And it Makes Good Vinegar Too

In the summer of 2011 we took two tons of Tempranillo grapes and reduced it in small batches for 18+ hours to get approximately 100 gallons of thick juice. After almost two years of aging and natural reduction in two wine barrels, we topped the barrels off with freshly harvested 2013 Cabernet Franc juice. With help from Marnelle and Mike, the restaurant has officially tasted, tested and approved it for consumption! Look for our Balsamic Style Kiepersol Vinegar to be featured in chef specials and future Vintner's Dinners at the restaurant. Do you think we should bottle it too?