Friday, February 26, 2010

MCV FARM NEWS - 2.26.10 - I <3 Petroleum

Hey Ya'll,

     Well, things continue to move along in the winery and vineyard.  The 2009 White wines are getting closer and closer to bottle.  The 2009 Sauvignon Blanc and Riesling are truly stunning wines.  We will have a terrific line-up of wines to replace the 2008's when they run out and there is not much of them left.  You better snatch them up and let folks know that the 2008's are almost running out.  
     The 2008 Riesling is just starting to open up and change aromatically.  When it first went into the bottle it had intense tangerine peel and white tea leaf aromatics with a balanced acidity.  The wine now has about a year in bottle and the acidity has settled down a wee bit and the tangerine peel and white tea leaf have begun to turn into petroleum.  If you are newer to the whole idea of tasting wine think Vaseline and or fuel(I know this is weird).  This group of aromatics in wine are referred to as "Petrol" like.  Well, the 2008 whites are just starting to evolve and will age very well.  All of the whites are changing and will taste beautifully for the next 3-5 years.  I do believe the viognier and chardonnay will drink well for at least 5-7 years if aged properly.  
     The wine club event on Saturday, March 13th will be a lot of fun.  In addition to being able to taste the 2007 Cab Franc, 2007 Cab Sauv, and 2008 Five-O White I will have tank samples of the 2009 Sauvignon Blanc and Riesling.  The new wine club releases will again be paired with tasty morsels prepared by Larry Kohlar of L.K. Catering.  Larry prepared those awesome mini-pot pies that paired amazingly with the 2008 Estate Reserve Chardonnay at the last wine club release party.  
     But, that's not all!!!  We will have Arthur Murray Dance Studios of Southampton and Patchogue
 on hand to give a group dance lesson to our wine club members.  Arthur Murray is great!!!  Bridget and I have been taking dance lessons for the past 3 years!!!  Rumor has it we may just be showing off some of our fancy footwork.  Bottom line is this wine club release/pick-up party will be a lot of fun!!!  I hope to see you there!!!  And if you are not a wine club member, what are you waiting for?  Stay warm and think Spring.

      Cheers,

        - Juan.  

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Tuesday, February 23, 2010

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Anybody watchin' Frontline? Crazy sh**!
Sent from my Verizon Wireless BlackBerry

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Big NeWs... Our new paper cutter has a laser!  That is pretty sweet!

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Friday, February 19, 2010

MCV FARM NEWS - 2.19.10 - To Decant, or Not to Decant???

Hey Ya'll,

       This week was a little more bearable as we were spared any serious snow accumulations.  Here on the East End we had a heavy dusting of snow, where as our neighbors to the west saw considerably more.  I was shocked upon driving to Franklin Square to see the amount of snow on the ground in Nassau County. 
       I had to travel to Franklin Square to meet with the folks from The Plattdeusche Restaurant to discuss a wine dinner that Martha Clara will be hosting in July.  Yeah, it seems hard to believe but we were discussing an evening of wine under the stars in July as we walked over piles of snow!  I am very much looking forward to this dinner in quite a magnificent place filled with history and culture.  I am also looking forward to warm summer evenings!
      ***SnAp****  Okay, well back to reality it is mid-February and I have "tasted" a good number of red wines this winter.  I am often asked, "should I decant my wines?"  Well, if you asked me this a few years ago I would have told you, "no."  Now we find wines being released sooner and I am beginning to understand the value of a good decanter.  With 3 decanters in the house all of a different shape I have had many decanting options and opportunities.  My findings have been that regardless of shape decanting is recommended!!!!  I find opening a cellar cooled red best if served decanted for about 1 hour prior to tasting.  If you doubt this, open a bottle of wine and pour a small glass out then decant the rest.  Immediately taste the glass you poured out and take note of its flavor.  Now, vigorously swirl the decanter to expose the wine to air and let stand for 1 hour.  After an hour pour a glass from the decanter and compare this to your non-decanted wine.  The decanted wine will be more expressive in regards to flavor and the tannins will have softened.  Please try it for yourself the next time you open a red wine, if you have not already done so or better yet maybe you already decant?. 
       If you do not finish the bottle the first night it can stay in the decanter for a day or two.  Most homes are on the cooler side this time of year and the wine will hold just fine.  It is important to keep the decanter opening covered when not in use.  Others have asked me, "What about the red staining in the decanter?"  Yeah, what about it?  That just indicates a decanter that gets used!  
     Well, that's all for now.  I have also been asked to tell you that the JuanMaker now has his own Facebook page and you should friend him at your leisure.  Catch ya'll later!!!

            - Juan.          

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Tuesday, February 16, 2010

Friday, February 12, 2010

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Holy tartrates Batman!!!

Juan Eduardo Micieli-Martinez
Winemaker - Martha Clara Vineyards
6025 Sound Avenue
Riverhead, NY 11901
Office 631.298.0075 x23
Fax 631.298.5502
Mobile 631.767.5003
Email: phermentation1@aim.com
www.marthaclaravineyards.com

CHECK OUT THE JuanMaker on Youtube.com!

SUPPORT YOUR LOCAL WINERY!

FRIEND ME ON FACEBOOK!

FOLLOW ME ON TWITTER!

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MCV FARM NEWS - 2/12/09 - Think Spring.

Morning Ya'll,

Well, it has been a while since I have written a formal email but, if you have any particular questions please ask!!! You can ask me on Facebook, Twitter, Posterous, LinkedIn, Blogger and YouTube. I ask that you friend and/or follow me and fan the vineyard on all of the websites I just mentioned. As always if you have questions I will answer them.

The wines are moving along well. We will soon be bottling the 2009 whites in early March. The 2009's will have dynamite concentration of flavor with beautiful acidity. I am quite excited to see these wines make there way to bottle. The 2009 reds are moving along through malolactic fermentation and are starting to enter their teenage years in wine speak... They are still a bit awkward, but starting to come around and show their potential. I have been busy preparing the 2008 blends. I am very excited about these as I am really having a lot of fun looking at all of my blending options.

Blending is much like a conductor, conducting an orchestra. Each blend component is a different instrument bringing a different attribute to the ensemble. Some are big up front, some have beautiful middles, and others have a wonderful finish. However, the whole that is created when brought together will be greater than any part. Needless to say blending is the art of wine making and quite enjoyable at that!!! The vineyard is in its winter slumber, but Jim and the guys continue to tend to the vines one by one.

The vineyard has been in its winter splendor and despite the biting cold is truly a beautiful sight. So, if you can put on a few extra layers and take a winter hike through the vineyard. It is great to see the vines and how they look when they get a "haircut." Talk with ya'll soon and enjoy the winter!!! Think Spring.

Cheers,

Juan.

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