Morning ya'll,
Well, this is the time of year where things just chug along in the vineyard and winery. The vineyard crew has been off for a couple of days as the weather has not permitted them to work. The winery crew has been busy prepping wines for the winter bottling's.
Soon we will be sending off samples for soil analysis. This is the time of year in which we will send soil samples to a lab to have analysis of their contents conducted. This analysis will allow us to check the health of our soils. Let's just say it is a yearly check-up of sorts.
The results will tell us a lot such as soil pH, micro nutrient content and macro nutrient content. Micro nutrients are those nutrients that plants need in small amounts and the Macro nutrients are those that a plant needs in larger amounts. Either big or small all nutrients are needed to help develop a strong and healthy vineyard. A deficiency in one micro nutrient can lead to a compromised plant. These plants are also then more susceptible to disease. So, if we can ensure a healthy vineyard an increased resistance to disease is encouraged. Once again plants and people are very much alike!
Soil is a living organism. It ain't dirt! Dirt is what we sweep from a floor. Soil is filled with life and at the same time can sustain life. It is an entire ecosystem within itself. Long Islands' soil is the result of glacier's melting during the last ice age. The glaciers ended where Long Island now rests. We were the GLACIER'S END. It was eye opening for me many years ago when I took a soil science class to find out that soil really is a complex and integral part of all of the world around us. It was something that I truly took for granted, but now look at differently.
Lastly, remember we have some great things going on at the vineyard this week. We have great cooking demos from Chef Frank Tramantano of Ever So Saucy Sauces and I will be hosting a chocolate and wine tasting with Chocalatier Tad Van Leer from J. Emmanuel Chocalatier. Both promise to be very palate rewarding experiences! Talk with ya'll soon.
Cheers,
- Juan.
Monday, December 8, 2008
Friday, December 5, 2008
Diamonds are Forever
Morning ya'll,
Well, this is the time of year when we begin the arduous task of pruning the vineyard. Our crew has begun shaping the vines into the base from which the growth in 2009 will come. We have started in Pinot Grigio and have moved along into Riesling. Each vine is tended one-by-one when pruning. There is indeed a technique to pruning. A proper technique will already begin to mold fruit quality that the vineyard will yield. As we prune we are already planning and discussing the 2009 Harvest.
At the winery we are preparing our white wines for bottling. Filtration and stabilization of the wines is underway. Stabilization is when we look to remove any hazes that the wine may have as well as remove tartrate crystals. Tartrates as we call them sometimes are referred to as 'wine diamonds'. Tartrates are in fact crystals formed from a naturally occurring acid called tartaric acid. However, with time and cold temperatures tartrates will form and drop out. We can accelerate this process by adding tiny amounts of cream of tartar which acts as a magnet for tartrates.
The removal of tartrates are only an aesthetic operation as they do not effect wine quality. However, the average consumer that may see these crystals in a bottle may think the bottle is bad. So, as a result all white and rose' wines are cold stabilized. Our red wines do not go through cold stabilization, but rather the time in barrel helps lose a large quantity of tartrates.
Lastly, we have just received our screw capper at the winery. We have been busy working on a customized Stelvin (Correct name for a screw cap) that will bear our logo. The new packaging will look quite sharp and help bring us to the fore front of what is happening in the wine world.
Cheers,
Juan.
Well, this is the time of year when we begin the arduous task of pruning the vineyard. Our crew has begun shaping the vines into the base from which the growth in 2009 will come. We have started in Pinot Grigio and have moved along into Riesling. Each vine is tended one-by-one when pruning. There is indeed a technique to pruning. A proper technique will already begin to mold fruit quality that the vineyard will yield. As we prune we are already planning and discussing the 2009 Harvest.
At the winery we are preparing our white wines for bottling. Filtration and stabilization of the wines is underway. Stabilization is when we look to remove any hazes that the wine may have as well as remove tartrate crystals. Tartrates as we call them sometimes are referred to as 'wine diamonds'. Tartrates are in fact crystals formed from a naturally occurring acid called tartaric acid. However, with time and cold temperatures tartrates will form and drop out. We can accelerate this process by adding tiny amounts of cream of tartar which acts as a magnet for tartrates.
The removal of tartrates are only an aesthetic operation as they do not effect wine quality. However, the average consumer that may see these crystals in a bottle may think the bottle is bad. So, as a result all white and rose' wines are cold stabilized. Our red wines do not go through cold stabilization, but rather the time in barrel helps lose a large quantity of tartrates.
Lastly, we have just received our screw capper at the winery. We have been busy working on a customized Stelvin (Correct name for a screw cap) that will bear our logo. The new packaging will look quite sharp and help bring us to the fore front of what is happening in the wine world.
Cheers,
Juan.
Monday, November 24, 2008
Friday, November 7, 2008
MCV FARM NEWS - 11/7/08 - We're All In.
Morning ya'll,
Well, it has been a while since I have written the news and I apologize. Harvest is officially over as we have picked all of the fruit. It was an interesting vintage as Mother Nature gave us a complex and nuanced year. It was the year of all weather events. The good news is that our low yields have given us nice ripe fruit. The heavy spring rains during flowering of the reds greatly reduced the crop size. These rains at the time seemed to be a negative, but the reduced crop led to increased ripening. I have been quite happy and surprised by the numbers of the fruit this year.
The white wine fermentations are now finished and await preparation for bottling. We will begin clarifying the white wines and filtering them in the next several weeks. We have some really nice white wines and I am quite excited about the return of Sauvignon Blanc. The 'SB' is showing lots of nice intense tropical fruits. We will begin offering futures on the this wine in the tasting room. We will discuss 'futures' during our staff meeting this evening and on Sunday evening.
The red's that came in latest such as the Cabernet Sauvignon and Petit Verdot are still moving along. As I mentioned in a previous email the reds are fermented with their skins and seeds. As the fermentation moves along large amounts of Carbon Dioxide(CO2) are released by the yeast. This large amount of CO2 pushes all of the skins and seeds to the surface of the tank. The skin and seeds form a cap that literally floats above the fermenting juice.
Well, the skins and seeds in the cap have lots of valuable compounds that lead to flavor, color, and structure of the wine. So we need to get those good things into our fermenting wine. So, we utilize two main methods for obtaining these goodies.
The first is a punch down. A punch down occurs when we literally "punch down" the cap into the fermenting wine. This is done anywhere from 1-4 times per day depending on how active the fermentation. The second method is the pump-over. A pump-over occurs when we gently pump juice from the tank over the cap. This action gently washes the skins and seeds of there valuable compounds. This is also done 1-4 times per day depending on how active the fermentation.
Cheers,
Juan.
Well, it has been a while since I have written the news and I apologize. Harvest is officially over as we have picked all of the fruit. It was an interesting vintage as Mother Nature gave us a complex and nuanced year. It was the year of all weather events. The good news is that our low yields have given us nice ripe fruit. The heavy spring rains during flowering of the reds greatly reduced the crop size. These rains at the time seemed to be a negative, but the reduced crop led to increased ripening. I have been quite happy and surprised by the numbers of the fruit this year.
The white wine fermentations are now finished and await preparation for bottling. We will begin clarifying the white wines and filtering them in the next several weeks. We have some really nice white wines and I am quite excited about the return of Sauvignon Blanc. The 'SB' is showing lots of nice intense tropical fruits. We will begin offering futures on the this wine in the tasting room. We will discuss 'futures' during our staff meeting this evening and on Sunday evening.
The red's that came in latest such as the Cabernet Sauvignon and Petit Verdot are still moving along. As I mentioned in a previous email the reds are fermented with their skins and seeds. As the fermentation moves along large amounts of Carbon Dioxide(CO2) are released by the yeast. This large amount of CO2 pushes all of the skins and seeds to the surface of the tank. The skin and seeds form a cap that literally floats above the fermenting juice.
Well, the skins and seeds in the cap have lots of valuable compounds that lead to flavor, color, and structure of the wine. So we need to get those good things into our fermenting wine. So, we utilize two main methods for obtaining these goodies.
The first is a punch down. A punch down occurs when we literally "punch down" the cap into the fermenting wine. This is done anywhere from 1-4 times per day depending on how active the fermentation. The second method is the pump-over. A pump-over occurs when we gently pump juice from the tank over the cap. This action gently washes the skins and seeds of there valuable compounds. This is also done 1-4 times per day depending on how active the fermentation.
Cheers,
Juan.
Friday, October 17, 2008
MCV FARM NEWS - 10/17/08 - Soaking and Marinating
Morning Ya'll,
Well, it has been another busy week of picking here on the farm. We have picked our Merlot, Semillon and Syrah in the past couple of days. I am quite happy with the quality of our fruit. We had very ripe Merlot as our yields were very low in the vineyard. Low yields equals riper fruit. Earlier in the year we had severe rains during flowering which greatly lowered yields. Our yields have been low in Merlot, but quality high. Semillon was picked and allowed to have skin contact prior to being pressed. We wanted to extract some of the precious flavors that are held in the skins. It is exciting and a large relief to have most of the grapes now safely in the winery.
When the red grapes are picked the fruit is de-stemmed and put into stainless steel tanks where they will cold soak for several days. Cold soaking is the equivalent of allowing a steak to marinate. During the cold soak we obtain extraction from the skins of the grapes. Cold soaking will help us assure that we get as much of the tannins as we can from the skins. I typically soak on average about 3-4 days prior to starting the fermentation. This helps assure that we have the softest and richest tannins on the palette.
After several days of cold soaking I will call in the aid of yeast and fermentation will commence. Fermenting reds are handled differently than fermenting whites and I will talk about this more next week. As always please feel free to ask any questions that you may have in the tasting room! Talk with ya'll shortly.
Cheers,
Juan.
Well, it has been another busy week of picking here on the farm. We have picked our Merlot, Semillon and Syrah in the past couple of days. I am quite happy with the quality of our fruit. We had very ripe Merlot as our yields were very low in the vineyard. Low yields equals riper fruit. Earlier in the year we had severe rains during flowering which greatly lowered yields. Our yields have been low in Merlot, but quality high. Semillon was picked and allowed to have skin contact prior to being pressed. We wanted to extract some of the precious flavors that are held in the skins. It is exciting and a large relief to have most of the grapes now safely in the winery.
When the red grapes are picked the fruit is de-stemmed and put into stainless steel tanks where they will cold soak for several days. Cold soaking is the equivalent of allowing a steak to marinate. During the cold soak we obtain extraction from the skins of the grapes. Cold soaking will help us assure that we get as much of the tannins as we can from the skins. I typically soak on average about 3-4 days prior to starting the fermentation. This helps assure that we have the softest and richest tannins on the palette.
After several days of cold soaking I will call in the aid of yeast and fermentation will commence. Fermenting reds are handled differently than fermenting whites and I will talk about this more next week. As always please feel free to ask any questions that you may have in the tasting room! Talk with ya'll shortly.
Cheers,
Juan.
Monday, October 13, 2008
MCV FARM NEWS - 10/10/08 - Yeast are People Too!
Morning Ya'll,
I apologize for the delay in writing, but things have been "full-on" in the last two-weeks. As of today we have almost all of the white wine grapes in the winery. The only thing we have left in the vineyard are Semillon, a touch of Riesling for Himmel and a tiny bit of Viognier to be co-fermented with Syrah.
Once the grapes are picked they are brought to the winery and are quickly pressed. The juices are collected in tanks and are allowed to settle for 36-48 hours at 45 degrees Fahrenheit. Any solids such as grape skins and pulp will sink to the bottom of the tank much like pulp in O.J. The clean juice is then 'racked' (winemaker way of saying transferred) to another tank where I allow the juice to resettle again for another 48-hours before being racked a second time. This now very clarified juice has some yeast nutrient and yeast added to commence fermentation.
The yeast we use comes in a form much like the yeast that you would purchase for bread making. There are many yeast strains to select from each having unique properties. There are many different types of yeast but, there are yeast that are specialized for winemaking. We could not use bread yeast to ferment wine.
A winemaker's yeast is his greatest friend during fermentation and it is my job as a winemaker to make sure they are happy while they are doing there job. Unhappy yeast will let you know they are unhappy by not working efficiently, creating off-aromas, and/or quite possibly just refusing to work. Yeast are people too!
My job once the juices are 'inoculated' (Fancy winemaker way of saying the yeast has been added) is to see that the yeast are happy. I will taste the individual fermenting juices up to several times a day to just make sure that all is going well with the ferments. In addition we are monitoring the temperature of the fermentation and its Brix reading. Remember, Brix is the measure of sugar in the juice and as fermentation proceeds the yeast are consuming the sugar and creating alcohol, carbon dioxide and heat as by-products. So, I am looking to see that there is a slow and steady decrease in brix as the yeast breaks down the sugars.
So, I am relying on the lab for there numbers as well as my palette for detecting yeast unhappiness. Ironically enough different yeasts have different needs/personalities. Some like warmer temps., some like colder temperatures, some have high nutrient needs, some have medium nutrient needs, some have low nutrient needs, some like to ferment white grapes, some like to ferment rose', some like to ferment red wine, some are high alcohol tolerant, some only tolerate lower alcohol, some are slow workers, some are medium paced workers, others are fast workers, some do not mind working with others, some like to work by themselves, some are French, some are Australian, Some are German, etc... You can really begin to see some20of the parallels here between yeast and people. So remember, Yeast are people too!
As always please feel free to ask any questions and if anybody is interested in visiting the winery I would like to make myself available for a tour on Monday morning of next week (Oct. 13). I know it is a big weekend for us on the farm but I am sure some of you would be interested. I was thinking earlier than later perhaps 9A.M. or 9:30A.M.? If anybody is interested just shoot me an email. Talk with ya'll shortly.
Cheers,
Juan.
I apologize for the delay in writing, but things have been "full-on" in the last two-weeks. As of today we have almost all of the white wine grapes in the winery. The only thing we have left in the vineyard are Semillon, a touch of Riesling for Himmel and a tiny bit of Viognier to be co-fermented with Syrah.
Once the grapes are picked they are brought to the winery and are quickly pressed. The juices are collected in tanks and are allowed to settle for 36-48 hours at 45 degrees Fahrenheit. Any solids such as grape skins and pulp will sink to the bottom of the tank much like pulp in O.J. The clean juice is then 'racked' (winemaker way of saying transferred) to another tank where I allow the juice to resettle again for another 48-hours before being racked a second time. This now very clarified juice has some yeast nutrient and yeast added to commence fermentation.
The yeast we use comes in a form much like the yeast that you would purchase for bread making. There are many yeast strains to select from each having unique properties. There are many different types of yeast but, there are yeast that are specialized for winemaking. We could not use bread yeast to ferment wine.
A winemaker's yeast is his greatest friend during fermentation and it is my job as a winemaker to make sure they are happy while they are doing there job. Unhappy yeast will let you know they are unhappy by not working efficiently, creating off-aromas, and/or quite possibly just refusing to work. Yeast are people too!
My job once the juices are 'inoculated' (Fancy winemaker way of saying the yeast has been added) is to see that the yeast are happy. I will taste the individual fermenting juices up to several times a day to just make sure that all is going well with the ferments. In addition we are monitoring the temperature of the fermentation and its Brix reading. Remember, Brix is the measure of sugar in the juice and as fermentation proceeds the yeast are consuming the sugar and creating alcohol, carbon dioxide and heat as by-products. So, I am looking to see that there is a slow and steady decrease in brix as the yeast breaks down the sugars.
So, I am relying on the lab for there numbers as well as my palette for detecting yeast unhappiness. Ironically enough different yeasts have different needs/personalities. Some like warmer temps., some like colder temperatures, some have high nutrient needs, some have medium nutrient needs, some have low nutrient needs, some like to ferment white grapes, some like to ferment rose', some like to ferment red wine, some are high alcohol tolerant, some only tolerate lower alcohol, some are slow workers, some are medium paced workers, others are fast workers, some do not mind working with others, some like to work by themselves, some are French, some are Australian, Some are German, etc... You can really begin to see some20of the parallels here between yeast and people. So remember, Yeast are people too!
As always please feel free to ask any questions and if anybody is interested in visiting the winery I would like to make myself available for a tour on Monday morning of next week (Oct. 13). I know it is a big weekend for us on the farm but I am sure some of you would be interested. I was thinking earlier than later perhaps 9A.M. or 9:30A.M.? If anybody is interested just shoot me an email. Talk with ya'll shortly.
Cheers,
Juan.
Friday, September 26, 2008
MCV FARM NEWS - 9/26/08 - You Like-a The Juice Eh?
Morning Ya'll,
Well, it has been an interesting week. The week started great with an extended forecast that looked dynamite, but then by Monday afternoon the weather people started singing another tune. Rain was forecasted for Thursday through Saturday. This was certainly concerning for myself and Wojtek. So, Wojtek and I started assessing the vineyard and looking to see what could be picked.
According to different things such as the numbers from the lab, the flavors of the fruit, and the health of the vineyard we decided to pick several different varietal's. We picked Syrah for rose', Pinot Grigio, Sauvignon Blanc, and Merlot for rose'. We picked a lot of grapes in the past several days! Having things in the winery safe is always a nice feeling. From the looks of things we have some pretty nice flavors in our juices at the moment.
I am really excited about our Syrah for rose' that eventually will be blended with Viognier. This will be a Wine Club Member Only wine. I will be making some Winemaker's Reserve wines for our Wine Club Members. Wine Club Member Exclusive wines are just one of the great perks to being a Wine Club Member. We will be bottling the 2007 Malbec for our Wine Club Members in the New Year.
The Pinot Grigio has some very nice flavors in the tank right now as well as the Sauvignon Blanc. The Pinot Grigio is showing flavors of candied apple and notes of honey with a savory richness on the palate. The Sauvignon Blanc is showing nice vibrant acidity with intense aromas of lemon zest. I am very excited about the return of our Sauvignon Blanc. I'm bringing S.B. back!
The freshly squeezed juices are in tanks right now settling. The juices when pressed have pulp, pieces of skin, seeds, etc. in suspension. We have all seen the clear bottles of orange juice with pulp. Well, if you shake that bottle up you evenly distribute the pulp and then if you let it rest the pulp settles out. Well, with the juices in the tank now we are waiting for the pulp to settle out. We will then take the good clear juice and transfer that to be fermented.
In any event I have to commend all of the hard work that was put forth in the vineyard in the past couple of days. We picked a lot of fruit by both hand and machine and we were able to beat any rain that was forecasted. Wojtek and I will be vigilant in monitoring the vineyard with all of this unsettled weather coming through. It is a tough time of year for vineyard managers, winemakers, and winery owners. We are all closely watching the weather and the vineyard. Harvest is both equally exciting as it is exhausting, but it is a labor of love for all of us. I will have some juice in the tasting room over the weekend for ya'll to taste. As always if you have questions please feel free to ask! Talk with ya'll soon!
Cheers,
- Juan.
Well, it has been an interesting week. The week started great with an extended forecast that looked dynamite, but then by Monday afternoon the weather people started singing another tune. Rain was forecasted for Thursday through Saturday. This was certainly concerning for myself and Wojtek. So, Wojtek and I started assessing the vineyard and looking to see what could be picked.
According to different things such as the numbers from the lab, the flavors of the fruit, and the health of the vineyard we decided to pick several different varietal's. We picked Syrah for rose', Pinot Grigio, Sauvignon Blanc, and Merlot for rose'. We picked a lot of grapes in the past several days! Having things in the winery safe is always a nice feeling. From the looks of things we have some pretty nice flavors in our juices at the moment.
I am really excited about our Syrah for rose' that eventually will be blended with Viognier. This will be a Wine Club Member Only wine. I will be making some Winemaker's Reserve wines for our Wine Club Members. Wine Club Member Exclusive wines are just one of the great perks to being a Wine Club Member. We will be bottling the 2007 Malbec for our Wine Club Members in the New Year.
The Pinot Grigio has some very nice flavors in the tank right now as well as the Sauvignon Blanc. The Pinot Grigio is showing flavors of candied apple and notes of honey with a savory richness on the palate. The Sauvignon Blanc is showing nice vibrant acidity with intense aromas of lemon zest. I am very excited about the return of our Sauvignon Blanc. I'm bringing S.B. back!
The freshly squeezed juices are in tanks right now settling. The juices when pressed have pulp, pieces of skin, seeds, etc. in suspension. We have all seen the clear bottles of orange juice with pulp. Well, if you shake that bottle up you evenly distribute the pulp and then if you let it rest the pulp settles out. Well, with the juices in the tank now we are waiting for the pulp to settle out. We will then take the good clear juice and transfer that to be fermented.
In any event I have to commend all of the hard work that was put forth in the vineyard in the past couple of days. We picked a lot of fruit by both hand and machine and we were able to beat any rain that was forecasted. Wojtek and I will be vigilant in monitoring the vineyard with all of this unsettled weather coming through. It is a tough time of year for vineyard managers, winemakers, and winery owners. We are all closely watching the weather and the vineyard. Harvest is both equally exciting as it is exhausting, but it is a labor of love for all of us. I will have some juice in the tasting room over the weekend for ya'll to taste. As always if you have questions please feel free to ask! Talk with ya'll soon!
Cheers,
- Juan.
Friday, September 19, 2008
MCV FARM NEWS - 9/19/08 - Sugar Is Sweet!
Morning ya'll,
The chill is in the air. As we approach the last official weekend of Summer, Fall is making its appearance. It is quite cool this morning. Mother Nature has been quite cooperative in the past several days and promises to be cooperative for next several days coming up. I will take more samples over the weekend and will get a better sense of when the pick will begin. Picking is not far off and something will inevitably will be picked in the week to come. I am thinking that the Pinot Grigio will be one of the first varieties to come off the vine.
Deciding to pick is one of the toughest things to do as a winemaker. There are many factors involved in picking. The main factors include the weather, the vineyard, the science and flavors. There are times when the weather will force you to pick and this time of year Wojtek and myself are watching the weather very closely. The vineyard will also give you signs. We want to make sure that we have a good healthy canopy (fancy way of saying the leaves). The canopy is integral for turning sunlight into sugars. The science which are the numbers that I get from grapes being analyzed at the winery will tell me how ripening is moving along. The science will give me precise numbers, but the other major important factor is flavor. Flavor is judged by just getting into the vineyard and tasting berries. This time of year the grapes are starting to develop amazing flavors. Our Sauvignon Blanc has exquisite flavors developing as does our Gewurztraminer and Pinot Grigio.
Last weekend was a busy one here on the farm. The weather held out beautifully for our Oktoberfest and the weddings that were hosted here on the farm and the feedback was that we had many people enjoying the Fest. On Sunday I was able to host the Hotel and Restaurant Management Program from St. John's University. It was a pleasure spending time with this group here on the farm. Professor Heidi Sungh from St. John's brought her group out to the vineyard. We walked through the vineyard, winery, tasted wines, and discussed many facets of the wine industry. Once again this a great group asking great questions and for many it was there first time out here on the Eastern End. There was a lot of fascination and true excitement that this was going on right in there own backyards.
On Wednesday I was able to partake in filming of a show called Dining with Mastro hosted by Tom Mastriani. We filmed three different shows. The first show featured wine making and the techniques involved. The second show featured a cooking segment along with the pairing of our wines. The third show featured third generation chocolate maker Tad Van Leer of J. Emanuel Chocolates and his artisan chocolates. We paired many Martha Clara wines with his exquisite chocolates. Wine and chocolate...does life get any better?
I learned that there is a lot involved in filming these cooking shows. Joseph Ciminera and his crew made the magic happen around us. Tom, Tad, and myself just had to talk, eat, and drink! This will be airing on WLIW 21 and I will keep ya'll informed when it will air.
Well, that's the news from the farm. Enjoy this nice weather, because I know the grapes certainly are! Talk with ya'll soon. Eat and drink good stuff!
Cheers,
Juan.
The chill is in the air. As we approach the last official weekend of Summer, Fall is making its appearance. It is quite cool this morning. Mother Nature has been quite cooperative in the past several days and promises to be cooperative for next several days coming up. I will take more samples over the weekend and will get a better sense of when the pick will begin. Picking is not far off and something will inevitably will be picked in the week to come. I am thinking that the Pinot Grigio will be one of the first varieties to come off the vine.
Deciding to pick is one of the toughest things to do as a winemaker. There are many factors involved in picking. The main factors include the weather, the vineyard, the science and flavors. There are times when the weather will force you to pick and this time of year Wojtek and myself are watching the weather very closely. The vineyard will also give you signs. We want to make sure that we have a good healthy canopy (fancy way of saying the leaves). The canopy is integral for turning sunlight into sugars. The science which are the numbers that I get from grapes being analyzed at the winery will tell me how ripening is moving along. The science will give me precise numbers, but the other major important factor is flavor. Flavor is judged by just getting into the vineyard and tasting berries. This time of year the grapes are starting to develop amazing flavors. Our Sauvignon Blanc has exquisite flavors developing as does our Gewurztraminer and Pinot Grigio.
Last weekend was a busy one here on the farm. The weather held out beautifully for our Oktoberfest and the weddings that were hosted here on the farm and the feedback was that we had many people enjoying the Fest. On Sunday I was able to host the Hotel and Restaurant Management Program from St. John's University. It was a pleasure spending time with this group here on the farm. Professor Heidi Sungh from St. John's brought her group out to the vineyard. We walked through the vineyard, winery, tasted wines, and discussed many facets of the wine industry. Once again this a great group asking great questions and for many it was there first time out here on the Eastern End. There was a lot of fascination and true excitement that this was going on right in there own backyards.
On Wednesday I was able to partake in filming of a show called Dining with Mastro hosted by Tom Mastriani. We filmed three different shows. The first show featured wine making and the techniques involved. The second show featured a cooking segment along with the pairing of our wines. The third show featured third generation chocolate maker Tad Van Leer of J. Emanuel Chocolates and his artisan chocolates. We paired many Martha Clara wines with his exquisite chocolates. Wine and chocolate...does life get any better?
I learned that there is a lot involved in filming these cooking shows. Joseph Ciminera and his crew made the magic happen around us. Tom, Tad, and myself just had to talk, eat, and drink! This will be airing on WLIW 21 and I will keep ya'll informed when it will air.
Well, that's the news from the farm. Enjoy this nice weather, because I know the grapes certainly are! Talk with ya'll soon. Eat and drink good stuff!
Cheers,
Juan.
MCV FARM NEWS - 9/12/08 - It's Fest Time
Morning ya'll,
Well these weeks seem to be zipping right by. It was a busy week for me with tastings and wine presentations. I did have the honor and pleasure of teaching a class for Master Sommelier Roger Dagorn of Chanterelle Restaurant in NYC. I presented to a class of about 15 students at C.U.N.Y. in Brooklyn and discussed the past, present, and future of Long Island wines. We had interesting conversations and it was a pleasure to find out that many had already been to Long Island wineries.
This Sunday I will host students from the Hotel and Restaurant Management Program from St. Johns University. I will spend time with them in the vineyard, winery and taste them on our many wonderful wines. It is really a pleasure and honor to spend time with so many people that will be influencing our industry. It is nice for them to know that we are crafting World Class wines right here in there own backyard.
Work in the vineyard continues as Wojtek and the guys are prepping everything for harvest. The vineyard is looking great and after sending some samples for analysis we are finding that things are ripening nicely. The Sauvignon Blanc is developing nice flavors as is the Pinot Grigio. I would suspect that we will continue picking in a week or so. Pinot Grigio will lead the way for the white wines. Once that gets started things really get churning in the vineyard.
Things do look very good in the vineyard. We have faired well against the recent rain. All of the hard work in managing the canopy earlier in the season helps to greatly reduce the disease pressure. The rains that we have had came through quickly and then the winds kicked up. This is the perfect case scenario in the event of rain. The weather has cooled a bit, but fruit ripening continues optimally above 75 degrees or so. Above this temperature ripening does not accelerate. In fact if it gets to hot the vine will shut down. So, this is one of the benefits of being in a cooler climate that we do not have vine shutdown, but rather we have nice even ripening which creates wines with exquisite aromas and flavors.
This weekend is our Annual Oktoberfest. Our Oktoberfest is always a good time to celebrate German culture with an authentic German band, great German beer, excellent German food, and incredible German-esque wines (Riesling and Gewurztraminer). Everyone can be German for a weekend at our Oktoberfest, so come one, come all! As always if you have any questions please feel free to ask! Talk with ya'll soon.
Cheers,
Juan.
Well these weeks seem to be zipping right by. It was a busy week for me with tastings and wine presentations. I did have the honor and pleasure of teaching a class for Master Sommelier Roger Dagorn of Chanterelle Restaurant in NYC. I presented to a class of about 15 students at C.U.N.Y. in Brooklyn and discussed the past, present, and future of Long Island wines. We had interesting conversations and it was a pleasure to find out that many had already been to Long Island wineries.
This Sunday I will host students from the Hotel and Restaurant Management Program from St. Johns University. I will spend time with them in the vineyard, winery and taste them on our many wonderful wines. It is really a pleasure and honor to spend time with so many people that will be influencing our industry. It is nice for them to know that we are crafting World Class wines right here in there own backyard.
Work in the vineyard continues as Wojtek and the guys are prepping everything for harvest. The vineyard is looking great and after sending some samples for analysis we are finding that things are ripening nicely. The Sauvignon Blanc is developing nice flavors as is the Pinot Grigio. I would suspect that we will continue picking in a week or so. Pinot Grigio will lead the way for the white wines. Once that gets started things really get churning in the vineyard.
Things do look very good in the vineyard. We have faired well against the recent rain. All of the hard work in managing the canopy earlier in the season helps to greatly reduce the disease pressure. The rains that we have had came through quickly and then the winds kicked up. This is the perfect case scenario in the event of rain. The weather has cooled a bit, but fruit ripening continues optimally above 75 degrees or so. Above this temperature ripening does not accelerate. In fact if it gets to hot the vine will shut down. So, this is one of the benefits of being in a cooler climate that we do not have vine shutdown, but rather we have nice even ripening which creates wines with exquisite aromas and flavors.
This weekend is our Annual Oktoberfest. Our Oktoberfest is always a good time to celebrate German culture with an authentic German band, great German beer, excellent German food, and incredible German-esque wines (Riesling and Gewurztraminer). Everyone can be German for a weekend at our Oktoberfest, so come one, come all! As always if you have any questions please feel free to ask! Talk with ya'll soon.
Cheers,
Juan.
Tuesday, September 9, 2008
MCV FARM NEWS - 9/5/08 - Wine Chem 101
Morning Ya'll,
Well by the end of today we will be five tons closer to the end of our harvest. We will be picking Pinot Noir for sparkling wine. The incredible weather that we have had the past few weeks has really accelerated ripening. Earlier in the week samples of the Pinot Noir were taken for analysis. At this time we look at three different numbers these are Brix, pH, and Titratable Acidity.
What are Brix, pH, and Titratable Acidity? Well, Brix is the measure of sugar in the grapes. We all know Thompson seedless grapes that are purchased at the local supermarket... Well these are typically around 16 degrees Brix. The grapes that are picked for sparkling wine are around 19 degrees Brix. The grapes for table wines are typically in the range of 22.5-24 degrees Brix. As you can see wine grapes are really sweet. "Why are these not sold in stores if they are so sweet?" These are not sold in stores because they have very thick skins, the grapes are small, and they have lots of seeds. The average consumer wants a large grape, thin skins, and no seeds. Thompson seedless would not make a very good wine.
pH is a tougher subject to explain. I will keep it simple. The range for pH is between 0 and 14. A pH below 7 is considered acidic and a pH greater than 7 is considered basic. A pH of 7 is neutral. Water has a pH of 7. Okay, if you want to think acidic think lemons and limes. These have a pH below 7. If you want to think basic, think milk. This has a pH greater than 7. We look at pH to help us determine how ripening is happening in the clusters. The optimal pH for wine depending on the type of wine we are producing is in a range of 3 - 3.7 on average.
Titratable Acidity is a measure of the total quantity of acids in the grapes. This is important once again because it allows us to measure ripening. As I mentioned in an earlier email that the berries are super acidic before veraison, but once veraison begins sugars accumulate. As we accumulate more sugars the amount of acidity decreases.
Another factor and very important one in picking is flavor. Tasting the berries to assess flavor is critical and equally important in determining ripening. The numbers can indicate one thing, but the flavor is critical to determine the day to pick.
The most important factor and one that we have zero control over is weather. As we all know we have a storm coming our way. This is concerning for us, but the vineyard is equipped to handle strong winds and rains. All of the posts, wires, and hardware in the vineyard helps us to handle the environmental factors. Our sandy soils allows for quick percolation of water through our root zone. The most important thing for us in the vineyard that these storms move quickly through our area. This time of year we are watching the weather very closely to help us determine when to pick. Well, stay dry and if you have any questions please feel free to ask!
Cheers,
Juan.
Well by the end of today we will be five tons closer to the end of our harvest. We will be picking Pinot Noir for sparkling wine. The incredible weather that we have had the past few weeks has really accelerated ripening. Earlier in the week samples of the Pinot Noir were taken for analysis. At this time we look at three different numbers these are Brix, pH, and Titratable Acidity.
What are Brix, pH, and Titratable Acidity? Well, Brix is the measure of sugar in the grapes. We all know Thompson seedless grapes that are purchased at the local supermarket... Well these are typically around 16 degrees Brix. The grapes that are picked for sparkling wine are around 19 degrees Brix. The grapes for table wines are typically in the range of 22.5-24 degrees Brix. As you can see wine grapes are really sweet. "Why are these not sold in stores if they are so sweet?" These are not sold in stores because they have very thick skins, the grapes are small, and they have lots of seeds. The average consumer wants a large grape, thin skins, and no seeds. Thompson seedless would not make a very good wine.
pH is a tougher subject to explain. I will keep it simple. The range for pH is between 0 and 14. A pH below 7 is considered acidic and a pH greater than 7 is considered basic. A pH of 7 is neutral. Water has a pH of 7. Okay, if you want to think acidic think lemons and limes. These have a pH below 7. If you want to think basic, think milk. This has a pH greater than 7. We look at pH to help us determine how ripening is happening in the clusters. The optimal pH for wine depending on the type of wine we are producing is in a range of 3 - 3.7 on average.
Titratable Acidity is a measure of the total quantity of acids in the grapes. This is important once again because it allows us to measure ripening. As I mentioned in an earlier email that the berries are super acidic before veraison, but once veraison begins sugars accumulate. As we accumulate more sugars the amount of acidity decreases.
Another factor and very important one in picking is flavor. Tasting the berries to assess flavor is critical and equally important in determining ripening. The numbers can indicate one thing, but the flavor is critical to determine the day to pick.
The most important factor and one that we have zero control over is weather. As we all know we have a storm coming our way. This is concerning for us, but the vineyard is equipped to handle strong winds and rains. All of the posts, wires, and hardware in the vineyard helps us to handle the environmental factors. Our sandy soils allows for quick percolation of water through our root zone. The most important thing for us in the vineyard that these storms move quickly through our area. This time of year we are watching the weather very closely to help us determine when to pick. Well, stay dry and if you have any questions please feel free to ask!
Cheers,
Juan.
Friday, August 22, 2008
MCV FARM NEWS - 8/22/08 - Nothing But Net
Morning Ya’ll,
Well, another week has passed. Things are looking great in the vineyard. Veraison is well under way almost all blocks. The only variety that is not showing color change yet is the Petit Verdot, but this variety is stubborn and takes a bit more time. In addition to changing color the fruit begins to soften during veraison. This is what the Merlot looks like right now.
The birds have been buzzing around the vineyard. As a result of bird pressure we put nets on the vines to help protect our fruit. Below you can see some pictures of nets going on the vines. Once the nets have been applied we have to tie the nets at the bottom. The nets help reduce bird pressure, but do not eliminate it. Birds are just some of the critters that are interested in our tasty grapes! Here are some photos of the guys netting Pinot Noir.
This time of year winemakers begin making necessary preparations for harvest. I have been spending some time reviewing the types of yeast that I will use in our ferments this year. Yeast are fungi. Without yeast, wine would not be. Yeast consume the sugar that was stored in the grapes and convert it into three main by-products: alcohol, carbon dioxide, and heat. Yeast are involved and/or responsible for many things that we consume; Bread, Beer, Wine, Spirits, etc. (Pretty much all of the good stuff in life.)
However, like many things in winemaking there are choices to be made. What kind of yeast do you want to use? What temperature do you ferment at? How long do you stay on the yeast after fermentation? What quantity of yeast do you add to the juice? What type of nutrients do you provide for the yeast? Etc…
There are many “commercial” types of yeast that winemakers can choose from. Commercial yeasts come in a dried form exactly like what is used for baking. Commercial yeast are yeast that were identified in nature as being suitable for winemaking and were isolated down to a single cell and then propagated.
A winemaker can chose to allow “natural” yeasts to ferment the wine. All yeast are natural, but when we say natural yeast we mean the yeast that come in with the grapes. As I mentioned earlier yeast are every where in our environment. Well, cheers to yeast and all things fermented!
- Juan.
Well, another week has passed. Things are looking great in the vineyard. Veraison is well under way almost all blocks. The only variety that is not showing color change yet is the Petit Verdot, but this variety is stubborn and takes a bit more time. In addition to changing color the fruit begins to soften during veraison. This is what the Merlot looks like right now.
The birds have been buzzing around the vineyard. As a result of bird pressure we put nets on the vines to help protect our fruit. Below you can see some pictures of nets going on the vines. Once the nets have been applied we have to tie the nets at the bottom. The nets help reduce bird pressure, but do not eliminate it. Birds are just some of the critters that are interested in our tasty grapes! Here are some photos of the guys netting Pinot Noir.
This time of year winemakers begin making necessary preparations for harvest. I have been spending some time reviewing the types of yeast that I will use in our ferments this year. Yeast are fungi. Without yeast, wine would not be. Yeast consume the sugar that was stored in the grapes and convert it into three main by-products: alcohol, carbon dioxide, and heat. Yeast are involved and/or responsible for many things that we consume; Bread, Beer, Wine, Spirits, etc. (Pretty much all of the good stuff in life.)
However, like many things in winemaking there are choices to be made. What kind of yeast do you want to use? What temperature do you ferment at? How long do you stay on the yeast after fermentation? What quantity of yeast do you add to the juice? What type of nutrients do you provide for the yeast? Etc…
There are many “commercial” types of yeast that winemakers can choose from. Commercial yeasts come in a dried form exactly like what is used for baking. Commercial yeast are yeast that were identified in nature as being suitable for winemaking and were isolated down to a single cell and then propagated.
A winemaker can chose to allow “natural” yeasts to ferment the wine. All yeast are natural, but when we say natural yeast we mean the yeast that come in with the grapes. As I mentioned earlier yeast are every where in our environment. Well, cheers to yeast and all things fermented!
- Juan.
Friday, August 15, 2008
MCV FARM NEWS - 8/15/08 - Rain, Rain, Go Away...
Morning Ya'll,
Well, I again apologize for letting two weeks get away since I have last written. The business continues on the farm. The guys in the vineyard continue to do some touch up work in the vineyard with leaf pulling. In addition to leaf pulling, the hedging of the vines continues. Wojtek and his guys have been doing a great job keeping the vineyard tidy. The vines are getting there last "haircut" before we will be putting nets on the vines.
The vines have now reached veraison. Veraison is when the grapes will begin to develop sweetness and change color. Grapes intended for white wine will turn golden yellow. Gewurztraminer and Pinot Grigio develop a bit more of color. As for the grapes intended for red wine they will turn...you guessed it, red. It is actually a pretty cool time to take a walk into the vineyard because you will see some red berries amongst the green berries. If time allows take a walk into the vines just beyond the offices. It is pretty cool to see this natural process of veraison in action. I will take some photos over the weekend and send these out for all to see.
As we all know, it has been pretty wet lately. The rain is not great for us, but it is not the end of the world either. However, in the past week or so the East End saw some hail in spotty areas. In a matter of minutes several vineyards received damage due to this form of precipitation. Fortunately for ourselves we had no hail damage. Other regions of the world such as Mendoza, Argentina see powerful hail storms at the end of the growing season that literally can shred a years work in a matter of minutes. Hail is not typically a form of precipitation that we see here on Long Island, but we have seen it a couple of times this Summer.
As for the rain... we have received it just like everyone else. All of the shoot thinning, leaf pulling, hedging, etc. that we have done in the past couple of months is truly important when we are having a weather pattern such as this. Once again these canopy management techniques are critical for expediting drying of precipitation and for maximizing sun exposure.
Lastly, I would like to make myself for another vineyard walk for those staff that could not attend last week. Would a Friday evening or Saturday morning work best for most? Also, if you have any wine vineyard/questions, let me know. Talk with ya'll soon and remember: Drink what you like, like what you drink!
Cheers,
Juan.
Well, I again apologize for letting two weeks get away since I have last written. The business continues on the farm. The guys in the vineyard continue to do some touch up work in the vineyard with leaf pulling. In addition to leaf pulling, the hedging of the vines continues. Wojtek and his guys have been doing a great job keeping the vineyard tidy. The vines are getting there last "haircut" before we will be putting nets on the vines.
The vines have now reached veraison. Veraison is when the grapes will begin to develop sweetness and change color. Grapes intended for white wine will turn golden yellow. Gewurztraminer and Pinot Grigio develop a bit more of color. As for the grapes intended for red wine they will turn...you guessed it, red. It is actually a pretty cool time to take a walk into the vineyard because you will see some red berries amongst the green berries. If time allows take a walk into the vines just beyond the offices. It is pretty cool to see this natural process of veraison in action. I will take some photos over the weekend and send these out for all to see.
As we all know, it has been pretty wet lately. The rain is not great for us, but it is not the end of the world either. However, in the past week or so the East End saw some hail in spotty areas. In a matter of minutes several vineyards received damage due to this form of precipitation. Fortunately for ourselves we had no hail damage. Other regions of the world such as Mendoza, Argentina see powerful hail storms at the end of the growing season that literally can shred a years work in a matter of minutes. Hail is not typically a form of precipitation that we see here on Long Island, but we have seen it a couple of times this Summer.
As for the rain... we have received it just like everyone else. All of the shoot thinning, leaf pulling, hedging, etc. that we have done in the past couple of months is truly important when we are having a weather pattern such as this. Once again these canopy management techniques are critical for expediting drying of precipitation and for maximizing sun exposure.
Lastly, I would like to make myself for another vineyard walk for those staff that could not attend last week. Would a Friday evening or Saturday morning work best for most? Also, if you have any wine vineyard/questions, let me know. Talk with ya'll soon and remember: Drink what you like, like what you drink!
Cheers,
Juan.
Monday, August 4, 2008
MCV FARM NEWS - 8/1/08 - Cool Climates
Morning ya’ll,
Well the past week on the farm has been pretty busy. Last weekend we hosted Sounds on Sound music festival, The Anything But Chardonnay & Merlot Festival, as well as hosting the Farm Bureau Dinner. The dinner was attended by the Junior Senator from New York, former Presidential candidate and former First Lady Hillary Rodham Clinton. In addition to Hillary several other politicians and many of the East End’s Farmers came out to support farming. We really are not a bad looking bunch when we are all cleaned up.
Wine is truly a product of farming. Many wine consumers forget that wine is a product of agriculture. The greatest thing about Long Island wines is that anybody can come on out and visit the farms in which the grapes are grown to make the wine that they enjoy at home. Sure one can visit California, France, Italy, etc. However, in this tough economy folks can come out for the day and enjoy the beauty of the World Class vineyards producing World Class wines right here in their backyards.
In fact the Long Island wine region will be celebrating and holding a symposium at Stony Brook Southampton celebrating Cool Climate Grape Growing. This two-day event will have speakers from cool climate grape growing regions all around the world. It will be an exciting opportunity to spend time and here lectures from prominent grape growers and winemakers. The wine in dustry is a global one, but a small one. I look forward to sharing much of the information that will be learned at this exciting symposium.
Wine is so intriguing to me because although it has existed for thousands of years we have not perfected it. There is always something new to learn and nature is always keeping you on your toes.
Lastly, if you can get a chance it is a good time to take a stroll through the vineyard. In fact I would like to make myself available next Saturday in the morning to staff to take a stroll through the vineyard with me. We can discuss the vineyard and I can answer any questions that anyone may have. Please let me know if anyone is interested in doing so.
Cheers,
M2
Well the past week on the farm has been pretty busy. Last weekend we hosted Sounds on Sound music festival, The Anything But Chardonnay & Merlot Festival, as well as hosting the Farm Bureau Dinner. The dinner was attended by the Junior Senator from New York, former Presidential candidate and former First Lady Hillary Rodham Clinton. In addition to Hillary several other politicians and many of the East End’s Farmers came out to support farming. We really are not a bad looking bunch when we are all cleaned up.
Wine is truly a product of farming. Many wine consumers forget that wine is a product of agriculture. The greatest thing about Long Island wines is that anybody can come on out and visit the farms in which the grapes are grown to make the wine that they enjoy at home. Sure one can visit California, France, Italy, etc. However, in this tough economy folks can come out for the day and enjoy the beauty of the World Class vineyards producing World Class wines right here in their backyards.
In fact the Long Island wine region will be celebrating and holding a symposium at Stony Brook Southampton celebrating Cool Climate Grape Growing. This two-day event will have speakers from cool climate grape growing regions all around the world. It will be an exciting opportunity to spend time and here lectures from prominent grape growers and winemakers. The wine in dustry is a global one, but a small one. I look forward to sharing much of the information that will be learned at this exciting symposium.
Wine is so intriguing to me because although it has existed for thousands of years we have not perfected it. There is always something new to learn and nature is always keeping you on your toes.
Lastly, if you can get a chance it is a good time to take a stroll through the vineyard. In fact I would like to make myself available next Saturday in the morning to staff to take a stroll through the vineyard with me. We can discuss the vineyard and I can answer any questions that anyone may have. Please let me know if anyone is interested in doing so.
Cheers,
M2
Friday, July 18, 2008
MCV FARM NEWS - 7/18/08 - Passing the Seed.
Hey Ya'll,
Well, it has been dry. We have been irrigating the vineyard to help the vines through this drought. Drip irrigation is a tool that we have at Martha Clara that allows us to get through a drought phase. Not all vineyards have drip irrigation, but it is a nice tool to have. Otherwise things in the vineyard are going well. The guys continue to remove leaves to allow maximum amount of light to penetrate the grapes. The grapes are slowly growing and developing tartaric acid and malic acid. So, if you were to try the grapes now you would notice how tart and acidic the grapes were.
Nature is really pretty clever. The reason that the grape is so acidic is because the seed has not been developed yet. So, if a bird or person were to eat the grapes now there would b e no seed to pass on, because it has not been developed yet. Nature as a result makes the grapes really acidic and keeps them the same color as all of the foliage. It really is genius. The grapes are camouflaged and really acidic. So this means they are difficult to see and if someone or something did taste them they would be in for an unpleasant surprise. Acidic! Ick!
So, while nature is developing the seed it keeps the grapes unpalatable. Once the seed is fully developed and ready to pass on the genetic code, veraison begins. Veraison is when the grapes begin to change color. Red wine grapes start turning red and white wine grapes start turning a golden color. (All grapes start out as green.) In addition to a color change the grapes start softening and developing sugar. As they get sweeter the amount of acid decreases. Now they start to become more tasty to eat. When the sweetened grapes are consumed the now fully developed seed may be passed and as a result a grape vine may successfully pass on its genes. Genius.
In any event this week we received some information from the New York Wine and Culinary Center in Canandaigua, NY that our 2007 Pinot Grigio was selected to be poured in there tasting room. This is an honor because they select the best wines of New York State to be poured at their tasting room. We were one of only three Long Island wineries to be selected. So, this is a pretty nice honor.
Cheers,
Juan .
Well, it has been dry. We have been irrigating the vineyard to help the vines through this drought. Drip irrigation is a tool that we have at Martha Clara that allows us to get through a drought phase. Not all vineyards have drip irrigation, but it is a nice tool to have. Otherwise things in the vineyard are going well. The guys continue to remove leaves to allow maximum amount of light to penetrate the grapes. The grapes are slowly growing and developing tartaric acid and malic acid. So, if you were to try the grapes now you would notice how tart and acidic the grapes were.
Nature is really pretty clever. The reason that the grape is so acidic is because the seed has not been developed yet. So, if a bird or person were to eat the grapes now there would b e no seed to pass on, because it has not been developed yet. Nature as a result makes the grapes really acidic and keeps them the same color as all of the foliage. It really is genius. The grapes are camouflaged and really acidic. So this means they are difficult to see and if someone or something did taste them they would be in for an unpleasant surprise. Acidic! Ick!
So, while nature is developing the seed it keeps the grapes unpalatable. Once the seed is fully developed and ready to pass on the genetic code, veraison begins. Veraison is when the grapes begin to change color. Red wine grapes start turning red and white wine grapes start turning a golden color. (All grapes start out as green.) In addition to a color change the grapes start softening and developing sugar. As they get sweeter the amount of acid decreases. Now they start to become more tasty to eat. When the sweetened grapes are consumed the now fully developed seed may be passed and as a result a grape vine may successfully pass on its genes. Genius.
In any event this week we received some information from the New York Wine and Culinary Center in Canandaigua, NY that our 2007 Pinot Grigio was selected to be poured in there tasting room. This is an honor because they select the best wines of New York State to be poured at their tasting room. We were one of only three Long Island wineries to be selected. So, this is a pretty nice honor.
Cheers,
Juan .
Saturday, July 5, 2008
MCV FARM NEWS - 7/5/08 - Kermit is Not Green?
Good afternoon ya'll,
Well, Independence Day has come and gone. Things here on the farm continue to motor on. Wojtek and the guys continue to leaf pull. Once again we pull leaves in the vineyard to maximize the amount of sun that we can get on the clusters. A vine will produce many leaves in a season of growing. However, some of these leaves will make access to sunlight for the fruit more difficult. So, this is where we come into play.
Removing leaves is critical in cool climate viticulture (fancy way of saying grape farming). In hot region viticulture farmers may want to encourage shading as this will slow down ripening. It is ideal to have slow even ripening versus fast and furious ripening because the former encourages maximum flavor development. I have said this before, but flavor development and sugar development happen separately.
Flavor development in grapes requires a slow progression, sugar development on the other happen can happen quickly. In many hot regions sugar development out paces flavor development. Vineyards are forced to pick because if they do not, then sugar will be very high and the resulting alcohol will sky rocket. Long Island which is a cool climate can develop lots of great flavors, but we have to do things like leaf pull to help us attain maximum sugar development.
Cheers,
Juan.
Well, Independence Day has come and gone. Things here on the farm continue to motor on. Wojtek and the guys continue to leaf pull. Once again we pull leaves in the vineyard to maximize the amount of sun that we can get on the clusters. A vine will produce many leaves in a season of growing. However, some of these leaves will make access to sunlight for the fruit more difficult. So, this is where we come into play.
Removing leaves is critical in cool climate viticulture (fancy way of saying grape farming). In hot region viticulture farmers may want to encourage shading as this will slow down ripening. It is ideal to have slow even ripening versus fast and furious ripening because the former encourages maximum flavor development. I have said this before, but flavor development and sugar development happen separately.
Flavor development in grapes requires a slow progression, sugar development on the other happen can happen quickly. In many hot regions sugar development out paces flavor development. Vineyards are forced to pick because if they do not, then sugar will be very high and the resulting alcohol will sky rocket. Long Island which is a cool climate can develop lots of great flavors, but we have to do things like leaf pull to help us attain maximum sugar development.
Cheers,
Juan.
Saturday, June 28, 2008
MCV FARM NEWS - 6/28/08 - Still Growing Magic.
Morning Ya'll,
This week the weather was a bit more cooperative with less rain. The guys have been continuing to work in the vineyard. Soon we will begin leaf pulling in the vineyard. This is when we remove leaves from the fruit zone. The newly formed clusters need maximum sunlight to achieve optimal ripeness, so we remove the leaves to do this. In addition if we get rain it helps assure that the clusters will dry in a more timely fashion.
All of the staff has been quite busy preparing for upcoming events. Tomorrow we have our Summer Time Grillin'. Yesterday we bottled our new release wine, Sabor. I will be providing notes on this new, exciting and unique offering from Martha Clara. It is the first wine of its kind! I will say a few things about Sabor:
- Sabor is spanish for 'flavor'
- Sabor contains natural flavors of pineapple and coconut
- Sabor is a white-merlot, so it will be offered as a white wine
- Sabor is "Summer in a Bottle".
I know many will ask, "how do you make a white wine from a red grape?" Well, it is quite easy. We pick the grapes earlier in the growing season so they have not developed as much color. We also pick the grapes early, early in the morning when it is the coolest. Why is this important? Well, temperature will effect how quickly color will extract/leach from the skins. The cooler the temperature the slower the color extraction/leaching and the same vice versa. Once picked the grapes are quickly transported to the winery and pressed immediately. Because the grapes have little to no skin contact at very cool temperatures they extract little to no color. Lastly, as a wine ferments and goes through its lifecycle at the winery whatever small amount of color it had is lost over time.
Many will ask what was the inspiration for this wine? Well, quite honestly it has been my family. I am Mexican and my family here and my family from Mexico always enjoy the wines that I have made over the years, but very few they have truly loved. The one type of wine that they truly loved was dessert wines. This was because of the intense tropical flavors that a dessert wine develops, but we all know how expensive dessert wines can be for everyday drinking. So, I figured lets put tropical flavors into an affordable everyday wine and the idea of Sabor was born. The past wineries I have worked for would not have been the right stage for a wine such as this. Mr. Entenmann and Jackie being open and welcoming of everyone on their farm welcomed this idea. I thank them for this opportunity as will my family and soon the entire Latino community! The great thing about this wine is that it will not only appeal to Latino's but will have a broader appeal as well. Remember: It's Summer time in a bottle! Please give it a try for yourself when in the tasting room.
Cheers ya'll,
Juan.
This week the weather was a bit more cooperative with less rain. The guys have been continuing to work in the vineyard. Soon we will begin leaf pulling in the vineyard. This is when we remove leaves from the fruit zone. The newly formed clusters need maximum sunlight to achieve optimal ripeness, so we remove the leaves to do this. In addition if we get rain it helps assure that the clusters will dry in a more timely fashion.
All of the staff has been quite busy preparing for upcoming events. Tomorrow we have our Summer Time Grillin'. Yesterday we bottled our new release wine, Sabor. I will be providing notes on this new, exciting and unique offering from Martha Clara. It is the first wine of its kind! I will say a few things about Sabor:
- Sabor is spanish for 'flavor'
- Sabor contains natural flavors of pineapple and coconut
- Sabor is a white-merlot, so it will be offered as a white wine
- Sabor is "Summer in a Bottle".
I know many will ask, "how do you make a white wine from a red grape?" Well, it is quite easy. We pick the grapes earlier in the growing season so they have not developed as much color. We also pick the grapes early, early in the morning when it is the coolest. Why is this important? Well, temperature will effect how quickly color will extract/leach from the skins. The cooler the temperature the slower the color extraction/leaching and the same vice versa. Once picked the grapes are quickly transported to the winery and pressed immediately. Because the grapes have little to no skin contact at very cool temperatures they extract little to no color. Lastly, as a wine ferments and goes through its lifecycle at the winery whatever small amount of color it had is lost over time.
Many will ask what was the inspiration for this wine? Well, quite honestly it has been my family. I am Mexican and my family here and my family from Mexico always enjoy the wines that I have made over the years, but very few they have truly loved. The one type of wine that they truly loved was dessert wines. This was because of the intense tropical flavors that a dessert wine develops, but we all know how expensive dessert wines can be for everyday drinking. So, I figured lets put tropical flavors into an affordable everyday wine and the idea of Sabor was born. The past wineries I have worked for would not have been the right stage for a wine such as this. Mr. Entenmann and Jackie being open and welcoming of everyone on their farm welcomed this idea. I thank them for this opportunity as will my family and soon the entire Latino community! The great thing about this wine is that it will not only appeal to Latino's but will have a broader appeal as well. Remember: It's Summer time in a bottle! Please give it a try for yourself when in the tasting room.
Cheers ya'll,
Juan.
Thursday, June 19, 2008
MCV FARM NEWS - 6/19/08 - Lightning Strikes and Cougar Attacks.
Morning Ya'll,
Well, things in the vineyard continue to roll on. Wojtek and the guys have been busy tending the quickly growing vineyard. Right now we are in 'bloom' in the vineyard. Bloom is when the newly formed inflorescence's begin to open up. The photos show the closed inflorescence and the following photo depicts the almost fully bloomed cluster. People ask if we require bees to help pollinate? Well, grapes are a self-pollinating so we do not require the assistance of bees. Although, the bloomed flowers do not require insect pollinators they produce a very subtle and distinct aroma. In fact it smells faintly reminiscent of suntan lotion. I honestly do not fully understand why if grapes do not require pollinators do they still create an attractive aroma? It would seem an unnecessary action. If you get a chance take a walk into the vineyard and give these a sniff!
Well, things in the vineyard continue to roll on. Wojtek and the guys have been busy tending the quickly growing vineyard. Right now we are in 'bloom' in the vineyard. Bloom is when the newly formed inflorescence's begin to open up. The photos show the closed inflorescence and the following photo depicts the almost fully bloomed cluster. People ask if we require bees to help pollinate? Well, grapes are a self-pollinating so we do not require the assistance of bees. Although, the bloomed flowers do not require insect pollinators they produce a very subtle and distinct aroma. In fact it smells faintly reminiscent of suntan lotion. I honestly do not fully understand why if grapes do not require pollinators do they still create an attractive aroma? It would seem an unnecessary action. If you get a chance take a walk into the vineyard and give these a sniff!
Pre- Bloom 
Bloom 
Bloom 
In addition to bloom going on in the vineyard the guys continue to shoot thin. Once again the vine will produce more growth than is ideal for premium wine production. So we have to go out and shoot thin. Shoot thinning as we call it is when we select shoots to be removed from the vine. If you look below you will see the photo of a row prior to shoot thinning and a photo after shoot thinning. You will notice all of the thinned shoots on the ground. Also, you will see the photo of a shoot thinned vine. In addition to reducing yield, shoot thinning allows increased sun penetration, better air flow for drying out the canopy, and better coverage when we spray. This operation can be slow and tedious but it will not only help ensure a quality crop, but also a healthy crop.
Pre Thinning
Post Thinning 
Pre Thinning
Post Thinning 
The wild weather over the past week took its toll one of our trees. We are not sure if it was a lightning strike or the strong winds that took down the tree, but none-the-less no one was hurt.
Lastly, I have been attending various tastings as of late. Debbie and I participated in a tasting for Boulevard Magazine at the De Seversky Center in Old Westbury. This was a great event and it is good to see so many people that are familiar with Martha Clara. On Saturday night Ben and I participated in a tasting for Canvas Magazine at a gallery in Huntington. The event went very well, however at the end of the event I was attacked by several cougar's! (Cougar - think Ashton Kutcher and Demi Moore) The Cougarus americanis is a persistent species. This particular group of cougar's surrounded me and were very persistent in myself joining them for a post-party cocktail. I graciously declined and escaped unscathed with the help of some other event attendees. It was a close call none-the-less! In any event that's the word on the farm. As always please feel free to ask any questions! Talk with ya'll soon!
Cheers,
Juan.
Friday, June 13, 2008
MCV FARM NEWS - 6/13/08 - Office Mate Wanted.
Morning Ya'll,
Grapevines have the mind set that more is better. So a vine will put out more shoots than is necessary for producing premium wines, of course the vine does not know that is our intentions. More shoots means more fruit and too much fruit makes wines that lack concentration and depth of flavor. Nature has different reasons for producing fruit than we intend it for. Nature wants to produce fruit that is just tasty enough to entice something to consume its fruit. This "taker" will hopefully pass the seeds to a new area or location and the vine can now establish a new territory. This is natural selection at work! If you look at the world of wine and what is planted some varieties have done a very good job.
Cheers Ya'll,
Juan.
Well, growth in the vineyard has exploded! All throughout the vineyard we see lots of growth. The guys have been busy tending the quickly growing vineyard. They have been busy putting up wires in the vineyard to keep the tender growing shoots in place. Without these crucial wires the tender shoots would be susceptible to the elements and could literally break off the vine. A new tender shoot is very similar in consistency to a thin spear of asparagus. In addition the guys have been completing the job of shoot thinning.
Grapevines have the mind set that more is better. So a vine will put out more shoots than is necessary for producing premium wines, of course the vine does not know that is our intentions. More shoots means more fruit and too much fruit makes wines that lack concentration and depth of flavor. Nature has different reasons for producing fruit than we intend it for. Nature wants to produce fruit that is just tasty enough to entice something to consume its fruit. This "taker" will hopefully pass the seeds to a new area or location and the vine can now establish a new territory. This is natural selection at work! If you look at the world of wine and what is planted some varieties have done a very good job.
We have been busy racking reds out of barrels in the past week. The reds continue to show nicely and I will be very excited when these will eventually reach the bottle next year at this time. Racking is when we pump the wine out of barrels. When we rack we pump out all but about a half gallon of wine or so. This small amount of wine which we call the 'dregs' is discarded. The dregs have all things that gravity has naturally pulled out of the wine. Okay, what do I mean? Well, picture a clear container of orange juice that has pulp. When you first see the bottle all of the pulp is at the bottom. If you shake the bottle vigorously the pulp disperses and there is no longer any pulp at the bottom. However, if you wait several hours you will see that gravity pulls that pulp back out of suspension. Well, gravity takes a little longer with wine. About every three months we rack wines off of their pulp or in our case 'dregs'. Once the barrels have been pumped we then clean the barrels. After we have racked all of the wine, we clean the barrels and then return the wine to clean barrels. This whole process is repeated every three months up until the wine is bottled.
I want to thank, congratulate, and wish Matheus Xavier Gabriel the III good luck! After many years of service Matt will be leaving Martha Clara Vineyards for a design job. When I first heard that Matt would be leaving MCV, I immediately assumed it would be to pursue his life long love of photographing Quinceneras and Bat mitzvahs! I was informed by Matt that this would continue to be "just a side gig and that dream has not yet been realized." Please see below for one last look at Matt's fine work.
Matt has worked tirelessly on many projects while at Martha Clara. We thank him for his hard work and we wish him the best of luck!
Cheers Ya'll,
Juan.
Saturday, May 31, 2008
MCV FARM NEWS - 5/31/08 - Man in a Dress?
Hey Ya'll,
Good morning! It seems that Mother Nature has been a bit more cooperative with us in the past week. We have seen some great growth in the vineyard. The vineyard is a funny place one week your ahead, another you are behind, but then weather improves and you are ahead again so on and so forth... We do all that we can to make the best wines possible. Sometimes Mother Nature makes this more challenging, but we have to react to what she delivers us. We can do many things that are proactive in the vineyard, but ultimately we are a reactive bunch.
I have been spending time researching the new screw capping machine that we will be purchasing. The technical/wine geek term for screw caps are Stelvin's. I am not fully sure, but I believe that this comes from the original company that produced them. I guess it is much like we call facial tissue, Kleenex. Kleenex is technically a company that produces facial tissue.
There are many considerations to be made in the switch over to Stelvin. First you have to be aware of what glass is available. Not all of our bottles are currently available as a Stelvin. So at this point in time some of our product line will have to remain on cork. Our main glass manufacturer, Vitro Glass has most of the glass that we will use, but not every bottle as a Stelvin.
Second, we have to choose which type of stelvin to select? There are two main options in the world of Stelvins, the traditional Stelvin and the Stelvin Lux. The traditional Stelvin looks like any screw cap that you may have seen before. See the photos below:
The Stelvin Lux is a little fancier. To the consumer it appears a little less obvious that it is a "screw cap". It is slightly disguised as to its true identity. However, my feelings with something like this is if you put me in a dress, you would all know that I was a man in a dress! (I mean no offense to those men that like to put on dresses) Maybe some would be fooled, but most would see what is going on. I must say that the Stelvin Lux is a bit nicer looking, but I am not saying that I like men in dresses! I have included some photos below:
You can see in these photos that the Lux is a cleaner look, without the obvious look of being a screw cap. However, it is still a screw cap. There is a cost difference between these. The Lux is a little bit more expensive and there are different machines required for applying each closure. I would be interested to hear some of your thoughts on this issue. Which is preferred aesthetically? Perhaps, some of you have come across both of these and have a personal testimonial. Please share! The great thing about these closures is that they can be decorated with art work and even embossed on the top of the closure.
Another consideration to be made is the type of liner placed on the inside of the closure. There is Saranex which allows a little bit of air in the bottle. This maybe most suitable for reds. There is also a tin liner, that allows very little oxygen and may be best suited for our aromatic whites. The best thing is that either way we say good-bye to cork taint! Beyond these considerations there are more decisions to be made, but I have discussed the major ones. So if you can let me know what you think in regards to preference and the next time you are in the bottle shop have a look around at some of the closures to get a first hand view of these.
One last quick thing... Martha Clara wines will be featured at a wine dinner on Sunday evening at North Fork Table and Inn! I will be there to pour them! Till next time, drink what you like and like what you drink!
Cheers,
Juan.
Friday, May 23, 2008
MCV FARM NEWS - MAY 23, 2008 - NoFo to D.U.M.B.O.
Hey Ya'll,
Morning! It has been a pretty week eventful here at the vineyard and it will continue straight through the weekend. Sysco food group held there annual vendors event on Tuesday. There were all sorts of delights to be had from tasty beef, lamb, and seafood dishes to deep fried cheesecake and cappuccino's. People from many different restaurants were present to taste the wares from Sysco as well as sample our wines.
On Tuesday evening Kylie and Gina went from the NoFo to D.U.M.B.O. (Directly Under the Manhattan Bridge Overpass) to pour wines at an event. It was an event to benefit The American Cancer Society. Geri and I poured wines at an Event in Astoria, Queens. Dish Du Jour hosted the first ever, Best Burger of the Borough Battle. Both events went well with the exception of the rain we had to drive through.
It was pretty amazing returning to the vineyard on Wednesday morning. The Sysco event was done and there was little to no indication that any event had ever taken place. I was quite pleased to hear on Wednesday morning that at the conclusion of the event any unused food was picked up by Island Harvest.
This weekend will mark the unofficial beginning of Summer. You know it is almost summer on the farm when Bobby and his crew at American Tent are pitching a tent!
We will be ringing summer in with a bang! Our Red, White, and Barbecue Blues Festival will be held right here on the farm. We will have all of our great Martha Clara wines available along with Maple Tree 'cue, and Blues music by Kerry Kearney. Come one, come all! The weather looks as it will be a great day for enjoying the beauty of the farm! Please check out the website if you have any other questions.
A lot of people have been asking how the weather is effecting the vineyard. Honestly, right now some may say we are a little bit behind, but if we get a streak of warm weather we can catch right up. It looks as if we will be heading into some nice weather relatively soon. In the vineyard the guys have been disbudding. Disbudding is when we select shoots to be removed. We do this in an effort to help control the yield in the vineyard. It is a fairly simple task, but it is one that takes time to complete. I will have some photos of before and after disbudding.
Lastly, I would like to mention that we got a small write up for our Pinot Grigio on Lenn Thompson's Wine Blog. Check it out at www.lenndevours.com. We are mentioned in the section under Brooklyn Uncorked written on May 19, 2008. I have been getting a lot of great feedback from people about the Pinot Grigio, which is great to hear. Well, I hope all of ya'll have a great Memorial Day weekend and maybe I'll see you at the Festival!
Cheers,
Juan.
Juan Eduardo Micieli-Martinez
Winemaker - Martha Clara Vineyards
6025 Sound Avenue
Riverhead, NY 11901
Office 631.298.0075 x23
Fax 631.298.5502
Morning! It has been a pretty week eventful here at the vineyard and it will continue straight through the weekend. Sysco food group held there annual vendors event on Tuesday. There were all sorts of delights to be had from tasty beef, lamb, and seafood dishes to deep fried cheesecake and cappuccino's. People from many different restaurants were present to taste the wares from Sysco as well as sample our wines.
On Tuesday evening Kylie and Gina went from the NoFo to D.U.M.B.O. (Directly Under the Manhattan Bridge Overpass) to pour wines at an event. It was an event to benefit The American Cancer Society. Geri and I poured wines at an Event in Astoria, Queens. Dish Du Jour hosted the first ever, Best Burger of the Borough Battle. Both events went well with the exception of the rain we had to drive through.
It was pretty amazing returning to the vineyard on Wednesday morning. The Sysco event was done and there was little to no indication that any event had ever taken place. I was quite pleased to hear on Wednesday morning that at the conclusion of the event any unused food was picked up by Island Harvest.
This weekend will mark the unofficial beginning of Summer. You know it is almost summer on the farm when Bobby and his crew at American Tent are pitching a tent!
We will be ringing summer in with a bang! Our Red, White, and Barbecue Blues Festival will be held right here on the farm. We will have all of our great Martha Clara wines available along with Maple Tree 'cue, and Blues music by Kerry Kearney. Come one, come all! The weather looks as it will be a great day for enjoying the beauty of the farm! Please check out the website if you have any other questions.
A lot of people have been asking how the weather is effecting the vineyard. Honestly, right now some may say we are a little bit behind, but if we get a streak of warm weather we can catch right up. It looks as if we will be heading into some nice weather relatively soon. In the vineyard the guys have been disbudding. Disbudding is when we select shoots to be removed. We do this in an effort to help control the yield in the vineyard. It is a fairly simple task, but it is one that takes time to complete. I will have some photos of before and after disbudding.
Lastly, I would like to mention that we got a small write up for our Pinot Grigio on Lenn Thompson's Wine Blog. Check it out at www.lenndevours.com. We are mentioned in the section under Brooklyn Uncorked written on May 19, 2008. I have been getting a lot of great feedback from people about the Pinot Grigio, which is great to hear. Well, I hope all of ya'll have a great Memorial Day weekend and maybe I'll see you at the Festival!
Cheers,
Juan.
Juan Eduardo Micieli-Martinez
Winemaker - Martha Clara Vineyards
6025 Sound Avenue
Riverhead, NY 11901
Office 631.298.0075 x23
Fax 631.298.5502
Friday, May 16, 2008
MCV FARM NEWS - May 16, 2008 - Hanging Tough.
Morning Ya'll,
This past week Gerri, Ben and I were able to attend Brooklyn Uncorked. Brooklyn Uncorked is an event hosted by Edible Brooklyn and the Long Island Wine Council. At this event most of the L.I. wineries and Brooklyn wineries get together to pour their wares. The event is great because the folks in Brooklyn are very receptive to North Fork Wines. The idea of a vineyard growing World Class wines only a short drive away is incredible to them. As it should be.
Our wines showed very well. We poured our Brut, '07 Pinot Grigio, '07 Viognier, '07 Chardonnay, '05 Pinot Noir, and '05 Five-O Red. All of the wines showed very well, but there was a lot of excitement surrounding the 2007's. The Pinot Grigio, Viognier, and Chardonnay were big hits. The word must have been going around because people were coming up to the table and asking specifically to taste these wines. After tasting all of our offerings people were quite impressed. It was great to hear all of the positive feedback. We handed out a lot of VIP tours so I hope we see a lot of Brooklyn neighbors coming out to visit!
Tonight Martha Clara will be hosting a wine dinner at Morton's Steak House. Ben and 'Aunt' Bev. will be in attendance. Nancy has set up another corporate event this evening and I will be conducting the tasting. The word is that these folks will be conducting a team building exercise that includes playing the Nintendo Wii! It should be interesting to see. I am not a video game guy, but I have played the Wii and it is a lot of fun.
The really big news this week is virtual. Our website has undergone major renovations. Matt and Bernie have been hard at work with the renovations. It looks pretty awesome and it will continue to undergo changes and additions in coming weeks. So, if you have a few moments please check it out at www.marthaclaravineyards.com ! Bernie is still busy working on some aspects of the site, so if you click on something not yet completed you will see a photo of Bernie with his construction cap!
Lastly, I know some people will be running a little bit late to work today because The New Kids on the Block will be performing on the Today Show. Ben seemed pretty excited about this reunion! He mentioned that he would record it and view later... over and over again. Well, that's the farm news for the week! Talk with ya'll soon!
Cheers,
Juan.
This past week Gerri, Ben and I were able to attend Brooklyn Uncorked. Brooklyn Uncorked is an event hosted by Edible Brooklyn and the Long Island Wine Council. At this event most of the L.I. wineries and Brooklyn wineries get together to pour their wares. The event is great because the folks in Brooklyn are very receptive to North Fork Wines. The idea of a vineyard growing World Class wines only a short drive away is incredible to them. As it should be.
Our wines showed very well. We poured our Brut, '07 Pinot Grigio, '07 Viognier, '07 Chardonnay, '05 Pinot Noir, and '05 Five-O Red. All of the wines showed very well, but there was a lot of excitement surrounding the 2007's. The Pinot Grigio, Viognier, and Chardonnay were big hits. The word must have been going around because people were coming up to the table and asking specifically to taste these wines. After tasting all of our offerings people were quite impressed. It was great to hear all of the positive feedback. We handed out a lot of VIP tours so I hope we see a lot of Brooklyn neighbors coming out to visit!
Tonight Martha Clara will be hosting a wine dinner at Morton's Steak House. Ben and 'Aunt' Bev. will be in attendance. Nancy has set up another corporate event this evening and I will be conducting the tasting. The word is that these folks will be conducting a team building exercise that includes playing the Nintendo Wii! It should be interesting to see. I am not a video game guy, but I have played the Wii and it is a lot of fun.
The really big news this week is virtual. Our website has undergone major renovations. Matt and Bernie have been hard at work with the renovations. It looks pretty awesome and it will continue to undergo changes and additions in coming weeks. So, if you have a few moments please check it out at www.marthaclaravineyards.com ! Bernie is still busy working on some aspects of the site, so if you click on something not yet completed you will see a photo of Bernie with his construction cap!
Lastly, I know some people will be running a little bit late to work today because The New Kids on the Block will be performing on the Today Show. Ben seemed pretty excited about this reunion! He mentioned that he would record it and view later... over and over again. Well, that's the farm news for the week! Talk with ya'll soon!
Cheers,
Juan.
Friday, May 9, 2008
MCV FARM NEWS ~ May 9, 2008 ~ No Suckers Please.
Morning Ya'll,
Well, it is a wet morning and looking like it will be a pretty wet day. This past week was a pretty busy one on the farm. Wojtek was pretty busy with his guys planting vineyards. I was unable to get photos, but there is still some more planting ahead. However, things are on hold with this latest batch of rain.
The guys in the vineyard have begun disbudding. When we have bud break each vine will produce more buds than we ideally want. Each bud as it breaks will form a shoot. Each shoot has the potential of forming clusters. However, we will remove buds to reduce the amount of fruit the vine may produce. Disbudding as we call it means simply removing the tender emerging buds that we do not desire.
Which ones are these? Well, we do not want overcrowding so if we have two buds coming from a similar place we will select the healthier one. Also, we prefer buds that are growing on the top portion of the cane versus one that is growing from the bottom. We also will remove any buds that are growing on the lower portion of the trunk these we call suckers.
We have a bunch of new wine releases coming soon. We should see the new Chardonnay being released this weekend. The new Gewurtz should be released very soon. Viognier is also following closely behind those two releases. We have released the new 2007 Pinot Grigio to great response. It seems that the staff is really enjoying the P.G. as well as our customers!
Yesterday, Ben and I were able to taste some of the 2007 wines with Lenn Thompson. Lenn writes for his blog Lenndevours.com, Dan's Papers, Edible East End and other various periodicals. It was the first opportunity I had to taste with a wine critic and I felt like it went very well.
Lastly, I want to mention that next Wednesday, May 14th is Brooklyn Uncorked. This is a great event for Long Island wineries hosted by Edible Brooklyn. The Brooklyn Market is a great one that shows great potential. The people are "thirsty" to learn about there local wine region.
Also, next Friday, May 16th we will be doing a wine dinner at Morton's Steakhouse in Great Neck! On June 1st we will be doing a wine dinner with North Fork Table and Inn. Today, I will be meeting with the folks at Gemellis in Babylon about setting up a wine dinner possibly for June 2nd. These will all be great opportunities for our customers to enjoy an evening of great foods and great Martha Clara wines.
I will be sending some photos in the next day or so showing some of the growth in the vineyard. Till next time drink what you like and like what you drink!
Cheers,
Juan
Well, it is a wet morning and looking like it will be a pretty wet day. This past week was a pretty busy one on the farm. Wojtek was pretty busy with his guys planting vineyards. I was unable to get photos, but there is still some more planting ahead. However, things are on hold with this latest batch of rain.
The guys in the vineyard have begun disbudding. When we have bud break each vine will produce more buds than we ideally want. Each bud as it breaks will form a shoot. Each shoot has the potential of forming clusters. However, we will remove buds to reduce the amount of fruit the vine may produce. Disbudding as we call it means simply removing the tender emerging buds that we do not desire.
Which ones are these? Well, we do not want overcrowding so if we have two buds coming from a similar place we will select the healthier one. Also, we prefer buds that are growing on the top portion of the cane versus one that is growing from the bottom. We also will remove any buds that are growing on the lower portion of the trunk these we call suckers.
We have a bunch of new wine releases coming soon. We should see the new Chardonnay being released this weekend. The new Gewurtz should be released very soon. Viognier is also following closely behind those two releases. We have released the new 2007 Pinot Grigio to great response. It seems that the staff is really enjoying the P.G. as well as our customers!
Yesterday, Ben and I were able to taste some of the 2007 wines with Lenn Thompson. Lenn writes for his blog Lenndevours.com, Dan's Papers, Edible East End and other various periodicals. It was the first opportunity I had to taste with a wine critic and I felt like it went very well.
Lastly, I want to mention that next Wednesday, May 14th is Brooklyn Uncorked. This is a great event for Long Island wineries hosted by Edible Brooklyn. The Brooklyn Market is a great one that shows great potential. The people are "thirsty" to learn about there local wine region.
Also, next Friday, May 16th we will be doing a wine dinner at Morton's Steakhouse in Great Neck! On June 1st we will be doing a wine dinner with North Fork Table and Inn. Today, I will be meeting with the folks at Gemellis in Babylon about setting up a wine dinner possibly for June 2nd. These will all be great opportunities for our customers to enjoy an evening of great foods and great Martha Clara wines.
I will be sending some photos in the next day or so showing some of the growth in the vineyard. Till next time drink what you like and like what you drink!
Cheers,
Juan
Thursday, May 8, 2008
MCV FARM NEWS - MAY 2, 2008 - Mud Pies.
Morning ya'll,
Well, the weather is quite different now from one week ago. The past week has been a more typical week in April. The rain was well needed as the earth was quite dry. However, the amount of rainfall we have had has put a delay on planting. We had several vineyards that we were scheduled to plant this week. As a result of the rain this has been put on hold.
Planting a vineyard requires much soil preparation. First the cover crop must be cut, then the earth must be sub soiled, and lastly the surface must be disked several times. A subsoiler is a piece of equipment that turns the earth approximately 2-3 feet below the surface. Sub soiling is followed by disking to break up surface clumps of earth. Ideally when planting we desire finer particles of earth, large clumps make planting more difficult. The rain creates additional headaches because it essentially forms an earth cake batter (I think as kids we have all made mud pies?). Wojtek our vineyard manager needs the soil to be relatively dry to plant. A wet vineyard causes difficulty in getting equipment through the vineyard. In fact the equipment could just get stuck. Earlier in the week we had some pretty serious downpours that required a few days of drying. Well the drying occurred, but now it is raining again! The forecast indicates that there are chances of showers through Sunday. So, all of these projects are tentatively on hold.
Mother Nature really has the last word when it comes to the vineyard. Nature is the part of the wine industry that makes it so interesting, but this also is the part that can cause the headaches. I would not have it any other way. Every year is different and unique, especially in grape growing and winemaking. Some people have asked if this rain effects the vineyard? Other than Wojtek using a few more explicative's in regards to putting the planting a few days behind... no, not at all. Talk with ya'll soon and remember to drink local stuff and shoot me some questions should you have them!
Well, the weather is quite different now from one week ago. The past week has been a more typical week in April. The rain was well needed as the earth was quite dry. However, the amount of rainfall we have had has put a delay on planting. We had several vineyards that we were scheduled to plant this week. As a result of the rain this has been put on hold.
Planting a vineyard requires much soil preparation. First the cover crop must be cut, then the earth must be sub soiled, and lastly the surface must be disked several times. A subsoiler is a piece of equipment that turns the earth approximately 2-3 feet below the surface. Sub soiling is followed by disking to break up surface clumps of earth. Ideally when planting we desire finer particles of earth, large clumps make planting more difficult. The rain creates additional headaches because it essentially forms an earth cake batter (I think as kids we have all made mud pies?). Wojtek our vineyard manager needs the soil to be relatively dry to plant. A wet vineyard causes difficulty in getting equipment through the vineyard. In fact the equipment could just get stuck. Earlier in the week we had some pretty serious downpours that required a few days of drying. Well the drying occurred, but now it is raining again! The forecast indicates that there are chances of showers through Sunday. So, all of these projects are tentatively on hold.
Mother Nature really has the last word when it comes to the vineyard. Nature is the part of the wine industry that makes it so interesting, but this also is the part that can cause the headaches. I would not have it any other way. Every year is different and unique, especially in grape growing and winemaking. Some people have asked if this rain effects the vineyard? Other than Wojtek using a few more explicative's in regards to putting the planting a few days behind... no, not at all. Talk with ya'll soon and remember to drink local stuff and shoot me some questions should you have them!
Cheers,
Juan.
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