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In search of the perfect Thanksgiving wine.

The +San Francisco Chronicle published a nice round-up of wines that go nicely with fall flavors and Thanksgiving meals. Among these, Donkey & Goat gets a mention -- specifically, the 2012 Roussanne "Stone Crusher" (pictured).

They wrote: "Berkeley's Jared and Tracey Brandt keep showing the beauty of foothills whites, this time with fruit from the granitic Elen Ridge site at 2,400 feet. Stone Crusher always soaks on its skins, this time for 15 days, which provides a big dose of tannin for a white wine - matched to tangelo, basil and green almond. Open it in advance and you'll find the intense texture, almost like peach fuzz, works perfectly with roasted root vegetables."

http://www.sfgate.com/wine/thirst/article/Celebrating-America-s-cornucopia-of-wine-4985787.php

#wine   #donkeyandgoat  
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Pét-Nat, Champagne’s Hip Younger Sister, Hits Its Peak Season!

+GrubStreet media suggests six pét-nats to try, including our own Lily’s Cuvée 2012 Chardonnay in a wonderful piece. 

http://www.grubstreet.com/2013/07/peak-season-for-petillant-naturel.html

#petnat   #donkeyandgoat   #wine   #naturalwine  
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Ummmmmm, trie bien..
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11-days skin contact verse 18% skin contact Grenache Blanc.

Super fun to taste side-by-side. (We were going to blend everything together - but decided last minute to do 2 bottlings.)

Both 2012 and both coming in June.

https://donkeyandgoat.com/
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What do you mean by 18% skin contact?
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The thrilling, unexpected story of American wine.

Michael Williamson, writing for The Washington Post, writes about the new book American Wine: The Ultimate Companion to the Wines and Wineries of the United States, by Jancis Robinson and Linda Murphy.

Did you know that in the year 2000, there were about 2,000 wineries in the United States and that today there are about 8,000? 

There has been an "electrifying" viticultural explosion in the US, according to Williamson.

From the article: "We meet the usual luminaries, such as Robert Mondavi and Paul Draper, but also young trendsetters such as Jared and Tracey Brandt of Donkey and Goat winery..."

We appreciate the book, the article and also the shout! 

http://www.washingtonpost.com/lifestyle/food/american-wine-a-story-of-great-growth/2013/02/11/285c43cc-7021-11e2-8b8d-e0b59a1b8e2a_story.html
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Just ordered the book from +Multnomah County Library, Midland Branch. 

Thanks to +Mike Elgan for the repost.

#wine #goodreads   #multcolib  
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Where sparkling wine comes from.

The practice of making sparkling wine is unique from still wine making. 

The first step is, of course, harvesting the grapes. Typically, winemakers aim to harvest the grapes at 17 to 20 brix, steering away from high sugar levels that are usually harvested for still wine making. At Donkey & Goat we pick around 22.5 brix and there is still sugar left at bottling. This comes into play later during the secondary fermentation.

After harvest, primary fermentation begins like other wines, but some winemakers use specially cultivated sparkling wine yeasts. Like most things at Donkey & Goat, we keep it simple and do not add any yeast. We use native no matter what, so in this case, Anderson Valley floor yeast.

Secondary fermentation is what really distinguishes sparkling wine from the rest of its wine counterparts, for it’s the stage that gives it its bubbles. Generally, to trigger this fermentation the winemaker takes the wine and adds a few grams of sugar and a few grams of yeast. The fermentation then takes place either in the bottle or the fermentation tank and the sugar and yeast combination converts into carbon dioxide. At Donkey & Goat we rely on the sugar from the grapes that remains during bottling and the natural yeast.

Now the fun begins! In most wineries a machine called a gyropalette is used for riddling the wine. We undergo the riddling process, but with our good old fashioned hands. We turn the bottles upside down and shake them in order to push all the sediment to the neck of the bottle. Sometimes we stop there and you can buy our sparkling wine with the lees still in the bottle. Some people, including Jared, prefer this non-disgorged sparkling wine, but it can be a little trickier to open.

(See our instructional video: http://culture.donkeyandgoat.com/pet-nat/ )

Tomorrow we’ll be disgorging some of our sparkling wine, which means that we’ll open the bottle upside down and remove the lees that are now at the neck of the bottle while still maintaining the dissolved carbon dioxide gas (and the rest of the wine that’s in the bottle). Disgorging is our final step, because we don’t add a dosage. Many winemakers choose to add a dosage to the wine, which is a little sugar, after disgorging and before final corking. The amount of dosage as well as the aging determines the sweetness level of the sparkling wine. The wine will change in bottle, and drinking our vintage sparkling young it will be demi-sec. Allowed to age, it will be closer to brut.

We’ll be sure to add pictures after our disgorging on Saturday, as some messiness is sure to ensue. So stay tuned!
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For the love of orange wine.

+Washington Post published a nice piece this week about the small but beloved category of orange wines. 

Orange wine is usually a white wine using red-wine techniques, specifically fermented and aged on the grape skins and made without adding commercial yeasts or enzymes.

Our own Donkey and Goat Stone Crusher gets a nice mention, too. From the article: 

"For several months, the general manager [at Ripple] featured Donkey and Goat Stone Crusher, a roussanne from California, by the glass. He sold one case per week until the winery ran out. 'It’s bone-dry and people loved it.'"

http://www.washingtonpost.com/lifestyle/food/orange-you-glad-the-colors-of-wine-are-expanding/2013/09/30/24322a56-2619-11e3-b3e9-d97fb087acd6_story.html

#donkeyandgoat   #wine  
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Donkey & Goat featured in New York Times piece on the diversity of California wines.

The New York Times' wine critic, Eric Asimov, wrote a brilliant piece on how expanding consumer tastes, a new range of critics and "a new wave of energetic California winemakers" has brought stylistic diversity to the states wines. 

From the article: 

"Donkey & Goat winery has its own manifesto, and how can you not love a winery with a manifesto? This husband-and-wife team (don’t ask which is the donkey) does a fine job of abiding by its minimalist principles. I’ve enjoyed many of its Rhône-style wines, especially its Prospector mourvèdre — there’s that grape again — a powerful yet balanced wine with savage dark fruit and a refreshing, savory edge."

http://www.nytimes.com/2013/06/19/dining/10-california-wines-score-style-points.html

#californiawine   #donkeyandgoat  
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Come enjoy Donkey & Goat's Summer Fête!

If you'll be in the Bay Area Saturday, June 8, come to the winery from 11:30am - 2:30pm. 

Join us to kick off the summer and taste our new wines that are perfect for BBQs, picnics, camping trips and sunsets.

We do love summer time!  

Bring the whole family and enjoy a complimentary tasting of our new wines while grooving to live tunes from the Michael LaMacchia 3io.

Kids can run, jump and play in our urban yard while adults swirl, sniff and taste the new wines.

Plus, all wines are available by the glass for $5 and we are thrilled to have Berkeley’s Five Ten Burger (food truck) parking to sell their amazing burgers and sandwiches. The summer release includes:

2012 Improbable Chardonnay, El Dorado
2012 Grenache Blanc, El Dorado (with 18% skin fermented!)
2012 Grenache Noir, El Dorado
2011 Pourquois Pas?, Merlot, Anderson Valley

There is no charge for admission but please RSVP if you plan to join us to help us serve you better

http://www.donkeyandgoat.com

The winery is at 1340 5th Street in Berkeley (@ Gilman) 

Call 510-868-9174 for information!
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2011 Donkey and Goat Roussanne Stonecrusher named 'Wine of the Week'!

+Martin Redmond, who writes the wonderful ENOFYLZ Wine Blog, named our 2011 Donkey and Goat Roussanne Stonecrusher his "Wine of the Week"!

He also tells the story of how he discovered Donkey & Goat through our 2011 Grenache Rosé Isabel’s Cuvée. (He sought it out on the recommendation of a friend at the winery, but it was gone! He then happened upon a bottle later in a restaurant and enjoyed it very much.)

Anyway, here's his tasting notes on the Stonecrusher: 

"Lovely golden orange color with spiced orange peel and hints of floral and lanolin aromas. On the palate, it’s medium-bodied, dry, and nicely balanced with a wonderful vein of acidity, present but subtle tannins, and ample apple, nectarine, and sweet spice flavors. Long finish."

That's just a tasting -- please enjoy the entire post: 

http://enofylzwineblog.com/2013/02/14/wine-of-the-week-donkey-and-goat-roussanne-stonecrusher/
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Thanks so much for sharing!
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The Wall Street Journal prints the best correction ever!

http://online.wsj.com/article/SB20001424127887323468604578245690786083504.html
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Have them in circles
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Contact Information
Contact info
Phone
510-868-9174
Email
Address
1340 5th Street Berkeley, California 94710
Story
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A wife and husband owned and operated winery in Berkeley, California.
Introduction
In late 2001, as the technology bubble was bursting and our “day jobs” were looking less secure we decided to take the plunge and follow our dream of learning how to make wine. Instead of going to UC Davis to learn the science of winemaking we headed to France to train under Éric Texier, an up and coming Rhône winemaker who taught us the art and craft of making wines that speak to the soul about the earth from which they originate. 

Jared has enough chemistry knowledge to be considered “dangerous” and we believed that picking up a few classes at Davis would suffice for filling in the gaps. No classroom could adequately teach the craft. As we complete our 7th vintage we know we chose the right path and think our wines speak for the success of our education.