News & Events
- Monday, November 21, 2011 Just a quick note to say that both the 2011 Green Valley and Russian River (Flanagan) Pinot Noirs are resting in barrel, with the secondary (malolactic) fermentation just beginning to start naturally in the Flanagan. Both tasting auspicious; the Green Valley in particular showing more layers of minerality and dark cherry; sitting currently at %13.37 alcohol. The Chardonnay is still in its primary ferment, and will be through mid December I’m guessing. Creeping along at 10-15 degrees C, still sweet w/some effervescence, lots of tropical fruit right now, bananas and pineapple, mostly transient notes which will diminish significantly toward January. A ...
- Sunday, October 23, 2011 Dean focusing on chocolate croissant as we get ready to press the Devoto. Dialing in the press program; flavors right on the money; got just under 7 barrels of Devoto this year from 2.6 tons, almost 5 of them free run. Much different than 2010 (where we battled significant September heat); and we pulled this before the rains so there was no rain-aided plumping. Dean (Chris in background) dancing on pommace. Who doesn’t end their day this way? Am trying a Hungarian Francois Frere barrel this year (one of 9); same species as their French barrel, tighter grain, smells amazing, all the quality ...
- Sunday, October 23, 2011 Here’s a shot of three of the Devoto bins we picked on October 3rd. It really started pouring right about 9am (Stan and his crew got started picking at 3am; I hustled to get there by 8; Penske doesn’t open until 7!) Doesn’t this stuff look delicious? Here’s a shot of Bill (who has helped me on every Devoto harvest — thanks Bill!) and Amy, Adam, and Maureen down at the winery helping me sort. Yours truly was “picking jacks”. Very little, percentage wise, wound up on the floor this year; very little rot, fruit was in great shape. Still ...
- Sunday, October 23, 2011 Very, very excited about making a Chardonnay this year! We decided on a 10/4 (pre-rain!) pick date this year and the numbers look very auspicious for the Chablis style I’m gunning for: 22.6 brix, 8 TA, 3.4 pH. I de-stemmed and mashed the fruit up pretty good, then let it sit on the skins for almost 12 hours before pressing, primarily in the hopes of creating a rounder mouth-feel. This contact will be all the tanins this wine sees. I pressed into a cold settling tank, then racked it into stainless where I’m doing a slow cool (10-15 degrees) ferment. Last ...
- Sunday, October 23, 2011 The weather for Fall Fest this year was gorgeous, nice and sunny down by the waterfront. Thanks to all who stopped by to taste — now don’t forget to sign up for our Wine Club! And many thanks to Kelly who helped me pour and deal with the masses, as I was at the winery most of that Sunday pressing the Flanagan fruit and inoculating the Devoto and Inspiration!