Serrano: Originally posted on 8/9/15
[After a strong six year battle, my computer charger finally died. It traveled across the country on football away games, sustained the obstacle course that is college, and even fought off attacks from a teething puppy Sam. Unfortunately, it finally decided to fizzle out leaving my household without having a working internet connection. My laptop died, Sarah’s laptop gets no internet, and of course her charger fell causality in the college wars. So for the past two weeks we have been relying on iPhones to stay I touch with world events. But let’s be honest, as convenient as smartphones are, no one wants to fully operate off of one. Thus, I am behind in updating my blog. Additionally, we have accepted that the “real” world is difficult. Our budget says that the computer charger isn’t a necessity just yet, and unfortunately mommie is no longer here to make it better….. But that’s a story for another day.
So I know write this blog thanks to Apple appliances. More importantly I finally have the opportunity to tell of the next great venture for Sarah and me. With the help of Erich and Joanne, we will be releasing a wine label of our own. This process will lead us through harvesting, fermenting and bottling lines we as well will be forming a wine club, marketing our products, and creating a unique label for our bottles. It is an exciting time for us.
After hours of debate, we decided on the brand name, Serrano. This name has meaning, and sounds like a ritzy, fancy wine name. Sarah and I met at The University of the South in Sewanne, TN. Sewanee is located on the Cumberland Plateau, and our small school is affectionately nicknamed as The Domain on the Mountain. Serrano, in Spanish, can be translated as “one of the mountains”, or highlander. Serrano allows us to keep our cherished days from school with us forever. (Side note, I was also in a drinking society in school called the Highlanders. But that doesn’t sound as nostalgic and romantic as other reasons.)
Our delegations over the label are a current event, but I think we have reached a general consensus of what variatel we start with. The first Serrano wine will be a Cabernet Sauvignon that Erich is letting Sarah and I take the lead on. This is to say that it will actually be our wine. We have a mentor, but we will be tasting and blending for our own palate. It is a bit unnerving; our wine could soar to great heights, but then again it could crash and burn. Hopefully we have decent taste. If not I will have few years supply of personal wine.
To this point, the few projects we have worked on are turning out nice. Eventually I want to be able to branch out into Zinfandel. I feel that as renown as Erich is for Zin that I, too should be well trained in this grape. I want to be able to tinker and tweak wines, and produce something full bodied, jammy and peppery. This is an achievable goal, and we expect to be reporting of our success soon. Until then, anyone want to be the charter member of our wine club?]
- Written by Brice Garrett, August 9, 2015
Currently (7/9/17), I am looking back at this and smiling. Our Cabernet did end up "soaring to great heights," as Brice put it back then. We won a gold medal and it was rated above 92 in at least 3 publications. We are actually currently sold out! It was frustrating to know we were selling out, but Erich told us it is the best problem to have. Better to be sold out than to not be able to sell wine. I eventually came to terms with it. (Though it makes me feel better to know we have 2 cases stashed away for the future).
Also, we will not be heading in the Zinfandel direction. It was Brice's favorite grape at one point, but we have learned that Zin is extremely hard to sell, especially reserve Zins at high prices. And it is even harder to sell outside of California. So we are making a business decision to not make a Zin. However, we will be branching out with a GSM blend and (maybe!) a Zin blend. We will let you all know more in the future!