2009 "Dogface" Petite Syrah

Out of the Hecker Pass area in the Santa Cruz Mountains, the Syrah grapes were harvested at about 25.7 Brix, 3.8 pH in late September. After a two day cold soak, two fermentation batches were carried out using BDX yeast and VQ-15 in a 60/40 ratio. On the skins for 6 days, the must was pressed off at about 0 Brix and a pH of 3.9. Additonally, Petite Sirah from San Marcos Vineyards near Paso Robles, harvested at 26 Brix (3.8 pH) in mid September, and cold soaked. Fermented in two batches with BDX yeast VQ-15 in a 57/43 ratio and on the skins for 11 days, the must was pressed off at about 0 Brix and a pH of 4.03. The pH was adjusted back to 3.8 and ML fermentation was initiated . The blended wine was rotated through a combination of new and neutral American oak for ~2 years. Full bodied, with fully extracted flavors but incredibly well-balanced and powerful, this wine has a pretty nose, with aromas of vanilla, berries, and spice. The wine is dark purple, with a full palate that gives rise to terrific peppery black cherry finish.

 

Clams and Spankity took control over the Syrah early on as they said a more nuanced winemaking style dictated a bit cooler fermentation (88°F), gentler punchdowns, and a well- timed press to ensure proper tannin balance. Then Workman and Coggins balled it up by adding in the hugely powerful Petite Sirah, and their efforts paid off with a Bronze Medal at the 2011 WineMakers Conference in Santa Barbara CA. Spanky and Clams took a Gold on their Syrah.

 

Winemakers:
Mike Workman, Dwain Coggins, Clams & Spanky.

 

2009 "Hounds of Hell" Petite Syrah

Out of San Marcos vineyards in Paso Robles, these grapes were harvested at about 25.2-26.5 Brix, 3.8 pH in mid September. After a two day cold soak, two fermentation batches were carried out using BDX yeast and VQ-15 in a 57/43 ratio. On the skins for 11 days, the must was pressed off at about 0 Brix and a pH of 4.03. The pH was adjusted back to 3.8 and Malolactic fermentation was initiated. While MLF was underway the wine was rotated through a combination of new and neutral American oak for ~2 years.

 

Full bodied, with massively extracted flavors but incredibly well- balanced and vibrant, this powerful wine has a big schnozzle, with aromas of vanilla, yellow cake, and white chocolate. It’s extremely Inky purple, with a full palate that gives rise to chocolate and black fruits on a long finish. Despite the 11 day maceration, this wine has a nice rounded well integrated tannin structure and should age very well.

 

Clams and Spanky ate about 5% of the grapes before they could be made into wine in an effort to ensure quality, and because the grapes were delicious.

 

Winemakers:
Mike Workman, Dwain Coggins, Clams, and Spanky

 

 

 

2008 "Hounds of Hell" Petite Syrah

A full-bodied wine made from 100% Petite Syrah grapes grown by San Marcos Creek Vineyards in West Paso Robles on the Central California Coast. The grapes were picked at a Brix of 26.5% with pH 3.95. After a 36 hour cold soak at 64 degrees, the wine was fermented over the next 6 days using VQ15 yeast down to a Brix of 0%. The wine was adjusted for proper acid content, then pressed, and racked after 30 days into medium toast American oak barrels for 22 months. The wine has a beautiful deep purple color. With typical Petite characteristics, this wine exhibits a spiciness with smoky undertones. A huge mouth feel and jammy fruit on a backbone of moderate ripe tannins with a long finish make this an extraordinary wine. A ripe tannin structure should allow this wine to age well for 5–10 years with proper cellaring. Best in 2–10 years.

 

Hounds of Hell throws us back to the Battle of Midway, where Weener dogs played a critical role in the kitchen cleaning pots, as well as “manning” the Ack-Ack guns during battle. With a keen eye and a nose for meatballs, the Weeners were highly respected for their ability to spot incoming Japanese planes and blast them out of the sky.

 

Winemakers:
Clams and Spanky took the lead on this one and forced Mike and Dwain to the side.
This wine contains sulfites.

 

2007 "Release the Hounds" PETITE SYRAH

A full-bodied wine made from 100% Petite Syrah grapes grown by San Marcos Creek Vineyards in West Paso Robles on the Central CaliforniaCoast. The grapes were picked at a Brix of 26.5% with pH 3.95. After a 36 hour cold soak at 64 degrees, the wine was fermented over the next 6 days using VQ15 yeast down to a Brix of 0%. The wine was adjusted for proper acid content, then pressed, and racked after 30 days into medium toast American oak barrels for 22 months. The wine has a beautiful deep purple color. With typical Petite characteristics, this wine exhibits a spiciness with smoky undertones. A huge mouth feel and jammy fruit on a backbone of moderate ripe tannins with a long finish make this an extraordinary wine. A ripe tannin structure should allow this wine to age well for 5–10 years with proper cellaring. Best in 2–10 years.
Hounds of Hell throws us back to the Battle of Midway, where Weener dogs played a critical role in the kitchen cleaning pots, as well as“manning” the Ack-Ack guns during battle. With a keen eye and a nose for meatballs, the Weeners were highly respected for their ability to spot incoming Japanese planes and blast them out of the sky.
Winemakers: Clams and Spanky took the lead on this one and forced Mike and Dwain to the side. This wine contains sulfites.

 

2007 Hog Dog PETITE SYRAH

A rich full bodied wine made from 100% Petite Syrah grapes grown at French Camp in the Paso Robles region of the Central California Coast. Petite Syrah grapes were picked at a Brix of 24.4% with pH 3.7 and TA of 0.80%. After a 24 hour cold soak at 66 degrees, the wine was fermented over the next 9 days using MT Killer yeast down to a Brix of 0%. The wine was then pressed and stored at 58 degrees in medium toast American oak barrels for 24 months. The wine has beautiful deep purple color, silky mouthfeel and jammy fruit on a backbone of moderate ripe tannins. A light egg white fining was done prior to bottling. This brash full-bodied wine should drink well for 10–15 years with proper cellaring. Drink in 3–15 years.

 

Clams is pictured on the front riding his motorcycle on a dirt road near his fireworks factory, WeenerWorks. His ears provide lift, easing the burden on the tires as he follows his brother Max into the sunset, his nose into the wind heading away from Weener Mountain.

Winemakers:
Mike Workman, Dwain Coggins and Clams, The Biggest Dog on the Block. Spanky was nowhere near this wine, choosing to snooze and snack instead of doing a little work. This wine contains sulfites.

 

2004 BIG DOG™ PETITE SYRAH

Gorgeous, inky purple color of characteristic Petite, with a wonderful nose.  The Grapes are from French Camp Vineyards Estrella River in California’s central coast region, the clones of which are the source of over 90% of the Petite grown in the US. Picked at a very ripe 27.5 Brix, the wine shows at about 16.5% alcohol after complete fermentation with BDX yeast.  Despite the fact that the wine only spent 13 days on the skins this wine is massively extracted, huge ripe tannins make this a “Big Dog” which will need 2-3 years bottle aging in addition to it’s 18 months in French Oak. The huge tannin is balanced by a healthy TA of 0.74% (pH of 3.3 at crush, now sitting at 3.5) and the high alcohol content.  Well integrated, the wine is silky and smooth despite its huge constituent components. Big Dog should last for 15-25 years under proper cellaring.

Winemakers:
Mike Workman and Dwain Coggins, and Clams, the Weenerdog of Weener's Leap Cellars.

Crush:

Mike Workman and Greg Boyd with plentyof advice from "Ol' Joe"

Press:

Mike Workman, Dwain Coggins, Mark D'Apice, and Michael Stoffel

 

2005 ANGRY DACHSHUND™ PETITE SYRAH
A rich wine made from 100% Petite Syrah grapes grown at French Camp in the Paso Robles region of the Central California Coast. The grapes were picked at a Brix of 25% with pH 3.6 and TA of 0.7%. After a 24 hour cold soak at 66 degrees, the wine was fermented over the next 10 days using BDX yeast (malolactic culture was added at a Brix of 11) down to a Brix of 0%. The wine was then pressed and stored at 60 degrees in neutral medium toast American oak barrels for 12 months, and then in new American Oak for 8 months. The wine has beautiful deep purple color, silky mouth feel and prominent fruit on a backbone of moderate ripe tannins. It should drink well for 10–15 years with proper cellaring.

Winemakers: Mike Workman, Dwain Coggins and Clams.
This wine contains sulfites.

 

2006 ANGRY DACHSHUND™ PETITE SYRAH

A rich wine made from 100% Petite Syrah grapes grown in the Paso Robles region of the Central California Coast. The grapes were picked at a Brix of ~26% with pH 3.7 and TA of 0.75%. After a 24 hour cold soak at 68 degrees, the wine was fermented over the next 10 days using BDX yeast (malolactic culture was added at a Brix of 11) down to a Brix of 0%. The wine was then pressed and stored at 60 degrees in neutral medium toast American oak barrels for 12 months, and then in new American oak for 8 months. The wine has beautiful deep purple color, silky mouth feel and prominent fruit on a backbone of moderate ripe tannins. It should drink well for 10–15 years with proper cellaring.

Winemakers: Mike Workman, Dwain Coggins and Clams. Spanky helped bottle.
This wine contains sulfites.

 

2006 HOWLER™ LATE HARVEST PETITE SYRAH

A rich wine made from 100% Petite Syrah grapes grown in the Paso Robles region of the Central California Coast. The grapes were picked at a Brix of ~29% with pH 3.7 and TA of 0.75%. After a 24 hour cold soak at 68 degrees, the wine was fermented over the next 10 days using BDX yeast (malolactic culture was added at a Brix of 11) down to a Brix of 0%. The wine was then pressed and stored at 60 degrees in neutral medium toast American oak barrels for 12 months, and then in new American Oak for 8 months. The wine has beautiful deep purple color, silky mouth feel and prominent fruit on a backbone of moderate ripe tannins. It should drink well for 10-15 years with proper cellaring.

Winemakers: Mike Workman, Dwain Coggins and Clams. Spanky helped bottle.
This wine contains sulfites.

 

 

2009 "Dogfight" Syrah

Out of the Hecker Pass area in the Santa Cruz Mountains, these grapes were harvested at about 25.5-26.1 Brix, 3.8 pH in late September. After a two day cold soak, two fermentation batches were carried out using BDX yeast and VQ-15 in a 60/40 ratio. On the skins for 6 days, the must was pressed off at about 0 Brix and a pH of 3.9. The pH was adjusted back to 3.7 and Malolactic fermentation was initiated. While MLF was underway the wine was rotated through a combination of new and neutral American oak for ~2 years.

 

Full bodied, with fully extracted flavors but incredibly well-balanced and vibrant powerful wine, this wine has a really pretty nose, with aromas of vanilla, berries, and spice. This wine is dark purple, with a full palate that gives rise to terrific peppery black cherry on a long finish. The 6 day maceration gives this an elegant sophistication, a well integrated tannin structure and should age very well.

 

Clams and Spankity took control over this wine early on, as they said a more nuanced winemaking style dictated a bit cooler fermentation (88°F), gentler punchdowns, and a well timed press to ensure proper tannin balance. Their efforts paid off with a Gold Medal at the 2011 WineMakers Conference in Santa Barbara CA.

 

Winemakers:
Mike Workman, Dwain Coggins, Clams, and Spanky.

 

2009 "Dogface" Syrah Blend

Out of the Hecker Pass area in the Santa Cruz Mountains, the Syrah grapes were harvested at about 25.7 Brix, 3.8 pH in late September. After a two day cold soak, two fermentation batches were carried out using BDX yeast and VQ-15 in a 60/40 ratio. On the skins for 6 days, the must was pressed off at about 0 Brix and a pH of 3.9. Additonally, Petite Sirah from San Marcos Vineyards near Paso Robles, harvested at 26 Brix (3.8 pH) in mid September, and cold soaked. Fermented in two batches with BDX yeast VQ-15 in a 57/43 ratio and on the skins for 11 days, the must was pressed off at about 0 Brix and a pH of 4.03. The pH was adjusted back to 3.8 and ML fermentation was initiated . The blended wine was rotated through a combination of new and neutral American oak for ~2 years. Full bodied, with fully extracted flavors but incredibly well-balanced and powerful, this wine has a pretty nose, with aromas of vanilla, berries, and spice. The wine is dark purple, with a full palate that gives rise to terrific peppery black cherry finish.

 

Clams and Spankity took control over the Syrah early on as they said a more nuanced winemaking style dictated a bit cooler fermentation (88°F), gentler punchdowns, and a well- timed press to ensure proper tannin balance. Then Workman and Coggins balled it up by adding in the hugely powerful Petite Sirah, and their efforts paid off with a Bronze Medal at the 2011 WineMakers Conference in Santa Barbara CA. Spanky and Clams took a Gold on their Syrah.

 

Winemakers:
Mike Workman, Dwain Coggins, Clams & Spanky.

 

2005 DOG HOUSE™ SYRAH

The grapes for this wine are from Fralich Vineyards. These were beautiful looking grapes, but the initial fermentation with Syrah yeast produced a young wine that was “challenging”. In fact, this wine landed Clams in the Dog House with several people in the wine industry. Fortified with 3% Cabernet, and some additional tannin, time has done wonders for this wine. Ruby red, medium bodied, this is Clams’ first Syrah, and he likes it. Just like Clams, this wine has an interesting nose.

 

Winemaker: Clams
This wine contains sulfites.

 

 

2009 "WarDogs" Cabernet Sauvignon

Out of San Marcos vineyards in Paso Robles, grapes were harvested at 26 Brix, with a pH of 3.9 in late September 2009. After a two day cold soak at 57F, acidity was adjusted and two separate fermentation batches were carried out using BDX yeast and Vinquiry Red Fruit yeast. On the skins for 16 days, the must was pressed off at 0.5 Brix and a pH of 3.6. Malolactic fermentation was initiated. The wine was aged for 2 years in 2 year old French Oak barrels.

 

A full-bodied, moderately extracted, well-balanced wine with aromas of cherry and leather. This wine has a beautiful burgundy color with a palate of berry and nuts with subtle oak tones. It has soft well-rounded tannins and should age well. Best 2012–2015.

 

Clams is a bit deaf and can’t see well, so Spanky did most of the posing for the front label with his Army buddies. Clams hits the sauce quite often, and this is one of his favorites to get schnockered with enjoy.

 

Winemakers:
Mike Workman, Dwaino Coggins Clams, Spanky, and Deeogee from Oak Hollow.

 

2008 "FETCH" CABERNET SAUVIGNON

A full-bodied wine made of 100% Clone 337 Cabernet Sauvignon grapes. The fruit was harvested from Lockwood Oaks in the Paso Robles region of the Central California Coast.

 

Cabernet Sauvignon grapes were picked at a Brix of 26% with pH 3.85. After a 48 hour cold soak at 64 degrees, the wine was fermented slowly over the next 9 days using BDX yeast (malolactic culture was added at a Brix of 10) down to a Brix of 0%. The wine was then pressed and stored in an underground cellar at 58 degrees in medium toast French oak barrels for 24 months. This wine has a dark sapphire red color, a bold nose of black cherry, and a pleasant finish with moderate oak and mature tannins. It should drink well for 15 years; best in 5–10 years.

 

Fetch is an explosive but un-sobering reminder that Weener Dogs will often adhere perfectly to their rigid training – bringing us unexpected treats from nearly anywhere. Take appropriate precaution at fireworks celebrations.

 

Winemakers:
Mike Workman, Dwain Coggins, Clams and Spanky.
This wine contains sulfites.

 

2005 "DOGGY STYLE" LATE HARVEST CABERNET SAUVIGNON

Made from 100% Cabernet Sauvignon grapes. Picked at Indian Hills Ranch in the Paso Robles region on California's Central Coast, the grapes began at a Brix of 27% with pH 3.5 and TA at a modest 0.6%. Tartaric acid was added to bring the pH to 3.4 and TA of 0.85%. After a 48 hour cold soak at 64 degrees, the wine was fermented slowly over the next 20 days using BDX yeast (malolactic culture was added at a Brix of 11) down to a Brix of 0.5%. The wine was then pressed and stored in an underground cellar at 59 degrees in medium toast neutral French oak barrels for five years. A crisp, ruby color, this wine has a nose of cherry and currants, a pleasant finish with smoke, and moderate oak and mature tannins.

 

Initially fermented in stainless steel barrels, this wine needed to spend some additional time in oak. Dwain gave up on this wine early on, but Clams' cooler head and doggy style prevailed. Every dog has his day, and this wine is testament to that. Sometimes, you just have to give things the proper time.

 

Winemakers:
Mike Workman, Dwain Cloggins, and Clams. Spanky wasn't born yet.
This wine contains sulfites.

 

2003 WEENER'S LEAP™ CABERNET SAUVIGNON

A sumptuous, full-bodied Cabernet from grapes grown by vineyard owner Ron Harris in the Indian River Valley near Paso Robles on the California central coast. Nineteen days on the skins, the wine was lightly filtered and fined. Dark red with some purple overtones, the wine shows its pH of 3.65. Fermentation began at a Brix of 28.5 and a titratable acidity of 0.68, and acid was added during primary fermentation for a final TA of 0.68. A dry wine, its residual sugar after malolactic fermentation was 0.119%.

Winemakers:
Mike Workman, Dwain Coggins, and Clams.
Assistants in picking, crush, and press: Nancy Holleran and family,
Mark D’Apice, Sandy and CC Teeter,
Mike Brewer, Dwain Coggins and family,
and Patti & Lauren Workman
This wine contains sulfites.

 

2004 WEENER'S LEAP™ CABERNET SAUVIGNON

Full bodied, a rich wine with characteristic Cabernet nose and fruit. This wine spent 22 days on the skins. Starting at a Brix of 29, the wine was corrected to 27 for a final alcohol level of 16.2%. BDX yeast kicked off the fermentation after a day post crush with about 30 ppm sulfite. BDX is known for moderated fermentation rate, and indeed the wine fermented at a rather cool initial temperature of 81 degrees sinking to 72 by the third week when we added L2226 innoculant to ensure complete fermentation. Fermentation continued past the first racking at 21 days into settling tanks with the average primary barrel at about 0 Brix. To ferment this to completion the tanks were heated to 71°F. A strong but ripe tannin backbone is balanced by a TA of 0.75% (pH of 3.45 at crush), and rich mouth-feel which includes glycerins and  diacetyl compounds rounded out by 18 months in medium toasted French Oak cooperage. The grapes are from Ron Harris’ Indian River Ranch in North Paso Robles on the California Central Coast region.

Winemakers:
Mike Workman and Dwain Coggins, and of course Clams,
the Weenerdog of  Weener’s Leap Cellars.
Crush: Mike Workman, Greg Boyd, Mark D’Apice, Michael Stoffel
Press:
Mike Workman, Dwain Coggins, Mark D’Apice, Michael Stoffel, David McCroskey, Brian Conley, Nancy Holleran, Emily Watts, Jeffrey Bell, and Mike Brewer. Dinner supplied by Patti Workman and Becky Coggins.
This wine contains sulfites.

 

2005 DOG DAY™ CABERNET SAUVIGNON

A blend of 80% Cabernet Sauvignon and 20% Petite Syrah. Cabernet Sauvignon grapes were from Indian Hills Ranch and Petite Syrah was from French Camp, both in the Paso Robles region on the Central California Coast. These wines were produced separately and blended just prior to bottling after careful tasting to determine the optimum combination needed to make the finest possible wine. Cabernet Sauvignon grapes were picked at a Brix of 27% with pH 3.5 and TA at a modest 0.6%. Tartaric acid was added to bring the pH to 3.4 and TA of 0.85%. After a 48 hour cold soak at 64 degrees, the wine was fermented slowly over the next 20 days using BDX yeast (malolactic culture was added at a Brix of 11) down to a Brix of 0.5%. The wine was then pressed and stored in an underground cellar at 59 degrees in medium toast French oak barrels for 24 months. The Petite Syrah was a late harvest grape from 2006 with Brix of 30 and pH of 4.0, which quickly went to dryness over 8 days of fermentation and adds depth of color, excellent mouth feel and fruit on the front end. This wine has a deep ruby color, a bold nose of black- berries and currants, and a long finish with smoke, moderate oak and mature tannins.

 
Winemakers: Mike Workman and Dwain Coggins.
This wine contains sulfites.

 

2006 CHICK MAGNET™ Cabernet Sauvignon

This is a smooth, silky blend of two Cabernet Sauvignon grapes, Clone 337 and Clone 4 for from Lockwood Oaks in Paso Robles. These wines were produced separately and blended just prior to bottling after careful tasting to determine the optimum combination needed to make the finest possible wine. Cabernet Sauvignon grapes were picked at a Brix of 25-26% with pH 3.6 and TA at 0.8%. After a 48 hour cold soak at 64 degrees, the wine was fermented slowly over the next 10 days using BDX yeast (malolactic culture was added at a Brix of 11) down to a Brix of 0%. The wine was then pressed and stored in an underground cellar at 59 degrees in medium toast French oak barrels for 22 months. This complex wine has a beautiful ruby color, a bold nose of anise, blackberries, and currants, with a long finish, moderate oak and well integrated tannins.

 
Winemakers: Mike Workman and Dwain Coggins, and Clams. Spanky helped bottle by chewing the filling hose.
This wine contains sulfites.

 

2006 CHILIDOG™ Cabernet Sauvignon

This wine is made solely of Cabernet Sauvignon grapes, Clone 337 from Lockwood Oaks in Paso Robles picked at a Brix of 25-26% with pH 3.6 and TA at 0.8%. After a 48 hour cold soak at 64 degrees, the wine was fermented slowly over the next 10 days using BDX yeast (malolactic culture was added at a Brix of 11) down to a Brix of 0%. The wine was then pressed and stored in an underground cellar at 59 degrees in medium toast French oak barrels for 22 months. This wine has a ruby color, a bold nose of anise and currants, a long finish, moderate oak and mature tannins.

 
Winemakers: Mike Workman and Dwain Coggins, and Clams tried to put a Chili Pepper in the bottle filler, apparently thinking the wine needed spice; the rest of us didn't think so.
This wine contains sulfites.

 

2006 DEPUTY DAWG™ CABERNET SAUVIGNON

Cabernet Sauvignon grapes, Clone 4 from Lockwood Oaks in Paso Robles, picked at a Brix of 25-26% with pH 3.6 and TA at 0.8%. After a 48 hour cold soak at 64 degrees, the wine was fermented slowly over the next 10 days using BDX yeast (malolactic culture was added at a Brix of 11) down to a Brix of 0%. The wine was then pressed and stored in an underground cellar at 59 degrees in medium toast French oak barrels for 22 months. This wine has a ruby color, a bold nose of blackberries and currants, and a long finish, moderate oak and mature tannins. This wine was "difficult" after a year, but matured into a wonderfully smooth rich and elegant Cabernet.

2009 WineMaker Competition: Gold Medal - 321 Entries. Clone 4 - Deputy Dawg
Wine Maker Website List of this years medal winners click here to download

 
Winemakers: Mike Workman and Dwain Coggins, Clams and Spanky. Clams loves Deputy Dog.
This wine contains sulfites.

 

2007 DOGS OF WAR

Clone 337 and Clone 4 in an 80–20 blend were used in this Cab from the central coast of California in Templeton. The grapes were picked on October 4th, crushed the next day, and allowed a 24 hour cold soak period. The must started at 59 °F, pH 3.88, 0.65 Total Acidity (TA), and 26.2°–26.4° Brix at picking. As is typical for very ripe grapes, the Brix rose to 26.4°–27° after soak. Fermented with BDX yeast at an average temperature of 30°C, this wine is high in glycol and has a great mouth-feel. Dogs of War was barrel aged, 80% in 2 year old French Oak and 20% in 1 year old American Oak for 15 months with some inter-barrel blending.

 

This is an elegant, smooth Bordeaux-style Cab with lots of firm tannin, berries, and some of the earthiness typical of West Paso Robles. Clams took the early shift as Spanky wasn't born yet. Luckily, as can be seen on the front label, Spanky parachuted into town to carry some of the load later. Dachshunds are known to be troopers throughout the wine world. It's a little known fact that tens of thousands of Weenerdogs were dropped behind enemy lines on D-Day to drastically disrupt the French mail delivery system; one was rumored to have bitten Rommel himself. We suspect that rumor to be false as everyone knows Rommel wasn't at his post in France when the Weenerdogs rained from the heavens; he chose to spend the day with his wife on her Birthday.

 

When the economy isn't cooperating like we would like, it's always a good idea to start buying generic. But that doesn't mean any of us need to give up on every kind of label. In fact, by the looks of the winners of this year's annual label competition, home winemaking never looked so good!

 

This year, just as in those past, we received many amazing home wine label designs, which always provides a challenge for us to narrow it down to a handful of winners. Our expert panel of judges, after much deliberation, finally agreed on a sky filled with parachuting weiner dogs, a "hare"-itage Bourdeaux blend with bouncing bunnies, something a little classic and simple, and an out-and-out superhero.

 

Thank you everyone who entered for sharing your imaginative designs with us — it's always a lot of fun to see everyone's entries. And many thanks to our sponsors for donating all the great winning prizes. WineMaker Magazine - 2009 Label Contest Winners

Winemakers: Mike Workman, Clams and Spanky. Clams loves Dogs of War.
This wine contains sulfites.

 

 

 

2003 WEENER'S LEAP™ MERLOT

A sumptuous, full-bodied Merlot from grapes grown by vineyard owner Ron Harris in the Indian River Valley near Paso Robles on the California central coast. Nineteen days on the skins, this wine is unfiltered and unfined. Dark red with some purple overtones, the wine shows its pH of 3.66. Fermentation began at a Brix of 29 and a titratable acidity of 0.6, and acid was added after primary fermentation for a final TA of 0.65. A dry wine, the residual sugar after malolactic fermentation was 0.16%.

Winemakers:
Mike Workman, Dwain Coggins, and Clams.
Assistants in picking, crush, and press: Nancy Holleran and family,
Mark D’Apice, Sandy and CC Teeter, Mike Brewer,
Dwain Coggins and family,
and Patti & Lauren Workman
This wine contains sulfites.

 

 

2010 "Dogbone" Alexander Valley Chardonnay

Out of vineyards in the world renowned Alexander Valley of Sonoma County, grapes were harvested at 25.5 Brix, with a pH of 3.2 in mid October 2010. Grapes were crushed and the juice pressed off on site with 1–2 hours of skin maceration time. Slow fermentation was carried out using VQ10 yeast at 68°F going to a Brix of 0 after 8 days. Malolactic fermentation was initiated. Five days later the heavy lees were racked off and the wine put in stainless steel at 58°F and medium toasted French oak spirals were submersed in the wine for 6 weeks. After 6 weeks the soft lees were racked off and a beautifully clear wine was stored for a year in stainless steel prior to bottling.

 

A full-bodied Chardonnay with a palate of apricot, peach and pine- apple. It has soft mouth feel and a lingering fruity finish. It should pair wonderfully well with white sauces, pasta, seafood and yes, bones.

 

Clams hates Chardonnay, but Spanky prefers it with his seafood especially in the summer. Neither did a damn thing to help make this wine as they literally got a hold of some delicious bones that distracted them for days.

 

Winemakers:
Mike Workman, Dwain Coggins. Clams and Spanky both did doodley squat.