wine.  In England, especially back then, the weather hasn’t been conducive for growing grapes.

War is nasty.  And France cut off England’s “water supply” by stopping the flow of wine from most of Europe to England.  The hot trip from the Iberian Peninsula caused most of the wine to spoil.  When English wine traders discovered fortified wine, wine in which brandy is added to stop fermentation, they found a wine that both resisted spoilage, tasted good, and had a higher alcohol concentration.  Immediately English brokers set up shop to distribute this newly discovered wine back home, which is why today many of the fine Port wines have English brand names like “Dow” and “Cockburn.”

Yeast can essentially ferment wine up to 17.5% alcohol.  Any concentration of alcohol above this number is effectively poison for the yeast and they simply die.  The addition of brandy, or distilled wine to concentrations above 17.5% effectively end fermentation.  A standard wine practice is to add enough brandy to insure our alcohol concentration is 18% or higher, but not above 22%.  Why no more than 22%?  Easy, above 22% and the wine simply tastes to much like alcohol and burns too much for a great many of us.

This past week, we bottled three ports, the Pop’s Port #11, Pop’s Port #12 and the Pop’s Port “No Number”.

Pop’s Port #11 and Pop’s Port “No Number” will never be on the wine list.  You can purchase a bottle or two or more for $30 and $45 a bottle and you can try it free at the winery, but it will never appear on the list.  Our staff will never suggest you try it either, so you have to ASK to try.  That’s the advantage of our email mailing list.  You are privy to special wines.

And the name “Pop’s Port” is in honor of my father, Ray.

Pop’s Port #11 is pure zinfandel, and pure AHHHHH!!!  Aged a year in American oak barrels, the vanilla notes just jump right out at ya.  There’s complex fruit in the nose, but don’t ask me what.  Whatever it is, it certainly smells inviting.  This one’s at 21% so I can definitely smell the brandy.  But it’s a balanced smell…like it belongs.  As I taste the Port, I get this velvety feel, coating my tastebuds in a savory sensation.   It’s just a pure silky enjoyment.  So why will it never be on the list?  Simple–we bottled 14 cases.  Because….

Pop’s Port #12, which will be on the list, is a blend of the zin port plus a barrel of sweeter cabernet franc.  In the blending process, we needed it first, to taste great, and second, make sure we were at the 18% alcohol range to stabilize the wine and to legally bottle it as port.  Our assistant Christine and I blended this one and we simply nailed it.  I simply smell pure vanilla coated cherries.  So inviting.  Some strawberry and raspberry too!  I can’t ID the fruit of the zin port, but this one’s flavors seemingly just shout out at every chance.  The taste:  Intensely fruity, super smooth, super soft, super luscious.  Just super enjoyable.  As Laura said, this is going to be dangerous at the bonfire on November 5th!

And then there’s the “No Number.”  Since all Port’s are sequentially numbered, how come this one doesn’t get a number?  Simple.  Max’s Small Batch Red line of dry reds once had a “no number”.  And that Max’s red was so incredibly complex, so unique that it had to stand out in a significant way.  It too was never on the list, and we sold out, no problem.

So what is so unique about this one?  The Pop’s Port No Number is our second Tawny Port.  Our first one aged 2 years before bottling.  This one?  How about TEN YEARS!  If you are now legal to drink wine, you may have been in the 5th grade when we picked these grapes.

A Tawny port has a more brownish color due to a very controlled way in which we oxidize the wine over time.  We made this wine in stainless steel for exact control of aeration,  added brandy near dryness to allow the more rustic flavors of aging to shine through, then added small oak staves to tank, 2 and 3 at a time, over the course of 10 years.  The oak is not heavily pronounced but its tannins assisted in adding subtle flavors and greatly assisted in adding age worthiness to the process.  When I pour a sample, I can pick up some vanilla, but it’s the fruit of the muscat grape that beams forth.  What a tantalizing aroma.  The age, the fall season earthiness.  To heck with drinking this wine, just smell it!  Geez!  Upon sipping, this wine EXPLODES WITH FLAVOR in my mouth.  The dynamics on my tongue keep changing with unknown flavors overwrapping and enveloping other flavors.  The finish just goes on and on.  I swish the wine in my mouth and I swear my teeth can taste it.  This is insane wine!  Just insane.  Good golly.  Stop drinking this.  I need to cut grass tonight!  As I smell the supposedly empty glass, a whirlwind of spicy and savory aromas grip my nose.  Another AHHH…moment.  We didn’t make much as aging a wine 10 years is risky, takes up space and is heck on wheels to cash flow.  But oh was it worth it!

So stop by sometime soon and try these ports…



Some Thoughts on Tannins and Headaches 
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Headaches and wine. I never get them. Then again, I rarely drink too much. But there are some of us who at the whiff of a glass of red wine, have severe headaches. Read on….

Tannins: Why do plants produce them and what do they do for us? Tannins are used by a plant to prevent creatures from eating it. The bitter taste, as well as other effects it causes on the digestion system of the creature, tend to cause the plant to be safe from being eaten.

What are tannins?
Tannins – plant polyphenols – are an integral part of creating a red wine. The red color and the sharp taste both come from the skins of the grape, which are left on during part of fermentation to seep into the wine itself. That color and taste is the result of tannins.
Tannins are not only found in wine – they are found in many foods, such as cheeses and nuts, and even drinks such as tea. Wood aging also adds some tannin to red wines.

For humans, tannins are often found to be pleasureable. People who drink tea enjoy its bitter taste, and also the ‘buzz’ it can give to some, though I don’t think I get a buzz from tannins.

However, with anything consumed, some of us react differently than others. For me, I’m lactose intolerant, so no milk or ice cream for me. For some people, the tannins found in “nature” can cause too strong of a ‘buzz’, leading to mild or severe headaches. The reason I quoted “nature” is the wine industry has lots of powdered tannins available to us for addition at different stages of winemaking. I have often heard from folks that they can get sloshed on wine when in Europe and not get a headache but get a zinger of a headache drinking some wines over here. Could it be that maybe at the natural lower levels that are extracted from the skins only are at a low enough threshold to keep the headaches at bay? Possibly. And when tannins are added in the winemaking process, the threshold quantity is now high enough to provide a headache? Possibly. Could the grape variety have a bearing on it? I’d think so. Some will produce more tannins than others. And some regions, due to environmental factors, enable plants to produce more or less tannins. To me, I really think it’s the added tannins that cause the headaches — that’s just my theory. So….

What are tannins useful for?
Tannins are wonderful antioxidants. The tea industry has long promoted this aspect of tea, as well as other food and beverage industries whose products have lots of tannins.

Polyphenols in general are found to lower total cholesterol, and also improve the ratio of LDL to HDL cholesterol. They lower blood pressure, lessen risks of cancer, stimulate the immune system, and have anti-bacterial properties. The biggie that unites all of this is tannins are anti-inflammatory. And inflammation is one of the pinnacles of many health issues today as inflammation suppresses the immune system.

ADD kicked in. I forgot. How might tannins cause headaches?
Tannins tend to bind starches while being digested. These starches are needed by the body to produce serotonin. In some people, who are extremely sensitive to their serotonin levels, it appears the lack of serotonin can lead to a migraine. It sort of “starves” the body for this type of raw material, much as not eating for many hours might lead this person to have the same migraine. Tannin sensitivity is thought to be cumulative – a person who begins life with no tannin sensitivities may yet develop one as he or she ages. People who are sensitive to tannins need to moderate their intake of tannins in all forms, and also be sure to eat a reasonable amount of food while ingesting tannins, so the binding affects of tannins do not cause undue stress.

Cheers, Jim

Taste Bud Count leads the way to what you enjoy eating & drinking and can guide your personality type 
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If you some time on your hand, I am involved in a study on how taste bud count can not only affect your personal likes and dislikes in foods and beverages, but can have an effect on what type of career best fits you. And taste bud count may be tied to birth order. If you have time, can you please take this survey for us? Many thanks, Jim

March 2016 Newsletter: Wine Appreciation Classes, Summer Concert Series, New Wines, Health Benefits of Wine 
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Here is our March 2016 Newsletter. I discuss how our new wines are coming along, our summer concert series, The Wine Appreciation Classes and some health benefits of wine.

Turtle Run Triple Vintage Traminette — Wine Writer Howard Hewitt Explores….. 
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At Turtle Run, we will always explore ways to make the best wines possible. Through viticulture, through fermentation, through aging and blending. We look at boundaries. Are they real or imagined? And if imagined, how can we get around them? Triple Vintage Traminette — the 2nd craziest wine yet from Turtle Run!

The Most Audacious Wine Yet by Turtle Run Winery–Triple Vintage Traminette! 
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TR. Laura and Jim Pfeiffer enjoying wine.
To the folks that know me, and for those that don’t, the baseline groundwork of Turtle Run Winery starts in 1988 at Miami University. Professor John Dome had this most intriguing class called “Geography of Wine.” Yeah, we tasted wine here and there, but the basis for the class was in classical grapegrowing, winemaking, wine processes, and the culture of wine. And how in Europe wines were based upon the earth, and unadulterated winemaking.

We have some of the oldest traminette vines in Indiana, and therefore our library of traminette wines is one of the most extensive. In early 2014, I tasted our older vintage traminettes and found something remarkable. They all seemingly aged gracefully, either tasting the same as I remembered them or better.

And that got me thinking. What if we blended cross vintage? Could we make an extraordinarily exceptional traminette if we created a perpetuity tank, meaning we only bottle so much and add fresh traminette each year? Crazy thought, huh? Even crazier was this? We’d be storing wine in the 11% – 12% alcohol zone with natural residual sugar. That’s insane–try keeping wine in a tank that could, and should ferment, but isn’t.

And in all the classical research I’ve done on wine, I know of no one who has ever tried this. Ever. Never.

In February 2015, we introduce to you Traminette Triple Vintage. I recently poured it for one of those “wine know-it-all’s” and he was absolutely shocked at the intensity and complexity of flavors. How the wine was so balanced, so flavorful, so smooth, fruity, complex, and with a staggeringly long finish. And all grown right here in our Indiana vineyard.

At Turtle Run, we will always, always push the edge of winemaking, but not with chemicals or other additives (like liquid oak). Or add sugar or juice at bottling.

Our wine flavors come from the grapes, the barrels, the yeast. All natural, all the time. And pretty well hangover free.

Cheers, Jim

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