(0) | $0.00

Noisy Water Winery

Hannah Perry
 
September 1, 2021 | Hannah Perry

September Newsletter

 
 
 

This month's newsletter gives you a sneak peek into what happens behind the scenes at Noisy, and is packed full of information about featured products, events and what's to come!

 

FARMING UPDATE:

Harvest 2021 will officially be wrapping up this month after endless hours of working through the night, fixing grape harvesting machines and securing the fruits of our labor (literally.) Harvesting takes place usually during the night because daytime temperatures change the sugar composition of grapes, so picking at night when sugar levels are stable keeps surprises from happening during fermentation. 

 

We have started producing wines made with this year's harvest, so keep your eye out for brand new wines and new vintages to be rolled out here in a few months! Our goal is for you to always taste the love and personal care in our wines-we truly are passionate about our mastery of grapes. Once harvest is over, we will continue the cycle of taking care of the vines through the next few seasons and getting them prepped for next year's fruit. One way we are already prepping the vines is by doing post-harvest foliar feeds. All this does is give the soil and the plants a solid nutrient foundation for next season and helps keep everything healthy for when the vines go dormant later this year. 

 

 

Calling The Clean Up Crew:

We don't get every single grape from harvests, but any accidental leftovers are feeding the wildlife and the soil. Soon the vineyards will be picked clean, leaving us a clean slate of plots to work with.

 
Wine Of The Month:
 

2019 Wild Ferment Pinot Noir

strawberry • fig • blackberry

This wine showcases beautiful New Mexican fruit and indigenous yeast due to an atypical production process that lets the yeast do the work! This style of winemaking can be traced back to 400 years ago, making this bottle wise in its years. Notes of bright strawberry and blackberry are complimented with nuances of fig leaving you with a fruit forward satisfying finish.

$42.00
 

-Take 35% Off Full Cases-

& 20% Off Half Cases of 2019 Wild Ferment Pinot Noir all month long

SAVE OVER $177 PER CASE

 

NOTES FROM THE WINEMAKER

 

🍷  Wine Down Wednesdays 🍷

 

We all need a break sometimes. Especially in the middle of the week-when the weather is so nice and the wine is waiting to be poured. Come hang out with us at any of the Tasting Rooms every Wednesday and get:

 

Events & Live Music!

 

Grab a mat & come join us for yoga in Cloudcroft! Calm the mind and body with a yoga sequence designed to help reduce stress and tension.

 

Class led by Ashley Zuri and begins at 10 am at the Noisy Water Cloudcroft tasting room. $15 includes class and a drink!

Invite some friends and bring your mat to the clouds!

 

WINE CLUB EVENT

 

BUBBLE BASH!

It's a Bubble Bash! Members and friends come out to the Cellar Uncorked deck to start your morning off right with our sparkling lineup! 

 

Mimosa bar with all 3 sparkling wines and breakfast style charcuterie!

Must accompany a wine club member to attend

 
 

LIVE MUSIC at Enchanted Vine

 

Enchanted Vine will be closed for private events on:

Saturday September 18th,

Thursday September 23rd,

Saturday September 25th

 

NEXT MONTH!

 

Join us Sunday, October 24th for a Wine and Paint Party at the Enchanted Vine featuring Callie Ann, the artist behind our Riesling Label!

 

Tickets are $50 and include art supplies, pre-traced canvas and drink ticket for the Silo bar. Buy your tickets early, limited tickets available at the door.

 

BECOME A CLUB MEMBER TODAY

 

Gourmet Food of The Month:

BLACK TRUFFLE OLIVE OIL

This cold-pressed gourmet olive oil is infused with decadent black truffles- a type of edible fungi that tastes downright delicious and strikingly savory. They contain oaky, nutty and earthy flavors that are reminiscent of olives or mushrooms.

 

Unique Uses: Eggs, steak rub, chicken, pork, fish, risotto, pasta,seasoned mushrooms & onion toppings *Accompany with 25 Year Aged Balsamic Vinegar or Apple Balsamic Vinegar or pair with our wine of the months, the 2019 Wild Ferment Pinot Noir!

$30.00
 
 
Time Posted: Sep 1, 2021 at 8:28 AM Permalink to September Newsletter Permalink
Hannah Perry
 
August 18, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

A Journey To The Bottle

 

Now that harvest is underway, we are beginning the journey to the bottle. White grapes are harvested before red grapes, but grapes that will be used to make sparkling wine are harvested before anything, because of the lower sugar requirement. Chardonnay and Sauvignon Blanc are up next while Pinot Noir, Malbec and Merlot follow. Finally, the more robust red grapes like Cabernet Sauvignon and Petite Sirah are last, as they have the highest Brix level, perfect for making bold red wines. 

 

Read More About The Journey

⬇

POETS OR WINEMAKERS? BOTH.

 

 

Not to be dramatic or anything but the process of turning grapes into wine is like poetry. It is a creative process that takes a lot of patience, knowledge, commitment and time. Here's what happens after harvest, and when we truly put the poetry to the test:

The Full Journey:

  1. The Press: This is when we squeeze the grape juice out. Once the grapes are pressed, the skins, seeds, and stems clump together into "cake", which can be returned to the vineyard soil as a fertilizer. White grapes are pressed right after harvest, but red grapes aren't pressed until after primary fermentation, which is the next step.
  2. Primary Fermentation: Now in juice form, we wait until the yeast converts the sugar in the grapes into alcohol. Red Wine is then pressed and pumped into barrels for aging, while white wine skips step 3 and begins the bottling process.
  3. Aging: During this period, months can pass before the wine is ready. This is also when malolactic fermentation occurs. The naturally occurring malic acid gets turned into lactic acid, giving wine that signature buttery, creamy or nutty mouthfeel.
  4. Racking & Bottling: When the aging comes to an end, we will start tasting the wine and making sure the final product is just right. Before bottling, the wine is racked, filtered, or both to remove sediment and clarify the wine. Then it is bottling time!
 

EARLY HARVEST WINES

⬇

LATE HARVEST WINES

⬇

 
Time Posted: Aug 18, 2021 at 10:26 AM Permalink to Wine Geek Wednesday Permalink
Hannah Perry
 
August 11, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

Finding The Perfect Brix

 

Brix is a common term used in wine making-so what does it mean? Brix is the measurement of sugar level in a fruit. Sugar plays a huge role in making yeast, which is what makes wine contain alcohol! The amount of sugar in the grapes determines how much alcohol will be in the wine so as you probably would guess, finding out the sugar levels of each variety of grape is one of the key factors that lets us know when it is time to harvest. The pH, skin color, fruit acids and seed ripeness are also factors we evaluate before harvesting!

 

Read More On Brix

⬇

 

WINEMAKERS AKA LIGHT BENDERS

 

The most common instrument to measure the degree of Brix is the refractometer. It's not as fancy as it sounds. You rub some grape juice onto the glass lens and see how much the sunlight beaming through the juice bends. The more the light bends, the higher the sugar content!

Hear it from the Winemaker

 

FIND THE PERFECT BRIX FOR YOU

⬇

2019 Wild Ferment Old Vine Pinot Noir

WINE SPECS:

SUGAR: 21.4 BX AT HARVEST

ALCOHOL:  13%

$42.00
 
 
2018 Petite Sirah

 

WINE SPECS:

SUGAR: 26 BX AT HARVEST

ALCOHOL: 14%

$42.00
 
 
2018 Montepulciano

 

WINE SPECS:

SUGAR: 23.5

ALCOHOL: 13.5%

$42.00
 
2020 Alliance

WINE SPECS:

SUGAR: 24.5 BRIX AT HARVEST

ALCOHOL: 18.5%

$27.00
 
 
2020 Forbidden Desert Sweet

WINE SPECS:

SUGAR: 22.5 BRIX AT HARVEST

ALCOHOL: 12%

$30.00
 
 
2020 Malvasia Bianca

WINE SPECS:

SUGAR: 24 BRIX AT HARVEST

ALCOHOL: 12.5%

$24.00
 
 
Time Posted: Aug 11, 2021 at 1:49 PM Permalink to Wine Geek Wednesday Permalink
Hannah Perry
 
July 14, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

πŸ‡Time on the Vine and Nature's Variables:πŸ‡

 

Harvest season is upon us-the moment of the year that all of our efforts and preparations have led up to! Harvesting doesn't happen on an annual day of the year though. Mother Nature decides when the grapes are ready and harvesting varies every year! Typically in July-August the grapes begin to ripen. They transition from small green clusters to colorful bulbous beauties. Witnessing it is as magical as it seems as a grape can change colors dramatically even just over night. Hues of translucent gold and purple-ruby sweep the fields as the grapes bulge into their best selves and then, and only then, are they ready for the picking. Until this moment, we wait for Mother Nature's green light.

 

So what natural occurrences can happen that define when we harvest?

⬇

JUST ONE SHOT A YEAR TO GET IT RIGHT

 

Harvesting takes place during a perfect storm. We gauge the overall grape balance of sugars, tannins and acidity and when all of those things align to our desired measurements and when the weather says so, we harvest. Heat waves and rain showers close to harvest time are variables that can influence the outcome of a nearly-ripened grape. Too much heat, they can suffer severe sun damage, too much water, they can swell and get watered down. The crew will be on call to begin harvesting at moments notice, and will work through the night when the time comes.

 

HOW WE DECIDE WHEN TO HARVEST

 

LATE & EARLY HARVESTS

 

Some grapes are picked early or late on purpose. Select early-picked grapes are typically used for some whites and sparkling wines for their high acidity. Other grapes can be picked almost a month later for wines like Cabernet Sauvignon. A late-harvest grape typically is sweeter and less acidic the longer it stays on the vine.

 

Early Harvest Wines:

BRIGHT βˆ™ ACIDIC βˆ™ CRSIP

⬇

Late Harvest Wines:

RICH βˆ™ BOLD βˆ™ BALANCED

⬇

 
2019 La Vida Dulce

Low Inventory

$24.00
 
 
2019 Deviance

Low Inventory

$27.00
 
 
Time Posted: Jul 14, 2021 at 3:14 PM Permalink to Wine Geek Wednesday Permalink
Hannah Perry
 
July 7, 2021 | Hannah Perry

Wine Geek Wednesday

 

πŸ‡ Port Wine: Here's The Scoop: πŸ‡

 

Port has been made for centuries dating back all the way to 1174! Traditionally port wine was made in Portugal’s Douro Valley when the English started sourcing their red wine in Portugal after they boycotted French wine in the 17th century. To help preserve the wine on their journey in giant ships back to England, the Englishmen added brandy to the red wine to fortify it and make sure it wouldn't spoil during the ship's journey. As a result, it accidentally made one of the world's most unique and diverse beverages. 

 

Read More On Port Wine 

⬇

 

REPUTATION IS EVERYTHING

 

And ports sure have one! You can identify a port wine for its higher alcohol content, its noticeable sweetness and full body and palate density.  If you love rich cheeses and sweet desserts, a port wine is for you! Its pairing versatility is through the roof and it can even function as a dessert by itself.

 

Pictured left: Portugal's Douro Valley

HOW ITS MADE

 

During fermentation, when the alcohol level of a wine reaches a certain point, it is fortified with brandy. This brings the fermentation process to a halt, preventing the grape sugar to convert into alcohol any further. The nuances of fruit in the young wine are captured in the process, leaving behind a port of its own uniqueness.

 

PORTS FOR YOU

⬇

 
Time Posted: Jul 7, 2021 at 11:08 AM Permalink to Wine Geek Wednesday Permalink
Hannah Perry
 
July 1, 2021 | Hannah Perry

July Newsletter

 

FARMING UPDATE:

 

July is officially here, and we are loving the cool afternoon rainstorms to pair wine sipping on the porch with. The grapes are beginning to transform as their tiny flowers have been pollinated and have grown in to small, green clusters of hard berries into what we will soon recognize as grapes! New Mexicans get really excited about rain but so do the vines! The vineyards are soaking up the extra moisture and are enjoying a well deserved break from the hot sun. A healthy amount of shade, sun exposure, humidity and dryness are all essential components that determines the success of the crop yield. Grape growing is a tedious game of luck, risk and strategy, but New Mexico's weather pattern captures all those things-sometimes in one day! 

 

This month's newsletter gives you a sneak peek into what happens behind the scenes at Noisy, and is packed full of information about featured products, events and what's to come! 

 

Sβˆ™Aβˆ™Vβˆ™E   Tβˆ™Hβˆ™E   Dβˆ™Aβˆ™Tβˆ™E

Over the summer, we have taken on the project of opening up a brand new tasting room in Albuquerque, New Mexico! Noisy Water is moving into a space formerly occupied by the renowned Basket Shop of Old Town. To preserve the rich history and memories of the space, all original flooring, exposed brick and original signs will be preserved, creating an atmosphere that captures the essence of New Mexican culture and history while showcasing New Mexican wine. Our neighbors at Happy Hiker, Lapis Room, Flying Road Runner Bakery and Sheehan Winery are part of a revitalization effort to get Old Town back on its feet with new and improved opportunities for locals and tourists alike.

 

Projected opening date: Early August!

 

READ MORE ABOUT THE NEW BUSINESSES AND PLANS FOR THE PLAZA

⬇

 
 
Wine Of The Month:
 

2019 Zia Chardonnay

buttery • crisp citrus • vanilla

Our 2019 Zia Chardonnay is a complex dry white wine that makes everyone happy and is completely shareable. It compliments activities of everyday life (especially in the summer)such as picnics, parties and even pairs well with buttered popcorn and a movie. Designated 4th of July wine perhaps? This people pleaser has a pale golden hue and an aroma of crisp pear. Notes of green apple and ripe fruit meet at the mid palate as vanilla buttery notes create a gorgeous finish.

$22.00
 

-Take 35% Off Full Cases-

& 20% Off Half Cases of 2019 Zia Chardonnay all month long

SAVE OVER $90 PER CASE

 
 

🍷  Wine Down Wednesdays 🍷

 

We all need a break sometimes. Especially in the middle of the week-when the weather is so nice and the wine is waiting to be poured. Come hang out with us at any of the Tasting Rooms every Wednesday and get:

 

WINE CLUB MEMBER EVENTS!

 

LET'S GET WILD Friday July 23rd

Join us at our CLOUDCROFT TASTING ROOM, and try two wines that aren't on the menu! We'll be bringing the newly released 2020 Wild White and the 2019 Wild Ferment Pinot Noir

 

There will be live music from Dayne Pack and cheese and charcuterie boards provided!

only 2 reservations per membership

 

TASTE THE NOISY ARCHIVES Saturday July 24th

Events at the Library are back and we'll be hanging out with you on the 24th with a couple bottle from the Noisy Archive! Stop in and we'll be tasting the 2014 Chardonnay de Dios and the 2017 Reserve Cabernet Sauvignon!

 
 

BECOME A CLUB MEMBER TODAY

 

Gourmet Food of The Month:

Relleno Brothers New Mexico Salsa De Arbol

This summer, we are sipping on a variety of sweet chilled wines! If you've never paired some salsa with a sweet rosé, now is the time to start! Your taste buds will thank you. This special Relleno Brothers salsa is made with arbol chiles that definitely have an extra bite and unique flavor profile. These chiles have have a hint of nuttiness with a searing, acidic heat. The drying process of the chiles enhances those unique flavors, making one of a kind salsa. 

$7.95
 

What else is going on at Noisy?

 

Book a tour of the winery or private tasting in our Library! 

 

Live Music every weekend at Enchanted Vine and join our farmers and craft market, open to the public on Saturdays and Sundays at Enchanted Vine, browse with a glass in hand! 

 

Check out this months lineup!

 

Saturday 3rd

Jim Dixon 12-3pm

Eugene 4-7pm

 

 Sunday 4th

Jim Dixon 2-5pm

 

Saturday 10th

Delaney Davis 12-3pm

Matthew Palmer 4-7pm

 

Sunday 11th

Tradd Tidwell 12-2pm

Sierra Snow 3-6pm

 

Saturday 17th

Bonfire 12-2pm

Eugene 4-7pm

 

Sunday 18th

Tomas Vigil 12-2pm

Richard Vidmer 3-6pm

 

Friday 23rd

Gary Gorence 4-7pm

 

Sunday 25th

Eugene 11-2pm

Tradd Tidwell 3-6pm

 

Enchanted Vine will be closed for Private Events on July 16th and July 31st

 
Time Posted: Jul 1, 2021 at 3:30 PM Permalink to July Newsletter Permalink
Hannah Perry
 
June 23, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

πŸ‡ Oxygen: Wine's Best Friend & Worst EnemyπŸ‡

 

Oxygen can make or break wine, so the winemaking process is tedious and requires constant attention and awareness. Oxygen is needed particularly during the fermentation process as yeast need it to survive! A by product of the fermentation process is CO2, and can actually become very dangerous during, as it can cause a person to fall unconscious if breathed in.

 

Read More On The Magic

⬇

A FRIEND AND FOE

 

Why oxygen is needed during fermentation: Yeast devours high levels of oxygen in order to do their wonderful job of taking sugar in the must (grape skins, seeds, and pulp) and making alcohol. Different yeast selections help the winemakers' achieve their desired flavors and aromas.

 

 

Too much oxygen is a bad thing:

After fermentation has finished and the yeast is no longer producing CO2, the wine is no longer protected from oxygen and it can begin to oxidize. Too much oxidation can ruin a wine and all of its bright and pretty nuances and could even turn it to vinegar!

 

DID YOU KNOW?

 

White wines don’t want a lot of oxygen contact prior to fermentation because it can cause browning. So we use dry ice to blanket the juice in the tank and then start fermentation. Once fermentation is started, co2 blankets the juice and prevents browning. Some white wines come out darker due to the aging process, like oak aged Chardonnays.

For quality control purposes, we taste the wine on the job but begrudgingly have to spit it out as no one wants a boozy winemaker running forklifts or making their wine. 

 

Perfectly Crafted Wines Made With The Just The Right Amount of Oxygen

⬇

 
Time Posted: Jun 23, 2021 at 12:32 PM Permalink to Wine Geek Wednesday Permalink
Hannah Perry
 
June 18, 2021 | Hannah Perry

Team Favorites

 

 Featuring Lukas and His Current Favorite Wine 

Lukas works on the wine production side of Noisy Water as the Cellar Manager. Here he works in the winemaking facility and manages the warehouse. One of the biggest aspects about his job is transferring wine to different departments within the company. His favorite part about being on the Noisy team is participating in the process of creating the wine and seeing it go to the bottle for everyone to enjoy. Being behind the scenes really does have its perks!

 

When Lukas is away from the Noisy facilities, he goes on hikes with his wife and together they go bar hopping and try different craft beers and wine. 

 

Read more on Lukas's favorite wine and his recommendations for pairing! ⬇

 

2019 BLACK MUSCAT

wild berry • lychee • honeysuckle

 

Lukas's current favorite wine is the 2019 Black Muscat. His favorite quality about this sweet rosé is that it's beautifully balanced and completely refreshing on a hot day.

 

Muscat is best known for producing sweet wines that tend to be lower in alcohol and are light-bodied and fun. The 2019 Black Muscat displays a ravishing garnet hue and its light and approachable aromas of zesty tangerine and wild berries encapsulate the senses immediately. Lychee and honeysuckle notes enliven the mid palate with a smooth, sweet and euphoric finish.

  $24.00

Pairing 2019 Black Muscat:

"I definitely recommend pairing Black Muscat with a fresh Greek chicken salad, grilled lobster or even fruit tarts! I like to sip on this wine while I am relaxing with my wife on the deck while we get to look at the beautiful mountains of Ruidoso, NM."

- Lukas

 

3 OTHER WINES LUKAS RECOMMENDS:


Cheers!

 

 
Time Posted: Jun 18, 2021 at 12:27 PM Permalink to Team Favorites Permalink
Hannah Perry
 
June 11, 2021 | Hannah Perry

Vineyard Farming

 
 

soil health and sustainable farming practices.

 

What Does It Mean To Farm Sustainably?

 

A sustainable winemaking process can be defined by many things, but what it really all comes down to is a few simple things:

• Does the winemaking process protect the environment and are farming practices done consciously and intentionally with the environment in mind?

 

• Does the winemaking process support social responsibility while maintaining economic feasibility?

  

• Does the wine production system mimic how vegetables and plants grow in natural ecosystems?

 

 

Sustainable wine grape growing is the journey of continually improving one's ability to minimize farming's environmental and social footprints.

Here's what we are doing:

Doing The Dirty The Natural Way: Soil Rehab & Revitalization

Before Noisy Water ownership, the soil at The Forbidden Desert Vineyard was over tilled, over plowed and became so overworked. When this happens, the soil stops feeding the plants nutrients and can cause the vines to slowly die. In an effort to give back to the farmland that has and will give so much to us, we utilize a few different sustainable farming practices: 

 

Weed removal methods such as disking and undercutting can cause copious amounts of soil erosion, so we opt to just let Mother Nature take the wheel and let cover crops/weeds grow and then we mow/mulch them back into the soil. This feeds the soil with plant material and nutrients and restructures and secures the topsoil.

Fungus Among Us

 

 

We give our soil that extra boost of confidence to produce amazing grapes with inoculations of mycorrhizae fungi. 

 

A mycorrhiza is a symbiotic association between a green plant and a fungus. This permits the plant to obtain additional moisture and nutrients and greatly increase the absorptive area of a plant, acting as extensions to the root system. These inoculations are awesome for the long term health of the soil, and therefore the plants.

 

 
 
Time Posted: Jun 11, 2021 at 2:15 PM Permalink to Vineyard Farming Permalink
Hannah Perry
 
June 9, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

πŸ‡ How Does Wine Get Its Color?πŸ‡

 

The color is the first characteristic of wine that we notice, and the color can hint at what you might expect for its aroma, flavor and texture. But never judge a bottle by its appearance, because the wine color is not always indicative of the color of grape it is sourced from!

 

Read More on The Magic

⬇

Did you know that many white wines like
Champagne or Zinfandel are produced from red grapes? The color of wine is influenced by many factors. Here's a few:

 

When making white wine, the grapes are pressed and the skins of the grapes are immediately removed from contact with the grape juice. Whereas when making red wine, the skins are left in contact with the juice, naturally dying the juice a red/ purple/ garnet tint.

The intensity of the hue is determined by the amount of time the juice is left in contact with the skins, what time of year the grapes are grown and even the thickness of the grape skins!

The pigment of grapes, made of phenolic compounds, can express itself in a number of hues, depending on the specific type and the pH of the surrounding plant tissue. 

Climate can also influence the color of a grape! Soil that is high in calcium can produce thicker-skinned grapes, providing intense wine color hues and a sturdier structure to the grape.

 

 

How Many Hue's Do You Have In Your Wine Rack? Need to fill in the gaps?!

Start Here

⬇

 
Time Posted: Jun 9, 2021 at 10:13 AM Permalink to Wine Geek Wednesday Permalink

 

You know you want to

Join the Noisy Community

Keep up to date on the latest wine releases, events, and promotions! #GetNoisy