2008 Harvest's Blog Archives
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November 2008
Making Mourvèdre—Day 8
Posted: 11:49 AM ET, November 21, 2008
Posted by Brian Loring
November 6: When I lifted the lids of the fermentors this morning, I noticed a couple telltale signs that the must was starting to ferment. Read more
A Piedmontese Grape in California?
Posted: 02:14 PM ET, November 20, 2008
Posted by Adam Lee
Let’s talk about California Nebbiolo. Yes, I really mean it, California Nebbiolo.
Nebbiolo in California certainly isn’t a burning topic of conversation on anybody’s mind. Read more
Late Harvest Pays Off in the Côte-Rôtie
Posted: 10:34 AM ET, November 19, 2008
Posted by Stéphane Ogier
I can see now that to be a good journalist or wine writer, it is probably better not to be a winemaker at the same time. Well, especially not during harvest! So a month after my first blog contribution, let me tell you a bit on what is going on in the Côte-Rôtie. Read more
Making Mourvèdre—Day 7
Posted: 09:30 PM ET, November 18, 2008
Posted by Brian Loring
November 5: The must has now been cold soaking for five days, and we've been regularly taking Brix and pH readings and making water and/or acid additions as necessary to the fermenters. Read more
Winding Down Harvest in Oregon
Posted: 04:26 PM ET, November 18, 2008
Posted by Josh Bergström
Tomorrow we will be pressing out our final Pinot Noir fermentations, and the winemaking season will slow down—for now. Barrels that were filled with wine earlier on in the harvest period are now safely tucked away in the cellar. Read more
Making Mourvèdre—Day 4 Continued
Posted: 05:05 PM ET, November 13, 2008
Posted by Brian Loring
November 2 (continued): Since we had to allow the Mourvèdre to hang on the vine so long in order to get the fruit ripe, we ended up with higher sugar levels and lower acid levels than we'd optimally like. Read more
Barrels Are Expensive—Why Do We Use Them?
Posted: 09:56 AM ET, November 13, 2008
Posted by Barbara Kronenberg-Widmer
The alcoholic fermentations are done, both at Brancaia in Chianti Classico and in the Maremma, so our principal task and decision-making process during the next 12 to 20 months involves when, for how long and in what kind of oak we barrel all the different young wines. Read more
Making Mourvèdre—Day 4
Posted: 03:47 PM ET, November 11, 2008
Posted by Brian Loring
November 2: We didn’t touch the fermenters on Saturday because we don’t take any Brix or pH readings until the must has been allowed to soak for two days. Read more
The Importance of Blending in 2008
Posted: 09:30 AM ET, November 11, 2008
Posted by Adam Lee
As I have mentioned is some of my earlier blogs, I believe 2008 will be a vintage where blending will play a major part in determining the overall quality of the wines. Dianna and I briefly tasted through a selection of our 2008 California Pinots at the end of this past week, and I am convinced, now more than ever, that blending decisions will be paramount. Read more
Wrapping Up 2008 in Burgundy
Posted: 05:32 PM ET, November 10, 2008
Posted by Jeremy Seysses
Much to my horror, my recent trip to the United States and Canada revealed to me that some people have actually been reading this blog. While it was not a shock that people visit WineSpectator. Read more
Making Mourvèdre—Day 2
Posted: 08:19 PM ET, November 05, 2008
Posted by Brian Loring
October 31: We picked the Mourvèdre yesterday, just a few hours ahead of a rainstorm in the Paso Robles area. We’d originally scheduled the pick for today, but once we saw the forecast change, we moved the pick up one day. Read more
Making Mourvèdre – Day 1
Posted: 04:47 PM ET, November 03, 2008
Posted by Brian Loring
I’d originally hoped to videotape a lot of the Pinot Noir harvest this year. Unfortunately, I underestimated how much work that would entail. But now that we’re just about done processing the Pinot Noir, I find myself with enough time to document the Mourvèdre harvest. Read more
An Update on Our Second Label, Plus an Oregon Pinot Teaser
Posted: 11:30 AM ET, November 03, 2008
Posted by Tim Perr
In prior blog posts, I mentioned that with the 2008 vintage, we are introducing our second (yet-to-be-named) label. This label will focus on $15 table wines; we're bottling several varietals sourced from Central Coast vineyards. Read more
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