Harvest is supposed to be in full swing but between the weather and the vines themselves, the grapes seem to be resistant to getting ripe. So far, we have completed the harvest on Orange Muscat, Gewurztraminer, and all the Pinot Grigio, of which we have over 30 acres. In the meantime, we took two days off this week and are back harvesting today. The issue is going to be that we may end up having a lot of grapes ripen at the same time and I am trying to figure all that out. The yield and quality of what we have picked thus far has been good and what we need is some good weather for the next six weeks with warm days, cool nights, and a delay in moisture until December.
2019 Malvasia Bianca “Secco”: Malvasia Bianca is an overlooked variety but there seems to be some interest now that grapes that are more floral and aromatic are trending. We have just a few acres. I had a gentleman call me a few days ago wanting to buy a ton of Malvasia Bianca. This wine is made in a dry style. Malvasia is usually made to the sweeter side but the “Secco” style will satisfy those who are looking for lots of flavor without the sweetness.
2019 Nebbiolo Barbera: I always have to say that this blend is a result of an accident that happened years ago. Dan Gehrs and I made a mistake. We were making a rosé and left it on the skins too long and ended up with red wine. We weren’t sure what to do with it until we discovered it was a great blend and we have been making it ever since. This is our 17th vintage. The Barbera with deep color and soft tannins is matched with Nebbiolo with high tannins and salmon color - a perfect match.
2017 Nebbiolo: If grapes were in a movie, like “The King of Kings”, Nebbiolo would be there. Nebbiolo is to Piemonte what Cabernet is to Bordeaux. It has taken years to figure out how to grow this grape. 2017 is one of the best we have ever made. Nebbiolo is designed for food. It has very high tannins and needs extra time in the bottle. This one has the flavor of dry leaves, herbs, and the structure to cut through the oil in Italian pastas and lamb chops. It speaks Piemontese.
Now that October is here, I thought I had a goblin in my yard, but my dog discovered that it was a skunk! Thanksgiving is around the corner. With all that has been happening, we still have a lot to be thankful for. We all have each other. A smile and a friend sometimes can cure a lot of issues and ailments. Amen. Happy Thanksgiving.