Thursday, May 29, 2014
This recent warm weather is doing wonders for my mood and for
our grapes! Summer now seems a possibility and sitting on the
patio with a glass of refreshing Bubbler is quickly becoming my new
I must admit, my new favorite wine is Door 44 Bubbler! I
have always been a sparkling wine fan and am in favor of drinking
sparkling wine on a regular basis. Steve and I often share a
bottle of sparkling wine at home and are never too shy to order one
when we dine out. I always smile when the waiter pops the
cork and neighboring tables look over and inquiry about the special
occasion. I smile and like to tell people that we are just
Sparkling wine, with its effervescences, is so refreshing, and
it really is the perfect pairing with cheese, seafood, sushi, green
salads and more (I personally can pair it with anything!). So
those of you who are still set on its celebratory characteristics,
I encourage you to grab a bottle of Bubbler and treat every day as
a cause for celebration.
Wednesday, April 30, 2014
So what's been going on in the vineyard? Well I've
been busy pruning all of the vines and I am happy to report that
I'm over 3/4 done already! I might have been all done already
had the weather been more agreeable, but the cold weather has not
only been slowing down my progress, it's been slowing the
grapevines' as well, so I'm not in any danger of falling
behind. Until the daytime temperatures get to and stay over
50 degrees, the vines aren't going to start budding out anytime
soon. As much as I personally would like things to warm up
(doesn't everybody?!), the vineyard manager in me is kind of happy
that we've eased into spring. The longer into spring it takes
the grapes to bud out, the less likely they are to get nipped by a
late spring frost. Considering that our vines have gotten
slightly singed by late spring frosts the past two seasons, I would
welcome a season where our crop isn't reduced by frost. You
should too. More grapes = more wine!
Vineyard Manager / Cellar Assistant
Friday, April 04, 2014
You may be wondering what one does at a vineyard and winery at
the end of one of our coldest winters here on the Frozen Tundra of
Wisconsin. Well believe it or not, the pruning of the vines
has already commenced. The goal is to start and finish with all
7000 vines before they start to wake up with the warmer
temperatures of early spring.
But in the meantime, a very special wine has been vinted and
prepared for bottling with an anticipated special release on April
26. This one of kind wine is being released under the label
"Vin du Nord" meaning "Wine of the North". This is truly a New
World wine in that it is made from the newest wine region of the
world from the newest modern varietals like Marquette and Frontenac
Gris. We fermented this wine in a style which I believe is
new to the world of winemaking. I will expound on this later, but
for the time being let me say it looks and tastes like a red wine,
but has the citrusy aromatics of a crisp white wine.
I invite you to celebrate the Vin du Nord as the perfect way to
toast goodbye to this harshest of winters and greet the long
awaited promise of spring.
Steve - Owner & Winemaker
Wednesday, March 26, 2014
Spring is here! I know it may not seem like it is, but
surely it has to warm up sometime soon! I suppose this is
what we get if we choose to live in Wisconsin! For me, spring
means green grass and colorful flowers. Weather is getting
warmer, and away goes our big winter coats. At Parallel 44,
it also means that the vineyard is starting to wake up, and more
people are taking advantage of the beautiful view on our patio.
With snow still on the ground, it may be hard to imagine
sipping a glass of wine outside, overlooking the vineyard.
But if you can ignore the wind that still nips at your nose and
pretend the white blanket on the ground is fading fast, you may see
the beauty that is right around the corner.
Grab a glass of our recently released Drink Pink! and enjoy its
flavors of fresh raspberries, strawberries, and pink
grapefruit. Or try our newest release Glacier Fumé. You
won't be disappointed with this crisp, refreshing semi-sweet
wine. Its honey aromatics and tropical fruit flavors are sure
to please! Whichever wine you choose, bring family and
friends and relax outside on our patio. The sunsets are beautiful
as you watch it set over our 10 acre vineyard.
As for me, I will be rejoicing that the snow is finally leaving
and spring is starting to show its true colors. Our season is
picking up so that means more wonderful customers stopping in to
learn about our history and brand, sampling our award-winning
wines, and partaking in the journey of enjoying the new wine
releases. Starting in April, we are back to our regular
season hours and will be open 7 days a week. If you haven't
stopped out to try our new releases or the next vintage of Nouveau
Rouge, it's well worth the trip! I look forward to hearing
your story over a glass of delicious Parallel 44 wine!
Wednesday, February 05, 2014
What it Means to be a Wine
With the cold settling in and not seeming to want to leave,
these are the days that really make me feel like a Wine
Pioneer. Who would have thought that grapes vines could
survive these temps yet still wake up in the spring and
Recently I have been pondering this term "Wine Pioneer" more
often and do feel that it describes Steve and I well.
Although not that long ago, planting 10 acres of grapes in
Wisconsin in 2005 was a venture into the unknown. Nurturing
these grapes and making wine out of them was even rarer! Yet
our venture has proven to be the beginning of something great here
in Wisconsin. Since we started our vineyard in 2005, close to 700
more acres of grapes have been planted here in Wisconsin.
Since we opened our winery in 2007, over 70 more Wisconsin wineries
have open their doors. Also, our little part of the world
became a coveted American Viticultural Area (AVA) - now known as
the Wisconsin Ledge!
Many who ventured into this regional wine industry, lured in by
the sultriest that wine can be, have given up. They soon
found it too hard to create and promote a regional wine and moved
on to imported juice or grapes from California or other fair
weather climates. Steve and I have stuck it out and continue
to grow, create and promote Wisconsin wines. It has been a
hard road, but one worth taking. We feel we have cultivated a
culture of Wine Pioneers - those who continue to drink our wines
with pride, knowing that they too are part of something bigger than
themselves, yes, an unforged wine industry with delicious surprises
all along the way! For those of you who are reading this and
hearing about us for the first time… I invite you to taste
our Wisconsin wines and become a Wine Pioneer too!
Tuesday, January 28, 2014
So what on earth could be going on in the vineyard during a long
and drawn out cold snap? Lots! After the polar vortex
came down and brought some double digit minus temperatures, I
decided to go out into the vineyard and check the vines for damage,
specifically bud kill. Our vines should be able to deal with
the cold temps that we've had, but it's good practice to check
because if it is found that there is a high percentage of dead
buds, we can adjust our pruning to leave more buds to make up for
the dead ones. The way to check the vines for dead buds is to
take some shoot cuttings, bring them inside for 24-48 hours and
then carefully bisect the bud with a razor blade. Getting the
shoots sounds easy enough, but we have snow up to our knees in the
Let's break for a quick lesson in some grape anatomy.
Grapes possess compound buds, meaning that inside of what looks
like one bud are actually three buds, a primary, secondary, and
tertiary. Though every bud has three potential shoots in it,
a grapevine won't grow the secondary or tertiary buds unless it has
to, they are for survival - the vine's backups. So if the
primary bud dies for whatever reason, the secondary will take over,
and so on.
Back to checking the buds. It takes some practice to get
the method down because the buds are so small. But
considering that one needs to check 100 buds per grape variety to
get a good sample size (we have 8 varieties here), one gets very
adept eventually. Once you cut the bud in half, you can see
three little swirls squished together, those are the compound
buds. The biggest one in the middle is the primary, and on
each side of it are two smaller ones, the secondary and
tertiary. If the buds are alive, the swirls are bright green,
and if they are dead, they are brown or black. In my quick
check of the vineyard, the buds are surviving very well so
far. Even though the temperatures haven't been as cold as
when the vortex blew through, they have been very cold for a long
time, so I'll probably be checking the buds again in a couple of
This past Wednesday, I was actually out in the vineyard all day
doing pruning with single digit temps, snow, and wind. Not
ideal, and not the usual sort of conditions I prune in. Why
go through the pain and torture of being outside all day in
January? Because we had a special visitor at Parallel 44 that
day. The owner of the grapevine nursery where we source our
Petite Pearl vines drove out from Vermont where his nursery is to
collect vine cuttings to propagate. That is how rare and high
in demand Petite Pearl is, the nurseryman has to drive half way
across the country to get plant material! Since we have one
of the largest and oldest plantings of Petite Pearl, he has little
choice but to come here until stocks become larger. This
wasn't the first time that nursery has collected cuttings from
Parallel 44. The Petite vines that we planted this past
season were actually vines that were started with cuttings from our
vineyard the year before. So from Wisconsin to
Vermont and back to Wisconsin, our vines are well
travelled! Until my next post, stay warm.
-Bob the Vineyard Manager
Thursday, January 09, 2014
Happy 2014 everyone!
I hope you all had a wonderful 2013 and best wishes to an even
better upcoming year! December is always a busy month for me with
family Christmas parties, friend get-togethers, New Year
celebrations, and more. It's a time for family, friends, and lots
of wine and food!
With the holidays behind us, this crazy cold weather and plenty
of snow definitely reminds us that winter is here for sure! But
winter also means that our largest event of the year is right
around the corner! Our 5th Annual Frozen Tundra
Wine Fest is February 22, from 12-6 pm.
It's our crazy outdoor event that celebrates our hardiness here
in Wisconsin. Our grape vines can withstand these negative
temperatures and still come back in spring to produce delicious
grapes that make our aware winning wines. So this festival is a
chance for us to prove our own hardiness!
Admission is only $12 and includes wine tasting, tours, live
bands, food, and more. You even get to keep your Parallel 44
Signature Glass! Buy advance tickets online today and
save! Bring family and friends. You don't want to miss
So don't let the cold weather get to you and join us on February
22 for some fun!
Hope to see you there!
Thursday, December 26, 2013
Season's Greetings fans of Parallel 44
and Door 44 !!!
I wish you all joy and peace for this holiday season.
I can't believe that 2014 is at our doorstep. The 2013
vintages are being prepared for bottling as you read this.
The whites and rosés are undergoing the finishing touches of heat
and cold stability and filtering. Some of the reds like Baco
Noir, Petite Pearl, and Marquette are developing their distinctive
nuances as they rest and age in oak. I believe these are the
best to date so far.
This time of year, we are busy measuring chemistries, doing
bench trials, and trying different blends to create the best
expression of the 2013 growing season for you to enjoy. As a
whole, the season was relatively cool. What that means is we
are working to showcase the bright acidities and aromatics that
were thus developed in the grapes during the growing season.
I am happy to let you know that we will be releasing two new
rosé wines, one new white, and three new reds for your
enjoyment. Within the next month, I will be announcing their
names and their expected release dates. Many of you will be
happy to know that we will be bringing back the Seyval Blanc, and
we will soon release this year's vintage of La Crescent which won
Best of Show this past summer at the International Cold Climate
Competition. If you can't wait until early February for the
next release of La Crescent, I would get some now as we are down to
our last 15 cases before the next release.
Thank you all for your loyal support of our wineries and here is
to an even better year for us all in 2014!
Steve, Winemaker & Owner
Tuesday, November 19, 2013
Holiday Time is Wine Time!
The holiday season is my favorite time of the year. The
cool air sets in and our thoughts turn to food, family, and of
course, great wine! Thanksgiving is just around the corner,
and I am so excited to have family come to our house for
Thanksgiving. This is my first time cooking the Thanksgiving
turkey, and since I am not a pro with the turkey yet, I plan to wow
the family with my wine pairings.
Parallel 44 Wines, because of the regional grapes we use, are
some of the best food pairing wines available. This region's
cool nights and warm days (during the summer that is!) create
grapes that make our wines fruit-forward and food friendly.
Before the turkey even makes it to the table, I plan to start the
evening with a glass of our Glacier White or LaCrescent
wines. Glacier White is a drier white while LaCrescent is
semi-dry. Both are perfect wines to get the pallet craving
that excellent meal.
Once the turkey, stuffing, grilled vegetables, sweet potatoes
and cranberry relish are served, I plan to have Frozen Tundra
White, Frozen Tundra Original, and Rosso (or Red Door) on the
table. The three wines offer something for all kinds of wine
drinkers from sweet to dry, red to white, and all are light enough
not to overpower the turkey, but flavorful enough to balance all
the savory sides.
Once dinner has settled and dessert is served, pumpkin pie,
pecan pie or cheesecake, it is time to bring out the dessert wines,
St Pepin Late Harvest or Frontenac Dessert Wine. It will be a
great evening of food and wine!
Tuesday, November 12, 2013
Hello from Parallel 44's Vineyard Manager and Cellar
Assistant. While things are now in full swing in the winery,
the vineyard is winding down. The vines have been relieved of
their grapes. The vines that once looked so lush and full
have now been stripped naked of their adorning leaves by autumn's
first frost. The difference is stark. But I like
that. Now I can see the true work of the season. How
the shoots are arranged on the trellis. Where we had to tie
up a stray shoot to a wire. I can now walk the rows, assess
the season's growth unhindered by the leaves, and maybe I even
prune a few vines with my eyes, anticipating where I will make the
first cuts in a few months.
And while the vines look completely dormant and already
hibernating for the cold that awaits this winter, I know they are
still active and responding to their environment. Dormancy
for grapes isn't like a light switch that you flip on and off, but
rather like a dimmer. The vines gradually become hardier and
hardier to the cold as the temperature slowly drops in fall.
Though our Frontenac vines can take mid winter temperatures into
the -30s, if the temperature were to drop from our current
temperatures in the 40s and 30s down to -30 in the course of a few
days, the vines would be caught unprepared and likely die.
Thankfully, such drops are highly unlikely and our vines will have
their cold tolerance cranked to 11 come those unforgivingly icy
days below zero in the months to come. Hopefully my cold
tolerance will have increased by then as well so that I can once
again go out into the vineyard and start pruning the vines in
preparation for the the next season.
~Bob, Vineyard Manager & Cellar Assistant