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Legendre Cellars

Scott Mahon
October 26, 2016 | Scott Mahon

Lucy's Spicebox Annex

Lucy's Spicebox is moving, sort of.  They've always wanted a secondary kitchen in town and have now taken the space across the street from the tasting room, previously Buffalo Chips and the Chatterbox.  While they won't be open as a cafe', they will be doing all the pickup meals on Thursdays and Fridays from there rather than spreading out between Provisions, Volcano, and our tasting room.  They won't have their beer and wine license for a little while, so as soon as they are up and running (hopefully in November), we'll have the tasting room open during evening pickups so that you can grab your dinner and hop across the street to enjoy it with wine.


Time Posted: Oct 26, 2016 at 9:11 AM
Scott Mahon
October 26, 2016 | Scott Mahon

Late into Crush

I know it's a little late for a crush report, but it's been a little busy.   The cool August and early September meant that the early season grapes were harvested a little later and heat wave a couple weeks ago meant that the late season grapes came in a little sooner.  So for a couple weeks, it was a bit of mayhem.  Especiallly trying to fit all those fermenting bins in our little space.

Some of the highlights:

The 2016 Deadman Fork Syrah is off to a terrrific start.  It came in perfectly in balance and we were able to extend the maceration on the skins for a week longer than usual.  Expect a nuanced and sophisticated wine in a couple years.

The Roussanne vineyard we typically source from sufferered a bit this year and we weren't able to get any roussanne for this vintage.  There are only a few cases of 2015 Sluicebox left.

The weather conditions were perfect for the Late Harvest Viognier from Tumbas Vineyards again.  We almost tripled our tonnage from 2013.  I pressed that this week and had forgotten that the low ratio of liquid to tonnage meant that instead of three pressloads, it would take six.  I had to hoist the press seven feet in the air to keep the gravity flow.  Maybe not my wisest move to press into the tall, skinny, tank with legs.  We got a great yield and a great flavor.  It's certainly not the prettiest of wines as it ferements.  It comes out thick and brown and almost muddy like a beer,  but it will settle out soon enough.

We stil have one lot left haning on the vine, and so we'll be finishing up harvest this week (I hope.)

I'll try to get into the habit of more updates more often. 



Time Posted: Oct 26, 2016 at 8:34 AM
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