Exclusive first look: Infinite Monkey Theorem Winery and Wine Lab
And in the coming years, Parsons intends to produce, bottle and sell a lot of grape juice. His new facility, he says, will allow him to increase production to 25,000 cases a year of his bottled wines, a significant increase from the 8,000 cases he was able to produce at the former hut, and while he says that he'd "like to maximize sales in Colorado, he also has brokers in California and Arizona, and his wines in the can, which have proven to be incredibly popular, are generating interest in countries as far away as China. He reveals, too, that he's targeting airlines, music venues and sports arenas for can distribution. "We definitely want to increase distribution of our canned wines. That's were I see our real growth," he adds.
But there's no shortage of interest in his bottled wines, one of which, the Hundredth Monkey 2010, a blend of Petit Verdot, Petite Sirah, Malbec and Cabernet Franc, just received a score of 89 in this month's Wine Spectator, which describes it as "juicy and forward, showing range and depth, with a mix of dark bramble, loganberry, raspberry and spiced plum notes. Flashes of charcoal and anise show on the finish, which stays polished overall." It's the first -- and only -- Colorado wine to generate that score. Four other IMT wines were also given shout-outs, ranging in score from 85 to 88. "They review hundreds of thousands of wines, and something like only five percent actually get reviewed in the magazine, so it's a big deal and pretty damn cool," says Parsons.
And all of those wines are available for purchase in the wine lab, which is open Tuesday through Thursday, from 4 to 8 p.m. and on Friday and Saturday, from 4 to 10 p.m., and while there's no kitchen in the wine lab, Parsons and his crew have partnered with Caveman Cafeteria, a food truck that focuses on dishes that are part of the Paleo diet, to dole out sustenance on certain nights. And on First Fridays, Kelly Whitaker, owner and exec chef of Pizzeria Basta, in Boulder, will toss pizzas.
Parsons also has a large outdoor garden plot, which will grow vegetables for Old Major, Justin Brunson's forthcoming restaurant in Highland. In addition, he's leasing a small part of his facility to Tender Belly, the Denver-based pork company owned by brothers Shannon and Erik Duffy, whose humanely raised, cage-free hogs, free of hormones, are procured from an Iowa farm. And there's talk, says Parsons, of adding another refrigerated vending machine in the tasting room that dispenses packages of the brother's thick-cut bacon.
For now, however, the tasting room is all about wine and community, and you can see what Parsons and his staff have accomplished in the photo gallery on the following pages.