From the Ground Up
We have just reached the midpoint in our harvest. The grapes, winery, vineyard, and owners have survived so far. The new wines that I have seen look really good. The color in the reds is exceptionally vibrant. The grapes have been bothered by the heat spikes that we had over a few days, which resulted in some burn and dehydration in the afternoon sun side of the vine. The market for grapes is non-existent at this time due to a large crop last year leading to high inventories. This year’s crop will end up about normal in size.
Two new wines really stand out to me; “Clone 6” and our latest addition, Carménère, the missing grape of Bordeaux. It has exceptional color and flavors - impressive.
We survived the Vineyard Tour which we held this year during harvest, making it fun for all and providing a different view and perspective on what goes on in the vineyard. Everyone had a great time and the best part of the day was the group of people who attended.
2016 Sparkling Wine: This is the latest edition of our traditional Sparkling Wine with about half Pinot Noir and half Chardonnay, co-fermented to give it a little extra spicy lift, and finished to a brut style. Two years in the making, this one is well-balanced in sugar and acid and has tiny, long-lasting bubbles. Serve cold. This bubbly is most refreshing, clean, dry, and elegant. I find it to be suitable for all occasions. It is one of my favorites and it belongs on a Thanksgiving table.
2016 Cabernet Sauvignon “Cote del Sol”: We have been making this wine for more than 16 years and it is still exciting! It is a favorite of most. I am always amazed by what a little bit of Syrah co-fermented with 92% Cabernet Sauvignon becomes. I think the co-fermentation has a lot to do with the unique character and richness of this wine. If you made the two wines separately and just blended them together, the magic would be missing. I am getting ready to pick the grapes for 2019 “Cote del Sol” in about three days. The Syrah has been ripe for quite a while, waiting for the Cabernet to ripen. The grapes are grown on a split canopy which allows the afternoon sun side to ripen sooner. Who in the heck figured this out? I’ll take the blame but I had help from a wine I tasted at Penfolds in Australia. Don’t be afraid to enoy this wine on special occasions or with your favorite wine snob.
The year is done and last year’s aspirations are concluded, but there is a New Year coming. Get ready! Be thankful for God, country, and friends. We wish you all a grateful Thanksgiving and a Christmas to remember.