I know everyone is waiting for part four of the news but we did have some actual winemaking to do this week. I’ll have Part 4 up soon I promise.
Harvest 2014 started like it does every year for us with getting the picking bins out of storage and cleaned up after a year of sitting outside. We do cover them but dirt creeps in. Millie is driving the tractor in the picture below with two of our bins on the back. I had the pressure washer set up and clean them as they got to the crush pad. Stefania helped out with a disinfecting scrub and I blasted away all the dirt.
While we were on site Stefania also set up the testing lab for the season. We’ll test pH, TA and Brix on all our vineyards over the next couple of months. Those are Chardonnay samples being tested. The testing is pretty redundant for us 10 years in. I walked through the vineyard before the samples were picked and said: “2 maybe three full weeks until these are ready.” Stefania walked down one row and picked about a dozen berries and said: “These are at 19.5 Brix”. The testing results were Brix 19.6 and pH 3.1 which means we are 2-3 weeks out.
With all that done we loaded up the FJ Cruiser with 3 bins to take down to the vineyard for picking the next morning. It’s a pain to have to deal with the u-haul office on the first weekend of the month but it had to be done. When we get into our new place I’ll have room to store a trailer and our rental days should be behind us.
The first grapes of the year came in on Labor Day. We got 3000 pounds of Viognier from Leal Vineyards in San Benito County. The grapes looked great and we were able to confirm with the assistant winemaker at Leal that we should be able to get Viognier from them every year.
It was a pretty easy drive to our new facility, although we did hit some holiday traffic. Here’s a little bit of a sneak preview of Part 4. It’s the Viognier being loaded into the press at our new facility. The crew there was fantastic and even with hanging around and chatting for a little we were in and out in less than an hour. Stefania was SOOOOOOOO happy to not have to clean a press or a tank and have the crew there to do those tasks. The wine is doing well. We’ll raise it half in neutral French oak and half in stainless steel. It will be bottled early and should be available to our mailing list next Spring.