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SUMMER SPECIAL - EXPEDITED COLD PACK SHIPPING ON 4 BOTTLES OR MORE, ONLY $25
Wine Foundry Wednesdays Crushcamp 4-Pack
Get ready for Harvest 2020 with all four suggested wines for our Crushcamp series. Enjoy special pricing and flat-rate expedited cold shipping. $190 per 4-pack, with $25 flat rate expedited cold shipping. Join our Wine Club for extra-special Member pricing of $145.
Foundry Wines: 2019 Sauvignon Blanc, Yountville, Napa Valley
A sophisticated socialite, this layered sauvignon blanc takes on added dimension from components aged in neutral French oak, stainless steel, and concrete egg. The nose delights with aromas of white flowers, papaya and peach. A crisp and focused palate unfolds with Buddha’s Hand, apple blossom, and a touch of meringue, with a beautifully clean finish.
Anarchist Wine Co: Rosé Against the Machine
A free spirit, breaking away from the ordinary. Ignoring all maxims, this sassy rosé shows up for any occasion, whether dressed to the nines or kicking back by the pool. Swirling aromas of ripe strawberry, watermelon and nectarine tempt the senses. Notes of mango and Cara Cara orange play on a creamy texture with bright acidity. The status quo becomes a distant memory.
With a certain savior-faire, this wine fits in with all the right people in all the right places. A deep ruby color with alluring ripe cherry and cranberry on the nose. An elegant palate, round and polished, with notes of lingonberry, clove, and a hint of vanilla. Finesse carries through to a clean and lingering finish.
Foundry Wines: 2014 Cabernet Sauvignon, Napa Valley
The nose tells a complex tale of juniper berry, kalamata olive, oolong tea and blackberry pie. New French
oak brings a touch of vanilla sweetness to support a palate of incredibly silky and supple tannins.
Schedule of Crushcamp Series
HARVEST- September 23
Our premiere episode comes from the vineyards to explore the 2020 vintage and decisions which go into determining when to pick the grapes. We’ll spotlight an actual pick, where grapes are hand harvested, and then head into the winery to learn how clusters and individual berries are sorted.
FERMENTATION & CAP MANAGEMENT- October 14
With Harvest in high gear, we'll dig into the fermentation process. Hefty forklifts, big presses and large stainless steel tanks dominate the winery floor, but tonight centers on the smallest, yet most important, character of Harvest... yeast. We'll weigh the benefits/challenges of using native yeast versus cultured yeast strains while examining techniques to extract color and flavor from the skins.
PRESSING WINE TO BARREL- October 28
With alcohol created by yeast consuming the sugars in the grapes, it's time to press the wine into barrels for aging. This session examines the mechanical aspects of how the press works and the impact of winemaking philosophy on defining the structure of the wine.
MALOLACTIC CONVERSION and AGING IN OAK & STEEL- November 11
With fermentation complete we'll explore the first stages of the aging process. Here we cover the big impact tiny bacteria have on wine style and dive into the role oak barrels play in shaping aroma, flavor and structure. We'll cap the session by measuring the bags under the eyes of each winemaking team member while counting the number of words they employ which contain three or more syllables.