Colorado Wine Room's Latest News
Budbreak, Water & Frost (Oh My?)
Spring has sprung, and as you can see by the picture at right, taken by Gregory Luck on April 17th, the buds are also springing forth from the confines of winter dormancy. What most people don't understand about buds is that they contain everything 
necessary for producing fruit. It's all there in microscopic detail, simply waiting to expand out like a radio antenna when the vine thinks it's time. If the timing is too soon and there's a freeze, there will be less fruit and less wine . . . scary stuff, no?
Spring is also a time to start up all the irrigation of the vines as the water in the ditches has returned. Pumps, filters, pipes, valves, zone controllers, emitters . . . all to provide life giving water to these high desert vines so they can ripen our wine grapes. Contemplate for a moment that a vineyard is really a solar collector that makes grapes out of water and sunlight. The energy from the sun is being converted into sugar that can be used by lots of critters, including birds, bears, raccoons and people. For wine production, the critters we're most concerned with are the yeasts that convert sugar into alcohol. It's an amazing and complex series of systems that brings a nice bottle of wine to the table.
Message in a Bottle
On March 20th, we bottled 45 cases of Talon 2005 Viognier (Vee Oh Nyay). Thirteen years of winemaking and this is the first wine for our own label! 
We chose Viognier because we feel it has great potential to set Colorado apart from other growing regions. Napa has its Cabs, Sonoma has its Zins, Oregon has its Pinot Noirs, and the Grand Valley has terrific Viognier. We've seen and tasted Viognier from this area, and that's how we know it can be absolutely fantastic. Most years it's pretty darn good. Some years it's unbelievably good.
Wine is a highly metaphorical beverage. Each wine is different. They vary from year to year depending on how they were farmed and handled in the winery. So each wine is a unique expression of the grapes and the conditions under which they were made into wine. Yes there's some science, but there's also quite a bit of art to it all. The message in our new bottle goes something like this: "Viognier does wonderful things in the Grand Valley." Talon Viognier, which by the way is not yet available, was bottled with a lot of help from both Ken Dunn of Hermosa Vineyards, and Doug Vogel of Reeder Mesa Winery. Thanks, guys, for everything. We'll let you know when it's been released.
A Year in Review
The Colorado Wine Room opened on Thursday, April 28th, 2005. 
We won't publicly celebrate our first year anniversary because it lands on the Fruita Fat Tire Festival weekend, during which we'll be involved with our Rock Red Fundraiser. We've seen a lot of changes since last spring, and we're very excited about our second season.
We extend our profuse thanks to the customers who have supported and encouraged us along the way. We also tender our sincere gratitude to the wineries and winemakers, designers, builders, and realtors with whom we've worked and established new friendships.
Photo by Gregory Luck
Forks and Corks
Reserve Thursday May 18th, from 6:30 - 9:30, for a spectacular, five course food and wine pairing extravaganza. We've teamed up with DMT Worldwide Culinary Adventures, Grand Junction's premier caterer, to offer a fabulous evening of fine food expertly paired with great Colorado wines for a culinary experience above and beyond. We'll coordinate to match the wine with foods that accent and complement each other in a way that could be life altering, or at least somewhat memorable. This event will be held at DMT, and tickets will be available both here at the Colorado Wine Room
and at DMT's location on 1st and Orchard in Grand Junction. Cost is $70 per person. Seating is limited, so get your tickets early!
Cheers!
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