Big House Wines Announces .. Upper Cell Block Captured ..
Wines so criminally good, the whole lot are going straight
to the Upper Cell Block (and shelf)

2006 The Birdman (Pinot Grigio)

2006 The Lineup (49% Grenache, 30% Syrah, 20% Mourvedre, 1%
Mixed Red)

2005 The Slammer (Syrah)

2005 The Prodigal Son (Petite Sirah)

Big House’s Winemaker Georgetta Dane (aka:The Warden) Orders
Mediterranean Characters to Solitary Confinement

.. Four New Wines Incarcerated into the Big House ..
Soledad, CA (May 16, 2008): A notorious Mediterranean band of odoriferous characters has finally been incarcerated into the Big House, thanks mainly to the efforts of Winemaker / Warden Georgetta Dane.
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Included in the bust:

Notes and Review

Release Date: April 2008
5/13/08

Wine:
2006 Big House The Lineup-G/S/M
Appellation: Central Coast
Varieties In Blend: Grenache-50%, Syrah-30%, Mourvèdre–20%.
Winemaker
Comments:
GSM is a colloquial and friendly name attached to that
venerable style developed within spitting distance from
where Pope’s palace (siege) in Avignon during the
reign of Philip IV. The Central Coast has many microclimates
and some are very similar to the Southern
Rhone valley. Each variety plays a part in the overall
gestalt of this wine; blackberries and spiciness from the
Syrah, raspberries and a hint of rose petals from the
Grenache, and Mourvèdre offers hints of truffles as well
as the structure of a muscular backbone.

Winemaking And Fermentation:

Three separate harvests in three separate tanks with a
cold soak, cool fermentation and a daily regimen of
pump overs. Add in aromatically gifted yeast, control
the temperature to ensure you have a slow and gentle
fermentation, then let age in American Oak for six
months, and Bob’s your uncle, you’re ready to blend.

Food Pairings: Roasted Lamb, Quail, Gratin with Herbs de Provence,
Chicken Tagine, Venison
Harvest Brix: 25
Harvest Date: September – October 2006
Alcohol: 13.5 %
Titrate Acidity: 0.64 g /100mL
pH: 3.5
Case Production: 10,000
Suggested
Retail Price:$14.99
Release Date: April 2008

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“The Slammer” (aka Syrah)

Release Date: April 2008
5/13/08

Wine: 2006 Big House The Slammer - Syrah
Appellation: Central Coast
Varieties In Blend: Syrah-85%, Petite Sirah–15%.

Winemaker
Comments:

This is a full bodied Syrah; forceful, perhaps even a bit “dangerous” dare I say (that’s why he’s locked up in solitary). Muscular and deeply
concentrated, this wine has a nose of sweet black berry jam and hints of dark chocolates. Balanced and well structured, it bodes a well- rounded mouth feel and a long, pleasant aftertaste. This wine can be enjoyed now or cellared for several years.

Winemaking And Fermentation:
Most of the grapes were picked on the old “Black Jack” vineyard in
Monterey, just outside the booming town of King City. This part of the
Salinas valley boasts hot days, and cool nights with a marine layer of fog rolling in off the Pacific every afternoon. Picked and then transferred to the Big House at Soledad, we start fermenting cool then drain and press the grapes into a tank. The wine then goes through malolactic
fermentation and is consequently sentence to barrels for aging.

Food Pairings: Pork Loin, Barbecued chicken, Beef Bourguignon, Seared Tuna, Pepper Steak

Harvest Brix: 25.5
Harvest Date: September – October 2006
Alcohol: 13.5 %
Titrate Acidity: 0.67 g/100ml
pH: 3.71
Case Production: 10,000
Suggested
Retail Price:
$14.99

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“The Birdman (aka Pinot Grigio)

Release Date: April 2008
5/16/08

Wine: 2006 Big House The Birdman Pinot Grigio
Appellation: Central Coast
Varieties In Blend: Pinot Grigio-78%, Sauvignon Blanc–22%.

Winemaker Comments:

Definitely a more flighty version of this old Northern Italian linchpin.
Perhaps it’s the climate around Monterey county and those cool
evenings, or perhaps it’s the Sauvignon Blanc. Either way, the
Birdman is a bright and refreshing wine that shows hints of green
apples, citrus fruits, and a little honeyed ripeness for structure. There’s
even a little mineral twist therein.

Winemaking And Fermentation:

These grapes are harvested in early September when the weather
starts warming up here in Monterey county prior to the onset of the
Indian Summer. The berries are de-stemmed and then gently
squeezed with our pneumatic press releasing all of their aromatic juice.
The juice is fermented in temperature controlled stainless steel tanks,
also known as cells. These low temperature fermentations combined
with lazy, aromatically gifted yeast preserve, enhance and refine the
wonderful fruit characters of this wine.
Food Pairings: Alsatian pizza, Thai Chicken with Basil, Smoked Trout, Étouffée, Grilled Jumbo Shrimp, Spaghetti and Clam Sauce, or Sunny
Afternoons.

Harvest Brix: 22.0-23.5
Harvest Date: September 2006
Alcohol: 13.5 %
Titrate Acidity: 0.63 g /100 ml
pH: 3.52
RS: .52 g/100 ml
Case Production: 10,000
Suggested
Retail Price:
$14.99
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”The Prodigal Son” (aka Petite Sirah)

2005 Big House The Prodigal Son – Petite Sirah
Appellation: Paso Robles
Varieties In Blend: Petite Sirah-100%

Winemaker Comments:

Arresting hue of this very deep and dark red is a
testament to the beauty of this boy. The bouquet is
muscular with black fruits, blackberries, and cassis
dominating the introduction. Then a whiff of anise sets in,
followed by a whisper of smoke and white pepper. The
palate follows the nose with lip smacking blackberry and
currant. Flavors then intertwine chocolate, spice in a
swirl of bodacious body that one would consider gravitas.
All of this delight leaves you longing for another sip,
before ending with a hint of vanilla, oak, and spice.

Winemaking And Fermentation:
Picked in late September and early October, these
grapes were ready (albeit their usual petite stature) for
harvest. These vines are harvested and then transferred
to the Big House in Soledad, where they were sentenced
to a slow cool fermentation followed by being drained and
pressed prior dryness. After the completion of the
malolactic fermentation (that ubiquitous secondary
fermentation) the wine is racked, and then sentenced to
solitary confinement in sixty gallon American oak barrels
for twelve months.

Food Pairings: Sweet and Spicy Hoisin Barbecue Beef, Fajitas de Carne,
Pescado al Mojo de Ajo, Wild Boar, Shish Kabob, Peking
Duck, Barbecue Ribs, Mesquite Grilled Hanger Steak

Harvest Brix: 26.0
Harvest Date: September – October 2005
Alcohol: 13.9 %
Titrate Acidity: 0.62 g/100mL
pH: 3.46
Case Production: 8,500
Suggested
Retail Price:
$14.99
Release Date: April 2008

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The Inside Story

The Big House has added four new varietally designated wines to the
block of delicious and well priced Big House wines. The fruit for
these criminally delicious wines are sourced, for the most part, from
the same old vines that have been part of Big House since its’
inception.

Georgetta Dane hand selected these new wines from the
many separate tanks that were fermenting and preparing
themselves for a supporting role in Big House Red, White, and Pink. These wines were so aromatically interesting and full of character; she thought they deserved a chance to shine on their own.

“Our goal is to trumpet the many under appreciated Mediterranean varieties that express such a rich and varied array of aromas and flavors”, explained Georgetta. Big House wines are characterized by their aromatics, the preservation of fruit, minimal oak, and food friendly nature.

We continue our push to liberate and educate consumers about the myriad of wines and styles beyond Cabernet Sauvignon, Merlot, and Chardonnay. Big House wines, including these new offerings, can be found in your local specialty wine retailer across the nation for a criminally low price, usually under $15.
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Georgetta Dane (aka: The Warden) for Big House Wines
Georgetta Dane is Winemaker / Warden over at The Big House. Georgetta comes from Suceava, Romania, the previous capitol of the Moldovian province. Steeped in history and surrounded by
vino-centric culture, Georgetta had the luck of developing a palate with thousands of different and interesting varieties of wines and wine making styles. Unlike the United States, where wine styles and varieties are driven by trends, old world markets are dominated by tradition and terroir.

Georgetta’s affinity for wine is directly derived from her surroundings, family, and friends. She received her Masters Degree in Food Science from Romania’s prestigious Galati Unviersity. From there she moved to the South of Romania and began working for a local winery. A twist of fate found Georgetta with an opportunity to immigrate to America. Following destiny, she and her husband moved to Monterey Bay and arrived just in time for the harvest over at Kendall-Jackson.

Georgetta’s talents did not go unnoticed in the industry and ended up working her way from the lab up through winemaking to her current role as warden of all the Big House wines. She sees winemaking as a two part process; the first revolves around the natural transformation of fermentation, while the second is the artistic endeavor that involves blending aromas and flavors to produce a wine that’s unique and inspirational. “I really enjoy the creative process, especially
as it comes to blending wines, “notes Georgetta, who’s creativity is known shows up in her wines as well as her fashionable demeanor.
Georgetta’s philosophy of winemaking is very influenced by her keen sense of smell.

She approaches blending by breaking down the nuanced aromas of each wine and understanding how they will compliment each other in the final wine. A student of the more eclectic varieties such as
Tempranillo, Valdigue, Counoisé, Ruche, and Primitivo, Georgetta is a perfect fit for the misfits of The Big House. She’s quintessentially a perfumer surrounded by some of the best ingredients that both nature and time could offer.