Crush Club Update

September 16, 2011

2009 was the first year that Broadway Brewing undertook the challenge of making our first vintage from fresh varietal Washington grapes.

A small group of customers and staff got together and got messy as we pressed all the grapes by hand.
It was lots of work and loads of fun was had by all.

2010 saw a huge expansion of the program growing from 300 to 1800 bottles. The group had an outstanding time pressing the grapes and it was great to see the cooperation and comradery that grew during the process. We met in the spring to taste the wines and discuss blending options. All 1350 liters now reside in the six barrels stacked in the store. If you’ve been into the store lately, you have to admit they are a beautiful site.

For 2011 we hope to expand our group of would-be winemakers (once again) as we expand the varieties of wine we produce from these fresh grapes. We will be buying direct from the growers and are fortunate to be able to source the same high-quality winery grade Merlot and Pinot Noir from the same vineyard as last year. In addition we will be sourcing Cabernet Sauvignon and Syrah as well as expanding into the whites. We are hoping to produce Sauvignon Blanc, Pinot Gris, Gewurztraminer and Chardonnay.

ORGANIC GRAPES

For the first time ever we are sourcing organic varietals from our own beautiful BC Okanagan Valley.  Varieties will be varied but at this point in time we are looking at Cabernet Sauvignon, Merlot, Zweigelt and Marechal Foch in reds and Pinot Gris and Pinot Blanc in white . This is quite a coup as locally grown Okanagan varietals are rarely available to anyone but local wineries.
As you can expect the organically grown varieties will be premium priced but will be of the highest quality and well below the cost of any organic product available in your local wine shop.

How does it work?

 

The process is lots of fun. We receive the freshly picked and crushed grapes and ferment them on the skins for anywhere upwards of 7 days. We then get together as a group (we try to schedule it on a Sunday) and do the pressing. This is where things get messy and really, really fun and we recommend wearing clothing that you don’t mind have a stain or two on.
Because this is a fairly labour intensive job we will have food and refreshments on hand to keep our strength up.

Fermentation will finish in glass and remain there until the wine is fully clarified. After 3 to 4 months we meet once again, taste the wine and discuss our blending options. The wine then goes into oak barrels and ages until ready to bottle in late 2012.

Sounds like fun, doesn’t it?! Last year’s group can attest to that fact.

If you’re interested in joining the Crush Club please contact us by email at broadwaybrewing@dccnet.com or give us a call at the store at 604-736-4801. Each ‘share’ will be about 30 bottles and will age in the store for a minimum of one year before going into bottle. In consideration of the time sensitive nature of dealing with fresh grapes we will require a deposit of $100 to secure your spot.

 

We will need to have your deposit no later than Sunday September 25th to ensure the growers get our orders in time, so contact us asap.

 
Cheers