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Stacey, Retail Sales & Wine Club Director
 

Try Your Hand at Wine Blending!

Mark your calendars for the 3rd Annual Team Blending Challenge on Saturday, August 22 this year! The challenge is for multiple teams of 2 to 4 members. Many teams in the past two years have come with matching clothes, or even home-decorated T-shirts to represent their team! Canyon Wind Cellars’ Owner/Winemaker, Jay Christianson, will start the day with a short blending seminar. This is a crash course in how to best approach creating wine blends using single varietal wines. Afterwards, you and your team will compete in a fun 45-minute challenge to blend and name your very own wine creation. You are given varietal wines to create your blend, and they are anonymously brown-bagged—to help you keep an open mind! This allows you to focus only on each varietal’s unique aromas and flavors and how they might be best combined with other varietals.

    

1st Annual Team Blending Challenge Best Blend winners with the bottles of 2007 IV they won (left) and  the individual trophies for winning teams at the 2nd Annual Team Blending Challenge (right).

Once the challenge has ended, you will enjoy lunch inside or outside under the mulberry tree while our winemakers taste your blended creations and determine the winners. Awards will be given for the best blend created, the runner-up best blend, and the best blend name. This event is limited to just 12 teams, so gather your friends soon while tickets are still available and get ready to blend your way to victory!

CWC Owners/Winemakers Jay and Jennifer Christianson would also like to host a Cutthroat Blending Challenge next year in 2016—they will be presenting the idea at this year’s Team Blending Challenge. If you have not already seen the TV show “Cutthroat Kitchen,” try to catch an episode or two to get an idea of what the Cutthroat Blending Challenge will be like!

     Behold! The Golden Blender trophy!

This trophy in our tasting room has engraved plaques naming each year's winners.

Time Posted: Jul 13, 2015 at 9:37 AM
Stacey, Retail Sales & Wine Club Director
 

Bottling Up Canyon Wind Wines: Part 2

This is a continuation of my earlier post on preparing for wine bottling at Canyon Wind Cellars. Now to describe the process of putting wine in bottles for ease of use. As enjoyable as it is to pull wine from a barrel with a thief, it’s not exactly convenient when you’re sitting down to a meal!

Bottling Days: Jay, Jennifer, and their faithful dog Finley arrive at the winery at about 5:30 AM on bottling days. For the record, Finley is not a morning dog! So Finley goes up to his office to sleep in a little more, while Jay and Jennifer spend two and a half hours sanitizing the bottling line and hoses with extra-hot water, making sure all the bottling materials are ready to go, and doing a final check of bottling line functionality. We usually start bottling at 8:00 AM, so employees and volunteers arrive then.

Pallets of empty 47-Ten Red case boxes that are labeled and ready for bottling.

Everyone finds a place to work—we have people labeling case boxes, loading bottles onto the start of the bottling line, putting foils on each bottle, removing bottles from the end of the line, putting bottles back into case boxes and taping them shut, moving the full cases onto pallets, moving the full pallets into the warehouse, and moving pallets of empty and labeled cases into the winery for bottling. This is done cyclically throughout the day until all the wine is bottled. As I said in Part 1, our winemakers like to say that winemaking is 80% cleaning, 19% moving heavy things, and 1% drinking cold beer. Now maybe you’re seeing where some of that 19% heavy lifting comes in? The winery becomes a somewhat Zen-like factory on bottling days. A very delicious-smelling factory.

Meanwhile Jay and Jennifer are running around checking and refilling the cork hopper, monitoring gas levels, making sure the negative pressure in bottles is right, bringing in new boxes of foils as needed, changing out label rolls, moving pallets of wine, and trouble-shooting the bottling line.

The Bottling Line: Here is a rundown of the steps each bottle of wine goes through in the bottling line: the bottle is fed into the machine, carbon dioxide gas is used to sparge the bottle to displace any oxygen there, wine is pumped to the machine and passes through a final membrane filter, the bottle is filled with wine, nitrogen gas is shot into the top of the bottle to level the wine and again remove oxygen, a cork drops down from a hopper and is popped into the top of the bottle under vacuum, a foil is put onto the top of the bottle, the foil is stretched onto the top of the bottle with rapidly spinning rollers, the label is applied to the bottle from a spool that spins at a rate in time with the rate the bottles are passing through the machine, and then the bottle is removed from the end of the line by people who package them in case boxes. Whew!

                           

A bottling crew hard at work on the line!                             Bottles ready to be filled.

For each wine bottled, random bottles are pulled from the line and sent to a lab for testing to ensure that the wine was sterile bottled and for the wine’s final chemical analysis. This is not required, but our winemakers consider it an important step to ensure quality control with all of our wine.

We bottle our wine a total of about 6 to 8 days over the course of each year. In 2014 we bottled about 6000 cases of wine. This year we expect to be our biggest production year yet, with 7000 or more cases planned. We recently bottled our 2014 47-Ten Red, 2013 Petit Verdot, and 2013 Cabernet Sauvignon (not yet released). And now you will know how they came to be in their bottles!

To volunteer during a bottling day at Canyon Wind, send an email to info@canyonwindcellars.com and ask to be added to our volunteer list! You will then receive emails when volunteers are needed!

Time Posted: Jun 6, 2015 at 12:20 PM
Stacey, Retail Sales & Wine Club Director
 

Bottling Up Canyon Wind Wines: Part 1

Since grape harvest doesn’t happen until September at Canyon Wind Cellars in the Grand Valley of Colorado, my blog series on winemaking processes will not be sequential. Also, since we age wine in oak for various amounts of time (anywhere from four months to two years), our winemakers are constantly working on various stages of wine production throughout the year. There are so many steps to winemaking that I will address in future blog posts this year: lab work, harvest, crush, fermentation, pressing, cold stabilization, secondary fermentation, barrel aging, and racking. I last explained blending in February this year. We recently wrapped up two consecutive weeks of bottling, so now is as good a time as any to learn about this step in winemaking!

If you are now envisioning two solid weeks of bottling, think again. Several steps go into each bottling: obtaining the materials, settling, filtration, and the actual bottling. All of this happens once our winemakers, Jay and Jennifer Christianson, decide that a wine is ready to roll.

Obtaining the Materials: When planning bottling, materials must be ordered and shipped to us. We need bottles (which come in case boxes of 12), corks, foils, labels, and gases. Sometimes obtaining these things is harder than you would think due to West Coast port strikes and such. The bottling line, purchased in 2000, is already in place at Canyon Wind Cellars. Also already on site is the pump and the plate and frame filter. Of course, our winemakers have to ensure that all of this equipment is in good working order before a bottling. However, the bottling line manages to keep Jay and Jennifer on their toes every bottling day, and improvisation is a necessity. During a recent bottling, we found ourselves hand-labeling a couple of pallets of the 2014 47-Ten Red when the machine’s labeler was not cooperating for a while.

Some of our huge stainless steel tanks used for settling and storage before bottling. Our tanks range in capacity from 1500 to 4500 gallons.

Settling: About 10 days before a planned bottling, we pump the wine out of the barrels in our underground cellar and into stainless steel tanks. And then it just sits there. The wine comes out of the barrels with some sediment (called lees), and it helps to let that settle to the bottom of a tank ahead of time. This makes filtration faster and easier.

Overhead view from the winery catwalk of our plate and frame filter (upper left) and pump (lower right) in action.

Filtration: Our winemakers like to say that winemaking is 80% cleaning, 19% moving heavy things, and 1% drinking cold beer. So the bottling process really starts with cleaning. Before filtering the wine, they must sanitize the filters and the tanks into which they will be moving the wine. The filter is sterilized with hot water (180 degrees minimum) for at least 20 minutes. Pre-bottling filtering is a two-day process. At this point, the wine does not necessarily have large particles in it, but particles can be present from the time the wine was in the cellar. Filtering is also a safeguard against any possible spoilage organisms, ensuring high quality and tasty wine in every bottle. Day one is for coarse filtering, during which the wine is pumped out of a tank, through a plate and frame filter, and through filter pads that are rated to remove particles less than 1.5 microns. Afterwards, the filter and the tank are sanitized again. Day two is fine filtering. The winemakers go through the same process with the cleaning, filtering, and cleaning, this time with filter pads rated to remove 0.45 microns or less (smaller than any spoilage organisms) from the wine. This filtration needs to happen just before bottling day, within 48 hours. Also, Jay and Jennifer check the bottling line functionality on filtration day two.

Stay tuned for Bottling Up Canyon Wind Cellars' Wines: Part 2, in which I will describe the actual bottling process on bottling days!

Time Posted: May 6, 2015 at 4:08 PM
Jennifer, Owner/Winemaker
 
April 21, 2015 | Jennifer, Owner/Winemaker

Summer 2015 Wine Club Shipment

The Incredible Shrinking Wine Inventory

Owning a vineyard and winery means that we get to wear many different hats in our jobs/daily lives- we could list many; but let's face it, it really is all about the wine. Preparing for a wine club shipment is a lengthy process that takes us the better part of two weeks before the wine even gets to you. Part of the excitement in preparing a wine club shipment is deciding which wines we will be shipping. Whether it's an unreleased vintage or a special project created with just our club members in mind, we love getting to choose what we share with you. In choosing the wines, we typically try to aim for a theme - some past ones include oak usage, award winners, and blends vs. varietals. This shipment however, we are without a theme; the reason that we chose these wines was ensure that you get to enjoy a bottle before they are sold out!

If you've been a CWC fan for the past few years, you may have noticed that our Chardonnay and Petit Verdot don't last long. In fact, our 2012 Petit Verdot only made it for four months last year- barely long enough for us to announce the release before it was gone; and the last few vintages of Chardonnay have been sold out in under a year. In the interest of being sure that our biggest fans "get it before it's gone", this shipment includes the 2014 Chardonnay and the to-be released this weekend 2013 Petit Verdot. The final wine selection is a special project of which just 83 cases were created- the 2014 Eight & Sand, a Late Harvest Cabernet Franc, that is a little sweet and a lot interesting- it's definitely unlike anything we've had before! We'd love to know what you think about it!

As always, please feel free to email us at wineclub@canyonwindcellars.comwith any questions, concerns, or ideas. Be sure to follow us on Facebook, Twitter, Instagram, and Pinterest for news, events, and pictures.

Cheers!
Jay & Jennifer Christianson
Owners / Winemakers

Time Posted: Apr 21, 2015 at 10:12 AM
Stacey, Retail Sales & Wine Club Director
 

Bob Pepi: California Flair at CWC

Bob Pepi (left) tasting varietals and blends with Canyon Wind Cellars owner/winemaker Jay Christianson (right).

My Canyon Wind Cellars blog theme for 2015 will be delving into the winemaking processes and behind-the-scenes operations at our Western Colorado estate winery. There is a story behind every bottle that you purchase from our winery. You might think that every wine starts at the vine, but I would argue that it starts with human thoughts. Winemakers conjure visions for a winery and certain lines of wines they want to produce. These visions will influence what grape varietals the winemakers purchase and plant; and even before that, it can influence what land they choose to nurture their vines. And extensive consideration is put into the winemaking process itself.

When Norman and Ellen Christianson first started Canyon Wind Cellars, Norman was confident in his geological expertise to guide him to find the right vineyard location (which has certainly proven true!), and they were both passionate enough about wine to take on the enormous endeavor of starting a winery. But they recognized the need for some experienced help in setting up the winery and beginning winemaking. Norman had been working with viticulturist Rich Thomas during Canyon Wind Cellars’ inception, and he asked if he would be willing to help him with winemaking. Rich said no, but he knew that renowned Napa Valley winemaker Bob Pepi had just sold his winery, Robert Pepi Winery, in 1994 and he might have some time to help.

Norman called Bob and asked if he would be willing to consult for him, and Bob said that he had just retired and was no longer in the wine business. However, in January 1995, Norman unexpectedly ran into Bob at the Unified Wine & Grape Symposium trade show in California (it seems Bob was not as retired as he had implied!). They ended up planning out the future of Canyon Wind Cellars together while writing on a napkin, and that is when Bob Pepi became our consultant wine maker.

Bob began by helping plan building arrangements and equipment placement as the winery structures were being built during this time. Norman and Ellen had begun planting the vineyard in 1991, but the winery building was completed in 1995, and the warehouse and underground barrel cellar were later added in 2000. Initially, Bob was making frequent trips from California to advise the Christiansons on all elements of viticulture (the growing of wine grapes) and winemaking. Eventually Bob’s trips to Canyon Wind became less frequent as Norman and Ellen became more proficient. After Jay and Jennifer Christianson took over ownership and winemaking in 2009, Bob Pepi started making an annual visit to the winery for what I like to call their annual blending jam session, usually in January or February.

 

Wine Blending Chemistry Set: Beakers, Erlenmeyer flasks, graduated cylinders, and wine of course!

I sat in on part of their time together last week, and it involves a lot of wine, Erlenmeyer flasks, graduated cylinders, stemware, deep concentration, and repetition. Bob is friendly, soft-spoken, unassuming, a little scatter-brained (perhaps a symptom of being semi-retired?), tanned, and sports salt-and-pepper hair and a beard. Jay, Jennifer, and Bob take samples of all of the wines from our barrels, talk about how much they have of each varietal (or blends, in the case of co-fermentations) and how they have been oaked, talk about the flavors and aromas present, evaluate how growing conditions and seasonal variations may have influenced them, and compare opinions of the wines and what they may do with them this year. Bob starts pouring different percentages of different varietals into graduated cylinders, pours the resulting blend into a glass, passes it around for tasting, and opinions are voiced. Sometimes he makes two different blends at a time, keeps the blends secret, and just labels them #1 and #2. He gives them to Jay and Jennifer and asks if they prefer #1 or #2—it amused me to think it was like an eye doctor asking which lens is clearer, and sometimes the difference between two blends is that small.

Jay and Jennifer are skilled winemakers, but it helps to have an additional resource of sage wisdom with decades of winemaking experience like Bob. During his annual visit, they also walk the vineyard and discuss how the vines are developing, future vineyard plans, and any proactive changes that should be made. During the rest of the year, Jay and Jennifer always have the option of calling Bob for a third opinion of when to harvest a particular varietal or to evaluate lab results from a wine sample. Bob Pepi has likely influenced almost every Canyon Wind Cellars wine that you have enjoyed.

Click here for additional information about Bob, Jay, Jennifer, Norman, and Ellen.

Time Posted: Feb 16, 2015 at 12:12 PM
Jennifer, Owner/Winemaker
 
January 26, 2015 | Jennifer, Owner/Winemaker

Spring 2015 Wine Club Shipment

How Merlot Can You Go...

The last ten years have been tough for Merlot. In 2004, a movie named Sideways was released that dramatically changed public perception of this enduring and respected Bordeaux grape. The post-movie release fall from popularity for Merlot has been attributed to a phenomenon known as the "Sideways Effect". In case you haven't seen movie, let us give you a very brief synopsis- Merlot is not cool. Frequent association with images of 1980's yuppies wearing pink polo shirts with popped collars, whipping around town in their BMWs or Porsches, brick cell phone in hand, hasn't helped its image either (for a better visual, check out this spectacular video on "A Brief History of Merlot"!). We, however, have an immense amount of respect for this venerated grape (perhaps you've heard of Petrus?) and are on a mission to make Merlot cool again.

In celebration of this great grape and one of the original planted in our vineyard in 1991, the Spring 2015 Wine Club selections are all about Merlot. The first wine in this shipment is the increasingly popular Rosé, which sells out more quickly each year! Made from 95% Merlot, the 2014 47-Ten Rosé is a fun and enjoyable glimpse of Merlot's capabilities beyond use as a single varietal. The second wine is the truest representation of our featured grape, the 2012 Merlot, perhaps the best Merlot we've produced in more than a decade. The final wine in this shipment is another of our specially created wine-club only projects, a co-fermented blend of 50% Merlot and 50% Cabernet Franc, the 2013 Riverside Reserve. Upon receiving this bottle you may notice that we had to make a correction to the vintage (thank you to our awesome staff for correcting more than 650 bottles!)- we'd like to note that this is the first time we've ever made a mistake in printing labels in 18 years. We have chosen to think of this as a collector's item, rather than an error. Hopefully you'll agree!

As always, please feel free to email us at wineclub@canyonwindcellars.comwith any questions, concerns, or ideas. Be sure to follow us on Facebook, Twitter, Instagram, and Pinterest for news, events, and pictures.

Cheers!
Jay & Jennifer Christianson
Owners / Winemakers

Time Posted: Jan 26, 2015 at 10:14 AM
Stacey, Retail Sales & Wine Club Director
 

Holiday Cheer with Colorado Wine

Tis the season for holiday feasts, and many people struggle with what wines may best complement their culinary creations. The simple answer: pair whatever wine you like best, or the wine that you first picture in hand when eating [insert holiday dish here]. Many of you may have family visiting from out-of-state, or you may be traveling to them. Either way, you can make a contribution to the meal and show your state pride with Colorado estate wine from Canyon Wind Cellars and Anemoi Wines.

For those of you who aren’t content with winging your wine selection, or perhaps you relish the idea of harmonizing the meal’s flavors with your favorite vino, you want to pair wine that has similar flavors to those that will be in your main dishes. This can be a challenge if you are serving very different dishes together, such as savory turkey or pot roast with sweet potato casserole. It is nearly impossible to say that one wine will go with everything in your holiday spread, but our most adaptable, crowd-pleasing wines are our 47-Ten Wines—bring some wine altitude to the table!

Here are pairing recommendations of our wines for some common holiday dishes:

  • Turkey: Chardonnay, 47-Ten Rose, Cabernet Franc, Merlot, 47-Ten Red
  • Ham: Chardonnay, 47-Ten Red, Merlot, Lips, Boreas
  • Prime Rib or Roast Beef: Cabernet Sauvignon, Petit Verdot (If you still have some!), Apeliotes, Boreas, Zephyrus, IV
  • Lamb: Cabernet Sauvignon, Cabernet Franc, Merlot, Lips, Zephyrus
  • Roast Duck or Goose: Chardonnay, Cabernet Sauvignon, Cabernet Franc
  • Root Vegetables (Potatoes, Carrots, Parsnips, Beets, Etc.): Cabernet Sauvignon, Petit Verdot
  • Pie (Pumpkin, Fruit, Chess, Crack): Iapyx
  • Chocolate Desserts, Cheesecake: Port

The award for best pairing with cold weather goes to mulled wine, made with most any dry red wine. I recommend using our 47-Ten Red. If you stop in our tasting room in Palisade, Colorado during the winter months on a weekend, you will usually find that we’ve made some for you to sample. We even sell mulled wine by the glass now! If you aren’t familiar with mulled wine, it is heated and spiced wine that is sweetened to taste. It will warm you up and make your house smell amazing on a cold day. Pro tip: for a little extra pizazz, add a splash of port and/or an orange slice to your mulled wine.

Gift shoppers: family and friends love the gift of Colorado wine! Our tasting room is open daily throughout the holiday season from 10:00 AM to 5:00 PM except for Christmas Day and New Year’s Day. Ask our staff about our gift wrapping options. A few unique gift options we offer: wine accessories available in our tasting room, one of our Private Tour and Tasting reservations at the winery, or a Wine Club membership. Shop online any time at www.canyonwindcellars.com. We can ship wine to many states, with exclusions listed in Terms of Use.

From all of the staff at Canyon Wind Cellars (including Finley Santa), Happy Holidays to you and yours!

Time Posted: Dec 1, 2014 at 2:46 PM
Jennifer, Owner/Winemaker
 
October 29, 2014 | Jennifer, Owner/Winemaker

Winter 2014 Wine Club Shipment

2014: A Grape Odyssey- How we learned to stop worrying and love the weather

Harvest 2014 is definitely one for the books! As we approach harvest each year, we are sure that we've encountered any situation that may present itself. Since we took over the business in 2010, we've had hot & dry seasons, cool & wet seasons, we've pressed wines in the 100 degree heat and the 40 degree cold, and harvest has lasted anywhere from six weeks to three months. We could go on, but you have probably picked up on the recurring theme here- the weather.

This year, we picked our whites in early September and then had our typical waiting period for the reds to ripen. However, due to a late spring period of cold and rain followed by a warm and dry summer, instead of picking the reds over a few weeks, we picked all of them in SIX days. Yes, we picked and crushed more than 40 tons of grapes in less than a week! Of course, once the grapes are crushed and put into tank, there is no time for rest: pump overs, punch downs, juice samples, pressing, and racking all must be done before any rest is to be had. Needless to say, it has been a very rewarding (and exhausting) month for us winemakers!

We had our first day off since August 30th this past weekend, just long enough to catch our breath and concentrate on choosing some exciting wines to send you this quarter. We are particularly excited about this shipment for two reasons. The first is that we are sending a special wine not usually offered in a wine club shipment- the unreleased 2013 Anemoi Apeliotes. The second is that you will be receiving the second-ever wine club-only wine, the 2013 Malbec, to date the first and only Malbec we have ever produced. To round out the shipment, you'll also be receiving the 2013 47-Ten Red. Check out the newsletter in your shipment for more information about each of these wines.

As always, please feel free to email us at wineclub@canyonwindcellars.comwith any questions, concerns, or ideas. Be sure to follow us on Facebook, Twitter, and Instagram for news, events, and Finley pictures!

Cheers!
Jay & Jennifer Christianson

Time Posted: Oct 29, 2014 at 10:15 AM
Stacey, Retail Sales & Wine Club Director
 

Wedding Bliss in Colorado Wine Country

A layer cake is a staple of most weddings, whether it be vanilla or a more exotic flavor, enrobed in buttercream or fondant, bedecked in whimsical decorations or fruit or flowers. But what they all have in common is multiple layers, and you can enjoy one after another! Canyon Wind Cellars’ setting for a wedding also has layers—the dramatic backdrop of the Grand Mesa, a foreground of our established Cabernet Sauvignon vines, family and friends all around, cool green grass underfoot, and a glass of our estate Colorado wine in hand (and some of that cake in reserve).

We just hosted our final wedding of the 2014 season at Canyon Wind Cellars this past weekend, everyone enjoyed themselves, and there were a lot of oohs and aahs during the sunset when guests were torn between looking at the gorgeous Colorado sunset or looking at its reflection emblazoned in red, pink, and orange on the Grand Mesa. Some prefer looking at the sunset’s reflection in their glasses of wine, which is another great alternative!

Having Canyon Wind Cellars available as a wedding venue is a relatively new venture for us. As newly minted second-generation owners of Canyon Wind Cellars, Jay and Jen Christianson couldn’t think of a better place to host their family and friends for their own wedding in June of 2010. Believe it or not, they had their wedding in our parking lot, and it was still so lovely that they realized the potential for many future beautiful weddings in our Colorado vineyard.

So they removed some of the Cabernet Sauvignon vine rows south of the parking lot in our Riverside Vineyard and created a space reserved just for weddings and special events. Yes, you can host your birthday party, family reunion, college graduation party, or business meeting at Canyon Wind Cellars! If you have visited our tasting room in Palisade, then you are probably familiar with our stone-walled courtyard and our big mulberry shade tree in front of the tasting room. That area can also be reserved for smaller weddings, events, and rehearsal dinners.

Many people choose to rent tents to shelter their party from the sun or in case of inclement weather, but the weather in Palisade is often very cooperative, especially in May, June, September, and October. There can also be something magical about sitting down to dinner under the stars after sunset. Some great ideas we’ve seen at weddings in our venue: arranging shuttles to drop off and pick up guests, arranging for a limo to drop off the bride and her bridesmaids in style, luminarias along the drive into the vineyard, lanterns along the path to the venue, a wedding that included a variety show performed by guests, and releasing doves that dramatically fly away after the pronouncement.

If you or someone you know may be interested in more information about a wedding or event at Canyon Wind Cellars, you can learn more by:

I would be happy to share the potential of our Colorado winery venue for your wedding or special event!

Time Posted: Oct 24, 2014 at 2:07 PM
Jennifer, Owner/Winemaker
 
August 6, 2014 | Jennifer, Owner/Winemaker

Fall 2014 Wine Club Shipment

A New Oak(ed Chardonnay): These are the wines you're looking for...

It's hard to believe that summer is already starting to wind down- schools are back in session here in the Grand Valley, veraison is underway in the vineyard, and in preparation of harvest which will begin in a matter of weeks, we have spent most of the month of July racking, filtering, and bottling 11 new wines. 

Of these wines, three will be available only to wine club members- the 2013 Reserve Chardonnay, 2013 Malbec and 2013 Riverside Reserve. The others range from the newest vintage of Cab Franc to our largest production of Anemoi wines to date (633 cases) to the much anticipated release of only the second vintage of our reserve wine, IV. Part of what we love about winemaking is creating new and different wines. In the latest round of bottling, we bottled four wines that have never been under the Canyon Wind label and we look forward to creating even more this year (Late Harvest Syrah? Cab Sauv- The Unknown Clone?). Be sure to follow us on Facebook, Twitter, and Instagram for updates throughout harvest!

We are very excited to be featuring three of these new wines in the Fall 2014 shipment. In this shipment, you'll be receiving the first-ever wine club-only release, the 2013 Reserve Chardonnay, the just released 2013 Cabernet Franc, and the potentially best ever Cab produced by CWC, the unreleased 2012 Cabernet Sauvignon. Check out the newsletter in your shipment for more information about each of these wines.

As always, please feel free to email us at wineclub@canyonwindcellars.comwith any questions, concerns, or ideas. 

Cheers!
Jay & Jennifer Christianson

Time Posted: Aug 6, 2014 at 10:17 AM