Field Reports

Archive for May, 2012

Leatherneck Spotlights Jarhead Red

Thursday, May 31st, 2012

A big “thank you” to writer Ed Vasgerdsian and publisher/editor Walt Ford of Leatherneck Magazine for their fine feature on Jarhead Wine Company in the latest issue.

The three-page spread delves into the origins of Jarhead Red as a celebratory Marine Corps Birthday Ball bottling conceived by Adam Firestone in 1999 along with Doug Hamlin, a board member of the Marine Corps Scholarship Foundation. It also shares Adam’s personal experience as a captain in the Marine Corps, and his inspiration to continue making Jarhead Red in support of the Marine Corps Scholarship Foundation.

As Vasgerdsian writes,”The foundation provides scholarships for post-high school education to deserving sons and daughters of Marines and Navy corpsmen, particularly those who have had a parent killed or wounded in action.”

Articles such as this are a big boost to our mission of making a difference through the Marine Corps Scholarship Foundation. Click here to learn more about Leatherneck Magazine, including subscriptions.

2010 Jarhead Red: Mission Accomplished

Tuesday, May 15th, 2012

After recently undergoing final blending, the 2010 Jarhead Red will be bottled in a few weeks, completing its journey from ground to glass.

(the accompanying photo shows one of the 2010 Jarhead Red components being racked from an oak upright tank)

The fun thing about making Jarhead Red is that it doesn’t need to conform to traditional varietal pairings. The goal is to make a deliciously rich yet nicely structured red blend that offers a lot of bang for the buck. And if that means getting creative, then that’s what we do to get the job done. Sort of like the Marines, right?

Thus, the 2010 vintage is a blend of Cabernet Franc (a classic Bordeaux varietal) along with Grenache, Mourvèdre, Cinsault and Syrah (all Rhône varietals). Traditional? Nope. Tasty? For sure!

“The 2010 Jarhead Red will be quite rustic yet super approachable,” says Ernst Storm, our winemaker. “In other words, it’s exactly what you’ve come to expect from Jarhead Red.”

Later this week, Ernst will “fine” the blend with egg whites, a common winemaking practice that helps naturally clarify and soften the wine. After that, the wine will remain in tanks for two weeks, allowing any remaining solids to settle out. And then from there, it’s off to the bottling line.

You can look for the 2010 Jarhead Red to hit the shelves later this year. Until then, the 2009 vintage will keep you company!