This beautiful wine store at Geary and 20th is now carrying our 2009 Green Valley Pinot Noir. Note they also have a great selection of local, hard-to-find, specialty beer and wine; certainly worth the trip if you haven’t been!
Mark your calendars, we’ll be pouring at the spring San Francisco Vintner’s Market at Fort Mason on April 14th and 15th. These are truly unique events: folks may not only taste, but they may buy on the spot! We’ll be pouring our 2009s and perhaps a sneak peek at our 2010s, and we’ll be sure to have some Vintner’s Market discounts and promotions. Get your tickets early!
It’s been pretty cool at the winery this winter, hovering around 50 most days. The primary ferment of the Chardonnay, begun in October, is still creeping along. I wanted a long cool ferment, and I sure got it — last week it was moving at about 1g of sugar a week, with 6.4g to go. Ditto the secondary ferment now happening in parallel — dropped to just under a gram of malic acid, but still a bit to go. Stylistically, I like this. But, being a small producer, other factors can rear their head: such as the economies of scale of hitting a shared bottling date with some other winemakers in February. Thus I am attempting to everything a gentle nudge by warming up the tank 5-10 degrees. Space heater, meet fermentation tank; fermentation tank, meet space heater 🙂