CHARACTERISTICS
Fire in the hole… err make that fires everywhere. Yep, `08 was a hot and smoky year in Soledad. We had most of the prisoners out on furlough working the fire break. Those hot days and non-existent precipitation did lead to tiny fruit, low yields and great concentration. This Big House Red lives up to that old Fruit Bomb moniker that you’ve come to expect. It starts with a nose full of loganberries and raspberries, with hints of leather and spices. The palate is clean, exhibiting flavors of cranberries, roses, and a touch of rhubarb. This finish lingers, with flavors of vanilla, and dare I say a touch of smoke.
BACKGROUND
A strong vintage with a long, dry growing season gave promise for 2008. The grapes underwent a cold soak for a couple of days, then were fermented at 60°-65°F. Portions of the blend underwent malolactic fermentation and barrel aging in mostly French and American neutral oak.
FOOD PAIRINGS
A true trump card, Big House Red pairs well with all grilled meats, lasagna Bolognese, grilled vegetables, and even sashimi grade Ahi tuna.
Visit the Mess Hall for recipes.
RAVES
“Recommended.” (Cosmopolitan Magazine, February 2008)
“Good +. A likeable red.” (KoeppelonWine.com, August 23, 2007)
90 Points ~ BEST BUY (Wine Enthusiast Magazine, October 2006)
“Recommended. An easy-going red that would go with everything from a tailgate to a dinner party.” (Times-Tribune, October 25, 2006)
“Bright, juicy raspberry fruit with rich tannins and notes of black pepper.” (Fine Cooking, September 2006)
“Recommended.” (News-Sentinel, September 17, 2006)
“Recommended. The palate is clean and fruity; its light bodied, but still has attractive texture and good balance.” (Quaffability.com, February 28, 2007)
“Recommended.” (Daytona Beach News-Journal, November 1, 2006)
“Recommended.” (MacLean’s, December 25, 2006) April 2008
ˆ TOP
CHARACTERISTICS
Big House White emerges from the noble desire to produce the perfect vino bianco, a sophisticated yet unaccountably inexpensive tipple. It is loosely modeled on the crisp, fragrant blends made in the Fruili region of Northern Italy. Our Big House White is a varying mixture of Mediterranean varieties with phenolic potential that will find you guilty of delectation. All of them secondary and sometimes maligned by the ruling Chardocentric conspirators. We ferment each variety separately and only pick the best tanks for our renowned White. The wine starts with a heavy dose of nose candy: melons, peras and lychee all surround your senses. The palate opens up to summer peach, dried apricot and tropical fruits.
BACKGROUND
Harvested at night and in the early morning hours, the wine was fermented cool in temperature controlled stainless steel to maximize the fresh fruit characteristics and retain its acidity and long finish.
FOOD PAIRINGS
It’s quite possibly the perfect accompaniment to summer “chain gang” duties in the yard, fresh fish, spicy fair, or even Sunday morning fruit salads.
Visit the Mess Hall for recipes.
RAVES
“This crisp, fruity, minerally white blends Chenin Blanc, Sauvignon Blanc, Viognier, Marsanne, Malvasia Bianca, Orange Muscat and Muscat Canelli.” (News & Record—Greensboro, NC, June 4, 2008)
83 Points. “Recommended.” (Wine Spectator, March 30, 2008)
“Good Value. Very charming…enticing with notes of jasmine and almond blossom, pear, melon and quince and limestone flourish. Snappy acid jazzes the whole project but allows for a pleasingly silky texture.” (KoeppelonWine.com, August 23, 2007)
“Recommended. This crisp wine has floral notes and an appealing fruitness.” (Food & Wine, April 1, 2008)
“Recommended.” (Times-Tribune, August 22, 2007) April 2008
ˆ TOP
CHARACTERISTICS
Our Big House Pink is a bomba de fruita that accosts you with its floral nose with hints of strawberry, and then follows with a palate of candied litchi and a touch of macadamia nut and minerality.
BACKGROUND
Big House Pink juice is separated from its skins shortly after the crush (24-48 hours). The juice is then cold fermented in stainless steel to accentuate the wonderful flavors and aromas.
FOOD PAIRINGS
Recommended with all manner of grilled foods, potato salad, crispy greens, poultry, salmon and other more substantial fish, and a hot summer afternoon.
Visit the Mess Hall for recipes.
RAVES
“Although fruity, dry, with acid balance, some complexity, tart fresh finish and none of the dread candy-jello features – all characteristics that save rosés.” (Massachusetts Beverage Journal, July 2008)
“It’s a snappy rosé: as refreshing as a white wine yet as substantial as a red one. The watermelon, guava, and tart raspberry flavors can handle cheese, nuts, and spicy olives.” (Real Simple, June, 2008)
“For value, the Big House Pink at $10 makes a wonderful quaffer, and it comes in a convenient screwcap, which is a great thing if it slips down into the water after the ice in the tub has melted.” (Robert Whitley, Copley News Service, May 21, 2008)
“It’s time for rosé! This is a simply delicious dry, refreshing wine to serve cold on the patio as the weather heats up.” (Nashville City Paper, April 29, 2008)
84 Points. “Recommended.” (Wine Spectator, March 30, 2008)
“Recommended. Includes an eclectic blend of sangiovese, barbera, zinfandel, carignan, and mourvèdre.” (Colorado Gazette, July 31, 2007)
“Good +. Quite enjoyable.” (KoeppelonWine.com, August 23, 2007)
“Recommended. Good Value.” (Winona Daily News, August 16, 2006)
“Taste burst of lovely strawberry followed by some nice citrus tartness and a soft creamy finish.” (Tucson Citizen, July 12, 2006)
UPPER CELL BLOCK
PROCESSING: The Lineup
SOLITARY CONFINEMENT: The Slammer
VISITING ROOM: Prodigal Son
EXERCISE YARD: The Birdman
Back to TOP
OFFICES
INFO CENTER: Legal & Privacy Statement, History
WARDEN'S OFFICE: Personnel, Philosophy/Overview
GUARD TOWER: Awards, Raves, Events
Back to TOP
