Oak

Opus One Winery

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Wine Life Radio and :”the” Wine of Opus One

 

Keith and Kimberly welcome Michael Silacci, Winemaker at Opus One to the show.

Please visit them at www.opusonewinery.com

Opus One 2010

Opus One 2010

Showing aromas of fresh blackberry, rose petals, and chocolate, this age-worthy wine offers flavors of dark fruit highlighted by well integrated acidity. The round velvety tannins enrobe a silky texture with a hint of minerality.

Limit six bottles per customer.  View Details on Wine

Winemaking

Winemaking at Opus One resolves to a single goal: to produce an extraordinary wine. No compromises are made. Guided by the vision of our founders, our winemakerMichaelSilacci combines intuition and technical acumen with the dual perspectiveofviticulturist and winemaker.Every cluster of Opus One grapes is hand-harvested, and just as much care is taken when transporting them from the vineyard to the winery. The integrity of the grapes is assured by placing the clusters in small picking boxes that hold no more than thirty-five pounds (sixteen kilograms).The grapes are hand-sorted: any leaves or imperfect grapes are discarded. Only gravity is used to move the berries fromthedestemmer into the stainless steel fermenting tanks below. Stainless steel is the perfect material – it provides a cool and gentle beginning to the fermentation process.Because Opus One makes only one wine, each tank can be dedicated to a single lot of grapes; each tank is used only once during harvest, so fermentation and maceration need never be rushed. The long, warm maceration in temperature-controlled tanks draws out myriad rich flavors and colors from the skins, seeds, and pulp. The tanks are raised so the free-run wine can flow into new French oak barrels; the remaining skins tumble easily into basket presses.In another gentle,unhurried step, the skins, seeds, and pulp are pressed. Like the free-run wine, the pressed wine is put into barrels to be aged. To provide backbone to the wine, a portion of the press is often added to the final blend.Once the wine is safely in barrel, the topping, racking, and fining processes begin. During the first year, Michael continually tastes from each French oak barrel, evaluating the effect of the wood on the wine.Fining, which occurs after the final racking in tank, also illustrates the hand-crafted nature of Opus One. Carefully added in more turbid vintages, fresh egg whites attract the very small particles that would otherwise remain in suspension. Fining clarifies and polishes the wine.After about a year and a half in barrel, the wine is bottled. Opus One receives an additional year and a half of bottle age before the wine is released— some three years after harvest.

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Sponsors of Wine Life Radio

Amelia Chardonnay

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Wine Life Radio and Chilean Chardonnay

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Amelia Chardonnay

  • Dry, White Still WineAmelia_bottle
  • Varietal 100% Region Casablanca
  • Vineyards Las Petras Vineyard, Casablanca Valley, Chile. Alluvial. Red clay over a subsoil of decomposed rock. Low water retention, low fertility.
  • Winemaking The grapes are manually harvested in April, and after 100% barrel fermentation, the wine is aged 12 months in 100% French oak barrels.
  • Tasting Notes Bright, straw-yellow in color with greenish tints. An outstanding smoky, calcareous, and mineral character is apparent on the nose, followed by delicate aromas of hazelnut. On the palate, this Chardonnay possesses a smooth texture, with ripe fruit flavors complimented by elegant nuances of minerals—loamy and pure—concluding in a long finish. Burgundian style, yet modern and fruit driven.
  • Food Pairing Amelia Chardonnay is a delightful accompaniment to fresh seasoned fish and foods with strong character.

 

 

 

 

Sponsors of Wine Life Radio
Sponsors of Wine Life Radio

Oak, Wine and Monkees Wrap Up

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Wineguys Radio Wrap up

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Wineguys Radio on this day had a WHOLE bunch of folk in the studio eating and drinking, or was that drinking and eating. Tons of great info was given that is for sure Live on the air. In studio we had Brian and Steven from Oak at Fourteenth www.oakatfourteenth.com . Susan McCarthy from Fetzer Vineyards www.fetzer.com  and Jennifer Brauns from indulge in Denver www.IndulgeinDenver.com Wine, Food, Magazines, Whiskey, and Good people… What else can we ask for? More listeners… Help us spread the word of Wineguysradio.com

Buy The Wines on this day 

Sanctuary Rutherford Cabernet ( www.sanctuarywines.com ) &

Bonterra Viognier ( www.bonterra.com )

Wineguys Radio

Ice is important ?

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Wineguys Radio and Bartending

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Bryan from Oak at Fourteenth is up at the Mic. Bryan Dayton’s passion for mixology is reflected in his growing list of well-rounded accomplishments. A bartender with over 15 years of experience, he is also a certified Sommelier and graduate of the Beverage Alcohol Resource Program (BAR) with honors. Prior to opening OAK, Dayton oversaw the beverage program at Boulder, Colorado’s acclaimed Frasca Food & Wine, along with working part-time as the Colorado brand ambassador for Domaine de Canton and owning his own cocktail catering service, Sweet & Sour Cocktails. It was at Frasca that Dayton met his future business partner, Steven Redizowski, who was working in the kitchen under Chef Lachlan Mackinnon-Patterson at the time. Visit them at www.oakatfourteenth.com

 

Whiskey

Food, Booze and Oak in Boulder

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Wineguys Radio Oak at Fourteenth

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The Studio was  a Full House and the guys from Oak at Fourteenth were at the Top of the Deck. Steven and Brian ...www.oakatfourteenth.com  Bit about Oak: OAK at fourteenth opened in March 2010 to rave reviews, showcasing a seasonally inspired menu utilizing locally grown ingredients. After a fire closed the restaurant shortly after its opening, the team used the opportunity to re-imagine the design and streamline the offerings. With OAK’s re-opening, Redizowski looks forward serving a refined New American menu, maximizing the unique flavor profile of the oak oven and grill.

Bit about Steven: With experience in iconic kitchens across the country over the past fifteen years, Chef Steven Redzikowski has finally achieved his dream of owning and running his own restaurant. Like many chefs before him, that dream started with humble beginnings at the young age of fifteen, working at a local pizzeria in his hometown of New York.

Wineguys Radio

Oak, Wine and The Monkeys

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Wineguys Radio March 3rd Food and Wine

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Wineguys Radio on this day had a WHOLE bunch of folk in the studio eating and drinking, or was that drinking and eating. Tons of great info was given that is for sure Live on the air. In studio we had Brian and Steven from Oak at Fourteenth www.oakatfourteenth.com . Susan McCarthy from Fetzer Vineyards www.Fetzer.com  and Jennifer Brauns from indulge in Denver www.IndulgeinDenver.com Wine, Food, Magazines, Whiskey, and Good people… What else can we ask for?  More listeners… Help us spread the word of Wineguysradio.com

Wineguys Radio