Cellar
Fall 1999
Cabernet Sauvignon
Winter 2000
Zinfandel Cabernet/Shiraz
Spring 2000
Petite Sirah
Fall 2000
Cabernet Sauvignon Zinfandel
Winter 2001
Merlot Old Vine Zinfandel
Fall 2001
Hard Cider
Summer 2001
Sweet Mead Blackberry Melomel
Winter 2002
Oregon Pinot Noir
Spring 2002
Malbec Shiraz
Fall 2002
Old Vine Zinfandel "Monster" Pinot Noir Gamay Beaujolais
Winter 2003
Pyment
Fall 2003
Hard Cider
Winter 2005
Traditional Mead
Fall 2005
Traditional Mead
Fall 2006
Traditional Mead
Fall 2007
Metheglyn
Winter 2008
Traditional Mead
Winter 2009
Blackberry-Raspberry Melomel
History
I had been considering getting into wine making for a while. Then a string of events finally lead to me giving it a try. First, Janene and Andy started beer. Then Heather mentioned something about making wine so I started doing some more serious research. Finally Matt and I talked about it extensively one night at the Cabin. Since I for some reason remember the conversation this web page (and the wines) exist. Here you will find the stories of the wines I have made. If you have had the opportunity to taste any of these wines and have comments please feel free to email your comments to wine@copi.org. I may even put the information up for others to read.
Featured Wines
Fall 2002
Status: Bottled
The wine was allowed to bulk age for a long time before bottling. It has an interesting taste. Somewhat fruity but it doesn't linger. Remains to be seen what comes of it.
Status: Bottled (25 bottles)
Having found a reliable local supplier of juice I am back to using fresh juice. Sugar was added to increase the initial gravity. Even so, it is still rather low. It appears that the wine had been fermenting so the extra sugar will make a very potent wine.
Winter 2003
Type: Pyment
Status: Bottled (25 bottles)
Pyment is a mixture of honey and grape juice. It blends the original fermented beverage (mead) with its replacement (wine).
Winter 2005
Status: Bottled (26 bottles)
A traditional dry mead made from wild honey.
Fall 2005
Status: Bottled
A traditional dry mead made from Keith's honey attempting to be more like a wine.
Fall 2006
Status: Bottled (25 bottles)
A mostly traditional dry mead made from Keith's honey. Some citric acid was added to give it a more refreshing taste.
Fall 2007
Type: Metheglyn
Status: Bulk Aging
A first attempt at making a metheglyn, that is, mixing spices with the honey.
Winter 2008
Status: Bottled
Andy's first attempt at making mead.
Winter 2009
Status: Bottled
Another melomel, this one a mix of two different berries.