Ok folks, here's the real story. Goldmine Mountain Cellars is actually just a one-man operation.

The vineyards consist of only about 50 assorted vines planted in my yard in Mesa, Arizona, at a friend's place in Queen Creek, Arizona, and in a relative's yard in east Mesa.

The "Cellars" are actually just three ~50 bottle wine cellars from Home Depot, and one refrigerator repurposed for wine storage. I'm presently making wine in 1, 3, and 5 gallon glass carboys.

I haven't yet made the transition to barrel aging. Just to give you some idea of the scale of my operation, a five gallon batch is only two cases plus one bottle of wine. I'm still relying on oak chips and oak cubes added to the carboys to impart the desired oak flavor.

So this is just a hobby project, but size really doesn't matter with wine making. This project is no less a legitimate than a winery making wine in 5,000 gallon batch sizes. In time, I hope to be able to produce some wines that rival the quality of some of the best examples from California and France.

I'll gradually be posting pictures, vineyard notes, and winemaking notes, either on the main pages or here, in our secret location. Check back soon for more information.
Greg M. Gonnerman

Wine Making Notes
  • Thompson Seedless 2009
    • 1 gallon
    • Started 7/12/2009
    • 71B-1122
    • OptiWHITE (1/3 tsp)
    • Fermax (1/4 tsp at start, 1/4 tsp @ 48 hrs)
    • Superferment (1/4 tsp at start, 1/4 tsp @ 48 hrs)
    • Bentonite (1/2 tsp)
    • Rapidaze Vino Super enzyme (10 drops)
  • Tempranillo 2009
    • 1 gallon
    • 85% Tempranillo, 10% Syrah, 5% Viognier
    • 4.08 initial pH.
    • Added 1/2 tsp Tartaric Acid
    • Started  7/16 (pitched yeast XX/XX)
    • OptiRED (1/3 tsp)
    • Fermotan (1.6 grams)
    • 0.25 ounces American light, American dark, and French medium oak chips
    • Lallzyme EX (0.2 grams)
    • Four day cold soak.
Vineyard Notes
  • Harvest Dates
    • Tempranillo
    • Sangiovese
    • Syrah
    • Viognier