Author: April Damron

The New Line-Up

This year, we’re happy to announce the addition of a Rosé of Pinot Noir to our wine lineup. “While Pinot Noir is my first love and passion, it’s fun and challenging to work with different wines” says winemaker Alex Kanzler. “Moreover, we wanted to bring diversity to the portfolio and craft a wine for every occasion”. The introduction of the Russian River Valley Chardonnay in 2014, and now the Rosé of Pinot Noir in 2015, brings us closer to that goal.

Inside versus Outside

We know we have a good thing going on inside our wine bottles. But for the outside to match the quality of the inside we realized it was time for a packaging overhaul. So, we went to work. We hired April Damron, formerly Director or Marketing at Silver Oak to help us revamp our brand and Affinity Marketing to create a new look and label. It was a fun project and we we learned a lot working with pros like April and Affinity. We spent countless hours brainstorming and considering. No detail went unnoticed. We hope you enjoy the improvements. We’ve shared some pictures of the process, all the way through to the celebration dinner with the team.

Holiday Greeting – Thank you!

Your loyalty and support makes it possible for us to pursue our passion. Thank you!

We are especially grateful this year as we approach the 20th anniversary of planting Kanzler Vineyards and our 10th year of making wine and sharing it with you. We have a lot to celebrate in the coming year. Stephen and Lynda’s son, winemaker Alex Kanzler and his fiance Breauna Cooper are getting married in January. We’re thrilled to welcome Bre to the family and excited for you to meet her. Please join us in a glass of wine and a toast to the happy couple, a joyful Holiday, and a healthy, peaceful and prosperous New Year.

Warm Regards,

Stephen, Lynda, Alex and Breauna

2015 Night Pick

September and October are a succession of long nights in the vineyards followed by even longer days at the winery. We pick all our fruit by hand, at night, because that’s when it’s coldest. We want the grapes to arrive at the winery as cold as possible because it keeps them fresher and inhibits spontaneous fermentation. We want the grapes to soak in their own juices for a few days (a process called “cold soak” or maceration) before starting fermentation to concentrate and intensify the flavor and color of the fruit.