A taste of the Midwest: Butler Winery

Link to my thread in Rogov's Place:
viewtopic.php?f=29&t=17760

I've had some amazingly good Black Humburg's, a synonym for BlackMuscat, a SchiavaGrossa and Muscat of Alexander cross.
Do you get any of the Muscat heritage in the Chambourcins??
Nice notes, Ryan. There are actually some pretty nice wines being made in the MidWest, I think.
Problem is...if they don't taste like NapaCab or YellowTail Shiraz...people tend to rejects them.
Tom

Wow that brings back memories. I think I was last at Butler Winery sometime in the early 90's. Great guy.

As for Chambourcin, while it is one of the nicer red hybrids, I just don't understand why its grown. It is one of the least cold tolerant of the hybrids such that in Indiana if you have a site that the Chambourcin can over winter than you should be able to grow Cabernet Franc. Getting it ripe is rarely a problem. As I much prefer Franc to Chambourcin it just never makes sense to me.

Hi Ryan-
Have you tasted any of the Creekbend offerings from Oliver? I tasted a late harvest Vignoles from them last year and was impressed. My note is here.
Bill

[Robin Garr]

Link to my thread in Rogov's Place:
viewtopic.php?f=29&t=17760

I used to run into Butler fairly often in the '80s, when I was writing wine (and other things) for the Louisville newspapers, and I agree that he's a great guy. I wish I had known you were going, Ryan ... I'd have asked you to say hello for me!

I've had some amazingly good Black Humburg's, a synonym for BlackMuscat, a SchiavaGrossa and Muscat of Alexander cross.
Do you get any of the Muscat heritage in the Chambourcins??
Nice notes, Ryan. There are actually some pretty nice wines being made in the MidWest, I think.
Problem is...if they don't taste like NapaCab or YellowTail Shiraz...people tend to rejects them.
Tom

Had no idea Black Hamburg was synonym for Black Muscat. I've only ever had one Black Muscat, which was Rosenblum's fortified version. And you know, in retrospect, I can see Chambourcin's resemblance. In that case, I think the Muscat heritage in Chambourcin comes through in its aromatics.

Wow that brings back memories. I think I was last at Butler Winery sometime in the early 90's. Great guy.

As for Chambourcin, while it is one of the nicer red hybrids, I just don't understand why its grown. It is one of the least cold tolerant of the hybrids such that in Indiana if you have a site that the Chambourcin can over winter than you should be able to grow Cabernet Franc. Getting it ripe is rarely a problem. As I much prefer Franc to Chambourcin it just never makes sense to me.

There is actually Cab Franc grown in Indiana (Huber makes one), and Oliver even manages to release an estate Cab Sauv in some vintages. Why grow Chambourcin??? Because it's a delightful grape. Probably also tradition. And maybe there's a sentiment in the Midwest that they might as well grow hybrids because any vinifera can be done better in the more consistent US climates? That's just a wild guess though.

Hi Ryan-
Have you tasted any of the Creekbend offerings from Oliver? I tasted a late harvest Vignoles from them last year and was impressed. My note is here.
Bill

That's a nice thread, and it's nice to see Indiana wines getting some praise. I've wanted for several years now to visit Huber, but it's a substantial drive, and it just hasn't worked out. Now as for Creekbend wines, I've tasted quite a few. Never had their estate Pinot Grigio or Cab Sauv - the PG sells out too quickly, and the Cab Sauv is too expensive. Anyway, here are notes from my most recent visit to Oliver (I usually would have gone sometime this past summer or spring, but it's just a long enough drive that the gas prices discouraged me): http://stratsplace.zeroforum.com/zerothread?id=13602
And here's two more, including my one taste of Indiana's only natural ice wine:

Oliver Winery Creekbend Chambourcin Indiana 2005
Nice cherry and oak. 86 [7/06]

Oliver Winery Creekbend Vidal Blanc Ice Wine Indiana 2005
A genuine, natural ice wine, harvested in December. Pear and peach-nectar. Generous but light. Great, long finish, with spice. Perhaps a hint of boytritus? Should easily last five years or more. 88 [7/06]

I should note in both cases that these notes were made before my change to the descriptor ratings I use now - I no longer believe in the implied precision of the 100 point scale, and although my newer system is rooted in the 'calibration' of the 100 point system, it's meant to be a bit more qualitative.

This got pushed down pretty quickly, so this is just a gratuitous post to bring it back up, to make sure the folks who posted in this thread will see my responses to their posts.

[Robin Garr]

I've wanted for several years now to visit Huber, but it's a substantial drive, and it just hasn't worked out.

If you ever decide to do it, Ryan - maybe in the fall when Southern Indiana leaf-peeping is at its peak - come on down, and Mary and I will try to work it out to come up to Huber's and taste with you. Or take 65 right on in to Louisville, meet us, and we'll park one and car pool the other the 20 miles or so northwest of the city to the winery.

I've wanted for several years now to visit Huber, but it's a substantial drive, and it just hasn't worked out.

If you ever decide to do it, Ryan - maybe in the fall when Southern Indiana leaf-peeping is at its peak - come on down, and Mary and I will try to work it out to come up to Huber's and taste with you. Or take 65 right on in to Louisville, meet us, and we'll park one and car pool the other the 20 miles or so northwest of the city to the winery.

Thanks Robin! Will keep that in mind.