Recommnded grapes for first timer

Try to find out where their grapes come from -- that may affect what you want to try. Also try searching the archives of this NG (try groups.google.com if you don't know of a better way). I was advised here last year that of the inexpensive central California grapes available to me, the Barbera (which I was interested in) may not be the best choice and to instead try Ruby Cabernet and Valdepena (aka Tempranillo). I couldn't get Syrah or Zinfandel (sold out) and I decided on the Cab Sauv and Valdepena, and was very happy with the results, given the extremely low price.

Your best bet is to probably talk to the Oakbarrel staff and describe what kind of wine you're trying to create. They should hopefully know more than anyone about which of their offerings will best match your desired outcome.

I think your thoughts on Pinot Noir are wise -- at least for the first couple of years. My first attempt from whole grapes was with some Pinot Noir I picked locally (when I was living in Oregon). I don't think the grapes were very good quality, and I ended up with an extremely light wine (almost a rose) in spite of an extended cold soak, warm ferment, etc. So I think that not only is it tough to get the most out of the grape, but the quality of the grape is very important. In contrast, the central California Cab Sauv and Tempranillo that I got very inexpensively last year locally here in Calgary has made a very enjoyable table wine. At this early stage, I'd say my Oregon Pinot Noir would only get a low 70's rating but my California Cabranillo (blend) would get an 85 or slightly higher (based on my own nose and comparing to commercial wines that have received various scores).

Good Luck, and enjoy!

Richard

Glad to hear that it worked out, Richard. I hope that Emilio gave you a good deal, too.

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In addition, considering the grapes available to him/her, I would encourage UC to use either Zinfandel, which can take a lot of abuse and will leave a good impression with a novice winemaker, or go with a blend of Barbera and Sangiovese which may not require elaborate extraction and will prove to be a little fruity and balanced. Cheers, Giovanni.

Do check the source of the grapes and check the quality in terms of brix and TA. A great name is not so great if it did not ripen well. I have twice made wines form Lodi area grapes and have been very pleased both times. Of those you list my choice would be the syrah, but then I like big reds. But I hesitate to pick for someone else. Which ever you pick, I bet it will impress you.

Ray

I've been making wine from Oak Barrel grapes for six years now. Their zinfandel is from the Foothills, last year and this year from a vineyard in the Shenandoah Valley AVC ("Wilder Otter vinyard"). Last year's grapes made a wonderful wine, a perfect example of Foothill zin. You probably can't go wrong with it.

Petit Sirah this year is from Lodi, but in past years they also got it from the Foothills and my 2001 is excellent. In 2002 I made a Lodi mourvedre from Oak Barrel grapes and it's coming along nicely.

The 2001 and 2002 Syrahs at the store's annual festival were also very good, but I don't know much about the grape, never made any myself.

In general, Oak Barrel does a good job of selecting vineyards, picking the grapes in the morning and getting them crushed and distributed the same afternoon. Just about anything you get there should work out fine, though for first timers cabernet can be stubborn--my 1997 is just getting drinkable.

To reply, rack off the LEES.

UC wrote:

Thank you all for replying to this message. After further research, mainly reading a lot of postings in this forum, I have placed my order for Sangiovese from Oakbarrel.

Thanks again.

UC