Round 2 – An Emphasis on a Lack of Complacency

Harvest number two for MSix Wine Group is nearing and as a company we are very pleased with our first 12 months of production. The wine is right where is needs to be for our projected quality:price ratio. That being said, we have inserted our chips on their respective shoulders again. In our minds, we are back to square one: having something to prove. I cannot describe the pride and joy we have while tasting the 2011 Pinot Noir, as we think we hit it out of the park. Having a good inaugural wine is fantastic. But, creating a tradition on great wines is our vision. Year in, year out. Great wines. Zero complacency. The only acceptable path in our eyes.

Production progress – So, we are adding a Chardonnay this year, expanding Pinot Noir and sparkling wine production (perhaps three-fold for sparkling!). The growing season has been fantastic. Mild temperatures most of the summer, this has turned into a great year for Pinot. Barrels are being shipped in from Marcassin Vineyards. Our Pinot is around 22 Brix, thus we should be picking around September 15th for our Dijon clones and perhaps around the 25th for the Pommard clone. Chardonnay may be picked between the two Pinot clones. It is the time of the year Matt sleeps too little and drinks coffee far too much. Purple hands will ensue.

Label design – A. Never-ending. Endeavor. Honestly, we are SO close to finalizing our label design. The whole label design process has been such a great experience. It has allowed all of us to get our creative juices flowing again and come up with something original, while not going TOO far outside the box. Being outside the box is all fine and dandy and quite frankly, the goal, right up to the point where the box doesn’t recognize you.

Website 2.0 – When we designed our first website, we knew it was a placeholder until we could take the time to design something more permanent. That being said, we have been designing a new website that will launch next Monday, September, 10th. Moving towards our Fall 2013 release date of Brick & Mortar, we will be tweaking everything left and right until we create the exact image we want moving forward. We have made immense strides over the last six months towards our final platform; things are not “perfect” yet. We’re close.

I am happy to be back behind the keyboard and definitely looking forward to writing more come Monday. Have a great weekend!


Always bear in mind that your own resolution to succeed is more important than any other.
-Abraham Lincoln


Brick & Mortar

Finally, a wine name!

Our first wines will be named Brick & Mortar. We will have a Pinot Noir and a Chardonnay. Brick & Mortar has long been thought of as the heart and soul of many developing cities, nations and empires; the foundation of the Greeks and Romans stretching back to 6000 B.C., coincidentally the same time wine was first discovered. We wanted to find a name that would symbolize our goal of a swift but smart development of MSix Wine Group. Nothing better symbolizes the strategic positioning of MSix Wine Group than Brick & Mortar.

If you’re asking yourself, “Hey, what about the sparkling?!” Yeah, my goal is for you to forget about that so I can spring it on you in four or five years. It’s like buying a Christmas present for someone in January!

Ps. We named our premium wines too. I can’t tell you what it is yet. Hint: Thirteen. That’s all.


Belief in oneself is one of the most important bricks in building any successful venture.       -Lydia M. Childs

Month Recap

The month in recap:

Champagne & Fried Chicken was a huge success! We raised $5,400 for Wine to Water and had a great time doing it! Next year’s event is already on the drawing board. Location change? Perhaps, SAN FRANCISCO! Details will obviously follow.

Wine: We had leakage in our sparkling wine due to faulty capsules and a bit of human error. All signs seem to be pointing towards stability and moving forward with the aging process with 175 bottles remaining. The Pinot has recently been review by a winemaker of a big, famous winery as: “The nose on your Pinot is sexy as f***.” G-rated, family-oriented website here, but you get the gist: we are excited for a great Pinot Noir!


Jamming to Mayer Hawthorne right now. Old school retro funk meets hipsters. Love it.

One. Day. Left.

One day left to purchase your tickets for Champagne & Fried Chicken at the original price of $50. Starting May 1st, ticket prices will be $75! We may be sold out by the end of the week! Remember, 100% of your ticket price is tax-deductible and 100% of all event profits go to Wine To Water!

Hope to see everyone in a couple weeks!


Naming a wine may be harder than naming a child. #stayathomewinemaker.

Guts & Glory

Opening thought: MSix Wine Group will open up ‘futures’ purchases within 12 months. It is crazy to think we will finally have wine in bottle and ready to sell so soon. We are going to purchase Chardonnay grapes this year, to add to our Pinot Noir and Sparkling wine. Fall 2013 will be the time frame for the release of the 2011 Pinot Noir and 2012 Chardonnay. Our Sparkling wine will age for upwards of five years so the release date of the 2011 Brut Sparkling wine will be Fall 2017. More information regarding the release of our 2011 Pinot Noir and 2012 Chardonnay will follow soon.

Champagne & Fried Chicken is coming into its final month leading up to the big night on May 14th. With over $4,500 worth of food, wine and travel experiences donated for our silent auction to date, we definitely have a shot to surpass our goal of raising $10,000 for Wine to Water. We will open up to silent auction online for those who would like to help the event by bidding on our 3L bottles of wine or weekend stays in Napa Valley. There will surely be more information given regarding the silent auction as we move forward. Bidding is tentatively set to open April 30th.

Back in the day, we used to write much more regarding happenings in the wine industry, in an effort to help educate those who want to learn more about wine and the wine industry; we got away from that. Today, we move back towards that philosophy. Starting with: sparkling wine.

As most of you know, MSix Wine Group is producing a sparkling wine from Pinot Noir grapes harvest back in October 2011. We bottled the sparkling wine March 9th, commencing the onset of secondary fermentation in bottle; this fermentation takes about six weeks to finish. Ok, if the fermentation is done in six weeks, only one question remains: why wait five years for a release? The answer lies in the yeast. After the yeast are done converting the sugar in the base wine into ethanol and carbon dioxide, they die. Yes, dead things in your wine. But… you should thank them for their ultimate sacrifice; it is what gives sparkling wine its character.

Do the yeast produce the bubbles in sparkling wine during secondary fermentation in bottle? Yes (given, it is Method Champenoise). But, it can be argued their greatest influence on the wine is in the afterlife. When yeast die, they go through a process called autolysis. Autolysis is essential the splitting of yeast cells, which in turns spills their guts everywhere. Yum! Yeast guts! Their guts (proteins and such) give aged Champagnes and sparkling wines their rich, creamy characters. Most vintage Champagnes (Champagnes of which the grapes in the bottle are solely from one single year) are aged at least three years, with the higher quality bubbles ranging from five to ten years. It is these guts and this time that produces the amazing Champagnes that are so coveted around the world.

So, next time to pop open a bottle of your favorite yellow labeled bubbly, thank the yeast who gave their little lives so you could drink that flute in peace and harmony (well, the peace and harmony wasn’t really their doing but good bubbles can bring peace and harmony to any situation).


My only problem with sabrage is all the bubbles lost. I mean, I’m down with big swords and bottles of bubbles; don’t get me wrong.

Put Another Twelve Days On The Clock, Please…

Yes, it is March 1st.

No, tickets for Champagne & Fried Chicken are not available… yet.

Why not? Well, the great response to the event has caused us to relocate the event due to capacity issues. So, yes… There has been a change! Ticket sales will now begin Tuesday, March 13th at 10am. We have a couple AWESOME opportunities in the wings for the event that we want to get nailed down before we release tickets! More information to follow! SO EXCITED!


We are all blessed. The only difference between those whom know they are and those whom don’t is perspective on what is important.