Wednesday

Posted on December 2, 2008
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I must admit the novelty of punchdowns is beginning to wear thin. I’m not complaining, it’s just that it’s December and I’ve done some 46 days of it. I’ll tell you what, if the Syrah didn’t smell so bloody good maybe I’d stop making it. But it does so I do.

Wednesday it will be pressed. And then I’m going to get drunk.

Feedback

Posted on November 23, 2008
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Here’s a link to some notes that we thought were both well thought out and in line with reality.

http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=347107&PHPSESSID=2e3c4fe25663648395ade1ef17372fdc#Post347107

Sunday

Posted on November 23, 2008
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Sunday is for football, and doing whatever my wife tells me to do around the house. But really football. I’m optimistic that way. It would be nice if I could just lounge all day and eat pretzels with a carbonated malt beverage. You know what? I’ll be going in for punchdowns in a little bit. Syrah, November 23rd and I’m going in for a punchdown. Two fermenters left to go and they smell so pretty. They still have a cap. On Thanksgiving day they’ll still have a cap. It’s plausible that I press off in December, but I hope that doesn’t happen. November, that’s the month for me!

And the Detroit Lions will win a game this season, I can feel it. Whoever loses to them will cry like little girls, maybe throw a tantrum too.

How we do it

Posted on October 20, 2008
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I’m not talking about that, get your mind out of the gutter. I’m talking about making wine. Or how we make wine. There’s a lot of fancy winemaking out there these days; concentrators, dry ice, enzymes, reverse osmosis, tannin additives. I’m ok with cultured yeast, in fact we use it. Why? Dependability, besides I work in a co-op where there’s oodles of strains of yeast just floating around in the air. No, you can’t see them, but that would be cool.

Many people talk of not inoculating, or native ferments. 9 times out of 10 this is just marketing bullshit, like biodynamics. If a bag of commercial yeast was ever opened in a winery, those critters are probably still there, hanging out, waiting to ferment something. Some people claim all their ferments go native regardless if they have multiple vineyard sites. Truth is there’s always a dominant strain that takes over. If you have 6 vineyards, sure native yeast can come on in and get busy. But, it will be from one particular vineyard and then it will go ahead and get busy on your other ferments. Some people seem to believe that each of their vineyards ferment with their own private yeasts. I want to ask them what Santa is getting them for Christmas.

But I digress. How we do it. It’s very simple. Pick when we have the flavors we’re looking for in the vineyard. This involves walking through the vines and eating fruit a few times per week, it’s very nice. Then we don’t use any fancy gadgets, we’ll destem a small portion of the grapes and then do open top whole cluster ferments, with the wc ranging anywhere from 15 to 100%. After a few days cold soak (or ambient soak really) we’ll inoculate with a commercial strain of yeast. More than likely something from Christian Hansen that has three yeast strains in it, which gives a more wild character to the wines. Two punchdowns a day, every 12 hours until dryness, then probably wait 4 more days or until the cap falls before going directly to barrel without settling any lees.

Malolactic occurs in barrel and mainly we taste and babysit them until summer, when we’ll start blending trials. Blend and bottle. I bet a monkey could do it.

Beautiful

Posted on October 20, 2008
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That’s the good news. The fruit that has come in so far, Deux Vert 1018 and the Ana pinots, smell and look beautiful. Very pretty.
The bad news is that yields are down, and due to small cluster with thick skins, the whole juice to weight ratio is for less wine and more pomace. Good for you, not as good for me. Unless I raise prices, but with this economy that probably won’t fly. Maybe I should think about how beautiful it is again. Yes, that’s better…

Sakes alive

Posted on October 14, 2008
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It seems like I can’t start up. I just keep on waiting, and will wait some more. However, Thursday will bring in a small block from Deux Vert and all of the Ana pinot. Roughly 15% of total weight coming in. I still think it’s going to get sunny.

If you’re going to have delusions, have them of grandeur.

Youtube????!!!!!

Posted on October 4, 2008
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Use the high quality feed…

http://www.youtube.com/watch?v=prcqigLERm0

http://www.youtube.com/watch?v=5FXBmz7HCbk

Showing some love

Posted on October 4, 2008
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Craig Camp wrote us up in his blog, October 3, 2008. Check it out here: www.winecampblog.com

Color

Posted on September 17, 2008
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So, as some of you have heard the vines got off to a slow start this Spring. Summer was nicer than last year. At least this year when they went to camp it didn’t rain each week. Some kids like being wet in a canoe more than others…. but that’s not why I’m typing. Color, the fruit actually has some color and if the heat stays around enough we’ll get some flavor development too.

When to pick? October… November??? I like the sounds of the word October so much more.

The reds

Posted on August 16, 2008
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2007 ANA pinot noir

Lovely garnet color. Brilliant clarity. Nice legs.

On the nose, rose petals, saddle leather, carnations, cinnamon.

In the mouth the wine is lush with strawberries, raspberries and dried cherries.

The finish is smooth, with fine tannins. Very lingering and elegant finish.

33% new French oak, 20% whole cluster

2007 DEUX VERT Pinot noir

Dark ruby color, great clarity and nice legs.

Blackberry, cassis, earth on the nose.

Very nice, well structured mouthfeel with firm tannins and wonderful black fruits.

Finish is persistent with grippy tannins and dark fruit. On the bruisier side.

38% new French oak, 70% whole cluster

2007 MOMTAZI Pinot noir

Ruby colored and brilliant.

Violets, cherries, cranberry and watermelon dominate the nose.

Smooth, supple tannins. Red fruits, nice grip.

Beautiful, silky and seamless. Nice wine.

20% new French oak, 90% whole cluster

2007 WILLAMETTE VALLEY Pinot noir

Light garnet color.

Carnations, strawberries and black cherries. Leather and tar.

Super silky mouthfeel. Dense tannins.

Refined finish. Very pretty.

7% new French oak, 35% whole cluster

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