Posted: December 5, 2008 By Brian Loring
Posted by Brian Loring November 22: Fermentation slowed way down the past few days, and the caps in the fermenters started to weaken. I haven’t really been doing punch-downs as much as just getting the cap wet.
Posted: November 26, 2008 By Brian Loring
Posted by Brian Loring November 10: Fermentation is in full swing. The CO2 generated by the yeast lifts the skins to the surface to form what’s called the cap. All the fermenters have good, solid caps right now, so we know that the yeast are doing their job.
Posted: November 24, 2008 By Barbara Kronenberg-Widmer
Posted by Barbara Kronenberg-Widmer Once harvest is completed, you might think that the work in the vineyards comes to a standstill. The grapes are all in the cellar, and we can't start pruning the vines after they have lost all their leaves and after their sap has retreated back into the roots and they go into "hibernation.
Posted: November 21, 2008 By Brian Loring
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. There were bubbles forming around the edges of the fermentor, and it smelled like it was starting.
Posted: November 20, 2008 By Adam Lee
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. A search of WineSpectator.
Posted: November 19, 2008 By Stéphane Ogier
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.
Posted: November 18, 2008 By Brian Loring
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.
Posted: November 13, 2008 By Brian Loring
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.
Posted: November 13, 2008 By Barbara Kronenberg-Widmer
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.
Posted: November 11, 2008 By Brian Loring
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. We know that the juice will always extract more sugar and acid from the skins than what we would see right out of the crusher, so there’s no need to fool ourselves by taking measurements early.
Posted: November 11, 2008 By Adam Lee
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.
Posted: November 10, 2008 By Jeremy Seysses
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.
Posted: November 5, 2008 By Brian Loring
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.
Posted: November 3, 2008 By Brian Loring
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.
Posted: November 3, 2008 By Tim Perr
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.
Posted: October 30, 2008 By Tina Benitez
Posted: October 28, 2008 By Adam Lee
Posted by Adam Lee The 2008 harvest officially ended for us this past weekend. We brought in the last of our fruit—Syrah from the Garys’ and Rosella’s Vineyards. And just to prove that harvest was truly over, I shaved my harvest beard.
Posted: October 27, 2008 By Josh Bergström
Posted by Josh Bergström What started out as a potentially very scary vintage in Oregon has turned out to be very anticlimactic … and that is a very good thing, I think. Compared to 2007, I find myself walking through vineyards this year and just pushing the harvest date off by one more day … or even two or three.
Posted: October 23, 2008 By Brian Loring
Posted by Brian Loring As I mentioned in my last post , we’re trying our hand at making a Cabernet/Mourvèdre blend this year. Given the craziness of the 2008 harvest, it shouldn’t be surprising that we’ve run into problems with our Mourvèdre.
Posted: October 22, 2008 By David Whiting
Posted by David Whiting Well, harvest is wrapping up in the Finger Lakes. It's still very busy, and there are more grapes to be harvested, but I notice that I am occasionally leaving the winery at a reasonable hour, which means that the finale is in sight.
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