Scary GOOD!
October 29, 2009
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SEXTO?
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Dear
Wine Friend,
Oh
my, what was everyone thinking when this
label design was finalized? It looks
like a new directional icon to the urology
dept. The packaging is frightful, scary,
misunderstood, and difficult to take
seriously. I can already hear the jokes.
Except, honestly, I am here to tell you, the wine
in the SEXTO bottle is mighty tasty!
The 2006 Sexto ("six") is a blend of six
grape varietals from the Terra Alta region just south of
Priorat and Montsant in southern most Catalonia; 80 year
old Grenache (33%), 60 year old Carignan
(30%), 10 to 12 year old Tempranillo
(20%), Cabernet Sauvignon (6%), & Syrah
(5%), and the ancient grape, 60 year
old Lledoner Pelut Noir (5%).
The fruit for
Sexto is hand harvested from high
elevated, steeply terraced, dry farmed, low yield
vineyards. The climate is very dry with
little rainfall. The extreme diurnal
temperature range from very hot days and
briskly cold nights, helps to slow the grapes'
maturation process and preserve
acidity. The result is greater flavor
development versus merely high
alcohol.
After sorting, 90% of the
stems are removed. The fruit is crush in
tank, soaked overnight, and then fermented on
its indigenous yeast. A cool fermentation is
controlled while the maceration continues for 25 days,
with pumpovers three times a day. The wine is
aged 8 months in new, one and two-year old French
Troncais oak barrels.
The result is a dark
cloaked beauty, with very plush berry fruits and a
lush texture, balanced by natural acidity,
and a low alcohol of just 13.5%. It is
a true joy to drink at a most affordable
price. Looks can be deceiving, but this is
all treat.....no trick!
Should be $14.95 a
bottle! NOW ONLY
$12.95!
PURCHASE SIX FOR $11.50 A
BOTTLE!
ORDER
BY REPLYING DIRECTLY TO THIS
EMAIL! | |
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4
pints chopped pumpkin
2
1/2 lb / 1,100 grams sugar
3
teaspoons "Acid Blend" for wine
(50% Citric
acid, 25% Malic acid and 25% Tartaric)
1
lb / 450 grams raisins, or dried fruit
1
stick of nutmeg
3-4 cloves
wine
yeast
1
teaspoon yeast energizer
8
pints/1 gallon boiling water
1
Campden Tablet (potassium metabisuphite)
Winemaking
Method:
Dice
the pumpkin flesh and add to winemaking fermentation
container, with chopped raisins and boiling water.
Stir well, adding all of the other pumpkin wine
ingredients, but not the wine yeast. When the pumpkin
mixture has cooled to room temperature, mix in activated
wine yeast and allow to ferment for five days, stirring
pumpkin wine mixture several times each day. Do
not encap, but cover opening with cheesecloth to
prevent flies.
Strain the fermenting pumpkin wine
must and pour into a wine demi-john with airlock.
Rack the pumpkin wine into santitized demi-john the
first time after one month. Repeat the
process at approximately four months and eight months.
Bottle and cork the pumpkin wine when it has
reached one year old and allow to stand for up to one
year. Open the following year
on Halloween night, and howl at the moon!
DRINK AT
YOUR OWN RISK!
CHEERS! -
There are plenty of variations to this concoction,
mostly made within our prison system, but usually
the main ingredient to ferment is leftover french
fries or mashed potato, with ketchup or
mustard for additional
flavoring!.
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Click here
for >
If
you missed out, or thought it was too late to order,
owner-winemaker Doug Wilson just found a few more
cases at the winery that will be included in our
shipment arriving tomorrow. Only 76 cases
produced.
Winery
price was $35. Order NOW at
$23.95.
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06
Sexto, 06 Rusina Syrah Monte Rosso, and
more!
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The
Wine Consultant - EST 1990
Eric
Stumpf
Renee
Kroeger
8039
Greenback Lane
Citrus
Heights, CA 95610
(916)
721-WINE (9463)
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The Wine Consultant | 8039
Greenback Lane | Citrus Heights | CA |
95610 |
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