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!
175 cases produced
250 cases produced 
These are some of the methods we use to make high quality wine from organically grown grapes without the use of sulfites. We selectively hand harvest the grapes and then shovel them into the destemmer and get the fermentation started immediately in clean stainless steel closed fermentation tanks. With the addition of yeasts the fermentation begins developing a layer of CO2 gas over the must and protecting the juice from oxidation and harmful bacteria. The resulting wine is then handled very carefully through all its stages of storage and oak barrel aging until it is ready to drink and bottle. 
It's still standing when all the others have bowed out. The Cab can even out last most of the leaves. 
Either our vineyard helpers are happy that it is such a nice day to start the Cab harvest or that the entire effort to nuture the vineyards for 10 months and then to be finishing the last week of harvest is apparant. The Cabernet Sauvignon is a labor of love nevertheless. 
Though being Friday the 13th of October, there is nothing unlucky about this harvest of Syrah heading for the destemmer. 
many faces of Baccus are smiling from this pool of Merlot forming under the Diemme membrane press. Harvest is a time of Joy.
The 2006 Grape Harvest and Crush has begun with 2 days of Zinfandel and a Saturday pick of Merlot. The sweet smells of yeasts and grape sugars fill the air. Life is like a tank full of grape juice turning into wine! 
This machine is nitogen sparging, filling, leveling and vacuum corking 25 bottles per minute. 
Our passion for Persian Mulberries is rivaled only by peaches and, of course, wine grapes.
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.
