Lubrication Blog
Re-making a Tank Classic
Look who’s back, dreamer.
As you know, usually when a Tank wine is gone, it’s gone for good. But for our 10th anniversary, we had a change of heart (don’t get used to it!). We thought, “What the hell? Let’s give our biggest supporters an extra special treat.” This re-release of I Am the Storm is the first of three classic hits we're bringing back in ultra-limited quantities this year. So buckle up!
Inspired by the beautiful wines of Bordeaux, we knew we wanted powerful fruit for this right from the get-go. This was where Petit Verdot came in. Petit Verdot is an underdog. It's underrated and typically not seen on its own or as the star of blends because of its intensity. Bertus and our team wanted to give this varietal a chance to shine, and you better believe they did just that.
We first bottled I Am the Storm in 2015, during our Hemingway phase. We snagged a classic Corona #3 typewriter and pounded out this audacious message. It just felt right. To every challenge and heartbreak thrown our way: you can’t mess with this crew. After 10 years of ups and downs (and nothing we’d give up for the world), this message feels even more poignant now than it did at its original creation.
The empowering message on the bottle has become iconic among the Tank family. We've been inspired by cancer survivors who embraced this ethos during their battles. We've seen I Am the Storm banners proudly displayed by first responders and frontline healthcare workers. We've even witnessed these words tattooed on bodies as a beacon of strength. We never anticipated just how deeply this wine would resonate with our community. That's why we had to bring it back. Just this once.
This 2022 blend, like the original, features 48% Petit Verdot, with some Merlot, Cabernet Sauvignon, and Cabernet Franc along for the ride. All this fruit hails from the NAPA FREAKING VALLEY, where some of the planet’s most incredible Bordeaux varietals are found.
Yes, we said we'd never repeat a wine, but hear us out. Through a mix of grit, audacity, and passion, we've survived a decade as a winery. For ten years, we've faced down fires, health crises, economic upheavals, and cease-and-desist orders (yeah, you know who you are) and come out stronger. We think pretty much everyone can relate to this kind of tenacity in some way or another, no matter what area of life we’re talking about, so there couldn’t be a better time to share it with our fans.
The 2022 Vintage of I Am the Storm is now SOLD OUT, but stay tuned for our other re-releases coming later this year! Make sure you're in the MADE Club so you have access as soon as they drop.
JOIN MADE
May 29, 2024 at 2:20 PM
Permalink
Hella Fizz X Lemon Scones
Ingredients
2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
6 Tablespoons (75g) granulated sugar
1 Tablespoon fresh lemon zest
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
1/2 cup (120ml) heavy cream (plus 2 Tablespoons for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 heaping cup (140g) fresh or frozen blueberries (do not thaw)
for topping: coarse sugar
Lemon Icing
1 cup (120g) confectioners’ sugar
3 Tablespoons fresh lemon juice
Instructions
Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F (204°C).
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s)
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Serve with Hella Fizz and enjoy!
Recipe Credit: Sally's Baking Recipes
May 19, 2024 at 12:00 AM
Permalink