Thank You Miami


The only thing missing in this picture is a glass of wine…thank you Jorge and Mairi for a wonderful experience in Florida. This truly was one of those epic “Great Food Great Friends and Great Wine” events.

I’ll be back online later with more pics per Paul’s request. I had forgotten just how many shots I captured of crooked architecture in New Orleans. I was teasing Millie that it would drive a carpenter nuts to have to work with the odd angles.

Also, I have pics of our new housemates and stained glass valentine cookies to upload.

Right now though, it’s back to printing the offer letters, the Spring Release will be in the mail as soon as Friday of this week.

Cheers and thanks again to the folks in Florida that hosted us!

New Orleans and Miami Pictures

Just a few pictures from our trip. I know Stefania has a lot more so I hope she uploads them soon.

Getting supplied up in our apartment in New Orleans for the week. Cigars and the fixings for Manhattans that we like to enjoy on afternoons in the courtyard.


Hurricane’s at Pat O’s. On days we weren’t in our courtyard in the afternoon, we were here. They had heaters and on some afternoons we needed them.

We stay one block over from this location. We’ve stayed on Dauphine between Orleans and St Ann for several trips in a row now.


I think we went to Coop’s 5 or 6 times in total. There is always a line now to get a table. This was a Tuesday night at 8PM.

Besides walking all the way through the Marigny and Bywater to eat at ‘The Joint’ on Monday we ventured out to St Bernard’s Parish on Tuesday night to visit with Fay at her second job. Fay is the regular bartender at Coop’s and makes the best Bloody Mary I’ve ever had.

Usually when we visit in October the crawfish are not in season. This time though Stefania was able to find them and order a huge basket.

As we got to the bottom of this basket of 40 or so I peeled the tails for her while she cracked the heads.


Then we were on to Miami, so a change in afternoon cocktails to Margaritas.

We had a great dinner Thursday night and Stephanie and Ari’s (see the Florida Key’s Girl link on our page). We also went three times to Jaguar in Coconut Grove for ceviche by the spoon.


Saturday night we were hosted at a traditional Cuban pig roast. Here’s the 50 pound guy in his marinade.

The box is called a Caja China or China Box. This is the pig almost ready to come out as our host Jorge manhandles the charcoal.

And the guest of honor eating the pigs ear.


We had an amazing trip and we’re already looking forward to our next trip to Florida.

Web Site Update Coming

We’re in the process now of getting bids to update our www.stefaniawine.com site. Look for changes in the next month or two. We plan on changing the color scheme some with more greens.

The amount of content will also be reduced. When the site was first put together in 2005 we provided a lot of background information that we will now remove. The wine releases will also be better organized with data on past release on individual pages for each year.

I’m also hoping we will have a better sign up page. Our current one is unreliable and prone to errors or returning the wrong data on a successful sign up. We’re also going to be integrating the blog into the website. I’m not sure if we’ll move the entire blog over, I suspect we won’t, but at very least we will have an RSS feed that will provide the latest blog entry on the website.

The pictures will also be refreshed on the site.

My Mineral Hill Pictures

This is the picture Stefania was talking about. Bruce the vineyard dog and chaser of rabbits and small fury creatures with some of the rock types we pulled out of the post holes. The first one is a light volcanic pebble. Then some sandstone. Rare on this side of the mountains, and new and brittle. Then an assortment of quartz and serpentine rocks. The last one is a red jasper stone.


We also found an ancient creek bed with well worn river rock. The largest we had to pull out was about 40 pounds. The holes went down 3 feet. Below Jerry and Gil check to make sure the posts are lined up.


Gil had used a two man post hole drill before so he and I quickly had Jerry trained. I was glad though to have them doing it and avoid the wear on my shoulder.


There’s a little trick to doing it. You have to drill down about a foot, then pull back out so the dirt doesn’t weigh down the drill too much. I was cleaning the sides of the holes and then digging out the bottoms with a hand tool.


In about half the holes we hit either roots or large rocks that have to be dug out by hand. For that we use a cement breaker and shovel. Jerry is going back on Thursday to finish up and I’ll try and check on him in the afternoon.

CWT – Labeling Shiners

There’s a term used in the wine industry: Shiners. It’s used to describe wine that has been bottled but not labeled. The only way to identify the wine is that the bottle ‘shines’.

We were talking about having to label shiners the other day and someone thought we said Shriner’s and wondered how or why we were labeling them…and if it was hard to do as they zoomed by on the little go-carts. They move pretty fast, sometimes you hope to snag them by the fez and slap a sticker on ’em.

Ok, not really. A shiner is a bottle of wine without a label. No name, no identity. Just to be clear:

Shriner:


Shiner:

We ended up with 91 cases of these that we had to handle the labeling on and will distribute through our local sales rep.


We finally got a name and an identity but it was long after the bottling truck had been through, so Friday I went over to CWT with Estella and Gerardo and we spent a couple of hours labeling all 91 cases by hand.


Estella unloaded the shiners, Gerardo and I labeled them (mine all slope up on the right, at least I was consistent), and then he put the finished bottles back in the cases and taped them closed.

I really thought this was going to take a lot longer than it did, but we hustled and got it done.

Mineral Hill Vineyard

I’m sure we’ll come up with a bunch of different names for this site before we actually get grapes, but as of yesterday I was set on Mineral Hill. As the crew drilled post holes a bunch of different rocks showed up in the soil.

I brought home jasper, serpentine, yellow and red sandstone, chalk, something volcanic and porous, an aggregate, quartz and quartz crystals. They hit river rock and tree roots that slowed them down in a couple of spots, but mostly it went smoothly.

Gerardo and Paul, Mt. Umunhum in the background peeking out through the clouds. The latest news is that there are plans to demolish and remove the tower before they open the park to the public.

The posts…


The post holes…
Paul wanted to make sure I got a picture of him working so that you don’t think he just stands around supervising the whole time. Gerardo and his brother-in-law Gil drilled the holes and Paul cleaned out excess debris then helped hoist the auger out when it got caught.

One of 34 posts…

They actually set 22 posts before fatigue set in and the light rain started. There are 4 holes that have to be excavated by hand because of roots so we’ll head back later in the week and finish that up.

I’m hoping Paul will remember to upload the pictures of the rocks and Bruce the dog, he’s going to be a great vineyard dog. We’re very excited with this piece of property and looking forward to getting it online.

St. Vincent’s Paganalia

It’s that day of the year again:

St Vincent’s Day

or Paganalia

Herrardo was working at Chaine d’Or all day to finish up the last of the pruning. I also went up to help him and do a little work in the winery. There were just seven short rows left so it was not too much work.

I also stopped by our local church to drop off the traditional wine offering for Father Bennett who actually prefers to be called Father Chris. He did a wonderful service last year when Bill passed away and the entire staff at the church was great to my Mom. I wanted to thank him again for that and hoped he’s say a prayer for the wines again this year.

We’ll have a small party tonight to celebrate. Stef is going to make paella and we’re going to open Spanish and Portuguese wine. For the last few years, in keeping with the Pagan theme, this has been a pajama party. Come as comfortable as you can get yourself.

In years past we’ve done this as a large party with 20-30 people. Stef and I decided though that this year we were going to make the winter parties smaller with just enough guests that we can sit everyone at the tables (10-14). The house is just too small for more than that if we get bad weather or cold. In the warmer months we usually spill outside and that makes it much more comfortable. We also can use the grills outside then and cooking for bigger groups is easier.

The first ‘big’ party we’re working on will likely be in late April. I have a new cigar humidor and we’ll break that in with a red meat, red wine, cigars and whiskey party.

Links and Ads

We have a small group of links on this blog. There really should be more but I’m bad about adding them to the page. If you have a link you think I should add please send me a note. As long as it fits in with our general theme I’ll add it.

We do not accept advertising however other than the little tiny link that makes our page hit counter at the bottom go for free.

When we started this blog it was really because we were so busy in the winery and vineyards that we didn’t have as much time as we wanted to keep friends and family updated on how things were going. We thought putting some blogs up was less intrusive than blasting people with email. We’ve never thought of it as a commercial enterprise and we’d like to keep it that way. The cost to us is small, so we’re willing to spend the few dollars with out Advertising.

Pruning

I haven’t really written a lot about pruning this year, but it has been going on. We’re already done with Crimson Clover, Home, the Church, and almost finished with Chaine d’Or. We still have Split Rail and a couple of smaller vineyards to get done, but we think we can finish those soon.

The pictures below are actually out of order. You can tell by the fact that there is fog in the last one and then it’s gone in the first one.

This is from a small vineyard in Los Altos that we pruned on Monday. The picture below is the finished vineyard. About 225 Syrah vines in total. The vines are young and just now being trained with Cordon’s and spurs.

Below Stefania and I had just arrived and she was inspecting the vineyard. The little section she is in has a lot of dead plants and we’re going to ask the homeowner to get the soil tested this year. The problem area is in a swallow from the home in the background. It looks like something is draining down that hill from the house above and into the swallow and killing the plants.


It could be a chemical that’s decades old, maybe even something left over from the original construction. It may also be something as simple as a weed and feed fertilizer that they are using on their lawn and that is running off through the vineyard. In any case we won’t know if it’s a chemical problem until we test.

The total number of plants effected is small, just about 20, but we’d still like to find out what is going on as the rest of the vineyard looks really good.

Winery Day

Saturday I was in the winery for a day of work. Stefania was helping a friend move so I headed up by myself for the days work. My first task was to top up all of the 2009 wines. That’s the process of adding wine to the existing barrels. Each barrel loses about 1/2 a gallon per month through evaporation and that has to be replaced. If it’s not the resulting air gap in the barrel can lead to spoilage and infection of the wine.

In the winter time when the cellar is at 55 degrees and the weather is humid, evaporation is slow and I top up every month. In the summer the cellar warms up to about 65 degrees and the air is dry so I top up every two weeks.

After topping up I drew samples from all our 2010 wines. The TTB and ATB of California require us to have a lab certified reading of all of our wines. So after the new year each year I draw samples to send into Vinquiry for official measurements. I try to take an equal amount from each barrel. Below is the Pyrex bowl I transfer the samples into and three of the five sample bottles are filled and ready to go. Vinquiry has a special tag I’ll put on the bottles before shipment, but in the winery I use a Sharpie and blue tape.


The 2010 wines still have fermentation bungs in them. You can see them on the top of the barrels below. It’s a small tube and water bowl. The idea is the tube allows air to escape from the barrel and the water bowel prevents air from getting back into the barrel. The water is treated with sulfur to make it bacteria free.


If the barrel could not vent itself, any gas created from ongoing fermentation or from the secondary fermentation would be absorbed by the wine. This could create off flavors or worse make the wine spritzy.

I was actually pretty pleased with the 2010’s at this point. They all have really dark colors and I was not getting any unripe flavors, which had been a concern. The Pinot is still fermenting slowly but the other wines are all finished. The wines were rounder than I expected too with no angular tannins at this point.

I also spent some time out in the vineyard helping Jerry prune, and we had a couple of guests stop by for a brief tasting. The weather was great though and I wished I could have spent more time outside pruning.