Daniel Rogov wrote:Jim Cowan, known to many as Florida Jim, has just gone live on the internet to announce the future release of his first wine, a 2007 Syrah from Cowan Cellars. Jim long ago established his personna asone of good taste, good humor and human warmth. I look forward enormously to tasting his first wine. Cowan Cellar's internet site can be found at http://cowancellars.com/cowancellars.com/Home.html
To Jim, my warmest wishes for a combination of success and satsifaction.
Best
Rogov
Daniel Rogov wrote:Jim, Hi....
When is the wine scheduled for release? Can you share with us winemaker's notes (grapes, winemaking methods, time in oak, type of oak, etc,etc...?
Best
Rogov
I anticipate that it will be long lived under proper cellar conditions and will put a case away for the future.
Daniel Rogov wrote:Jim, Hi....
Thanks for the detailed post. Among other things you wrote:I anticipate that it will be long lived under proper cellar conditions and will put a case away for the future.
I do hope one of those bottles will be opened despite its youth when I visit Florida in the coming mid-winter.
Best
Rogov
Jonathan K wrote:Jim,
How do you compare your wine to the recent releases of Dry Stack Vineyards syrahs? I have found those to be absolutely stunning. Good luck with your venture. I hope you have some wine to sell me.
Best,
Jonathan
Lior Yogev wrote:Did I understand correctly that you used a barrel previously used for white wines?
Florida Jim wrote:Lior Yogev wrote:Did I understand correctly that you used a barrel previously used for white wines?
Yes.
Less chance of brett.
FLDG Dishwasher
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Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
truncatedFlorida Jim wrote:Daniel,
Sometime after January, 2009. I'll make the call when I think it is ready to be released.
The grapes are all sourced from the Dry Stack Vineyard, in the Bennett Valley AVA of Sonoma County, CA. The wine was made at Vinify Wine Services in Santa Rosa, CA. I am the only person making any of the decisions and I did almost all of the work.
The grapes are clone 877 syrah and were destemmed and cold soaked for three days. Fermentation took seven days and was never allowed to exceed 78 degrees F. There were no punch downs or pump overs, rather, I did what I refer to as pull-ups three times a day - essentially, running ones hands down the side of the bin and pulling the grapes at the bottom to the surface. My intent was to leave as many berries as possible, whole, for as long as they would last that way.
A small basket press was used and the pressure was minimal in the press. Most of the wine was free run.
The wine went into a five year old Francois Freres barrel that had never seen red wine before and spent a total of nine months in barrel.
Bob Henrick wrote:Jim, Reading between the lines, I figure you are saying "this "ain't" no durn Oz shiraz!
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