Stay up to date with what we are working on, talking about and exploring. From grapes, wine, travel and fun!
The Syrah is fermenting nicely with great colors and flavors. Looks like we will press it on Monday, Oct. 17th. It is a bit of a messy job but fun to watch. As a matter of fact, both Tasha and Cari were covered with skins and juice as our press spit out pressed berries. I will sample the Grenache and Malbec on Sunday, Oct 16th. If all goes well, we will crush Grenache on Tuesday, Oct 18th and the Malbec on Thursday Oct 20. I'll let you know for certain about the crush on Sunday after I sample.
I sampled grapes yesterday. It looks like the rain postponed the crush of some varietals. The brix on the Zin was way low and we won't get to that grape until the end of the month. I will sample the Grenache and Malbec again on Sunday but, so far, it looks like we may be able to crush the Grenache on Tuesday, Oct 18th and the Malbec on Thursday, Oct 20th. More to follow 'cause crush dates are always VERY flexible. I will post again when the crush date is confirmed. However, I am pleased with the grape flavors in the field and the Syrah we crushed tastes great.
Looks like tomorrow is a go to crush 4 tons of Syrah. I sampled it today and although not quite the brix I wanted, it has very nice flavors. I think the sugars will increase with overnight soak. The rain changed things a bit but not much since there was not much flavor dilution in the berry. We are looking forward to getting started with the reds and getting crush into full swing before it cools down again. We will get the grapes from Canterbury Vineyards between 7-7:30 AM and probably start crushing around 8:30 to 9 AM. We are off and running!
We are bringing back Wine Aroma Exploration!
Open to anyone who wants to come explore and learn about the different aromas of wine and chat with our winemaker. These community education workshops encourage people to be curious and get engaged in the world of vino.
We will be featuring them on wine club pick up weekends in the Toscano Room (upstairs tasting room). So if you are in town during Grape Stomp, come test out your sniffer!
We just got a call from Mark Skenfield who manages the Canterbury Vineyard where we get our Syrah. He thinks we could have the fruit Monday by 9:30 AM. I think that date would be a good one for us since rain is predicted Wed and Thurs. I will check the sugars, etc, Friday and let you know for certain.
I was out sampling grapes yesterday. What a beautiful time of year. As I go from vineyard to vineyard, the roads take me into the back country that few see and I only see once a year during crush. I have a great job. It looks like the Sangiovese and Grenache have a while to go. We will probably crush the Syrah next week. I will sample it again on Friiday
I sampled the Grenache from Vallecito Estates today. The brix was 24.2, Total Acidity 7.05 and pH 3.23. It looks like Thursday, Sept. 22nd is a go if Steve Collum can get the pickers. This wine is for the rosato so we will have to sort grapes, crush and press on the same day, which is a pretty daunting task. I also sampled the Syrah and Malbec from Canterbury Vineyards. The Syrah is a couple of weeks away and the Malbec more than that. I'll keep you informed.
I sampled the Grenache at the Vallecito Estates today (9-16-11). We are going to be using this Grenache to make a rosé so we pick earlier than for a red. The brix was at 23.2, total acidity at 7.65 and the pH at 3.24. I hope that the brix will go up a bit but I still think we will be ready to pick on Thursday, Sept 22. I will sample again on Monday, Sept 19th for a last check and will let you all know if it is a go.....And we're off.
We've been getting a lot of "What is THAT?" questions in the tasting room this week. And by "that," people are referring to our fancy new Nitrogen system (made with love by Gary). Check out the picture above.
Why did we go this route? Well, this way we can guarantee that every bottle we open for you will be the best quality we can offer. Essentially, a layer of Nitrogen sits on top of the wine so that no oxygen is coming into contact with it.
Bummer for all of us working the tasting room though, no wine leftovers for us to take home. Ha!