Who owns rosenblum winery

By Tim Fish. Winery Purchases and Sales News. You Might Also Like News. Shawn Zylberberg. Suzanne Mustacich. MaryAnn Worobiec. Alison Napjus. Explore Newsletters. Monday-Saturday, and until 6 p. Happy hour p. During happy hour, glass prices are half off. The casual restaurant Scolari's at the Point operates a window on-site, where visitors can order pizza, sandwiches and salads. The Naval Air Station Alameda is now home to a number of tasting rooms and production facilities.

George Spirits, Urban Legend Cellars and more. Most Popular. Winery owner Shauna Rosenblum found the mural when she moved into the space and restored it.

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On anniversary of Bay Bridge, we look at designs that went nowhere. Rosenblum, a practicing veterinarian, and his wife began experimenting with winemaking in The couple's skills grew to the point they could sell to friends rather than give it away.

But not-in-my-backyard pressures altered those plans. Its hand-picked grapes, "brix" sugar content , monitoring, and careful human oversight continue to set it apart. The winery's grower supply chain includes 30 to 35 small family vineyards rather than large estate farms. In fact, several Rosenblum Cellars brands are named for growers and their farms: Maggie's is named after a Sonoma vineyard owner, and Carla's is named from grapes raised in the Carla Meadows vineyard.

He emphasizes the importance of full sun during the day and cool evenings. He promotes old clones of Zinfandel grapes that are grafted onto new woodstock. Achieving just the right brix level provides increased flavor potential and distinguishes the boutique brand from mass produced wines. Zinfandels remain the brand's primary focus, but Rosenblum and his daughter, Shauna, founder of Rock Wall, are exploring new varietals.

The mixture is chilled for three days and eventually warmed and inoculated with specific yeast strains. At least twice a day, a crush crew punches fruit and liquid down.

This keeps the "cap" of grape skins moist and allows more "character and color" -- important to a wine's ultimate taste. Rosenblum prefers the control and outcome of open-top fermenters.