Sunday, September 6, 2009

Holesinsky Vineyards and Winery Grand Opening

On 5 September, Robin and I took a "day trip" to visit the Holesinsky Winery in Buhl, Idaho for their Grand Opening. A great day trip. (Below are some photos) It was a good event and we also were able to taste some awesome wines. Here are the wines we had.
1. 2008 Riesling - German style fermentation in stainless steel fermented with special yeast to create a crisp, off-dry finish.
2. 2008 Rosé - Irrigated with lava filtered spring water and pressed one-half hour after crush. Syrah grapes were grown in rich, old soils. (1st In Class at the 2009 Idaho Wine Competition)
3. 2007 Merlot - An extended cold soak extracted complex flavors of the fruit leaving chocolate and raspberries on the palate.
4. 2007 Medley - A blend of Malbec, Cabernet Sauvignon and Merlot compose this summer blend. Well rounded mouth feel leaves the taste of wild berries. High alcohol.
5. 2007 Syrah - Picked at the peak of ripeness. A gentle press in late November and then directly to French oak barrels.

Visit their web site Holesinsky Vineyards and Winery for more information and ordering info on these wines.

So who could ask for more? How about the appetizers: Fresh fruit, Chocolate Dipped Strawberries, a variety of cheeses and crackers, Ham, Roast Beef, Turkey, Shrimp, Artichoke Dip, Fresh Vegies, Olives and on and on!And yes, there was dinner: BBQ Pulled Pork, Pork Ribs, Beef, Beans, Potato Salad, Cole Slaw, Fresh Green Salad, Bread, Corn On the Cob and other drinks besides wine and beer.



Really a great day and we met some very interesting people, drank some awesome wines and ate and ate and ate and ate. But then the wines are made to be consumed with food. The more wine - The more food! Cheers!

1 comment:

Jason Murray said...

I have tried Syrah 2007.The nose is smoky and blackberry with hints of floral. The palate delivers complexity with vanilla-caramel, smoky black fruit, a little cherry, some herbs, oakiness and a smoked meat quality that's very delicious.I like to have it with my Cohiba.