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.
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
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