November 19, 2018 14:34
Lizzy Boardman, one of our friendly Tasting Room Staffers, is the idea lady behind our seasonal ‘look’ whether it is summer or fall, winter or spring. When she was thinking about decorating last winter in preparation for Winter Wineland this avid Pinterest fan found an idea of a grapevine trunk holding notes of thanks. She named it Gratitude Vine.
The vine itself is the trunk from the Mother Clone Zinfandel vineyard just across the way. The project, begun in January, has garnered 100s of thankful tags and it is fitting as we celebrate the holidays, and recently Thanksgiving, we give thanks for many things. From friends to wine, family to joy, hope and peace—all of which are hanging on our Gratitude Vine.
We are filled with gratitude for our 91 years on this beautiful ranch producing fine wines for your enjoyment. We are also grateful to our friends who have supported and savored our wines through the years and toast those new friends to come.
Stop by our tasting room and add your own to the vine-it is getting a bit crowded but we believe there is always room for more. Via this blog post I invite you to share what or who it is you are thankful for this year and we'll add it to the vine for you. I personally am thankful to the first responders in the latest fires around California-without them more would have been lost.
October 29, 2018 13:44
ZAP (Zinfandel Advocates & Producers) is an organization that has been promoting this uniquely Californian grape for over 30 years with special tastings and other nationwide events. Would you like to know more about our ZinStory?
My ZinStory began when I first sipped it from my Dino cup when I was four years old. It is the inspiration behind the name of this blog as you may have guessed by now.
Why don’t we start at the beginning of Zinfandel in Dry Creek Valley. The 1850’s saw many people moving into this area and they began to plant grapes along with other crops. They chose Zinfandel, among a few others, and the rest is ZinStory.
On the winery property it started in the early 1900s when the Canata family planted Zinfandel and made barrels of wine destined for sale in San Francisco. Giovanni and Julia Pedroncelli bought the vineyard, shuttered winery and home mid-Prohibition in 1927. They acquired a 25 acre vineyard which supported the young family by providing grapes for home winemakers where each head of household could make 200 gallons.
Zinfandel continues to be our most widely planted grape today with 33 acres of first, second and recently third generation vineyard on the original land my grandparents purchased 91 years ago. We continue our story with three Zinfandels: our Mother Clone located on the home ranch and spanning in age from 115 year old vines to 4 years old; our Bushnell Vineyard which is owned by third generation family member Carol Bushnell and her husband Jim. We have been getting fruit from this place since the 1940s; Courage is our newest member and comes from the multi-generation grape growing Faloni family. We believe it takes a lot of courage to be a farmer and grow Zinfandel!
Our winemaker Montse says Zinfandel tells the story of the vintage. Whatever has gone on during the growing season through to harvest is reflected in this grape and the wine it makes. Recent examples of this includes the incredible concentration in the drought influenced year of 2015. 5 years before this a heat wave struck in 2010 and we lost nearly half of our crop-also a concentrated vintage due to the very low yields. There are many other memorable examples of quality from vintages like 2012 (the year of plenty), 1997 (considered the vintage of the century), 1985 (focused & concentrated) and 1978 (Zinfandel was the winner after years of drought brought excellent quality). Just remember every bottle tells its’ own ZinStory.
Now, what is your ZinStory?
October 29, 2018 13:39
We completed this year’s harvest on October 9th with a final load of estate Cabernet Sauvignon. Our vintage wrap up includes comments from winemaker Montse Reece and Vineyard Manager Lance Blakeley. Get the harvest scoop from the people who know.
I will begin by saying there is one word that describes this harvest perfectly: abundance. This coming from an abundance of fruit and an abundance of good weather to bring in the fruit-yes a little rain fell in September and timing was good-we only had a few of red wine varietals on the vine including our Cabernet Sauvignon and Petite Sirah still hanging and these grapes are built for this type of challenge! We began with Sauvignon Blanc on August 30 and finished on October 9 with Cabernet Sauvignon. It was quick and chaotic at times and when it cooled down mid-September the weather extended hang time nicely.
From Lance Blakeley comes his comments as the Vineyard Manager. In production all varietals were above average anywhere from 5% to 15% stemming from spring and summer growing conditions that led to a great crop set. Labor went fairly well as we teamed up with some other local growers to share some of their pickers. We machine harvested 15 acres and all went well in quality. The younger cabernet sauvignon blocks really stood out to me this year as did the merlot which got plenty of hang time and tasted outstanding. Our wine yields were good too as we had full bunches with very little, if any, shrivel or raisining.
From Montse Reece her comments as Winemaker. This harvest we had more consistent weather without extreme heat spikes like last year. That reflects on the quality of Zinfandel which was exceptional and also the wine yields that were up by 20% over all varietals with respect to last year’s. We did see some challenges especially accommodating the bigger crop across the board but do note the Zinfandel came in at normal tonnage as we had less in 2017. This harvest all grapes, but in particular Zinfandel, were back to a normal cycle of ripening with mild to hot days and cool nights, that translated into a slowing ripening and a better retaining of the acids and phenols. This year I see impressive balanced wines with moderate alcohols and beautiful integrated acids.
As with Zinfandel the good weather cycle this year elevated the acid, flavor and aromatic profile of the grapes. Cabernets had an extended hang time to reach their maturity and as a result we’ll see more concentrate flavors, colors and bright acidities. A vintage to look forward to.
And with these comments we close the book on Vintage 2018. I, for one, am looking forward to tasting the first wines released from this harvest early next year.
August 24, 2018 10:34
Join me as we prepare for our 91st harvest. Get the scoop on the preparation and the anticipation of the 2018 vintage.
Summer brings more than hot weather and ripening of the grapes. It brings with it a sense of anticipation because we know the beginning of harvest will soon be here-sometimes sooner rather than later as in vintages past (we harvested Sauvignon Blanc on August 10 in 2004 for instance-which was the earliest harvest on record). 2018 started a bit behind 2017 by just two days later and this timing is considered a normal start to the process of bringing in the grapes.
Over the last few weeks the cellar crew has finished barrel work and any bottling needed, cleaned up and tested equipment from the de-stemmer to the presses, the pumps and the chiller. The vineyard crew, with 100 acres of estate grapes, mainly kept watch if the vines needed water, checked grape loads on the vine or cleared out canes if the block was to be machine harvested. Lance, vineyard manager, went out and gathered grape samples to assess the brix (sugar) and acid.
The most important part of harvest preparation is how we go about deciding when to pick. Between the grape samples brought in and their analysis winemaker Montse works with Lance to decide the best time to bring in the grapes. Montse’s focus is on the acidity and pH rather than the sugar. Our style has always leaned to higher acidity rather than overly ripe fruit, balancing all of it to bring out the best in each varietal.
Harvest means the first grapes coming are indeed the first wave. It doesn’t mean every grape we grow or buy comes in one right after the other. It means sometimes there are pauses between varietals. After Sauvignon Blanc, the first grape in, comes the Zinfandel for our Rosé program (early pick to give us lower alcohol and higher acidity) followed by Chardonnay and Pinot Noir. Depending on the weather (you know us farmers-always at the mercy of what Mother Nature gives us) and as the individual blocks ripen more red varietals will make their way to the crushpad.
We began on August 30 and will likely take in our last grapes six weeks from now. That is if all the right pieces fall into place as we turn from August to September and beyond.
June 30, 2017 09:47
July 22 1927 is an important date at the winery. My grandfather signed the papers for the property that included 25 acres of grapes, a shuttered winery and a home mid-Prohibition 90 years ago this month. He left quite a legacy.
Other inventions and remarkable achievements of 1927 include Wonder Bread and Lender’s Bagels, the Oscars (!) founded by Louis B. Mayer, Babe Ruth hit his 60th homerun (he held the record for 30 years!) and Charles A. Lindbergh, at age 25, made the first transatlantic non-stop solo flight.
Actually my grandparents and the second generation of John and Jim left a legacy that continues today through the fourth generation, so far. I am certain when my grandfather signed the papers he had his young family of three on his mind (my dad Jim would be born 5 years later) and had hope this property would support them. Both vineyard and farm at this time, they raised everything needed from the animals to the crops which supported them. I remember in the 1960s, after we moved to the family home when my grandparents retired, venturing into the basement and seeing rows of mason jars full of the previous year’s harvest, venison sausages aging on hooks and the smell of vinegar being made in barrels around the corner.
Stories of my grandparents surviving Prohibition, the Great Depression which kicked in two years after the purchase and the start-up of a business new to them are fun to recall. The time my grandfather and uncle John delivered grapes to a place near Redding and the axle broke. My grandfather had to go to the nearest town to get help leaving 7 year old John in the truck with the grapes. Or when my grandparents returned home after a day of work in the vineyard only to discover they were missing 5 year old Jim. They found him under a vine with his dog, safe and sound. I have my own memories of roaming the cellar and the vineyards with my sisters making the whole place our playground. I have seen my own grandchildren and grandnephews running around the place and hope to see the sixth generation doing the same.
It’s all in a days’ work in our little corner of Dry Creek Valley. From those humble beginnings we, as a family, are tending the vineyards, producing great wines, hosting friends, making sure we continue the legacy born on July 22. A toast to those early days with a splash of Zinfandel in my Dino!
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