Quick Summary

September in Review: Discover why this year's harvest of Cab Sauv, Cab Franc, and Estate Pinot Noir might be our most promising yet

October Action: Uncover the artistry behind our 2023 blending decisions and the potential of our newly pressed 2024 wines

A New Lineup: Learn the story behind our new Vintner's Select 6-pack and why these particular wines were chosen to represent the best of Peony Lane

As the leaves turn golden and the crisp autumn air settles in, we find ourselves in the heart of what we affectionately call "The Crush" – the most exhilarating and demanding time of the year for any winemaker. This month, I'm thrilled to take you behind the scenes of our winemaking process, sharing the passion, precision, and pure magic that goes into every bottle of Peony Lane wine.

But first...

September in Review

September was a whirlwind of activity that set the stage for our 2024 vintage:

September 21st: We crushed our Cabernet Sauvignon grapes from the Grand Valley AVA, marking the start harvest season.

September 28th-29th: The crown jewel of our harvest – our Estate Pinot Noir – was picked and crushed, a moment we've been anticipating all year.

September 31st: The Cabernet Franc grapes, also from Grand Valley, met their destiny in our crusher.

After harvest, each of these varietals undergoes a two-week fermentation process, transforming from vibrant grapes into the foundation of our future wines.

We also bid farewell to our final Farmers Markets of the season – and potentially forever. It's a bittersweet moment, as these markets have been a wonderful way to connect with our local community over the years. The decision to step away from farmers markets is part of a larger shift in our business strategy, allowing us to refocus our energy on a new and exciting direction for Peony Lane.

October Action: The Alchemy of Winemaking

This month at Peony Lane, we're balancing work on both our 2024 and 2023 vintages. It's a crucial time that highlights our commitment to natural winemaking practices.

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2024 Vintage: Wild Yeast Fermentation

Our latest harvest of Cabernet Sauvignon, Cabernet Franc, and Estate Pinot Noir is currently undergoing wild yeast fermentation. We're closely monitoring this natural process, allowing the grapes' native microbiome to work without added commercial yeasts or enzymes. This approach takes more time and attention, but it's key to preserving the unique character of our high-altitude grapes.

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2023 Vintage: From Fermentation to Aging

For our 2023 wines - Estate Pinot Noir, Cabernet Sauvignon, and Malbec - we're at the pressing and barreling stage. This marks the transition from fermentation to aging, a critical step in developing the complex flavors we're aiming for. Each decision we make during this process will influence the final character of these wines.

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Our Approach

Throughout both processes, we maintain our commitment to minimal intervention. This isn't just about being "natural" for its own sake - it's about creating wines that truly reflect their origins. Our methods result in wines that are:

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• Expressive of their high-altitude terroir
• Naturally lower in alcohol and sulfites
• Complex and flavorful

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It's a challenging approach, but we believe it leads to more interesting and authentic wines. We're looking forward to sharing the results with you when they're ready.

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Wine Club Update: November Shipment

As we move into the cooler months, we're preparing our November wine club shipment. This seasonal selection showcases wines that pair well with autumn flavors and holiday gatherings

Including: 

- 2021 Tempranillo
- 2021 Merlot
- 2021 Syrah
- 2021 Malbec (NEW RELEASE)

Each of these wines is perfect for pairing with the flavors of Fall.

It's a limited selection that showcases what our high-altitude vineyards can produce. If you're interested in trying these wines, consider joining our club before this shipment goes out!

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Join Here

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Looking Ahead

As we move deeper into fall, the vineyard will begin its well-deserved rest. But for us in the cellar, the work continues. We'll be carefully monitoring our aging wines, though intervention is kept to a minimum as I always have an eye on creating the best possible expression of our high-altitude terroir and that means stepping back as a winemaker to let nature do its thing.

Thank you for being part of this journey! Your support and enthusiasm for natural Colorado wine is inspiring. Whether you're a long-time fan or new to Peony Lane, I invite you to raise a glass with us this month – to the beauty of autumn, the miracle of fermentation, and the joy of sharing good wine with good people.

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Cheers,

Ben

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