Cabernet Sauvignon Grape

Wine Grapes Direct

Brix: 22-26, pH: 3.70, TA: .7

“The District lies at the southern end of the renowned Napa Valley where the growing season is longer—cooler in summer than the warmer Upper Valley and drier in winter allowing soils to warm earlier in the spring. The marine influence from San Pablo Bay is strong here with foggy mornings and cool summer nights. Summer daytime temperatures can average 10°F cooler than St. Helena. This creates the longest growing season in the valley, providing early bud break and a long, leisurely growing season for optimal, balanced ripeness. The cooler nights and slowly rising daytime temperatures create a naturally long hang time for fruit to achieve bright acidity, great texture, fruit-forward aromas and elegant flavors.” 

–Oak Knoll District of Napa

Cabernet Sauvignon Frozen Grape Must - Napa

Conventional (Non-GMO)

Brix 25.7, pH 3.7, TA .59

This vineyard site in the historic Southwestern corner of the Livermore Valley was part of the original Ruby Hill Winery planted in 1885 by John Crellin. The vineyard and winery remained operational through a series of owners and even through Prohibition. More recently the vineyard was leased and managed by Wente who replanted it to Merlot, Cabernet Sauvignon, and Sangiovese in 2000. The Ruby Hill District of Livermore sits at 800 feet elevation and consists mainly of fine, gravelly sand loam, and sedimentary silt loam soils. These soils are very well-draining and average over 50 inches deep. The area is slightly cooler than the rest of the valley and experiences later harvest and longer hang time.The climate of the Livermore Valley is almost exactly the same as that of the St. Helena and Calistoga in the Northern Napa Valley. Morning fog, cold nights, and winds coming off the Bay temper the hot days and allow the grapes to preserve acidity while still achieving ripeness. The Livermore Valley is California's only wine growing region with an East-West orientation.

Cabernet Sauvignon Frozen Grape Must - Livermore

Brix: 29.1, pH: 3.93, TA: .52

This fruit requires an adjustment to make a dry wine! We recommend adding around 2 liters of distilled water and 30 grams of tartaric acid per pail prior to fermentation. 

The Knights Valley separates the northern tip of the Napa Valley from the Southern end of Sonoma’s Alexander Valley. It is the warmest and most rural AVA in Sonoma County. Beringer Vineyards established the region in the late 1960’s and remains the most prominent name in the area alongside the Peter Michael Winery.  

The Knights Valley sits at the foot of Mount St. Helena and lays in the original path of the Russian River.  The soils here are a unique combination of being both volcanic from the lava flows off St Helena and  granitic alluvial from the old river bed. The land appears rocky and cobbled on the surface, but the soils run deep and very well draining.

Cabernet Sauvignon Frozen Grape Must - Sonoma

Brix: 23.6, pH:3.75, TA: .75

Our 2017 Lodi Zin won Best of Class-Double Gold at the California State Fair!       

We jumped at the opportunity to source Zinfandel from one of the best growers in the AVA, The Van Ruiten Family Winery.  Known for growing great Zinfandel, the Van Ruitens have carefully tended their vineyards since the 1950s to produce Zinfandel with rich fruit flavors.

The Old Vine Zinfandel (Costamanga Clone) was planted in 1972 and wines from this vineyard usually express those rustic old vine flavors of dried plum, sage, and star anise.  The Costamanga Clone is known for its relatively small and flavorful berries compared to other Zinfandel variants. These small berries with concentrated flavors have a tendency to produce wines that are well-structured.

The Delta breeze cools the region at night and hot days allow for easy ripening, leading to an extracted, fully-ripe style of Zin that can only come from one place.

Lodi is the self proclaimed “Zinfandel Capitol of the World” and was recently name Wine Region of the Year by Wine Enthusiast.

Old Vine Zinfandel Frozen Grape Must - Lodi

Brix: 23.6, pH: 3.75, TA: .75

“Orange Wine” is simply a white wine that is fermented on the skins.  The time the juice spends on the skins can be as little as a few days to as much as a year-long extended maceration. This time on the skins extracts color and has some oxidizing effects giving the wine an orangish hue. But more importantly it extracts phenololics and flavors from the skins and seeds, giving the resulting wine much more structure and intensity than a traditional white wine. The wines are often made in a non-interventionist manner and aged underground in clay vessels. But there are a lot of ways to make orange wine and you should never let the natural wine hipsters tell you that you’re doing it wrong. 

Roussanne is most famously known for its role in the Rhone Valley white wines of Chateauneuf du Pape, Hermitage, and St. Joseph. Here the wines are noted for their intense aromatics and distinct herbal/tea leaf flavors. New world examples of Roussanne are better characterized by a “fruit salad” bouquet that displays a wide range of fruits ranging from tropical to orchard to citrus.

**This product is de-stemmed white grapes that include juice, skins, seeds and pulp and is intended for producing orange wine.

Roussanne Orange Frozen Grape Must - Rattlesnake Hills

Brix: 23.5, pH: 3.7, TA: 5.75

Like Burgundy in France, the Willamette Valley in Oregon is located on the 45th parallel. Both areas experience approximately the same number of degree days and an average rainfall of around 40 inches a year. Unlike Burgundy, however, Oregon receives almost all of its precipitation during the winter. This reduces the disease pressure Oregon growers face and also extends the growing season.

The Domingo Vineyard was planted at the foot of the Dundee Hills in 2012 by Jesús Guillén, the vineyard manager for White Rose Estate. The vines are 100% Pommard clone planted on rootstock 3309. Yields are typically 2 tons per acre.

Pinot Noir Frozen Grape Must - Dundee Hills

Brix 25.4, pH 3.78, TA .55

This vineyard site in the historic Southwestern corner of the Livermore Valley was part of the original Ruby Hill Winery planted in 1885 by John Crellin. The vineyard and winery remained operational through a series of owners and even through Prohibition. More recently the vineyard was leased and managed by Wente who replanted it to Merlot, Cabernet Sauvignon, and Sangiovese in 2000. The Ruby Hill District of Livermore sits at 800 feet elevation and consists mainly of fine, gravelly sand loam, and sedimentary silt loam soils. These soils are very well-draining and average over 50 inches deep. The area is slightly cooler than the rest of the valley and experiences later harvest and longer hang time.The climate of the Livermore Valley is almost exactly the same as that of the St. Helena and Calistoga in the Northern Napa Valley. Morning fog, cold nights, and winds coming off the Bay temper the hot days and allow the grapes to preserve acidity while still achieving ripeness. The Livermore Valley is California's only wine growing region with an East-West orientation.

Merlot Frozen Grape Must - Livermore

Brix: 26.5, pH:3.62, TA: .54

Our Merlot vines were planted in 1991, ten years before Red Mountain became an AVA, making them some of the oldest vines on the mountain.  They’re located in the heart of the AVA , right off Sunset Road  between the historic Kiona Estate and the famed Ciel du Cheval wineries.

“The Red Mountain AVA is located on a southwest-facing slope in south central Washington, a three and one-half hour drive from Seattle or Portland. At 4040 acres (1,635 hectares), this is the smallest, warmest wine-grape growing region in Washington. It has a unique combination of diverse geology, gentle south slope, consistent winds and notable heat profile. A complex mixture of the most rare and  highly-valued soil types in Washington was created by wind-blown silt and sand over glacial outflow.  ” – Red Mountain Alliance

Red Mountain is famed for its powerful, tannic red wines of immense concentration. The grapes are the most sought after (expensive) fruit in the entire state and have produced three of the only wines to ever  receive a perfect 100-point score from Robert Parker’s  Wine advocate.

Merlot Frozen Grape Must - Red Mountain

Brix: 23.2, pH:3.32, TA: .75

Clone F9 on Rootstock 420A

This vineyard site in the historic Southwestern corner of the Livermore Valley was part of the original Ruby Hill Winery planted in 1885 by John Crellin. The vineyard and winery remained operational through a series of owners and even through prohibition. More recently the vineyard was leased and managed by Wente who replanted it to Merlot, Cabernet Sauvignon, and Sangiovese in 2000.

The vines are thriving in the valley’s well draining sandy loam soil, and wines from this vineyard typically express spice and earth complimented by tannin and rich fruit on the nose. The F9 Clone was developed at the University of Florence with cuttings from Tuscany and is known t  produce deeply colored and well-balanced wines.

The climate of the Livermore Valley is almost exactly the same as that of the St. Helena and Calistoga in the Northern Napa Valley. Morning fog, cold nights, and winds coming off the Bay temper the hot days and allow the grapes to preserve acidity while still achieving ripeness.

Sangiovese Frozen Grape Must - Livermore Valley

Brix: 22.4, pH:3.76, TA: .57

These ancient vines have remained in production since being planted in 1906 (15 years before prohibition!). There are only a handful of older plantings in the entire United States. The property was acquired by the Van Ruiten family in the 1980’s with an agreement that the vines not be ripped out to make way for the expanding housing developments. The Van Ruitens are third-generation Lodi grape growers and one of the top wine destinations in Lodi.

Carignan is most prominent in the warm climates of Southern France and Northern Spain, where it also goes by the names Carinena and Mazuelo.  Carignan usually displays medium tannin, medium alcohol, and medium acidity; making it a very a well-balanced wine ideally suited for food pairings.

Carignan Ancient Vine Frozen Grape Must - Lodi

Brix: 21, pH: 3.94, TA: .52

Also called Moscato bianco, Muscat blanc, Muscat Blanc à Petits Grains , Muscat de Frontignan, Muscat de Lunel, and Muscat d'Alsace,  Muscat Canelli is one the most aromatic and ancient grape varietals  that exist. Its extremely-recognizable aroma of perfumey grape musk has been used in all manners of wines from the modern sparklers of Asti and dry whites of Alsace to the sweet wines of ancient Greece and Constancia. Muscat Canelli is also used in a number of Italian vermouths and French Vin du Naturel wines. Its unmistakable aroma is known the world over.

The Eastern part of Contra Costa County is well known for extremely sandy and deep soils. Viticulture has been an important part of the area’s history since the Spanish Missionary days and the region is  experiencing a resurgence due to efforts of winemakers like Ridge, Bedrock, and Cline Cellars.

The Cecchini Ranch was planted to Muscat Canelli in 2001 and is farmed with a strong emphasis on organic practices, soil building, livestock integration, and minimal intervention. The vineyard ground is  chemical free, irrigation is used as little as possible, and biodiversity is maintained and supported. The vineyard shares the property with First Generation Farmers, an organic community farm and farm education campus that teaches and demonstrates the highest standards of organic farming in the United States.

Organic Muscat Canelli Frozen Grape Juice - Contra Costa

Organic

Brix: 22, pH: 3.10, TA: .68

The Gewürztraminer from this site offers more weight than finesse.  The aromatics are intensely perfumed of ripe lychee and roses.  This is unmistakable and unapologetic Gewürztraminer.

When this vineyard was planted in 1978, there were less than 10 other vineyards in Oregon (and not a single craft brewery). Almost 40 years later these dry-farmed vines are still producing small amounts of  intensely aromatic and concentrated Gewürztraminer.  First planted by post-WWII European immigrants from Hungary and East Germany, the property is now managed by the 3rd generation of family vintners.

The vines are planted in a mixture of Woodburn and Jory soils.

Gewürztraminer Frozen Grape Juice - Willamette Valley

Brix: 22, pH: 3.18, TA: n/a

Pinot Gris, or Pinot Grigio as the Italians call it, can be a tricky wine to understand. The Grigios of Italy are often cheap, neutral white wines meant for porch-pounding, everyday drinking. And the Pinot Gris from Alsace is usually weighty and oily in texture but can run from bone-dry to late-harvest sweet.  Pinot Gris from Oregon lies somewhere between Italy and Alsace but also leaves plenty of room for the winemaker to express their style through decisions about sweetness, MLF, oak, and battonage. In general Oregon Pinot Gris tends to emphasize orchard fruits on the nose and have pronounced minerality in the mouth.

Pinot Gris Frozen Grape Juice - Willamette Valley

Brix: 21.6, pH: 3.16, TA: .41

We’re proud to offer our first Vin Gris this harvest. The Grenache Noir grapes (Tablas Creek Clone) were picked early to preserve freshness and acidity and then put immediately in the press to produce a delicate, lightly-colored juice. What separates the vin gris method from the traditional rosé method? There is practically zero maceration time. 

In France, “gris de gris” has to be made from lighter-tinted grapes like Gamay, Grenache, and Cinsault. Stainless steel/glass are preferable for fermentation and bulk aging, since Vin Gris has hyper-delicate qualities that could easily be overwhelmed by contact with oak.

Grenache Noir Vin Gris Frozen Grape Juice - Columbia Valley

Brix: 22.7, pH: 3.21, TA: .47

Grenache Blanc is best known for being one of the major blending grapes in White Châteauneuf-du-Pape in the Southern Rhone Valley. While only 7% of Châteauneuf-du-Pape production is white, the wines are highly sought after for their intensity, brightness, and unusual ability to age gracefully.

While Grenache Blanc is typically a lower acid white, the cool nights of the Yakima Valley provide abundant natural acidity and allow for an exceptionally long hang time. The flavors are complex with citrus, dill, and a nutty finish. This juice makes an excellent single varietal  white or can be blended with Roussanne, Marsanne, or Viognier to make a classic Southern Rhone Blend. Grenache Blanc is also quite flexible when it comes to decisions regarding MLF and oak.

Grenache Blanc Frozen Grape Juice - Yakima Valley

Brix: 22.1, pH: 3.45, TA: .65

The historic Olivet Lane Vineyard was planted by the Pelligrini  family (3rd generation Sonoma grape growers) in 1975 and is one of the oldest existing plantings of Chardonnay and Pinot Noir in the Russian  River Valley. Wines from this vineyard produce some of the highest rated and most sought after vineyard designate Chardonnays in the country. The vineyard is situated north of the Petaluma gap, which allows cooling fog to settle in almost daily during the growing season. This fog coupled with the chilly Russian River Valley nights creates a truly cool climate and lengthy growing season.

** It is expressly prohibited to use the “Olivet Lane Vineyard”  name for commercial purposes without permission from the Pelligrini  Family.

Acreage: 60 total acres of Pinot Noir & Chardonnay
Exposure: Various undulating plain
Soil type: Gravelly, clay loam
Positioning: North to South
Topopgraphy: Rolling Benchland
Elevation: 150 feet
Year planted: 1975
Rootstock: AxR1
Scion wood clone: Martini / Wente
Vine spacing: 8 x 12 feet; vertical trellis
Trellising: Cane pruned VSP (vertical shoot positioning)
Appellation: Russian River Valley
Irrigated: Yes
Cover crop: Rotating

Chardonnay Frozen Grape Juice - Russian River Valley

Brix: 20, pH: 2.95, TA: n/a

When this vineyard was planted in 1978, there were less than 10 other vineyards in Oregon (and not a single craft brewery). Almost 40 years later these dry-farmed vines are still producing small amounts of the most aromatic and concentrated Riesling grown in the new world.  The entire vineyard is certified Salmon Safe and LIVE sustainable (less than 1% of Oregon vineyards hold both certifications). First planted by post-WWII European immigrants from Hungary and East Germany, the property is now managed by the 3rd generation of family vintners.

 The vines are planted in a mixture of Woodburn and Jory soils and typically yield less than 2 tons per acre. The Riesling from this site offers a combination of both strength and finesse. The aromas are  delicate lemon zest, bees-wax, and petrol. The mouthfeel is powerful without being weighty.

Riesling Frozen Grape Juice - Willamette Valley

Brix: 22, pH: 3, TA: n/a

The Gewürztraminer from this site offers more weight than finesse. The aromatics are intensely perfumed of ripe lychee and roses. This is unmistakable and unapologetic Gewürztraminer.

When this vineyard was planted in 1978, there were less than 10 other vineyards in Oregon (and not a single craft brewery). Almost 40 years later these dry-farmed vines are still producing small amounts of  intensely aromatic and concentrated Gewürztraminer.  First planted by post-WWII European immigrants from Hungary and East Germany, the property is now managed by the 3rd generation of family vintners.

The vines are planted in a mixture of Woodburn and Jory soils.

Brix: 24.0, pH: 3.38, TA: .70

Harvested September 22nd, 2020

This Sauvignon Blanc juice features elevated acidity and bright grassy aromas coupled with flavors of lime zest and gooseberry, resulting in an extremely fresh-tasting wine. The Yakima Valley experiences a climate similar to Bordeaux, where Sauvignon Blanc makes up the majority of white Bordeaux blends.

Sauvignon Blanc Frozen Grape Juice - Yakima Valley

Brix: 24.4, pH: 3.55, TA: .4

Harvested September 15th, 2020﻿

Planted in 1999, this excellent Sémillon from the Two Rivers Vineyard has been used exclusively for estate production until now to produce rich, complex, and well textured wines. We recommend that you let the fruit speak, and opt for stainless, neutral oak, or glass for bulk aging this wine on the lees for an additional 2 months after fermentation with weekly battonage.

This versatile varietal is widely planted in the Bordeaux region of France and  is a key component of the dry Bordeaux blanc blend along with Sauvignon Blanc and Muscadelle. Sémillon is at the heart of Bordeaux sweet wines such as Sauternes, Barsac, and Cérons. 

At 24.4 brix, you could make a dry or a sweet Bordeaux style wine! Either way, this juice’s aromas of dried guava, passion fruit aromas combined with layers of tropical fruits flavors will be a delight to work with.

Sémillon Frozen Grape Juice - Walla Walla Valley

We source, freeze, and deliver 100% pure grape must and juice from some of the most exceptional vineyards in California, Oregon, and Washington. We buy only the best fruit from the best vineyards. We then flash freeze that fruit, which increases extraction, allows for better fermentation temperatures, and eliminates spoilage and off-aromas. 

The end result — grape must and juice from which you can make outstanding wine and beer.

Grape must and juice for you to make outstanding wine and beer

Brix: 24.25, pH: 3.51, TA: .7

The Rattlesnake Hills AVA contains the ideal growing environment for thick-skinned, late-ripening reds like Cabernet Sauvignon. The AVA lies within the larger Yakima Valley AVA, which itself lies inside the much larger Columbia Valley AVA. The Rattlesnake Hills averages 2700 degree days a year which is 500 degree days more than the rest of the Yakima Valley to the west and 100 degree days less than Red Mountain to the East (Bordeaux gets roughly 2500 degree days and Napa gets 2900 degree days). Nighttime temps drop 40+ degrees during the growing season, preserving acidity and freshness. Rain is a seldom occurrence here with the area receiving just 7-10 inches of rain per year.

The Cabernet Sauvignon vines are planted in the Harwood-Burke-Wiehl series silt loams that distinguish the Rattlesnake Hills AVA. These soils are a combination of wind-deposited ancient or sedimentary  alluvials and decomposed basalt over a lime-silica hard pan. This combination provides both exceptional drainage and ideal soil alkalinity for growing Vinifera.

Wine Grapes Direct

Cabernet Sauvignon Frozen Grape Must - Rattlesnake Hills

Wine Grapes Direct