Epilogue Wines Mixed Red and White 6-Pack
$79.99 (Normally $116.20) 31% off List Price
2010 Epilogue North Coast Chardonnay
2010 Epilogue Red Blend, California Bordeaux Blend
2011 Epilogue Sauvignon Blanc
CT links above

Winery website

I need some help understanding the SB.
How can this be "harvested in the middle of the night, because the cooler temperatures lock in essential acidity and phenols" and have such a high pH of 3.91 and TA of 5.3% with such a low ABV of 13.1%? What was the brix at harvest? The numbers and description just don't seem to match.

Possible explanation; the grapes wouldn't fully ripen so they were picked in the dead of night in order to eke out an extra 0.1-0.2 TA. 2010 was a tough year.

rjquillin wrote:I need some help understanding the SB.
How can this be "harvested in the middle of the night, because the cooler temperatures lock in essential acidity and phenols" and have such a high pH of 3.91 and TA of 5.3% with such a low ABV of 13.1%? What was the brix at harvest? The numbers and description just don't seem to match.

I didn't know wine was so complicated. That's why I am so afraid of it.

chipgreen wrote:Possible explanation; the grapes wouldn't fully ripen so they were picked in the dead of night in order to eke out an extra 0.1-0.2 TA. 2010 was a tough year.

But unripe fruit, I thought, should suggest much higher TA and/or lower pH...
Hopefully we'll get some winemaker comments.

rjquillin wrote:I need some help understanding the SB.
How can this be "harvested in the middle of the night, because the cooler temperatures lock in essential acidity and phenols" and have such a high pH of 3.91 and TA of 5.3% with such a low ABV of 13.1%? What was the brix at harvest? The numbers and description just don't seem to match.

What is SB?

wleev wrote:What is SB?

Welcome!
Sauvignon Blanc

rjquillin wrote:But unripe fruit, I thought, should suggest much higher TA and/or lower pH...
Hopefully we'll get some winemaker comments.

I've probably got it all screwed around but I thought that less ripe = lower brix = less acid and higher pH.

rjquillin wrote:Sauvignon Blanc

uh... duh... thx.

chipgreen wrote:I've probably got it all screwed around but I thought that less ripe = lower brix = less acid and higher pH.

Agree on the first two, less ripe, lower sugars, lower brix. From wiki: As the grapes go through veraison, sugars in the grapes will continue to rise as acid levels fall.

rjquillin wrote:Welcome!
Sauvignon Blanc

thx

rjquillin wrote:Agree on the first two, less ripe, lower sugars, lower brix. From wiki: As the grapes go through veraison, sugars in the grapes will continue to rise as acid levels fall.

Right, lower brix = less sugar/lower alcohol, not less acid. My bad. I knew that I didn't know. Hah!

Re the Bordeaux blend - I see the spec comments about 'crafted with tine old world in mind'. style', but no mention of mineral, earthiness, tar, tobacco, cedar or cigar box. Is this still a california style meritage?

(I have had little exposure to Mendocino, and that has been via sauv blanc or zinfandel, but not any cab-family fruit).

How come this offer can't be shipped to Maryland? I've ordered wine from here before with no problem, but not this specific deal?

cdthomas9 wrote:How come this offer can't be shipped to Maryland? I've ordered wine from here before with no problem, but not this specific deal?

Your answer is right in the second post....

North316 wrote:Your answer is right in the second post....

Every day too.

lichme wrote:I didn't know wine was so complicated. That's why I am so afraid of it.

Lichme, hang out here 1/10 of the time you do at deals, ask questions, and read. There's a ton of valuable, informative, possibly snarky, information around these parts. Wine isn't scary! It's just dynamic.

Fun fact: this winery is co-owned (I think) by Ben from last season of The Bachelor. If he's not co-owner, he is somehow attached to it closely.

kylemittskus wrote:Fun fact: this winery is co-owned (I think) by Ben from last season of The Bachelor. If he's not co-owner, he is somehow attached to it closely.

Well that should get our lady Wooters on board post haste I think!! SHMBO might not blow a cork if I bought this one as she is going to be when the Scott Harvey Old Vine Zin gets delivered in the next cople of days!!!

kylemittskus wrote:Lichme, hang out here 1/10 of the time you do at deals, ask questions, and read. There's a ton of valuable, informative, possibly snarky, information around these parts. Wine isn't scary! It's just dynamic.

Umm, biodynamic?

edlada wrote:Umm, biodynamic?

Mods, can we get probation here, please!

If sshapiro216 checks in, you have a PM.

edlada wrote:Umm, biodynamic?

Hi there! These wines were farmed organically (SB) and sustainably (RD, CH). Our Envolve brand is the biodynamically farmed wines. thanks!

djlund999 wrote:Re the Bordeaux blend - I see the spec comments about 'crafted with tine old world in mind'. style', but no mention of mineral, earthiness, tar, tobacco, cedar or cigar box. Is this still a california style meritage?

(I have had little exposure to Mendocino, and that has been via sauv blanc or zinfandel, but not any cab-family fruit).

The red wine was farmed in paso robles. it's an easy drinking bdx blend with lover alc and good fruit qualities. people always think cherry pie.

benflajnik wrote:Hi there! These wines were farmed organically (SB) and sustainably (RD, CH). Our Envolve brand is the biodynamically farmed wines. thanks!

You lost me.

rjquillin wrote:I need some help understanding the SB.
How can this be "harvested in the middle of the night, because the cooler temperatures lock in essential acidity and phenols" and have such a high pH of 3.91 and TA of 5.3% with such a low ABV of 13.1%? What was the brix at harvest? The numbers and description just don't seem to match.

Hi there! As far as I remember the brix were around 23/23.5 when we picked. We pick a tad earlier to lock in the bright acid.

Sorry I am late to the forum. If you have any questions I am here to help. Thanks for trying Epilogue wines!

benflajnik wrote:Hi there! As far as I remember the brix were around 23/23.5 when we picked. We pick a tad earlier to lock in the bright acid.

3.91pH is bright acid? Or is the woot info incorrect?

kylemittskus wrote:3.91pH is bright acid? Or is the woot info incorrect?

The info is correct. Being mendo fruit, fermented in stainless, and picked at 23 brix are all contributors of keeping this wine bright and lively on the palate.

Only 2 of the six bottles interest me...in for 0.

Did the Chard undergo MLF? If so, 100% or was it stopped?

The red seems interesting.
The chard is typically a pass for me but your answer to Kyle's question may temp me and the SB sounds like it would scrape the enamel right off my teeth. Is it in the grapefruit bomb style of NZ (and everywhere else now)or is it a more subdued SB that we might have had from California about 10 years ago? Thanks in advance for the answers and commentary, you'll find that Biodynamic is a bad word around these parts but honesty and humor will go along way to selling some wine and being brought back here for future offers.

Your season of the bachelorette was the only one I have ever seen. I wont comment on whether I enjoyed it or not.

Wow, apparently disliking reality TV is grounds for having posts deleted.