The Valentine’s Day Party is On! (Actually….TWO Great Days!)

•February 4, 2010 • Leave a Comment

Yes…What You Have Been Waiting For! (and we have to admit we are ready, too!)
Medicine Creek Winery celebrates the opening of it’s award winning tasting room Valentines Day weekend February 13-14, 2010!

We will be open to the public from noon until 5:00 PM each day.
French cheeses will be served accompanied by our tall chocolate fountain!

Two new wine releases will be offered for your enjoyment:
Our 2006 Columbia Valley Syrah will be available for tasting and purchase for the first time. Bright fruity notes, a round full palate combined with a peppery finish describe this wine well. This 2006 Syrah is our best yet and lives up to our growing reputation for outstanding Syrah wines.

Also available for the first time will be our 2006 Columbia Valley Stage Coach Red Bordeaux blend. This blend is composed of 85% Cabernet Sauvignon, 10% Merlot, and 5% Cabernet Franc. Stage Coach red is chock full of dark fruit with a silky smooth palate and a long lasting finish. It’s smooth tannin structure makes it a ideal wine to pair with creamy pasta sauces or red meats.

2006 is proving to be a superior vintage year for Washington wines and these two wines are great examples of that fact…

Come help us celebrate our 2nd annual Valentines Day grand opening! Your palate will be glad you did!
Jim and Liz

January in the Winery…more happening than you might think!

•January 19, 2010 • Leave a Comment

Hello all!

The recent news at Medicine Creek is all about the 2009 Wine! All the “cows are in the barn” as we say at this time of year. By that we mean the wine has been yeast fermented and then pressed off the skins into stainless steel tanks. To separate the wine from the skins and seeds we use a basket type press which is very gentle on the fruit and skins. Light pressure is also used during the pressing process to avoid thinning the flavor of the wine and avoid damaging the seeds. This attention to detail produces a higher quality, less tannic wine .

Although basket pressing is a slower method, basket presses are the traditional method of pressing wine and are still used in most high quality boutique wineries. Now that the wine has been yeast fermented it will spend about six weeks undergoing a bacterial fermentation known as malolactic fermentation.

A special bacteria is used by winemakers  to further “soften” the young wine and add floral “notes” to the nose of the wine. Following the malolactic fermentation we will place the wine into French oak barrels for a period of twenty four months. The oak barrels give the wine additional body and mouth feel along with sensory “characters” such as vanilla and smoke. Micro oxygenation will occur which allows further “softening” of the wine and development of the wine to it’s full sensory potential.

Each month every barrel will be “topped” or in other words, refilled to avoid having an air space at the top of the barrel. Over a period of one year approximately ten percent of the volume of each barrel will be lost to evaporation. It is this ten percent volume loss that needs periodic replenishing. Sometimes referred to as “the angels share”, this constant evaporation allows concentration of the remaining wine as each “topping” addition is made.

Thus the big bold flavor and dark color of our wine reflects this additional step in creating fine our wine.Bottling  and blending of our 2007 wines will be our next production step. Typically we start that process in late January. I will “fill” you in regarding bottling in our next article. Until then Cheers!

Jim and the Gang at Medicine Creek

A Very Special Event This Weekend…Meet the Vintner

•December 8, 2009 • Leave a Comment

Come meet the vintner this Saturday or Sunday!

Yes, you can come meet the people who make these wonderful wines and get a signed 2006 Stagecoach Red or 2006 Syrah personally signed by the vintner!

We are open from Noon to 5 PM both days and the vintner will be there from Noon to 3 PM, so come early and ask all the questions you want about how our wines are produced and why they represent some of the best values in boutique wines available anywhere!

Looking forward to meeting you!

The 2009 Harvest is Complete!

•December 8, 2009 • Leave a Comment

Hello all!
The recent news at Medicine Creek is all about the 2009 Wine! All the “cows are in the barn” as we say at this time of year. By that we mean the wine has been yeast fermented and then pressed off the skins into stainless steel tanks. To separate the wine from the skins and seeds we use a basket type press which is very gentle on the fruit and skins. Light pressure is also used during the pressing process to avoid thinning the flavor of the wine and avoid damaging the seeds. This attention to detail produces a higher quality, less tannic wine.

Although basket pressing is a slower method, basket presses are the traditional method of pressing wine and are still used in most high quality boutique wineries.

Now that the wine has been yeast fermented it will spend about six weeks undergoing a bacterial fermentation known as malolactic fermentation. A special bacteria is used by winemakers to further “soften” the young wine and add floral “notes” to the nose of the wine.

Following the malolactic fermentation we will place the wine into French oak barrels for a period of twenty four months. The oak barrels give the wine additional body and mouth feel along with sensory “characters” such as vanilla and smoke. Micro oxygenation will occur which allows further “softening” of the wine and development of the wine to it’s full sensory potential.

Each month every barrel will be “topped” or in other words, refilled to avoid having an air space at the top of the barrel. Over a period of one year approximately ten percent of the volume of each barrel will be lost to evaporation. It is this ten percent volume loss that needs periodic replenishing. Sometimes referred to as “the angels share”, this constant evaporation allows concentration of the remaining wine as each “topping” addition is made.Thus the big bold flavor and dark color of our wine reflects this additional step in creating fine our wine.

Bottling and blending of our 2007 wines will be our next production step. Typically we start that process in late January.

I will “fill” you in regarding bottling in our next article. Until then Happy Holidays and Cheers!

HolloWine 2009….a Smashing Success!

•November 17, 2009 • 2 Comments

HalloWine 2009 was a smashing success!!

Medicine Creek Winery launched its first annual HalloWine pre-release party on Halloween day this year. The winery was filled to capacity as 230 guests showed up to taste our 2006 Cabernet Sauvignon and 2006 Columbia Valley Syrah. Live music ,Gourmet Mac and cheese tasting, tasting of our unreleased 2006 Cabernet Sauvignon and 2006 Syrah, along with three tastes of our ’05 wines made for a popular combination as our guests had a fun afternoon.

Requests for purchase were numerous and the wines will be released as soon as the new labels arrive. The 2006 labels are ordered so stay in touch and check back here on our blog often. (In fact why not bookmark this page right now!).

The Medicine Creek Staff along with a number of guests dressed in costume which provided an additional festive touch to the occasion! Next year’s event is already in the planning stages so save a date for 2010 on the first Saturday before Halloween.

Our next upcoming event will be Valentines Day 2010 “Wine and Chocolate.” French Cheeses, Gourmet Chocolate, combined with our hand crafted small lot Red Wines will provide an exceptional tasting experience. Mark your 2010 calendar for Saturday February 13, 2010.!

Meanwhile be sure to visit the Medicine Creek Winery tasting room and see the Gorgeous Christmas decor while sampling our fine wines. We are open every Saturday and Sunday afternoon from Noon until 5:00 PM.Happy Holidays to you all!!

Hope to see you soon!

Jim and Liz
Medicine Creek Winery

PS: Checkout our new video on Youtube at:

http://www.youtube.com/watch?v=XugG4GLT-v8

It’s That Time Again!

•November 15, 2009 • Leave a Comment

Yep, it’s that time when the grapes have been grown and harvested and now are being carefully turned into hand crafted fine wine.  The harvest was exceptional this year as the weather cooperated wonderfully, so in a few months from now we will have yet another great vintage.

You may wonder what we have been up to in the meantime.  Well, we had a “Smashing Pumpkin” Halloween party that paired our 2006 Syrah with a panoply of macaroni and cheese dishes from the restaurants here in Olympia.  We invited several chefs to come up with their secret recipies and present them to the party goers…well when you add a few sips of our fragrant Syrah you have just come as close to Heaven as you are going to find here on Earth.

Gotta go now as the crew is calling me back to the vintage, but bookmark this blog so we can keep in touch!  In the next few weeks we’ll be adding the ability to purchase our products on line and we have a bunch more secrets coming, so add that bookmark now.

Jim