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Tank Garage Winery
 
July 24, 2020 | Tank Garage Winery

Summer Corn Soup

To us, there's nothing better than the fresh produce we get our hands on during the summer months. From quaint roadside stands to bustling farmer's markets, we can't help but be inspired by nature's bounty. 

This corn soup is definitely one for the books – and a knockout pairing for our skin-fermented Trousseau Gris, Run Baby Run

Recreate the pairing at home and score $1 shipping on any 3 bottles with code: PERFECTPAIRING at checkout through 7/28. 

Summer Corn Soup 

Serves 4

Ingredients:

Olive Oil, as needed
1 C shallot, sliced thin (approx. 2 ea)
2 Tbs garlic, minced 
2-3 Tbs red curry paste (depending on desired spice level)
1 Tbs serrano chile, minced
6 ears Sweet Corn
1 Qt Chicken Stock
Water, as needed
14 oz can coconut milk
Salt and Pepper, as needed

Garnish:
pumpkin seed oil
bacon, chopped
corn kernels (reserved from cooking)
cilantro, roughly chopped
serrano chile, sliced thin

Tools Needed:
chefs knife
cutting board
stockpot
immersion blender or blender
1 wooden spoon or heat-proof spatula
fine mesh sieve 
large bowl
tasting spoons
serving bowls

 

 

Method:

Place stockpot over medium heat and add 2-3 tbs of olive oil. When you notice a slight ripple to the olive oil, you are ready to begin cooking. Add sliced shallots and season with salt and pepper, stirring occasionally, until translucent and tender. Add garlic, serrano chile, and red curry paste and cook until fragrant. 

Meanwhile, remove husks and silks from corn and set one ear aside. Using a knife, cut the kernels from the remaining five ears, and break cobs in half. Add kernels, broken corn cobs, and the remaining full ear of corn to the stockpot. Add chicken stock and water as needed until ingredients are just covered. Season with salt and pepper and simmer uncovered for 10-15 minutes. 

Remove the whole ear of corn and allow to cool. Using a knife, cut kernels from cob and set aside for garnish. Continue simmering the remaining soup ingredients for an additional 15 minutes. Remove broken corn cobs and discard. 

Using an immersion blender or countertop blender, puree soup until smooth. TipThis step can take several minutes. Be patient! Once smooth, pass the soup through a fine-mesh sieve to remove any fibers and kernels that may be left behind (this step is optional, but makes a huge difference in the texture of the soup!).

Return soup to the stockpot, add coconut milk, and stir to combine. Depending on desired thickness, you may need to simmer for an additional 10 minutes or add water to adjust the consistency. Taste and adjust seasoning as necessary.

To serve, ladle into soup bowls and garnish with pumpkin seed oil, chopped bacon, corn kernels, torn cilantro, and thinly sliced serrano chiles. 

Tip: This soup can be served warm or chilled. 

Recipe by Grace Coyne

Time Posted: Jul 24, 2020 at 12:00 AM
Tank Garage Winery
 
July 15, 2020 | Tank Garage Winery

New in July

 
 
Tank Garage Winery
 
We're Back, Baby!
 
Outdoor tastings are on at the Garage and we can't wait to see you. 

Here are the nitty-gritty details:
We are open 7 days a week from 10 am to 5 pm. 
🗓 Advance reservations are required for all experiences.⁠
Parties are limited to groups of 6 or fewer.⁠
Face masks are required except while tasting wine.⁠
🤜 No fist-bumps, high-fives, or handshakes, please. Trust us, we're so f*cking pumped to see you.⁠
Stay six-feet apart from anyone outside your group.⁠
Credit or low-contact payments preferred.⁠
Sanitizer, soap and water are readily available⁠.
If you are experiencing or have experienced any symptoms of COVID-19 in the last three days or have come into contact with anyone who is COVID-positive within the past 14 days, we kindly ask that you stay home.⁠
 
 
 
 
 
 
The Latest MADE Club Release Is Here!
 

July's release includes:

Super Geisha
2019 Pét-Nat Sparkling Wine, Sierra Foothills
90% Picpoul, 10% Tocai Friulano

Run Baby Run
2019 Skin-Fermented White Wine, Fanucchi-Wood Road Vineyard, Russian River
100% Trousseau Gris

SRR
2018 Red Wine, Sierra Foothills
68% Tempranillo, 32% Graciano

In addition to cool new releases throughout the year, MADE Members also receive:

• 10-20% off current releases
• New wines every single time
• Customizable releases
• Complimentary tastings by appointment
• Complimentary events
• Access to The Backroom
• Members-only small-lot wines
• $1 shipping on 12+ bottles
 
 
 
 
 
 
In The Vineyard
 
July represents one of the coolest stages of a grape's lifecycle. It is during this time of year that veraison occurs – when the vines begin to shift their focus from growing vegetation to ripening its fruit. 

Prior to veraison, grapes are super acidic and are far from those sweet, juicy clusters we bring into the cellar at harvest. The firm, green berries begin to soften and swell as the sugar (aka Brix) levels rise and we begin to smell the first wafts of those heavenly aromas we know and love. One of the most pronounced changes during this time, however, is the color shift we see on the clusters. Red varietals begin to develop varying purple hues, while white varietals see a shift from green to a golden sunset color. 

Canopy management is key during this time of year. Driving up and down the valley, you'll notice crews working amongst the vineyard rows, trimming branches or leaves from each vine to control ripening and nutrient distribution. 

Once veraison hits, Bertus begins to hear the clock ticking down to harvest. In just a month or two's time, we'll be bringing those one-ton bins through our cellar doors once again.
 
 
 
 
 
 
Meet Grace, Marketing & Events Guru
 

What Tank Garage Wine are you obsessed with?
The Revolution Will Not Be Televised has been my go-to bottle since we released the wine in February, but damn if I'm not head over heels for the new orange wine, Run Baby Run. I've been tasting it since it's been in barrel, and every time I come back to it, I get even more excited about it. It's a killer food wine, too – I've got a recipe headed your way later this month featuring this crazy-cool Trousseau Gris.

Favorite varietal?
That's a tough one. These days, I tend to go for lighter red varietals, with Grenache being a particular favorite (shout out to T-Vine's Frediani Grenache, a personal favorite of mine). Cabernet Franc is right up there, too – especially when it's from the Loire Valley, France.

What's your dream?
I want to grow the food I eat, live sustainably, and fill my life with love and gratitude.

Favorite band?
It's an ever-evolving list, but some of my current favorites include Trevor Hall, Rising Appalaicha, and Caamp

Favorite local restaurant?
My kitchen! Just kidding. You could throw a rock and hit an awesome spot to eat in the Napa Valley, but here are my top three:
Ciccio in Yountville – for wood-fired pizza and killer vino
Goose & Gander in St. Helena – for burgers and cocktails
La Taberna in Napa – for the crispy pig ears and Cava
 

Top 3 songs to listen to right now?
Resilient – Rising Appalachia
I Am – Satsang 
House of My Soul (You Light The Rooms) - Langhorn Slim

What are you doing when you're not at the Garage?
On an adventure with my fiancé. We love checking out hiking trails in the area and spending time outdoors.

 
 
 
 
 
 
Grace's Favorite Case
 
contains three bottles each:

2019 Going Home, Carbonic White Wine, El Dorado County
2019 Super Geisha, Pét-Nat Sparkling Wine, El Dorado County
2019 The Revolution Will Not Be Televised, Red Wine, Sierra Foothills
2018 Thundercloud, Red Wine, California

Normally priced at $537, this enticing case is now on sale for $475. MADE Club members take an additional 10-20% off. 
 
 
 
 
 
Instagram
 

 
Time Posted: Jul 15, 2020 at 3:19 PM
Tank Garage Winery
 
July 10, 2020 | Tank Garage Winery

It's Trivia Time

So you know all there is to know about good 'ol Rock n Roll...

Let's prove it, ace. Test your knowledge and reminisce about the music legends that changed the whole game.

There's a reward if you know your stuff.

 
 
 
Time Posted: Jul 10, 2020 at 12:00 AM
Tank Garage Winery
 
June 30, 2020 | Tank Garage Winery

A Perfect Pairing

This risotto is what dreams are made of. Seriously. Packed with fresh seasonal veggies from the farmers market, a bit of butter and a fistful of parmesan, this pairing takes Karma Coma Supernova to a whole new level. Take your time with this recipe – it's worth every second spent standing over the stove.

We recommend throwing on this playlist, pouring yourself a glass of Karma Coma Supernova and basking in the good vibes coming your way. ✌️

Summer Risotto 

Serves 6

Ingredients:

1 qt chicken stock
water, as needed
2 ears sweet corn
1 ea yellow squash, cut into 1/2" half-moons
1 ea zucchini, cut into 1/2" half-moons
8 oz oyster mushrooms, cleaned and separated
olive oil
1 ea yellow onion, minced
1 head garlic, minced
1/2 c dry white wine
1 1/2 c Arborio rice
4 tbs butter
1 c parmesan cheese, finely grated with a microplane 
kosher salt, to taste
black pepper, to taste
microgreens (optional) to garnish

Tools Needed:
chefs knife
cutting board
1 sheet pan
mixing bowl
1 large cast-iron skillet or sauté pan with 4" sides or a dutch oven
1 wooden spoon or heat-proof spatula
1 microplane
tasting spoons
serving bowls

 

 

Method:

Heat oven to 425º F

Bring chicken stock to a low simmer over the stove and hold for later use. 

Cook sweet corn in salted, boiling water for 5-7 minutes or until tender. Using a sharp knife, remove kernels from the cob and set aside for later use.

Coat mushrooms in a bit of olive oil and season generously with salt and pepper. Spread evenly over a sheet pan lined with foil. Roast in the oven at 425º F for 15-20 minutes, stirring halfway through the cooking process until mushrooms are brown and slightly crispy. Set aside for later use. 

Meanwhile, toss zucchini and yellow squash in olive oil and season generously with salt and pepper. Sauté over medium-high heat until edges are slightly browned and squash is just softened. Remove from pan and set aside for later use. 

Finely mince onion until pieces are approximately the size of a grain of rice. Mince garlic and set aside.

In a large cast-iron skillet, heavy sauté pan or dutch oven, heat approximately 2 tablespoons olive oil until you see a slight ripple indicating the oil is hot. Add minced onions, season with salt and sweat until translucent and completely soft (taste the onions to make sure they are soft. Nobody likes crunchy onions in risotto). Do not brown. Once onions have cooked, add garlic, season and stir until fragrant. Add Arborio rice and stir to coat with oil. Keep on stirring – do not brown the rice!

When the rice has taken on a slightly translucent appearance (approximately 2-3 minutes), add the wine and stir continuously. Tip: Make sure to rub your spatula across the bottom of the pan to pick up any bits of fond from cooking the onions and garlic! Reduce wine while stirring gently until fully absorbed. 

Adding 1/2 c of stock at a time, continuously stir the rice until all the liquid has been absorbed. This process may use more than 1 qt of stock – if you need more liquid, water can be used to finish the cooking process.  Tip: The continuous stirring, along with the slow additions of liquid, is what creates the creamy texture Risotto is known for. Don't rush this step, and don't ever leave your pan unattended. Taste the rice throughout this process to test for doneness and season as needed. Rice should be al dente. 

Add butter and parmesan and stir until fully incorporated. Add mushrooms, squash, and sweet corn, reserving a bit of each vegetable for garnish. Taste and season as needed.

To serve, garnish with a bit of the reserved vegetables, a bit of freshly grated parmesan and microgreens (optional). 

Tip: Have leftovers? Cool mixture and form into 1" balls or small disks. Coat with flour, egg wash and panko to fry up for some killer Arancinis later on in the week! (These can also be frozen for up to 1 month)

Recipe by Grace Coyne

Time Posted: Jun 30, 2020 at 5:00 AM
Tank Garage Winery
 
June 25, 2020 | Tank Garage Winery

New in June

  This Too Shall Pass
 
Tank Cares    

You guys are f*cking incredible, did you know that? In May, we released a special-edition Tank Cares wine with proceeds going to the GlobalGiving Coronavirus Relief Fund and it sold out in less than ten minutes.

We're so incredibly proud to give back to charities and organizations near and dear to us through Tank Cares. To check out the full line-up of our Tank Cares labels, click the button below. 

 

 
Super Geisha
 
Sunshine In A Glass    

From the moment you pop the crown cap on Super Geisha, you'll be swept away with perfumed floral notes of jasmine and orange blossom, with some hints of spice and fresh herbs. The tiny bubbles give way to juicy tropical fruit on the palate that is refreshing yet delicate, with incredibly well-balanced acidity. This Pét-Nat should definitely not be missed.

 

 
Jacey
 
Meet Jacey

What Tank Garage Wine are you obsessed with?
Fast & Loose. The reason is very simple - SNACK FOOD! Who isn't indulging themselves in deliciously salty snacks these days? Don't lie to yourself...it's ok to embrace the guilty pleasures. I suggest fried pickles.
 

Favorite varietal?
Easy. Petite Sirah. It describes me to a 'T'. Complex, luscious and rich – in my dreams . No, but seriously, it truly goes with anything complex such as: lamb, dark chocolate, truffle mushrooms, honey, cherries or garlic. I simply remember my favorite things and then I don't feel so bad!

What's your dream?
My dream is to be a Pin-Up model who becomes the voice of a Disney Princess. I love my unique style and I love to sing. Now that I am a mother, I shall embrace them both and chase my dreams! #NEVERDREAMALONE

Favorite band?
This one is tough. I change my music with my mood. I'll just leave you a taste of my crazy emotions: Fleetwood Mac, A Day To Remember, Escape The Fate, Stray Cats, Elvis, Elle King, Lana Del Rey, Queen, Elton John, Journey and MANY MORE!

Favorite local restaurant?
Small World in Napa is my go to right now. Their Mediterranean dishes are filling and oh so satisfying! Mmmmm... Just thought about their Traditional Lamb Gyro and Greek Fries.

Top 3 songs to listen to right now?
In Too Deep - Sum 41
Collapse - Saosin
Heroes Get Remembered, Legends Never Die - Four Year Strong

What are you doing when you're not at the Garage?
I have a little one at home. She is 2 years old, her name is Pollie and she is BRILLIANT! I just adore her.

 
Jacey's Favorite Reds Case Special
 
Jacey's Favorite Reds
 

Contains three bottles each:

2019 The Revolution Will Not Be Televised
2017 Wild Eyes
2018 Fast & Loose
2018 Somewhere Out On That Horizon

Normally priced at $642, this case is now on sale for $475* (and you get $1 shipping!).

*additional promotions DO NOT apply. limited quantities available.

 
 
 
 
 

 
Shake Ridge Ranch
 
Shake Ridge Ranch

Tucked into the Sierra Foothills lies one of California's most treasured vineyards. Breathtaking views of rolling hills, buzzing bees, and some of the most meticulously tended vines we've ever seen find their home at Shake Ridge Ranch.

Ann Kraemer is the owner and vineyard manager of Shake Ridge Ranch, and if you don't know about her, you should. This incredible woman spent 25 years developing and managing vineyards in Napa Valley, Oregon and Chile prior to finding her own slice of heaven in the Sierra Foothills. She divided the organically-farmed 46-acre property into 40 seperate blocks, paying close attention to soil structure, drainage patterns, sun exposure and airflow to ensure that every single vine planted had the most-optimal growing environment.

To put it plainly, you simply don't find vineyards like Shake Ridge...ever. With ten different varietals to choose from, some of the best fruit we source each year comes from this legendary vineyard. Some of your favorite blends like Cool Confusion, Thundercloud and Art of Surfing highlight Shake Ridge Ranch's outstanding fruit. ⁠ 

 

 
 
 
 
Instagram
 


 
 
Time Posted: Jun 25, 2020 at 9:26 AM
Tank Garage Winery
 
May 14, 2020 | Tank Garage Winery

Let's Get Cooking

Super Geisha + Chile Verde

Did someone say tacos?

Not going to lie, there are very few things in life that we love more than good ol' tacos.  

Take your dinner to the next level with this Chile Verde recipe and a bottle of Super Geisha, our latest Pét-Nat and current obsession.

We promise you won't regret it. 

Makes 1 Gal

Ingredients:

Olive Oil
5 Yellow Onions, small dice
2 heads Garlic, minced
2 Serrano Peppers, seeded & chopped
2 Jalapeño Peppers, seeded & chopped
5 lbs Pork Shoulder, cut into 1" cubes
1 qt Chicken Stock
20 Anaheim or Hatch Chiles (can substitute canned chiles if fresh are unavailable)
15 Tomatillos
1-2 Tbs Cumin, ground
1-2 Tbs Mexican Oregano
1-2 tsp Corriander, ground
Kosher Salt, to taste
Black Pepper, to taste

 

 

Method:

Heat oven to 400º F

Dice onion, Serrano and Jalapeño peppers and transfer to a bowl. Mince garlic and set aside.

Heat oil in a large skillet over medium heat. Add onion and chopped peppers to the pan, season with salt & pepper and sweat until soft and onions are slightly translucent. Add minced garlic and cook until fragrant (do not brown). Add Cumin, Oregano and Corriander and stir until fragrant. Remove from heat and set aside.

In a bowl, coat cubed pork with oil and season generously with salt & pepper. Allow pork to marinate for ~5 minutes. Using a dutch oven or heavy-bottomed pot, sear pork over medium-high heat in small batches until browned on all four sides. Deglaze with chicken stock in between batches, adding the deglazing liquid to cooked pork mixture. Wipe pan between uses and add fresh oil to sear the next batch. Once all the pork has been seared, combine with onion, pepper and garlic mixture. 
Tip: Don't overcrowd your pan with pork – if cubes are placed too close together, you will not achieve a sear on your meat. The browning process is what helps creates the rich flavor in this dish, so take your time!

Meanwhile, remove and discard papery skins from tomatillos. Place tomatillos on a sheet pan with the whole Anaheim/Hatch chiles (if using canned chiles, only the tomatillos need to go in the oven). Drizzle with olive oil and place pan in oven to cook for approximately 10-20 minutes, or until the peppers are slightly blistered/charred and tomatillos have softened. 

After removing sheet pans from the oven, place peppers into a ziplock bag for 5 minutes. This allows the skins to soften. After 5 minutes in the bag, remove skins and seeds from peppers and place them in a food processor or blender with tomatillos and puree until smooth. 
Tip: Skins can be easily removed by wiping the peppers with a paper towel or gently scraping with a knife.

Add tomatillo and pepper puree to the pork mixture and simmer over low heat for approximately 2-3 hours, or until pork is fork-tender. 

Serve with corn tortillas and your favorite accoutrements.

This recipe freezes well! 

Time Posted: May 14, 2020 at 5:00 AM
Tank Garage Winery
 
May 8, 2020 | Tank Garage Winery

What's New in May

 
 
Tank Garage Winery
 
Six Years In The Making

Six years, my friends. That's how long we've been kickin' it up here in Calistoga with all you dreamers. It's for damn sure that we've missed your smiling faces while the Garage has been closed for tastings. You best bet we'll be back in full force to celebrate this milestone soon.

To help you celebrate from home, we're including $1 shipping on any order over 6 bottles all month long with the code: TANKSBIRTHDAY.

 

 
 
Special Release

We've been dreaming of this Pét-Nat since we labeled the bottles last month. Keep an eye out on your inboxes, because this killer release is comin' at you next week.

 

 
 
Stay In Special
 

Contains two bottles each:

Backstage Pass, Napa Valley, Red Wine
2017 Fight For Her, Sonoma Coast, Pinot Noir
2018 Fast & Loose, California, Red Wine
2018 Yacht Rock, California, White Wine
2018 Karma Coma Supernova, California, White Wine
2018 Love & Pride, California, White Wine

Normally priced at $530, this exclusive case is now on sale for $325*.

*additional promotions DO NOT apply. limited quantities available.

 
 
 
 
 

 
Fanucchi Road Vineyard
 
Fanucchi-Wood Road Vineyard

This may just be the coolest vineyard we've ever sourced from. At the very least, it contains some of the rarest grapes found in California – Trousseau Gris. This ten-acre parcel tucked into the Russian River Valley is the only planting of this unique varietal in the United States.

You may recognize this grape from our notorious skin-fermented white wine, Skin Flick. Sometimes referred to as "Grey Riesling," Trousseau Gris thrives in the breezy coastal climate of the Russian River Valley AVA.

Peter Fanucchi comes from a long line of grape growers. After his father acquired the Fanucchi-Wood Road Vineyard in 1972, the two traveled to Lucca, Italy to learn the craft of tending to vines from Peter's grandfather. Peter's meticulous attention to detail truly shows in the fruit produced each season. We are honored to source these highly sought after grapes for our wines.

We have news for you – we're cranking things up a notch this year with a release of a 100% skin-fermented Trousseau Gris that is going to blow your minds. Be excited, because this is a wine you are going to want to get your hands on. We'll be bottling it at the end of May, so keep your eyes peeled this summer for the official release.

 

 
Heath
 
Meet Heath, The OG in the Garage.

What Tank Garage Wine are you obsessed with?

Wasted Love is my primer, especially now because it’s starting to get warm. It’s crisp and cold (sip it during shower time) and perfect for selecting vinyl and cooking. 

Love Now More Than Ever is my favorite for late night – no decanting necessary. It’s super welcoming and salacious. Pop the cork and it’s ready to go with soft tannins, low acidity, and rich macerated fruit with a long lingering finish of caramelized cherry and cola.

Favorite varietal?
Ugh! I can’t do it. It’s like asking me to pick my favorite music genre. While I do prefer blends, I often gravitate to Grenache. It’s light-to-medium-bodied. It’s also very food versatile. It’s not a grape that you can over oak, which is my preference. It’s a bit of a chameleon. Depending on its region, it can be so different. 

What's your dream?
Well, it was to make a living touring and playing music. Now, more practical: buy a mid-century modern home in San Diego near our friends, work less, play more music, and travel.

Favorite band?
Again, impossible for me to do. Sorry, but it changes often. In constant rotation, everything from Jazz/Blues, The Ramones to Chris Isaak

Favorite local restaurant?
I’ll give you two:
Sushi Mambo - order the fungus among us
Sam’s Social Club - order the burger

Top 3 songs to listen to right now?
Desperado – The Cactus Blossoms
Rio – Low Cut Connie
Crying’s Just A Thing You Do – JD McPherson

What are you doing when you're not at the Garage?
You’ll find me at my turntable spinning vinyl, chillin' on the patio with the fam or playing music. I have pretty simple needs. 

 

 
 
 
 
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Time Posted: May 8, 2020 at 5:00 AM
Tank Garage Winery
 
April 17, 2020 | Tank Garage Winery

Going Home with Daren Thomas Magee

How would you describe your art style to somebody that's never seen it?

I aim to encapsulate a timelessness in my work in hopes that it can live on past our lifetime. Despite my work being digitally created I try to capture the imperfection of the human hand. Timelessness and imperfection. 

What are your inspirations?

My biggest inspiration is existence. In all it’s mystery and awesomeness. That, to me, is a bottomless well to draw from. 

For the piece we used on the wine Going Home, what were you trying to capture?

I was hoping to capture a sense of homesickness and that feeling of being out of place and knowing there’s a place that’s more suited for you than where you are right now. 

Do you see any similarities between winemaking and illustration?

I think within any form of creation there is a similarity. Humans ability to create something from what we have around us. We are innovative creatures and with enough will we can create some truly beautiful things!

See more at realfunwow.com

My name is Daren Thomas Magee. I am an Ojai, California based freelance illustrator, muralist and designer. My inspiration comes from many sources, natural and supernatural. The aim of my work is to speak to the space between imagination and reality, my hope is to leave you to float off in that liminal space into someplace entirely new. 

About Going Home

Whether it is your hometown or someplace otherwordly, finding a place of familiarity and comfort in your surroundings represents the journey that all of us are going on. Going Home.

This wine, with artwork by Ojai based artist Daren Thomas Mage, represents our journey of finding a sense of home even in the unknown. With an invigorated drive to double-down on the innovative winemaking techniques that our cellar team has become known for, we set out to create something that's probably never been seen before – an unfined, unfiltered native-yeast carbonic white wine.

Sounds like something from another planet, right? Check it. Carbonic Maceration is a process in which we place grape clusters in a covered tank and pump in carbon dioxide, which removes oxygen. Slowly, the grapes release an enzyme that converts the grape sugar into alcohol, bursting the berries without adding additional yeast. This process, combined with gravity, macerates the grapes into juice before we move them to a traditional press. Native yeasts from the grape skins start the fermentation process, which is a technique used in many natural wines. 

But that's not what makes this wine so cool – carbonic maceration is a technique most often seen on red wines, not white wines. Due to volatile phenols linked to aromatics, it is quite difficult to successfully create a white wine using carbonic maceration. That's probably why nobody does it. Well, except for us. 

It all started when we found this crazy white grape, originally from the southwest of France, called Petit Manseng. This grape has incredibly high natural acidity and tiny berries, and since carbonic maceration lowers acidity we figured it would be the perfect guinea pig for this treatment.

We were psyched when we pressed this experiment and realized the incredible tropical fruit purity that the wine had. After spending 5 months in neutral French Oak barrels sur lees, we bottled this masterpiece unfined and unfiltered, preserving every last drop of beauty in the barrel. It smells like a tropical paradise with notes of pineapple, blood orange rind, and toasted nuts. The palate is ripe and juicy with a broad mouthfeel that carries the fruit flavors of guava, lychee and honeydew over to the crisp yet textured finish.

$35 per bottle | 360 cases made

Order Here

Time Posted: Apr 17, 2020 at 11:52 AM
Tank Garage Winery
 
April 10, 2020 | Tank Garage Winery

What's new in April.

 
 
 
Never Dream Alone

That's our motto here at Tank, and when times are tough we gotta remember that we're all in this thing together.

We have been beyond grateful for the outpouring of support we've seen for the Garage during these unprecedented times. Every time we see another order come in, another shoutout on Instagram, or a message in our inbox, our hearts grow an extra size.

We can't wait for the day that we can open our doors and welcome all of your smiling faces back into the Garage. In the meantime, if you would like to help support our team, the best thing you can do is order our wines online.

From the bottom of our hearts, THANK YOU. We wouldn't be where we are today without people like you. So stay safe, be well, and never dream alone.

 

 
 
New Releases

The next MADE Club release is here.

Going Home
2019 El Dorado County Carbonic White Wine
56% Vermentino, 44% Petit Manseng

I Love You, California
2019 California Red Wine
95% Sangiovese, 5% Sagrantino

Thundercloud
2019 California Red Wine
97% Syrah, 3% Viognier

 

 
 
Stay In Specials
 


While the Garage is closed, we're bringing the rad deals straight to your doorstep.

Don't forget, orders of 12+ bottles ship for just $1 all day, every day.

 
 

 
 
 
 
 

 
 
In the Cellar

With bottling on the horizon in June and July, we are in the maintenance phase of the winemaking process. That means that we are busy doing a lot of rack and returns. This process moves wine from the barrel to tank and back from the tank to the barrel, with a primary goal of removing excess sediment and introducing more oxygen into the wines. Oxygen helps freshen up reductive qualities as well as smooth out tannin structure, so it's a very important step for our Bordeaux varietals as well as more tannic grapes like Petite Sirah and Tempranillo.

There are two tools that we use to complete the racking process – a bulldog or a pump. A bulldog displaces the wine using inert gas to pressurize the barrel, while a pump is a more aggressive type of movement that introduces more oxygen into the wine. We sample each barrel before racking to determine which tool is best for the job.

The other important step of the racking process is barrel maintenance. While the wine is being held in the tank, we clean each barrel and rinse with Ozone, which kills any organisms in the barrel and ensures that the vessel is in tip-top condition for the rest of the aging process. After one day in the tank, the wine is placed back into the barrel and left to age.

 

 
 
Meet Bertus, Winemaker Extraordinaire

What Tank Garage Wine Are You Obsessed With?
Current Release- Revolution Will Not Be Televised
Future Release - Going Home

Favorite Varietal?
Mourvèdre

What's Your Dream?
Making wines that will bring people joy

Favorite Band?
Old School - Bruce Springsteen
Current - Yoke Lore

Favorite Local Restaurant?
La Taberna

Top 3 Songs To Listen to Right Now
Yoke Lore - Beige
Young The Giant - Superposition
Rainbow Kitten Surprise - Heart

What Are You Doing When You're Not At The Garage?
Hiking, trail running, biking or working on our garden that we just established this year

 

 
 
Time Posted: Apr 10, 2020 at 12:46 PM
Tank Garage Winery
 
February 25, 2020 | Tank Garage Winery

Meet Our Winemaker

Bertus van Zyl

The man, the myth, the legend. If you didn't already know, we have the coolest cat in town runnin' our winemaking. This dude cranks out some of the best juice in the Valley and his relentless dedication to his trade continues to inspire us year in and year out. Bertus is truly one-of-a-kind, maintaining relationships with the best growers across California and gaining access to the coolest grapes we didn't even know existed. His blends are a work of art and each year we look forward to tasting his insanely-addictive cool California wines. 

Bertus grew up in Cape Town, South Africa. Both of his parents loved wine tasting and he remembers running around vineyards and wineries from the time he was quite young. He attended a boarding school in Stellenbosch (a.k.a. South African wine country) and it was there that he took his very first wine appreciation course at the age of 14. He went on to study Viticulture and Enology at the University of Stellenbosch before taking the adventurous leap to the Napa Valley.

When he's not spending time tending to our barrels and blends in the cellar, he's on the road to one of the many vineyards we source from. Bertus has spent years tracking down the growers dedicated to maintaining the old vines, the underdogs and the lesser-known varietals across California. His search knows no bounds – we're pickin' clusters from Mendocino down to Santa Barbara, up to the Sierra Foothills and all the way out to the Sonoma Coast.

There's not much we can really say about Bertus that hasn't been said before. He's hands down one of the coolest people we've ever met and we can't wait to see what he's got in store for us next. 

Time Posted: Feb 25, 2020 at 8:32 AM