Gearing Up For Crush

Harvest is upon us and all we have to do now is wait for the grapes to mature. The still have a little ways to go before they are ready to be picked. We are looking forward to all the hard work these next couple months bring!

Aug 19, 2015 at 8:00 AM Permalink

Exclusive Spanish Wine Tasting Event

Ever find yourself in the wine section of the grocery store wanting to try a Chianti from Italy or a Rioja from Spain? The international wine selection can be overwhelming. Where do you even start?

Join us from 5-8 PM on January 31st at the tasting room for this wine club only event to taste 14 of Gary and Carol's favorites from their recent trip to Spain! Gary and Carol will be there to tell stories and answer questions about their recent trip. Gary and Carol select the wines that they believe you would enjoy the most.

Limited space available! Contact Jody at 209-684-3278 or jody@zuccawines to reserve your spot. Reservations are $25 dollars per person and must be made by January 24. Don't miss out on this rare opportunity!

Jan 2, 2015 at 10:44 AM Permalink

Crushing Your Favorites!

The time has come where Gary and Carol start the process of turning tons of beautiful grapes into the delicious wine you can take home in a couple years. Grapes arrive in the morning from vineyards in Calaveras County and Amador County to find our eager crew at Zucca's crush pad. The grapes are dumped on a table (as seen above) to allow us to hand sort and remove any bad bunches of grapes so only the best grapes will be used. From there, the grape must (juice, skins, seeds and some stems) ferment for a week at the winery before it is pressed and the juice is moved to barrels or stainless steel tanks. Okay, it's time to get back to work!

Gary punching down the Syrah must. Bins need to be punched down a few times a day for the week to mix the must and juice and spread the yeast.

Carol gets a little messy while pressing the Syrah. The bladder press seperates the juice from the skins and seeds.

Sep 22, 2014 at 3:26 PM Permalink

Bottling 2012/2013 Vintages

We had our first bottling day of the year on Tuesday, March 11th starting with the beautiful, transparent pink 2013 Grenache Rosato. While rusty from not bottling in a year, our first day was a success. We bottled 165 cases of Rosato starting at 9am, taking an hour for a delicious lunch provided by Carol and finishing at 5pm. We also got the opportunity to taste the 2004 Barbera, 2003 Sangiovese, and 2007 Sangiovese during our lunch. While each wine was exceptional the 2004 Barbera was by far my favorite (I may be a little biased toward the Zucca’s Barbera).

Tomorrow is another day of bottling. Here’s to getting the rest of the rust off!

Cheers!
Jody

Mar 13, 2014 at 7:46 PM Permalink

Railtown Sip and Ride Benefit

We had a great time at our 2nd annual Railtown Sip and Ride Benefit. It benefits a great organization and we are excited to be able to put on the event every year. We will be holding the event around the same time next year so be on the look out for more information.

Apr 29, 2013 at 11:22 AM Permalink

Wine Club Pick Up Party

While bottling is still fresh in the back of our minds, we first need to take care of the wine club. We are having our first wine club pick up party this weekend and shipping out the other wine on Tuesday. We are excited to meet all of our wine club members this weekend. From 5-8pm we will open our After Hours to wine club members only so they can taste and pick up their wines.

Of course it’s also Murphys Irish Days this weekend. Cross your fingers for no snow!

Mar 13, 2013 at 12:42 PM Permalink

2013 Bottling Is Near!

Getting geared up to bottle! We are getting everything together so we can start bottling in the middle of March. Bottles, labels, corks, and more are making their way to the winery to come together to store some more great varietals!  All the hard work of crush and press, fermentation, lab tests, and other winemaking processes will finally wrap up too great a bottle of wine that we get to share with you. We will keep you updated on how it is going!

Feb 28, 2013 at 1:51 PM Permalink