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.
Friday, September 26, 2008
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.
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