Sauvignon Blanc

  • Follow the Vineyard: Vintage 2020

    September 2, 2020 16:18

    Follow the Vineyard: Vintage 2020

    Our Sauvignon Blanc harvest kicked things off for us on August 24-seen above are the grapes as they arrived at the crushpad. Vintage 2020 begins!

    This post is a bit of a mix between talking to Mitch about following the vineyards on their road to harvest along with an update on our first week of harvest all the while with the Walbridge fire as background. The vineyards are ripe and ready to pick, the harvest waits for no one.

    August brought some challenges for sure. The dog days of summer heat ripened vineyards a bit faster than previously estimated. The early varieties like our Sauvignon Blanc and Pinot Noir from the Russian River Valley were ready to pick, moved along after a relatively cool and uneventful July. The first day of harvest brought fruit in on time for a normal beginning of the vintage. To give you a reference point, the average first day of harvest over the last 10 years fell between the third and fourth week of August. I managed to catch up with Mitch, as I mentioned, to check in on August 21st, right before the big day. He was taking bunch samples of the Bushnell Vineyard Zinfandel for our Rosé. It was a beautiful warm day in Dry Creek Valley while I talked to Mitch, he in the vineyard and me from a smokey parking lot in Soledad California-where I stopped to take notes along my way home from taking care of my grandson Galen. 

    Mitch shared the following: "The vineyards are holding up just fine through the heat. The vines didn't shut down because the vineyard crew made sure the vineyards were given a drink of water now and then through controlled drip irrigation. There was some evidence of shriveling in the Zinfandel bunches but overall not too much was lost. We'll move from picking Sauvignon Blanc early in the week to the Rosé and Pinot Noir. We'll finish the week by beginning to pick our Zinfandel and Merlot blocks. All the work we have been doing through the summer like dropping fruit where needed, getting water to where it was needed, readying equipment and doing the final bottling in order to make room in the cellar for the new vintage all came together right on time."

    He continued, addressing the smoke from the Walbridge fire. Editor's note: This fire began on August 17 due west of the winery and vineyards by several miles. As of September 1st it was under 74% containment and no longer was a threat to Dry Creek Valley. Mitch talked about the change in the weather with the arrival of the cooling marine layer which helped the fire fighters to contain the fire as well as bringing development to the grapes-acids and sugars balance out much better with warm days and cool nights. The smoke itself was to the west actually blowing south into the Bay Area and remained west and high above the valley floor. We'll see how things go as the vineyards are tested and we take things on a case by case basis. One other challenge to this year's harvest is COVID-and we have instituted and followed the guidelines set forth by the state and county when it comes to the safety of our vineyard crew. While it will slow things down we'll still get the grapes to the crushpad."

    There you have it, Vintage 2020 has begun. The excitement of our 93rd vintage has been tempered somewhat but we are hopeful as we look forward to the last load of grapes to come in and call it a year-what a year it has been.

  • Follow the Vineyard: Veraison

    July 24, 2020 15:50

    Follow the Vineyard: Veraison

    Another month into vintage 2020 and the next stage of the grape development is here: veraison. From here on out we can predict harvest dates by when the fruit begins the transition from hard green pea sized berries to a lighter softer green in the white varieties and shades of purple in the reds. I caught up with Mitch Blakely, fourth generation family member, as he was heading home for the day.

    “We are watching the vines as the crop on each turns color-all but 11 acres of what we farm are red wine varieties and Merlot seems to be out ahead of the pack at 50% of the fruit turning color. Zinfandel isn’t too far behind at about 35%. Other varietals like Sauvignon Blanc, Sangiovese and Cabernet Sauvignon range from 5-15%. What that tells us is we’re looking at an average to slightly later harvest with mid-September for white grapes and lighter red wine grapes followed by Cabernet Sauvignon and Petite Sirah the first couple of weeks of October. This timing is typical of the past harvests from normal growing seasons. And of course this will change if the weather spikes higher as we get nearer to picking.”

    “It’s been hot at the beginning of July so one of the other jobs I had was trying to find blocks needing water. The vines were getting slightly stressed, slowly development down because of heat although some of the days topped out at 100 degrees but tapered off as the late afternoon fog began to come in. While fairly early on in the season it is better to have the higher heat at this time. Varietals susceptible to damage during heat are Zinfandel, Merlot and Sangiovese on hillside or limited soils where they have a tough time bouncing back. Cabernet Sauvignon and Sauvignon Blanc, on the other hand, can handle it. It was unseasonably cool at the last half of July which helped the vines out a lot."

    He continued, "The crop size is fairly consistent, not as big of a year as last year. Not as many clusters and counts are down-which is a good thing because it is easier on the vines. We'll see COVID harvest protocols slow down harvesting with smaller crews and split crews for picking in order to keep our vineyard crew safe. Hoping for a nice even harvest with lots of time in between. Other projects include working on the vine blocks under the Scott Henry system where they are separating out the canes and pinching them down so the arms aren't snapped off during machine harvesting (Cabernet Sauvignon and Sauvignon Blanc).  There are 20-25 acres of the split system so it takes a while-7 acres done so far and there is time to get this done.  Pulling leaves and dropping fruit (also known as green harvest) also has taken place in order to allow ripening of the clusters as well as lightening the load on the vine."

    Thanks Mitch for the time and information-cheers to Vintage 2020 as it comes more into focus with each month. Follow our vineyard next month when we are in striking distance of harvest.

  • #PairitwithPed: Dinner on the Lake

    June 30, 2020 09:50

    #PairitwithPed: Dinner on the Lake

    I received a text from our son Joe last month-he was excited because he had found our Mother Clone Zinfandel at the Whole Foods and had sent along a photo-he lives in Reno Nevada. He also included an idea for a blog post: #pairitwithPed. I loved it and this is the second in a series of pairing wine, food and experiences.

    The first hot day of June rolled around on the second day-95 degrees and it was time to take out the boat and go to Lake Sonoma. This year we had to wait for the public boat ramp to open—COVID19 etc which took place toward the end of May. Our 'dinner cruises' are something Ed and I do every year during the spring, summer and fall. We plan at least one day during the week when we would prepare a picnic dinner, pick up the boat from storage and launch at the lake in northern Dry Creek Valley.

    There were some firsts however-Jasper had never been to the lake or on a boat before. I am recreating recipes from our website and had chosen a Grilled Chicken Salad with Mint, Feta and Toasted Pita Bread. We had a guest along too-my sis-in-law Carol who was staying with us and is from Maui. And of course there is the first time to put the boat in and remember all the details that go along with it-fan on, pump the gas a couple of times, remember to put the motor down all the way and the like. The lake was beckoning and it was time to go relax in the cool!

    Sauvignon Blanc and chicken saladWe brought along a bottle of our Sauvignon Blanc which always pairs well with dinner on the boat, especially with this recipe. With a lemon-cumin marinade & dressing with kalamata olives and  feta the wine and food pairing was perfect-plus did I mention we were on the boat? Carol commented that she typically didn’t like mint but in this salad it worked with the lemon zest in the dressing and the tomatoes. I used a locally made Feta which was delicate not salty and chalky-it made a difference. And grilling the chicken ahead of time helped this to become an easy midweek meal that was also easy to transport.

    Jasper the dog sleepingJasper, seen here post-excursion over and out in the boat, had a blast zooming along the shore, trying to get sticks out of the water, barking and listening to his ‘counterpart’ bark back from across the cove, bothering a squirrel that was outraged at the idea of a dog running below his tree, chirping aggressively. It was our evening's entertainment besides the chorus of birds, the gaggle of geese swimming along and the occasional splash of a fish hitting the surface-the big on that got away.

    Our evening ended as the sun set and it became noticeably cooler (and darker). Sometimes on our way back in-we are typically about 10 miles from the ramp-I need to dig out our sweatshirts to keep warm. But not this time-the bands of cool and hot air as we took the boat in at 45 miles per hour were sensational. An experience which filled all our senses from the wine to the food to the views. 

    Each month I'll have a new #PairitwithPed story. If you send me your stories (and many of you have) I’ll share them here in an upcoming post.