Morning Ya'll,
Well it is another blustery day on the North Fork. The weather for the past week has been quite nice allowing the guys to move along in the vineyard. Most of the pruning is completed with the exception of the Pinot Noir and Syrah. The crew is more or less split between finishing pruning and pulling the brush from the wires. The "brush" is what the guys have cut from the vine. They place the "brush" in the middle of the rows where it will be chopped into mulch that will return to the soil as nutrients. In years past many vineyards would burn their brush, but now it is pretty standard to mulch it.
When the pruning is completed we will begin tying the canes to the fruiting wire. These canes will provide the new growth for the upcoming year. I am very excited about the upcoming growing season. Now having the experiences of two vintages I feel a greater relationship developing with the vineyard. Vines are much like people and each variety behaves in different ways. Also, each variety depending on where it is in the vineyard and when it was planted will change vine behavior. Now I begin to sound "hokie", but good vineyard managers and winemakers listen and pay close attention to their vines and wines. It is these subtle nuances that when noticed or possibly ignored can and will make significant differences in wine quality.
Cheers,
Juan
Friday, February 20, 2009
Friday, February 6, 2009
Turn of the Screw
Morning Ya'll,
A cold morning it is. I cannot believe it is Friday. I have been busy this week between checking things out in the vineyard and winery. This week we received our Stelvin caps. "Stel" or Stelvin is the winemaker/geek way of saying, "screwcap". Stelvin more specifically names the company that developed the technology. We do this often in language with things like Kleenex and Band-Aid. These more specifically name a brand rather than the product itself. However, these become so synonymous with the product that we call all brands by such names.
A year ago when I was looking into screw cap's they were only two companies that were producing. While cork suppliers are a dime a dozen, screw cap suppliers were few. While at Unified Wine and Grape Symposium in Sacramento I noted several new producers.
The guys in the vineyard are cruising along with pruning. They are finished with the white grape varieties and have finished all of the Merlot. They still have Cab. Franc, Cab. Sauv, Petit Verdot, Malbec, Pinot Noir, and Syrah to complete. Our crew has some pretty serious arctic gear when they are in the vineyard, but when temperatures dip below 25 degrees with serious wind chill factors they do not work. I will say it many times...As a winemaker we often receive all of the credit, but any winemaker is only as good as the guys in the vineyard.
- Juan.
A cold morning it is. I cannot believe it is Friday. I have been busy this week between checking things out in the vineyard and winery. This week we received our Stelvin caps. "Stel" or Stelvin is the winemaker/geek way of saying, "screwcap". Stelvin more specifically names the company that developed the technology. We do this often in language with things like Kleenex and Band-Aid. These more specifically name a brand rather than the product itself. However, these become so synonymous with the product that we call all brands by such names.
A year ago when I was looking into screw cap's they were only two companies that were producing. While cork suppliers are a dime a dozen, screw cap suppliers were few. While at Unified Wine and Grape Symposium in Sacramento I noted several new producers.
The guys in the vineyard are cruising along with pruning. They are finished with the white grape varieties and have finished all of the Merlot. They still have Cab. Franc, Cab. Sauv, Petit Verdot, Malbec, Pinot Noir, and Syrah to complete. Our crew has some pretty serious arctic gear when they are in the vineyard, but when temperatures dip below 25 degrees with serious wind chill factors they do not work. I will say it many times...As a winemaker we often receive all of the credit, but any winemaker is only as good as the guys in the vineyard.
- Juan.
Friday, January 30, 2009
Three guys Walk Into a Bar...
Morning Ya'll,
Well, I am reporting from the West Coast as I am currently attending The Unified Wine and Grape Symposium in Sacramento, California. This is an annual event which highlights trends and important information regarding many aspects of the wine industry. California as we may all well know is at the forefront of agriculture in the U.S. and often they are the ones to first feel consumer demands, shifts, and trends.
Major topics of the symposium this year have included sustainability, market trends, and the economy. The Californian wine industry is seeing increased demand from consumers for SUSTAINABLE products, but what does that mean? I will elaborate on this issue further in future emails.
Major market trends are showing the great acceptance and demand for wine from Millennial's and Women. This is great news for the wine industry as we will see increases in demand for our products. During my own recent "market research" (Ie. having dinner at a bar on Long Island) I noted three gentleman who seemed of various trades as indicated by their apparel sharing a bottle of wine together. I really could not believe my eyes when I wintnessed this. A bar filled with taps of the "big boys" of the beer industry and here they were sharing a bottle of local wine together at the bar! I think a tear came to my eye... This was a testament to me of how wine is seeing greater acceptance across the board.
The Economy has been an issue across all factions of business. While retailers saw declines in consumer spending the wine industry saw an increase of about 7% in increased sales during the Holiday season compared to 2007. It seems consumers are "trading down" when it comes to wine purchases. Value wines are finding their way onto more tables these days. This is great news for a local winery such as ourselves on the North Fork. We have been long known to be a beacon of value and consumers will certainly respond to this as they embark on their weekend sojourn's to the North Fork. I feel strongly that consumers may "trade down" in price for our wine, but will note the high quality that we offer. We offer great local BANG FOR THE BUCK! While we may struggle for competitiveness in pricing with the "Big Boys" of the wine world we are still a dynamite tourism destination offering many things for families to enjoy! Besides buying local wine supports your neighbors! So let's definitely talk up the great values that our local wines offer!
Lastly, I want to mention the sad and devastating passing of Ben Sisson a long time Veteran of the Long Island Wine Industry. I learned of Ben's passing upon arriving here in California. Ben was a devoted and passionate member of the Long Island Wine industry, Friend to many, Husband, Father and will be greatly missed.
Cheers,
Juan
Well, I am reporting from the West Coast as I am currently attending The Unified Wine and Grape Symposium in Sacramento, California. This is an annual event which highlights trends and important information regarding many aspects of the wine industry. California as we may all well know is at the forefront of agriculture in the U.S. and often they are the ones to first feel consumer demands, shifts, and trends.
Major topics of the symposium this year have included sustainability, market trends, and the economy. The Californian wine industry is seeing increased demand from consumers for SUSTAINABLE products, but what does that mean? I will elaborate on this issue further in future emails.
Major market trends are showing the great acceptance and demand for wine from Millennial's and Women. This is great news for the wine industry as we will see increases in demand for our products. During my own recent "market research" (Ie. having dinner at a bar on Long Island) I noted three gentleman who seemed of various trades as indicated by their apparel sharing a bottle of wine together. I really could not believe my eyes when I wintnessed this. A bar filled with taps of the "big boys" of the beer industry and here they were sharing a bottle of local wine together at the bar! I think a tear came to my eye... This was a testament to me of how wine is seeing greater acceptance across the board.
The Economy has been an issue across all factions of business. While retailers saw declines in consumer spending the wine industry saw an increase of about 7% in increased sales during the Holiday season compared to 2007. It seems consumers are "trading down" when it comes to wine purchases. Value wines are finding their way onto more tables these days. This is great news for a local winery such as ourselves on the North Fork. We have been long known to be a beacon of value and consumers will certainly respond to this as they embark on their weekend sojourn's to the North Fork. I feel strongly that consumers may "trade down" in price for our wine, but will note the high quality that we offer. We offer great local BANG FOR THE BUCK! While we may struggle for competitiveness in pricing with the "Big Boys" of the wine world we are still a dynamite tourism destination offering many things for families to enjoy! Besides buying local wine supports your neighbors! So let's definitely talk up the great values that our local wines offer!
Lastly, I want to mention the sad and devastating passing of Ben Sisson a long time Veteran of the Long Island Wine Industry. I learned of Ben's passing upon arriving here in California. Ben was a devoted and passionate member of the Long Island Wine industry, Friend to many, Husband, Father and will be greatly missed.
Cheers,
Juan
Friday, January 23, 2009
Fridgid Temps. and Industry Losses.
Hey Ya'll,
Morning. This is the first time I have written in the New Year, so happy New Year! The local news in recent weeks has been the loss of two integral members of our small industry. Christian Wolffer was the first tragic loss that we heard of in the New Year. The second loss of Robert (Bob) J. Palmer occurred just about one week ago. Both of these gentleman were quite influential to the industry in their own respects and will be missed.
Palmer was the first Long Island wine that I ever had. It also was the first winery that I visited on Long Island. Fresh out of college with thoughts of finding my "last" Summer job, before I started a "real" job in the Fall I headed out East. I applied for work at that time, but the then tasting room manager informed me they had no positions available. How times have changed... I am now a winemaker and my wife is now the tasting room manager at Palmer. Bob Palmer and Christian Wolffer will be missed.
The vineyard has been cold and the guys have been continuing the work in the vineyard. We are busy pruning away. The work they are doing is the framework for the 2009 Harvest. We are finished pruning all of the white varieties and are beyond the half-way point in the vineyard. Vineyard work is often under appreciated as winemaker's often take all of the credit. The fella's out there gear up every morning and take on the arduous task of pruning in these cold temperatures. When the temperature dips drastically the guys will not work, but it is still pretty cold out there. My hat's off to our guys in the vineyard!
Cheers,
Juan.
Morning. This is the first time I have written in the New Year, so happy New Year! The local news in recent weeks has been the loss of two integral members of our small industry. Christian Wolffer was the first tragic loss that we heard of in the New Year. The second loss of Robert (Bob) J. Palmer occurred just about one week ago. Both of these gentleman were quite influential to the industry in their own respects and will be missed.
Palmer was the first Long Island wine that I ever had. It also was the first winery that I visited on Long Island. Fresh out of college with thoughts of finding my "last" Summer job, before I started a "real" job in the Fall I headed out East. I applied for work at that time, but the then tasting room manager informed me they had no positions available. How times have changed... I am now a winemaker and my wife is now the tasting room manager at Palmer. Bob Palmer and Christian Wolffer will be missed.
The vineyard has been cold and the guys have been continuing the work in the vineyard. We are busy pruning away. The work they are doing is the framework for the 2009 Harvest. We are finished pruning all of the white varieties and are beyond the half-way point in the vineyard. Vineyard work is often under appreciated as winemaker's often take all of the credit. The fella's out there gear up every morning and take on the arduous task of pruning in these cold temperatures. When the temperature dips drastically the guys will not work, but it is still pretty cold out there. My hat's off to our guys in the vineyard!
Cheers,
Juan.
Monday, December 8, 2008
It Ain't Dirt
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.
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.
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
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