Gary Glocker Obituary - Cool Ridge Vineyard outside Hagerstown grows nine grape varieties on 16 south-facing acres. (Facebook)
Add Cool Ridge Vineyard to the list of Maryland Governor's Award winners in the annual wine competition. This list includes some of the state's best breweries, including Black Ankle, Boordie, Big Cork, and Bordello.
Gary Glocker Obituary
Cool Ridge is another popular winery located near Hagerstown in Washington County, Maryland. Gary Glocker spent his childhood at his uncle's winery in Germany, and eventually, with his wife Suzanne, planted 16 hectares of grapes and opened a winery last year.
August 7, 2008_s By Morning Star Publications
Gary and Suzanne, both Vietnam veterans who majored in management, sales, and then real estate, continued their hobby near their home in Cool Ridge, 5 miles from downtown Hagerstown on Old National Pike, since 1996. The vineyard was planted in 2008 and produces reds - Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, whites - Chardonnay, Viognier, Gruner Veltliner, Pinot Gris, Riesling and a little Traminette.
Gary said in an email that he sells about two-thirds of his grapes and uses the rest to produce about 1,000 cases. “Our vineyard has a unique terroir,” he says. "Planted on rocky, calcareous soil on the southern slope
Answer, I am the Director of Vineyards and Winery. My wife Suzanne does most of the production and runs the tasting room. 3 hours we humans have been cultivating vineyards for two years. We got extra help when it came to harvesting and "crushing".
A, Our area has terrigenous soil composed of limestone and lime. It faces the mountains and south. It also has strong wind protection around the forest and tree line. Most of the [difficult varieties] we planted did well. We killed the vines after the cold winter of 2013. The merlot was mainly culled, but was later planted to a lesser extent elsewhere on the estate. We have
Hoopfest, June 24, 2016 By Cowles Publishing
Gary Glocker and his wife, Suzanne, enter the vineyard on a hot day in March 2017. They took another sip after hearing about their wine, which recently won the Maryland Governor's Cup. We are very happy that wine lovers have fallen in love with our wines and that they have become popular in such a short period of time.
Q. Tell me about the winning red blend. What's in it? Is it like this every year? No comment on what the judges liked, but what do you like?
A, our Cool Ridge Blend is a blend of four reds that we grow. It is a Bordeaux variety of Cab Sauv and Cab Franc. Merlot and Petit Verdot. We usually do a Cab Sauv blend [depending on the year and the success of the vintage]. This wine is very fruity and full-bodied, and it finishes well. We like it because it's a whole food and a variety of foods. These include red meat dishes, wild game, duck, and Italian pasta. Wine brings out the best
Q. What happened to your wine? Easy or hard. You probably have it on your website, but when did you open it?
Professor Yehuda Shoenfeld Publications
Answer: We only have one year license. We market to current and past clients and have been in the real estate business for over 25 years.We primarily market to local communities.
The problem is ultimately the emotion of winning the trophy. I mean, there are a lot of good beers on that list of winners before, the MD story.
A, We are very happy to find wine lovers like our wines and to be recognized so quickly. Our winemaking process is Old World. We allow the fruit to make wine with little involvement. We do small jobs in the vineyards and wineries, a lot of manual work. We produce about 10 wines each year.
If you purchase a product or sign up for an account using one of the links on our site, we may receive compensation. It was an invitation-only “tip” featuring Chateau Bu-De and 11 other breweries in the state. Also sponsored by the Maryland Winery Association, it was an opportunity for some of Western Maryland's best producers to bring some of the best dry wines from Maryland estates or grapes to share with friends.
Haslam Magazine Summer 2016 By Ut Haslam
We aim to change the taste and production, create constructive criticism, and provide every opportunity to increase the quality of the wine produced. Most of the wines were red and white. The following notes include tastings, product recommendations, and prices for each wine.
Dr. In addition to the four-hour presentation, industry veteran Joe Fiola was in attendance. Based in the Western Maryland Extension Service, he contributes his expertise to the state's vineyards in addition to his role in winemaking.
Our Vidal Blanc is a mature property. This is a whole cluster. Fermentation was initiated by PDM yeast. Distilled at 53°F. Aerated for 10 months in stainless steel. Added oak for 10 weeks. 1 lb/1000 gal of bentonite was used for fining.
Our Norton is a mature resource. Our Norton, planted in 2009, produced very little in 2012 and 2013. 2014 was the first year of full production. Norton is fermented in leather vats for 8 days, with oak shavings added during fermentation. Yeast strain 71B was used. The wine was then aged in stainless steel for six months. At 6 weeks, add oak leaves to the pot.
Times Leader 07 28 2012 By The Wilkes Barre Publishing Company
Get out. Cold and wet at night. Fermented in an electric kettle with saccharomyces for a few days, then tossed in a barrel and finished AF with various saccharomyces until dry.
Picked by hand, sorted, transferred to bottles, 2 weeks of cold storage, 3 pumps per day until fermentation, 30 days on skins, the most important part of the information remained separate.
Notes: Roasted coffee with black cherry, black pepper and mild smoky notes complement the acidity and fine tannins.
Aged for 10 months in neutral French oak, this wine undergoes a full malolactic fermentation. The grapes are sourced from two vineyard sites, our vineyard today with the oldest chardonnay vines in Maryland and the Belfast Road Vineyard with young vines. The combination of the two grapes produces a wine that has the depth, beauty, power and floral aromas of the Belfast Road vineyard. On the palate, tropical fruits abound, ending with honey and vanilla cream. The finish is long and warm but with enough acidity to make you want to drink again. 265 cases have been filed.
Upstate Medical Alumni Journal By Kiefer Creative
Harvest Notes: View grapes were harvested on September 15th at 21.7, PH 3.55, TA 0.65, 53% yield. Belfast Rd. grapes were picked in early September with a brix of 21.3, PH 3.55, TA 0.81, and a yield of 47%.
It is a barrel-selected blend that begins in the cellar and is split into grapes from the selection. After 18 months, each barrel is sweetened and only the deepest, richest and longest barrels are selected for blending into Lorenzino Canyon. The blend is always slightly different, but the 2013 is 70% Cabernet Sauvignon and 30% Cabernet Franc. The mixture is then aged for 6 months before bottling. The nose is hot and spicy but not hot. Lots of black cherry, blackberry and plum with a cedary middle on the palate. The finish is long with cherry and vanilla. 150 cases were filed.
Harvest Details: Mowbray grapes were harvested on October 2nd for Cabernet Franc and October 3rd for Cabernet Sauvignon. Mowbray Cab. Franc came in at 22.7 brix, PH 3.39, TT 0.74. Mowbray Cab. C came in at 22.75 brix, PH 3.41, TA 0.78. The two parts of Mowbray together make up 62%. The remaining 38% came from the Copernica vineyard and was 100% Cabernet Sauvignon. It was harvested between October 6-9 and averaged 24 brix, pH 3.31, and TA 0.74.
The grapes are harvested by hand, sorted in the vineyard and then crushed again. Surprise them and then gently press them. The juice is chilled for 48 hours, then strained and stored in stainless steel containers. Fermentation took 28 days at 50 degrees Fahrenheit. Vidal and Albarino at the end of fermentation
Koloman Brightens Up The Former Breslin Restaurant At Ace Hotel Nomad
Gary smith obituary, gary walker obituary, gary olson obituary, gary mitchell obituary, gary henderson obituary, gary thompson obituary, gary rice obituary, gary carter obituary, gary eaton obituary, gary moore obituary, gary grimes obituary, gary obituary
0 Comments