This summer we plan to occasionally offer wines that are sold out but still in our cellar.  Our wines generally improve with age (as we do right!?) so we thought it would be fun to pull some out and illustrate our point.  This weekend, May 10-12, we begin. It also happens to be mother’s day so in addition, mom’s taste for free all weekend!

Tasting Room Special May 10-12, 2013

From the Cellar: 2010 Sluice Box, White Wine Blend, El Dorado

62% Marsanne, 25% skin fermented Grenache Blanc and 13% Vermentino

We love this wine and Jared and I probably have the most fun blending this wine because there are no rules (unlike the Thirteen Series where our muse is Châteuneuf-du-Pape).  But like our Five Thirteen, its evolution in bottle is fascinating and its versatility on the table impressive.  But don’t take my unbiased word…

May/June 2012, Stephen Tanzer’s International Wine Cellar

Light, hazy gold. An exotically perfumed bouquet evokes dried peach, pear skin and honey, with a floral overtone. Juicy and light on its feet, offering vibrant orchard fruit flavors brightened by a touch of lemon zest.  Closes dry and chewy, with lingering spiciness and a refreshingly bitter quality. Pretty wild stuff, as I’ve come to expect–and like–from this idiosyncratic winery.” 90pts

As most of our wine enthusiasts know, Donkey and Goat has a “do-nothing” philosophy in which we add as little to the natural process of wine making as possible. Where and how our wine is stored contributes to this, so with this Fact Friday I’ll fill you in a bit on our wine barrels.

There’s always markings on the head of barrels that explain what type of grain the oak is made out of, how heavy the toast is, and if the barrel is toasted or not. As you can see in the picture below, this information is given with initials. On this barrel the “tg” stands for tight grain, “ht” means heavy toast, and “th” means toasted head.

All of our barrels are made out of French oak. They’re from different forests and the wood is aged for two or three years before turned into barrels. In general, new barrels give the wines stored in them more of an oak flavor whereas old barrels let the wine breathe.  Our barrels are typically purchased after a single year of use at another winery.  The vase majority are made in Burgundy by the over 100 year barrel company Francois Freres. We try to keep our barrels for about ten years and once they are no longer usable we make them into planters.

Cleaning the barrels is quite a process and it is vital in maintaining the wood as well as keeping them free of bacteria between batches.  We rinse the inside of the barrel until the water coming out runs clean.  After waiting 1 minute, we give it another 30 seconds to make sure everything is out of the barrel.  We clean the outside of the barrels as well. It’s especially important to clean the area around the plughole because lots of wine spills around that area which makes it ample of bacteria build up. Then we burn half of a sulfur stick in it to prevent any bacteria from growing inside.

Before lighting the sulfur, the barrel should be turned so that the hole opening isn’t facing straight up, but is quarter turned so that all of the smoke doesn’t leak out.

Here Jared is lighting the sulfur stick, before putting it into its holder.

If we try lighting the sulfur candle twice and it doesn’t stay burning in the barrel then we get rid of the barrel because it’s no longer good to use. After 12 weeks we do the process again,  rinse,  candle.

And voila! The barrels are ready for use again!

Donkey & Goat, Berkeley is a husband/wife run winery in Berkeley making natural wines from El Dorado and Mendocino vineyards with a focus on Rhône & Burgundian varietals.  We are now interviewing for our harvest 2013 position and seek an individual who is excited to learn the art and craft of making wines using traditional methods with no chemicals.  Previous harvests experience a plus but not required.

We call the position harvest intern but that’s only really scratching the surface.  Think tired muscles, dirty finger nails and little social life. . Must be able to lift and carry up to 50 lbs repeatedly. A valid driver’s license and a clean DMV record are required.

Qualifications:

Candidates must be self-motivated, detail oriented and willing and able to work long hours of manual labor. Must be computer literate and experienced with Microsoft Excel and google docs.  Experience with operating forklift is a plus. Must have a valid driver’s license and clean motor vehicle record and your own vehicle.  Successful candidates will have a strong work ethic, a can-do attitude and be highly dependable.  Candidates must be available to work the entire crush from approximately mid-August through late November. This includes the flexibility to work varying shifts, overtime, weekends and holidays.  You should be ready to suspend much of your regular life for the harvest.  This is an all-consuming adventure and not for the weak or over committed.

Physical Demands:

Candidates must be able to lift at least 50 pounds, pull 100 pounds at least twenty feet, stand for long periods and be able to climb ladders and stairs.

You will walk away with sore muscles and a deep understanding of how we make our wines.  We are a small winery and you will participate in everything from final blending and racking for our January bottling to sampling vineyards, supervising the harvest, managing the sorting line and you will own fermentation management with daily metrics and punch downs.   You will also get to practice or become proficient at basic lab work monitoring sugars and acids from sampling through fermentation.

If you are interested first READ OUR WEB SITE.  Then, if still interested send your story to intern2013@donkeyandgoat.com.  

Chef Jim has decided to make this an annual event where he builds a chef’s menu around all that is new and fresh, paired with our wines.  The menu is offered from 5:30-9:30, $50 with optional $20 wine pairing.

2012 Grenache Rose, Isabel’s Cuvee, Mendocino

2011 Coupe d’ Or, Roussanne + Marsanne, El Dorado

2011 Pinot Noir, Broken Leg Vineyard, Anderson Valley

2010 The Recluse Syrah, Broken Leg Vineyard, Anderson Valley

spring_dinner_at zut 2013

After a long day of disgorging Lily our boys are dirty and tired.

We  had  a great tasting at the Punchdown in Oakland

The Punchdown
Saturday April 13, 7-10pm
2212 Broadway, Oakland
(510) 251-0100