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Born in Michigan, Tim Busch relocated to sunny Southern California where he met his wife, Steph. Married for 22 years, they have two children, Garrett and Mackenzie. Tim is a co-founder of the Magis Institute, which owns hotels and sponsors a host of spiritual endeavors including retreats, ethics training, and wealth stewardship forums. Their passion for wine lead them to found Trinitas Cellars in 2000. In July 2006, their most recent hotel, The Meritage Resort & Spa, opened in Napa, California. Trinitas Cellars combines sun, soil and humanity by working closely with its grower society throughout Northern California. They purchase a broad range of wines from regions where climate and soil conditions are most favorable. Small quantities of these exceptional-quality grapes are then handcrafted into an approachable California-style wine to be enjoyed as an aperitif or with food. The Busch family balances their resources to grow their business and benefit the community and their faith, by honoring the soil and all its blessings. Winemaker, Kevin Mills, grew up in Oklahoma where he and his family have grown grapes since 1977. After years of hard work and many "interesting" wines they decided to go to school. Kevin enrolled in Grayson County College's Viticulture and Enology program in Denison, Texas and started Canadian River Winery. Kevin met Tony Peju of Peju Province in Napa and mentored under then Peju Winemaker Sean Foster for four and a half years. He then took the winemaker position for Trinitas Cellars in January, 2007. The source of this amazingly complex wine was planted over 120 years ago. This old vineyard of Mataro, aka Mourvedre, in Contra Costa County is still producing intense wines with ample structure and color. Picked at optimum ripeness the grapes were cold soaked for three days before fermentation. This allows it to extract maximum color and flavor; it was then allowed to ferment slowly for over 14 days at a relatively cool temperature. This modern fermentation method insured the maximum extraction of color and the preservation of fruit flavors without the over extraction of bitter tannins from the skins and seeds. Aged for 14 months in approximately 27% new American and French oak, this wine should age gracefully for 10 years. March 2010 Limited Series Newsletter (.pdf)
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