As I sit at my desk patiently waiting for a high pressure system to brush aside the upper level trough that has brought us this less than welcome wet weather, our Estate and Reserve Sauvignon Blancs are quietly and coolly fermenting in tank, drum and barrel. The white wines of 2011 are looking marvelous as they progress through primary fermentation. Being an optimist to the core I am hoping that the quality of the Sauvignon Blancs are tea leaves for the rest of fruit that has yet to come in.
The phrase “when will we start bringing in the Reds,” has recently been replaced with “will we ever bring in the Reds?” To that, my coy response has been, “We’ve already harvested some red fruit.” And indeed we have, albeit not for red wine production. We have picked part of the Sangiovese and Nebbiolo crops to produce Rose. While the Sangiovese was predetermined to be a Rosato, the Nebb’s fate was a bit more ad hoc. Because the weather has been so inclement, rot has started to form in tight cluster varieties such as Nebbiolo. Faced with the prospect of losing the fruit to mold and being forced to cull it onto the ground, where it would then release more spores into surrounding vineyards, I thought it best to bring the fruit into the winery and press it in the same fashion I did the Sangio. This has the dual benefit of preventing cross contamination in the vineyard and allows us to experiment with the Rosato di Nebbiolo. I am excited about the prospects of producing another refreshing wine to serve on the terrace, and as they say, when life gives you lemons you should make Rose…
Back to the Reds, yes, we will bring them all in. At this point we are watching the forecast fastidiously and walking our vineyard blocks compulsively. From a management stand point we have applied all the protective sprays applicable at this phase in the season; we have leafed out the fruiting zone to promote airflow; we have even gone to the point of using leaf blowers like large hairdryers to dry out more susceptible varieties like Petit Sirah.
I mentioned in earlier updates that the Winegrowing team learned much from the previous two cool vintages. One of those lessons was “don’t put your eggs in one basket.” As such, we have diversified the blocks from where we pull fruit. Should one block ripen quicker than another, we can capitalize on this phenomenon. This is indeed what we are seeing and as we enter into the final phase of the growing season we will segregate each pick according to its potential to produce Reserve, Estate, and Napa Valley styled wines.
I suspect that we will be bringing in fruit towards the end of the week and certainly the week after. I will update you again in the near future with developments as they occur.
Si Se Puede,
Brian Brown
Winemaker
