The Luscious Trebbiano Grape

Though we do not make this white wine to market, the Trebbiano grape is a nice addition to our Sangiovese wine, complimenting its wide range of fruit flavors.

September Bottling before the Crush begins

As we have a couple of weeks to wait for the grapes to ripen before the crush begins, it's a great time for bottling. Also, before the winery turns into an array of yeast strains populating and digesting grape sugars, it is a safe time to gently bottle some well barrel aged wine that is ready to enjoy. This machine is nitogen sparging, filling, leveling and vacuum corking 25 bottles per minute. 

Exquisitely Persian Mulberries

Our passion for Persian Mulberries is rivaled only by peaches and, of course, wine grapes.
While waiting for the grapes to ripen there have been dreams of fermenting these mulberries and making a devine dessert wine. We are still looking for avid mulberry pickers, they ripen one at a time. Meanwhile, it's always a colorful event picking enough for a batch of delicious mulberry ice cream.


Coates Vineyards Persian Mulberry Ice Cream
3 cups fresh picked mulberries
4 tablespoons freshly squeezed lemon juice
1 1/2 cups sugar, divided
1 1/2 cups organic whole milk
2 3/4 cups organic heavy cream
1 1/2 teaspoons pure organic vanilla extract

In a small bowl, maserate berries by hand... touch nothing! Add lemon juice and half cup of the sugar. Stir gently and let sit for as long as you have. Reserve 1 cup of mulberry mixture to add later.
Leave the rest of the mulberries in a medium mixing bowl, and using a hand mixer on low speed combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. Stir in the heavy cream and vanilla. Turn on the machine and pour into freezer bowl and let mix until thickened. Five minutes before mixing is completed, add the reserved mulberry mixture and let mix completely. In my machine 25-35 minutes. Makes about 14 1/2 cup servings. Yeah, r-i-g-h-t! The color of this icecream will blow your mind and stain everything in a five foot radius. But it is absolutely worth it!

Buen Provecho!

Bottles on their way to fulfillment

The bottles are on the move. 

Vineyard reflection on the bottling line

The vineyard enjoys the view of its wine bottling in session. 

Nothing like Natural Cork

Here is the cork hopper above the vacuum corker with the highest quality corks that are available. It only makes sense to use the best cork. 

Bottling the 2003 Syrah

After almost three years of patience, the next generation of COATES wine is going into the bottle. Bottling day is always exhilarating and exhausting trying to keep up with 25 bottles per minute.