Rupp Cellars

03/27/2018

Super excited to have my 2015’s in the bottle. No more babysitting for this vintage.

10/26/2017

Getting some help on the last two bins of Cab from my new apprentice. Alder Ridge Vineyard Gilbert Cellars

10/12/2017

Cab Franc yeast getting a little boost of oxygen.

08/12/2017

It's that time of year again. Not my fruit but had to take a pic of this Rocks vineyard, so beautiful. I think this might be a merlot which is a likely 4-5 weeks out.

04/24/2017

Things just got real.

02/03/2017

Looking forward to bottling my 2015

The arid Columbia Valley is a perfect place to grow malbec grapes, and Washington wine drinkers are beginning to appreciate the delicious red.

11/15/2016

If you ever smell a little rotten egg in your wine, it has H2S or hydrogen sulfide. It's a very common occurrence in wine making and luckily very easy to fix. Copper will quickly get rid of the off odor.

10/19/2016

Crush 2016 is a wrap. The last skin has left the building. This year we crushed 4 different Cabs, 2 Merlots, 1 Cab Franc, and 1 Malbec. I'm really excited for this vintage. Everything is tasting great.

10/15/2016

Some very happy yeast

10/08/2016

Last trip out for 2016

10/05/2016

Thom

09/30/2016

Prior to fermentation, must needs to be adjusted. Sugars are always too high and there are two methods of lowering the level. One is to simply dilute the solution by adding water. The other is to physically remove sugar by pulling a portion of juice out and replacing it with water. The latter produces a much more concentrated wine. The problem is you end up with a ton of juice and unless you plan to make a rosé, the next best thing is jelly. So here you have Malbec and Red Mountain Cabernet jelly.