30 members of the Locus Wines wine club got together on Tuesday, August 13th, to test their wine-blending skills at the Tasting Room while sipping green wines (2018 vintage wines that are not quite ready for consumption really) and trying to decide what could work as a red blend, for wines that won’t even bottle until next March! That is quite the undertaking and the wine club members were up to the challenge. They feasted on grub by our resident culinarian (Ton Yazici of ESCA) and then got to it.
Locus Wines wine club, Sociuspath has three levels and the blending is part of the higher two levels as a perk. It involves exactly what we described above. So, technically, the members are paying to do our job. Good deal.
Socius (Locus Wines wine club) wine club’s second annual bistro event was a big one, compared to last year’s. We had over 100 folks with us at the beautiful Seattle Culinary Academy, tasting the past (2014 Rosé, 2016 Locus Rosé, 2014 Locus Modo Red, 2013 Locus Red) and some of the future (2016 Barbera, 2016 Cabernet Sauignon and 2016 Locus Strand Vineyard Syrah) Locus Wines releases, while nibbling on rabbit paté, cheeses and other goodness. Those club members who couldn’t make it: We are sorry but you should be sorry too. You missed out. We will catch you next time.
Here are some crowd-sourced imagery from the event. Thank you, Alice G. and others for the impromptu photography work.
Stalker and SociusPath level Locus wine club members faced a difficult task last night (June 11th) at the Tasting Room downtown Seattle: Blend two Syrahs, one Grenache and one Mourvédre to make compelling blends, using wine that’s only about 7 months old (read: green and not ready for prime time). Well, people took the task seriously and did really well. It helped that they started the evening with a glass of Wine Club only wine, 2017 Locus Wines Sauvignon Blanc, and closed it with 2016 Locus Wines Garage Series 100% Cinsault, along with five different dishes to keep them satiated through the night.
In just under 2.5 hours, everyone created their own blends; then competed against fellow blenders at the table to choose the best blend from the table. Then the tables competed against each other in a blind tasting to arrive at the winner. Dave Warner’s blend from table 2 was the winner for the evening.
Participants kept saying how hard blending is. And it is. There are easier ways of doing it: You can simply blend all the wines you got and hope that it tastes well. That is one way of doing it and it is the commercial way. As a cost-conscious winemaker, you want to use up all the wine you have. Well, that is not always the most gracious way. What if the resulting wine is just not good enough to highlight all the best of the varietals that are in it? That is why winemakers usually make multiple blends that really showcase the characteristics and then hope and pray that there is a commercial application for it.
In the new year, we are ramping up Socius (Latin for “sharing”), a partnership program where we reward loyal followers of Locus Wines. If you signed up for our mailing list and got an email about it earlier today, you are already a member. If you have no clue what we are talking about, watch our winemaker, Rich Burton (in Locus Wines bling, no less) clear it all up for you.
To read more about Socius, visit the Socius page and sign up today.