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Saint Laurent Winery Owners Honored

Michael and Laura Mrachek Receive Alumni Achievement Award
from Washington State University

 WENATCHEE, Wash.—(November 7, 2008)—Co-owners of Saint Laurent Winery Michael and Laura Mrachek have plenty to be pleased about—not that they’re likely to rest on their laurels any time soon. The duo was awarded Washington State University (W.S.U.) Alumni Association’s highest honor, the Alumni Achievement Award, because of their significant and ongoing service to W.S.U. as well as their community and profession. 

Only 469 of over 250,000 W.S.U. alumnae have received the prestigious award, which was established in 1970.  The Mrachecks were further honored by the College of Agriculture, Human and Natural Resource Sciences when they were also inducted into their Hall of Honored Alumni.  

Fruit growers in Washington State for more than 30 years, the Mracheks are still hard at work furthering their century-old family history. When they added wine grape production to their farming operation, Lucky Bohemian Farms, in 1999, Michael felt it would ensure that venerable legacy. With this history, the Mracheks have always felt compelled to become ever more involved through leadership and stewardship.

Among their contributions, the Mracheks introduced innovations to the fruit industry that will benefit fruit growers and managers across North America for generations to come. Included among their material contributions are donations of winemaking equipment to the W.S.U. Viticulture and Enology Department.

Highly involved in all aspects of the industry, the Mracheks are also members and board members of numerous associations, commissions and committees relating to viticulture and horticulture. Michael is a board member and 2009 President for the Washington State Fruit Commission; Laura is a board member and 2009 President of the Washington State Horticultural Association, as well as founder of their horticulture awards program for women.

The Mracheks’ Saint Laurent Winery has already produced numerous award-winning wines and was named “Washington Winery to Watch” by Wine Press Northwest in 2007, the same year in which the Mrachek’s were named Good Fruit Growers of the Year by Good Fruit Growers magazine.

As it happens, the fruit doesn’t fall far from the vine: The Mracheks’ son Bryan graduated from W.S.U. in May 2008 with a degree in viticulture and enology, and is currently working in the wine industry. 

Saint Laurent Winery is located at 4147 Hamlin Rd., Malaga, Wash. just outside of Wenatchee. Named 2007 Washington Winery to Watch in Wine Press Northwest, Saint Laurent is best known for its Syrah, Cabernet Sauvignon and premium Rosé. Owners Michael and Laura Laurent Mrachek, successful, quality fruit growers since 1978, first planted Merlot and Cabernet in 1999. Today the vineyards blanket 260 acres on the Wahluke Slope, producing wines which are artfully crafted by Winemaker Craig Mitrakul. The Mracheks’ vineyards are still considered strategic to the premium wine program for Ste. Michelle Wine Estates and ten percent of the very best grapes are reserved for the fine wines at Saint Laurent Winery. Tasting room hours are every day noon to 5 p.m. from May through September and Thursday through Saturday, noon to 5 p.m. from October through April, or by appointment. Saint Laurent’s picturesque grounds are also available for private events. For more information, call (509) 888-WINE or visit www.saintlaurent.net.

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Wine-Country Tidbits

 


Benton County is Bursting with Wine Grapes

The Washington Association of Wine Grape Growers announced at their 2009 Annual Meeting that Benton County is the largest wine grape growing county in the state of Washington.  Benton County is home to Kennewick, Richland, West Richland, Benton City (Red Mountain), and Prosser.  Its central location in the heart of Washington Wine Country boasts more than 160 wineries within a one-hour drive.


WSU Research leads to King of the Yeasts
by Brian Charles Clark, Editor
For WSU's "Voice of the Vine" newsletter, Dec. 2008

Where does a great glass of wine get its start? In the vineyard, certainly, as the foundation for good wine is always good fruit. But once the fruit is picked and turned over to the winemaker, yeast can make or break a great wine.
 

Once yeast is added to grape must (the juice and, if red, skins of the grapes), winemakers hope it performs as expected. Ideally, yeast should perform consistently batch after batch, regularly metabolizing a certain amount of sugar into ethanol.  A yeast that underperforms may result in a sluggish or “stuck” fermentation—an expensive, stinky disaster for a commercial winery and a disheartening mess for a home winemaker.

Especially with winemakers encouraging growers to leave the grapes on the vine a bit longer in order to increase the Brix or sugar content of the ripe fruit, a well-behaved yeast is a must have tool in the vintner’s kit. Increased hang time results in bigger, bolder wines, but the increased sugars in the fruit can stress yeast that doesn’t have the proper nutritional backbone to handle the job.

Partnering with the commercial yeast producer Lallemand, WSU food scientist Charlie Edwards and his colleagues formulated strains of yeast that can stand up to high-sugar grape musts. Released commercially about a year ago, these new Lallemand yeasts, Edwards said, “are better acclimated to a grape must” with lots of sugar.

A yeast with a poor nutritional profile—one that, for instance, gobbles up as much sugar as it can in the first few days of fermentation—results in wine with more hydrogen sulfide, giving the finished product a sulfury, rotten-egg smell.

Lallemand is now marketing internationally its yeasts based on WSU research, Edwards said.  Each package proudly bears a bit of text saying the yeast was “developed in collaboration with Washington State University.”

Although the precise formulation of Lallemand’s yeasts is a trade secret, Edwards said the difference is in the process of manufacture. “We looked carefully at a large number of products under commercial winemaking conditions,” Edwards said before zeroing in on strains that performed consistently and had a nutritional profile suitable for the flavorful wines so esteemed by today’s consumers.

Partnering with the commercial yeast producer Lallemand, WSU food scientist Charlie Edwards
and his colleagues formulated strains of yeast
that can stand up to high-sugar grape musts.
Top: Lallemand products. Bottom: yeast cells


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