August 18, 2022 10:43
Montse walks us through the scale house as we prepare for harvest.
Follow us on social media to stay up to date with our harvest season.
July 25, 2022 09:00
As harvest is fast approaching in our Dry Creek vineyards, our winemaking team and cellar crew prep all of the empty tanks to make room for a new vintage. It's the calm before the storm.
Follow us on social media to stay up to date with our harvest season.
July 21, 2022 12:34
UNDERSTANDING GRAPE VERAISON
Each summer, grapes begin to change color in our Dry Creek Valley zinfandel vineyards. Grape veraison is the beginning of ripening, when red grapes change from green to purple colors. Veraison usually begins in July during moderate weather years, but in cooler vintages, zinfandel grapes don’t start changing color until late July, even early August at times. During ideal weather conditions, the time from coloration to harvest is typically about forty-five days.
There’s much more to grape veraison than the fascinating color change we can see with our eyes. To allow vines to focus all their energy into the existing clusters hanging on their shoots, the grapes cease growing during this period of their lifecycle. This allows sugars to increase and acids to decrease.
WHY EVEN GRAPE VERAISON IS IMPORTANT
Winemakers want the grape clusters to go through veraison quickly, because the uniformity of coloring within the clusters equals uniform flavors at harvest time. Being able to harvest uniformly ripened grapes is one of the keys to making a velvety, balanced Pedroncelli Zinfandel. If some grapes in the clusters are under-ripe, some perfect and some overripe, the finished wine will express some combination of too dry, too fruity and even too hot or high in alcohol. Only uniformly colored zinfandel grapes can make a balanced, smooth wine.
ADDRESSING UNEVEN COLORS DURING VERAISON
The warmer the weather, the more likely the grapes will change colors swiftly and uniformly. So, what does a winemaker do when the grapes change color unevenly? At Pedroncelli, we wait until veraison has taken 80% effect on our zinfandel vineyards, then we’ll start to trim off the “wings” and clusters that are still green. This sacrifice ensures the remaining grapes on the vine develop consistent flavors which will translate later into the wine.
Here's an example of a cluster with a “wing.” A wing is a small bunch that shares the same shoot as a fuller cluster.
During ideal growing seasons, moderately warm temperatures help veraison happen at a perfect pace. Zinfandel, Cabernet Sauvignon and Merlot grapes start changing color in Dry Creek Valley during July and August, depending on when vineyard pruning occurred and the microclimate of each vineyard. In an average year, Pedroncelli’s Dry Creek vineyards complete veraison over two to three weeks.
DO GRAPES CHANGE COLOR AT DIFFERENT TIMES?
Different red grapes varieties go through veraison at different times. Just like during harvest, we don’t always pick the same grapes at the same time. It is spread out over several weeks. If Zinfandel is in veraison now, then we’ll be picking about the second week of September. Cabernet Sauvignon on the other hand has not even started veraison and we’ll expect to pick these grapes at the end of September or beginning of October. It always depends on the weather between now and then too.
Follow us on social media to stay up to date with our harvest season.
October 18, 2021 09:07
An urban legend has existed for years in the wine world. Article upon article, blog post upon blog post, and many more words have been written about how quickly we consume the bottle of wine we just purchased. Along the way the numbers people published their take on how much wine is drunk upon arrival and how much is stored or cellared away for future enjoyment. I am not sure if it is true but ‘they say’ it is something like 95%. Wow. Drink up people.
I suppose if all of us drank the wine we bought and consumed immediately upon arrival at home we’d be out of wine--worldwide. So there is something fishy about those assumptions, I mean numbers.
So I put together this poll for you.
When I buy wine I:
a-drink it within 0-48 hours
b-wait a bit-I am saving it for a dinner party next week
c-put it away for a time-out of sight, out of mind etc
d-I collect so I save every bottle I get and cellar for 10 or more years
e-all of the above
Here’s the sticking point. We really don’t know how soon everyone does drink the wine they buy. I do know the numbers were up during the pandemic year 2020 and have maintained somewhat in 2021. As evidenced by many re-orders of Pedroncelli wine during the pandemic-beyond the usual direct to consumer numbers. So, if you chose ‘e’ as your answer I think this is more in line with what we all do with our wine purchases.
There is no greater joy than opening up a bottle within minutes of arriving home after a long day at work or opening a treasure years after purchase, beautifully aged, all shared with friends. Choosing wines for a party or for an upcoming holiday can be fun and an adventure. There isn't much difference on the joy meter which category you find yourself in-unless you waited too long to open that bottle.
At Pedroncelli you have it both ways really. You can enjoy a glass tonight or enjoy it 10 years hence-you won’t be disappointed. I had the opportunity to try a 2017 friends.white the other night-a 5 year old white wine blend. The color was amazing because it hadn't changed and the taste was fresh and lively-it was as if it was in a time capsule.
Let's join the 95% tonight and open a bottle up-from today's purchase or something tucked away for a special occasion. Either way we'll be joining in with millions around the world.
August 10, 2020 10:29
One of my favorite bands is Tom Petty and the Heartbreakers. Tom always seemed to sing straight to me with his lyrics and style. The song, The Waiting, in the title of this post is from one of my favorites (although I think I have about 20 of their songs on my list of best loved tunes).
So-how is the waiting? How are things going? Have those habits been formed? Have you taken a mental vacation or a real one? Have you had enough of forgetting your mask like I do—and I have at least five of them right now? These restrictions, in order to keep us safe, make me feel like life is now on hold. And waiting. It really is the hardest part because patience, for me, is not one of my strong suits. How about you?
Recently I wrote about our 93rd anniversary and the times my grandparents lived through: Prohibition and the Great Depression. Together they started their own venture that would become my family’s multi-generation business. While the world feels prohibitive right now I think during my grandparent’s days and these we do find a way forward.
We’re still waiting this out at the winery too. Like many of you I search through articles or emails to find the latest County and State guidelines and wait for the regulations to be lifted or changed-sometimes it seems daily or weekly. Harvest is looming, labor has been and will be more difficult to come by and there will be changes in the way we handle harvest this year to keep everyone safe. The tasting room has been open by reservaion per those guidelines requiring us to do tastings outside. We may have to close when the weather cools down because it will be too cold for you all to enjoy tasting outside. We’ll switch back to curbside pick up as part of our COVID Plan ‘C’.
Life does go on because it must. Grapes ripen so we move forward with vintage 2020. While we are experiencing interruptions to daily life there are life events happening because, like nature, we all do go on. Babies are born and, thanks to technology, family and friends all have access and rejoice with the new parents. Marriages are taking place albeit in much smaller groups of close family with the BIG celebration planned later. School will continue in the format parents had to deal with in the spring and teachers are scrambling on how best to educate.
I recently saw an article written by Rick Steves, the world traveler and TV host of many shows, in The Atlantic, “For the past 30 years, I’ve spent every summer abroad in Europe. Now I’ve realized that traveling isn’t just a pastime—it’s a mindset.” And he goes on to talk about how he has adapted his life to the pandemic with a traveler’s spirit.
Prohibition ended, harvest will be over before we know it, and this pandemic will end. Looking at history and what has taken place over the years gives me hope of a better, new world ahead. I would love to wait it out with you-we've enjoyed virtually connecting with many different friends (shout out to Florida and Alaska among others-you know who you are!) and our visits make us more connected and less lonely. Wine is what we have in common and brings us together. I can't wait until we can, virtually or in person, visit over a glass of vino! Contact us at firstname.lastname@example.org or send me a note to email@example.com
Tom Petty and the Heartbreakers. Lyrics from “The Waiting.” Genius, 2020, https://genius.com/Tom-petty-and-the-heartbreakers-the-waiting-lyrics
July 24, 2020 15:50
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.
June 29, 2020 11:27
Where were you in 1985? This year marks my 35th at Pedroncelli Winery so June is a special month for me as it is the anniversary of the start of my career in the family business. 35 years ago…more than half my life and the other half was spent growing up here. I did move away to attend college in Marin County (go Penguins) but always came home to visit with family and it is how my path back home began.
Post college, as I drove back and forth from the East Bay to Geyserville, I was missing Sonoma County quite a bit (by the way the place I lived in was right next to the Del Norte BART station and the track ran above the fence). After the invitation from my father Jim (actually a meeting in the case goods warehouse), I agreed to make the move back home and work for the family. Once home, I supplemented my liberal arts education with classes at the Santa Rosa Junior College where I learned from the greats-Richard Thomas (vineyard) and Bill Traverso (wine marketing) among others.
As I eased into the business of wine I began in the Tasting Room working with cousin Richard. I eventually made my way into the office and began doing administrative work. Writing fact sheets and then the newsletter was a natural extension of my education as an English major. 2020 also marks the 30th anniversary of writing newsletters in various formats over the years. 10 years ago I switched from printing the newsletter to the electronic version. My blog posts on Vino in my Dino began 6 years ago. Those projects represent thousands of words about the winery, our history and family as well as musings and opinions over the years.
In light of this year and all the COVID 19 sheltering in place, wearing of masks, and physically distancing ourselves helps me put some of these things in perspective: my grandparents started from scratch in 1927. Two years later the Great Depression began. They made it through and I have realized by talking to my late uncle John and dad Jim and hearing their stories of the early years made me realize it wasn’t a ‘fun’ time. I imagine it must have been hard for my grandparents to make a living and to feed the family. But because of the land they bought, they were able to have a farm, to sell grapes to support the family and learn a new way of life that would span 9 decades and four generations.
In the time I have worked for the family business I have seen huge swings and changes in how wine is sold and talked about. The internet, of course, is the biggest change in how we communicate our story and messages-website, social media channels, email and newsletters. Marketing wine nationally and globally are now par for the course. My newsletters have always communicated what was going on and where we were headed.
Reflections on my first newsletter-dated Spring 1990, Vol.1 No.1 (by clicking here you'll go to our gallery for the rest.)
The format here is the typical four-page newsletter with the information in order of importance-front page with news, the middle pages featuring varietals and new releases and the back panel reserved for the shorter messages of signing up to receive the newsletter and information on upcoming events-in this case it was for the Passport to Dry Creek Valley which many of you are familiar with as the trademark event of our area.
As I read through it some things remain the same because of who we are-can’t change the beginnings or the middle. The history of the first and second generations are in place. You’ll see we made 12 wines at the time including Chenin Blanc, Gamay Beaujolais and Riesling. Today there are other varietals planted in their place (Syrah instead of Gamay, Cabernet Sauvignon instead of Riesling). Wisdom comes with farming a variety and finding out another one does even better in its’ place or is an answer to what our friends like to drink. Palates were evolving from lighter sweeter wines to more complex wines. We were also known as a ‘best value’ winery. This stand the test of time-this week Dan Berger wrote about our wines and included here his thoughts on the value our wines represent.
The next pages were a bit of a mish mash-I was learning the ropes obviously. Interestingly the new releases for that time of year include three wines we no longer produce-White Zinfandel, Dry Chenin Blanc and Gamay Beaujolais. I gave an update on the cellar as well as talked about how long we had grown and produced Cabernet Sauvignon-and how long to age it with the suggestion of buying a case of our 1981 Reserve Cabernet Sauvignon.
What have I learned? To tell the story-even if it is from my perspective and to tell it in a way that reflects who I am and who we are. I enjoy being a storyteller what with our rich history, generations of farming wine grapes and making wine allows for many opportunities to see things from all angles. Those stories, like the newsletters, create a timeline of the Pedroncelli family and what we have accomplished over 9 decades-and 5 generations.
How about you? I bet a lot of things have changed in that time. 35 years ago Back to the Future was the number one movie, the KC Royals won the World Series (remember baseball?) and the 49ers won the Superbowl. Memories of Live Aid, The Cosby Show and, fittingly, Aretha Franklin’s voice was named a natural resource of Michigan. Tell me-did you have a bottle of our Gamay or Chenin Blanc back then? Did you buy a case of the 1981 Reserve Cabernet Sauvignon and do you have any in your cellar? Did you visit the tasting room when it was in the case goods warehouse (which is where I began)? Or earlier did you meet my grandfather who welcomed people in to taste in the 1950s/1960s? I look forward to hearing your stories as always and won’t be resting on my laurels as I have even more to write about in the coming years.
May 27, 2020 10:57
There’s Plan A and Plan B. Both of these have merit because the first plan is backed up by the second. A year ago I would never have thought we’d need a Plan C. Sheltering at home and limiting our forays into the community have been a part of our lives for weeks. Have you received your ‘getting out of jail free’ card? We haven’t just yet at home or at the tasting room but it is coming. The weather is warming up, outside venues like parks are opening up and we are making plans to throw open the doors with a few tweaks, of course, because of COVID-19 measures. So Plan C it is.
This ‘new’ normal is going to govern our lives over the next year or so. There is no ‘boldly go’, more like slow and steady wins the race. Until the virus abates, or a vaccine is discovered, we are going to socialize in a new way. We always took for granted the hugs and kisses, handshakes and pats on the back but the ‘new’ normal includes continued social distancing, wearing face masks, sanitizing like crazy-as if we haven’t already!
The state and county are doing their best to phase back into things-phase 1 and 2 have been accomplished and now onto Phase 2B and beyond. In a way our “Get Out of Jail” card or Phase 3 will allow more freedom and allow more movement-and like the state of California says we are going to take it very slowly in order to protect all of us. Tasting room visits, once given the green light, will include some changes for the foreseeable future. We are working hard to put together a memorable and friendly visit.
First and foremost is safety of all-staff and visitors. Secondly we still need to distance ourselves so reservations for any visits will be taken which is a first for us. We have been a tasting room with walk in ability since we opened. Thirdly I am now taking ‘eye enhancement’ classes so I can communicate above my mask. While we won’t be able to gather in large groups in the beginning we will certainly make you feel at home!
When formulating Plan C I realized we already have some of this down. When we were sheltering in place we gained some experience in the retail world. We have now grocery shopped in a different way, bought things at stores or other essential places masked and protected, had a video doctor’s appointment or have perhaps done a curbside pick-up.
Our Plan C will include a whole new wine tasting experience at Pedroncelli-maybe I should call it Plan P? First up, there will be some prep work ahead of your visit to make sure we know how many are in your party, what you’d like to do, what day and time you’d like to come by. We’ll use a touchless system to take your reservation. We’ll set a place for you, have our tasting list ready with some flight choices or have you choose your own flight. We’ll provide you with effortless service, regale you with the stories behind the Pedroncelli name or the wine you are trying, and we’ll enjoy each other’s company even though we are maintaining a safe distance.
I had a dream the other night about our new tasting room experience post-COVID. I was back in an episode of MASH with the doctors as tasting attendants and I was sitting at a table full of test tube samples. Glad I woke up and it wasn’t true! Needless to say our new plans for you will include all the things for a great experience: tasty wines, a sense of humor and you!
May 27, 2020 06:14
During the last 11 weeks we have been on a kitchen journey while staying at home. Most of us have discovered the joys of working with what we have on hand or finding new ways to cook chicken. Many famous chefs are making short videos as if you are cooking with them-Jacques Pepin is my favorite. Ordering online for groceries became a new norm for some, curbside pick up for others or we suited up and went to the store with list in hand-something about being masked made me forget half of the things I needed on my first couple of trips.
Needless to say eating is one of those things we all have in common, right up there with enjoying wine. One of the joys of writing my newsletters and these posts is receiving messages back from you, my readers. And every once in a while I get recipes which is like opening up a surprise gift, I am an avowed collector if you didn’t know. In the last couple of months I have received notes about home cooking and what you were fixing that night along with which wine to go with the meal or what you were experiencing while trying to be creative. You sent me recipes or I found them on Facebook. Either way here are three from the last 2 months and thank you all for sharing your recipes!
Pollo a la Romana: This recipe comes from our club members the Kings, Donn & Judith. I saw the photo of the finished dish on Facebook and requested it for this story. While this isn’t the typical recipe laid out it is the way I cook-improvisation!
Seriously, you know how it goes; you start with a recipe, add and modify and adjust for quantity, and hope it comes out good. Pollo a la Roma is essentially an Italian chicken stew, reduced and thickened, and served with any pasta; orzo is good.
I improvised on a recipe by using quartered artichoke hearts, a package of exotic mushrooms, a big yellow onion, bacon instead of prosciutto, red wine instead of white, and I used canned tomatoes from our garden from last season, and chicken tenderloins (whatever they are). I used at least 10 ounces of red wine to get the liquid volume that I wanted, along with the quart of cooked tomatoes. I used 2.7 lbs of tenderloins.
Otherwise, you brown the chicken; set it aside; sauté the bacon, onion, red and yellow pepper. Then add in a quart or so of diced tomatoes. Add in your spices, and salt and pepper. We used Italian parsley, thyme and rosemary because we grow it. I think you could use any herbs that you want. One thing I do is- I don’t sauté garlic anymore. I add the fresh, chopped garlic into the tomato sauce, and let it stew. I feel that sautéing garlic is too hot for the garlic and you lose flavor.
Then you add back the chicken, adjust the salt and flavors, simmer for at least an hour, and stew it down to your preferred consistency. Serve with pasta of your choice. Donn asked me to make certain to tell you the pictured wine was not used for cooking! Of course, we drank the pictured wine (2016 Bushnell Vineyard Zinfandel) with our meal and thought it was spectacular.
Paella a la Montse: our winemaker and I were asked for recipes to pair with our wines for a New York retailer promotion for cooking at home. Knowing this is one of Montse’s favorite dishes as well as a taste of home (she is from Spain) I asked her to share it-along with her wine recommendation.
My paella recipe (for a seafood paella):
1 lb of clams
1 lb of shrimp, peeled
1 lb small scallops
1 green bell pepper
1 can of small diced tomatoes
4 garlic cloves minced
Saffon 1 pinch
Pimenton or smoked paprika 1 teaspoon
Spicy pimenton or cayenne (optional) ½ teaspoon
Turmeric (optional) 1 pinch
Rice: bomba or medium size 2 cups
Fish broth (4 cups)-recipe included below.
Salt & pepper
Note: It is important to use a Paella pan or a flat wide base pan, a cast iron pan is good too.
You need to make the fish broth separately. This is a quick way to do it: In a pot add 4 ½ cups of water, salt, the clams (previously clean and scrubbed) and a pinch of saffron. Bring to a boil. Remove the clams when opened (discard the unopened clams) and set them aside. Remove broth from heat. Reserve.
Heat olive oil (2 tablespoons) in Paella pan over medium high heat. Add shrimp, salt, cook each side until pink. Remove them from pan and set aside. Add onion, cook 5 min or until translucent, add diced bell pepper and garlic. Cook for another 10 min. Add diced tomatoes and all spices. Mix well and cook for 5 minutes. That’s what we call the Sofrito.
Add rice and mix well with the Sofrito. Add broth, shrimp, clams and scallops, (salt and pepper to taste). Cook at medium heat for 5 minutes, then cover and cook to low heat until rice has absorbed all broth. Remove when done and let it rest, covered for 5 minutes. Serve with a wedge of lemon. Enjoy with our white wines, rosé, Sangiovese or even our Pinot Noir. Salut!
Date Nut Cake: this was sent in by Bill Kammer. I made this right away knowing my family loves this kind of combination. He said, “We got the original recipe from a sweet lady of Swiss decent – we miss her as she passed away quite a while ago. Most of the parenthetical comments are our modifications. It will fool you into thinking it is a Chocolate cake, so I have it with a Pedroncelli Red."
Step 1: 1 Cup Chopped Dates (the date pieces dusted with flour work best) 1 ½ Cups of Boiling Water & 1 tsp Baking Soda(get the water boiling before you chunk in the dates) Put the dates and soda in a bowl; then pour the boiling water over and let cool.
Step 2: Cream: ½ Cup Shortening (we use Butter), 1 Cup Sugar and 2 Eggs then: Add to the cooled Date Mixture
Step 3: Sift: 1 ½ Cups of Flour, ¼ tsp Salt, ¾ tsp Soda
Step 4: Blend: The Mixture of Step 2 alternately with Step 4 ingredients Then: Pour into a Greased 9 X 13 Baking Pan
Step 5: Mix: 1 Package of Bitter-Sweet Chocolate Chips, ¼ Cup of Sugar (Optional), ¾ Cup of Chopped nuts Pecans and/or Black Walnuts (we use almost 1 ½ Cups). Sprinkle this mixture over the batter so it stays on top.
Step 6: Bake 350 degrees 40 – 45 Minutes.
As Jacques Pepin likes to say ‘Happy Cooking’ and I like to say ‘Don’t forget the vino’.
May 21, 2020 08:24
Following the progress at our estate vineyards helps keep things in perspective. While we all shelter in place (hopefully not for much longer) the vines are happily making their way toward vintage 2020. I visited with Mitch Blakeley, fourth generation family member, to check in and get his perspective about what it going on out in the vineyard.
We farm 115 acres of vineyard between the Mother Clone, Home Ranch, Three Vineyards, Wisdom, Alto Vineyards, Bench Vineyards, East Side Vineyards and Bushnell Vineyard with 11 varietals planted between all of them. Some of these are small blocks while other encompass 30 or so acres between them. It all adds up to quite a bit of work for Lance Blakeley, Vineyard Manager, and Manuel Diaz, Vineyard Foreman along with Mitch who is not only in the vineyard he also led the certification process for sustainability in both the vineyard and winery.
Here are some in depth details about what is going on right now as we follow the vineyard this month in the bloom phase. Bloom or flowering (I’ll use the terms interchangeably) takes place about 6 weeks after budbreak, the first growth in the vine since winter dormancy which typically takes place in March. The leaves and shoots lengthen during the next month or so and small ‘bunches’ form. Bloom is when the future bunch of grapes breaks into tiny flowers-the smell is heavenly!-with crop set following in the next few weeks.
Follow the vineyard as I recap Mitch's comments on what is going on this month: The rain, while not as heavy compared to 2019’s six inches, actually mirrors almost to the day the time it rained the third week of May in last year. Over a week or so about an inch and a half of rain fell this year. What did this do to the vines? While April was warm and a few days in early May were over 90 degrees it became cold and rainy, slowing bloom time down. One of the benefits of receiving rains in the spring: it saves water. Mitch predicted they would be able to skip a full cycle of operating the drip irrigation system in the vineyards. Vines rely on interspersed drip irrigation during the dry months of summer and late rain helps delay the initial cycle of watering.
Flowering in some of the varietals, like Cabernet Franc, went quickly and is almost complete. Slow bloomers like Sauvignon Blanc and Cabernet Sauvignon were just beginning. Zinfandel was at about 40% and other grapes like Sangiovese and Petite Sirah were somewhere in between. Rain will sometimes knock off some of the flowering which in turn might lower the production of fruit. It remains to be seen if this has happened in our vineyards-crop set takes place in June so we will know more by the end of next month.
The vineyard crew continues with tractor work, weed maintenance and suckering, which is the most important during this time because a vine will push lots of growth in the spring. If not taken care of by stripping off the multiple offshoots this will overburden the vine and eventually would inhibit getting a ripe crop if allowed to continue. Suckering takes place over the whole vine along the arms and at the base. Some of the wood is softer in varietals like Merlot and Sauvignon Blanc-so they will be suckered next but right now the crew is working on the Zinfandel and Cabernet as the vine trunks and arms are harder wood and harder to sucker as things begin to dry out. We are expecting 90 degree weather the last week of May and this accelerates the conditions so the crew is busy now in these vineyards in order to get ahead.
Thanks Mitch for the update. We've farmed for four generations and have seen many different scenarios throughout those years. This vintage will go in the books as one of the most unusual because of COVID19. As farmers we look forward to the next phase of growth because the vineyard naturally follows the tilt of the sun, the ebb and flow of weather and creates something new each year.
- Follow the Vineyard
- Note from Home
- Postcards from Home
- Seasons in The Cellar
- Tasting Room
- Vintage Notes
- Women's History Month
- Four Grapes Port
- Sonoma County
- Cabernet Sauvignon
- Crop set
- Down to Earth
- Library Wine
- Block 007 Cabernet Sauvignon
- Holding steady
- note from home
- food and wine
- Lake Sonoma
- Sonoma Classico
- Finding Your Roots
- Sauvignon Blanc
- Cellar Master
- Bushnell Vineyard
- Harvest 2022
- Follow the Vineyard
- Courage Zinfandel
- 1974 Cabernet Sauvignon
- Dry Creek Valley
- Mother Clone
- French Oak
- Seasons in The Cellar
- American Oak
- cooking with wine
- COVID Coffee Chat
- Heat wave