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Not affiliated with Presqu'Ile Winery, a California winery

Varieties of California Juice Pails and Drums

California Red Varieties

Barbera: Known for its deep color, low tannins and high levels of acidity; with notes of cherries, raspberries and aromas of fresh fruits. Enhances aromas of black cherry, berry and cherry cola.

Cabernet Sauvignon: Rich, intense wine that has aromas of deep berry fruits and flowers. Has a smooth lingering finish. Develops ripe fruit, jam and cedar aromas together with mild spiciness. Contributes big mid-palate mouthfeel and intense fruit concentration.

Merlot: Known for flavors of plums, black cherries, violets and orange. Having less tannin than a Cabernet, it is mellow but still complex. Big mid palate mouthfeel, fine grain tannin sensation and long lasting licorice finish.

Petite Sirah: A dark, well balanced wine with sturdy tannins and flavors of violets and rosemary. Aromas of black cherry, berry and cherry cola.

Pinot Noir: With coloring that can vary from a cherry red to a more purple red, including typical flavors of vanilla, raspberry, strawberry and plum. Generates ripe berry, bright fruit and spicy character and consistently produce Pinot Noir with good tannin structure.

Sangiovese: A hefty red wine that is known as being fruity and fresh that only gets better with age. Aromas of black cherry, berry and cherry cola.

Syrah/Shiraz: Flavors of spicy blackberry, plum and pepper with traditional notes of licorice, chocolate and mocha. Big mid palate mouthfeel, fine grain tannin sensation and long lasting licorice finish.

Zinfandel Royal: A deep red, spicy, peppery wine with a hint of fruity flavors of berries and dark cherries. Ferments reds with stable color, mid palate tannin structure and fresh aftertaste.

Montepulciano: This bold and bright varietal shows red plum, hints of spices, with aromas of sour cherry.


California Blush Varieties

White Zinfandel: Sweet and pink colored made from Zinfandel. Great for fruity rosé and semi-sweet whites because it produces long-lived aromas.

California White Varieties

Chardonnay: A cold, dry, fruity and easy to drink wine making it one of the most popular wines in North America. It’s thought to enhance aromas of fresh butter, honey and pineapple.

Moscato: An easily recognizable grape that is often sweet and always fruity, with characteristics of grapefruit and musky aromas. Ferments well at low temperatures and gives compact lees. Be sure to use nutrients or this yeast can produce SO2 levels up to 50ppm and will inhibit MLF.

Pinot Grigio: A crisp, dry wine with an acidic bite and aromatic, fruity flavors that only improve with age. Ferments well at low temperatures and gives compact lees. Be sure to use nutrients or this yeast can produce SO2 levels up to 50ppm and will inhibit MLF.

Sauvignon Blanc: Light to medium-bodied, crisp and refreshing white wine with notable acidity and a wide range of flavors. Wines fermented with this yeast are described as having more intensity and a balance of mineral, citrus and spicy notes.

Riesling: Once among California's most widely planted grape. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines.

Specialty Yeast Fermentation Package Components


Specialty Yeast  a custom yeast specially selected by our winemaker for the wine style and character for each variety.


Go-Ferm is a yeast hydration nutrient providing the nutrients the yeast needs to create healthy cells. Rehydrate the yeast and go-ferm together in 5 1/2 oz of warm water before adding to pail of juice.


FT Rouge (included for reds only) is a tannin formulated for its gentle impact. It reacts with natural grape proteins and helps promote color and color stability while enhancing structure. Mouth feel and roundness will be improved reducing the potential for bitter characteristics. FT Rouge also provides anti-oxidative protection. Sprinkle into the juice pail and mix well.


Super Ferment is a yeast nutrient and energizer. This is a blend of amino acids, vitamins, minerals and growth factors, all ingredients needed for optimal yeast reproduction and metabolism. It will help prevent sluggish or stuck fermentations. This nutrient should be added 1/3 to 1/2 way through the fermentation.

Aromatic Enzyme (included for whites only) is an enzyme powder that contains a high amount of glycosidases and cellulase side activities resulting in a significant release of aromatic precursors. This means that applying Aromatic Enzyme will enhance the extraction and stability of varietal aromatics in your juice.  Mix powder in ¼ cup cool water then mix into your wine after fermentation has just ended.