Sorcellerie Wines

Malt To Grapes

"Tout vient à point à qui sait attendre". From making a little Muscat crushed by hand 20 years ago in Quebec City to commercially making wine in beautiful San Francisco California! 
 
I first got initiated to the joy of fermentation brewing several kinds of beers from malt extracts in Quebec City while an undergrad biochemist, initiating my father to the pleasure of brewing. We sometimes experimented further with purchased grape juice from California. While certainly an exciting learning experience, the results were never truly fulfilling as you can expect. During September of 1989, my wife, mom, dad, and myself purchased California grapes and proceeded to crush, and fermented what would become our first and only experience of working from grape to wine for the next nearly 20 years. We made our first cabernet sauvignon blend and a truly unique Muscat, which was patiently and meticulously de-stemmed and hand pressed through a pasta sieve! These were not (fancy/trendy) garage wines, they were kitchen and basement wines. Nevertheless, we were all caught up in the experience, and even though we never really repeated it with grapes for a long time, it was a memorable experience that led to 90+ scoring wines (our own unbiased rating!). Almost 20 years later, my dad and mom joined us at crushpad in San Francisco on harvest day, and this time we had real professionals’ expertise guiding us to make two unique hand-crafted, small batch wines from some of the best vineyards of California.