The vineyard has given us the first red of 2012 today--Syrah! Grown at our Persephone vineyard, the grape is typically picked on the earlier side and this year is no different. We are always excited about crushing Syrah since it gives us two wines--a traditional red Syrah as well as a Rose.
Rose is one process in winemaking that invokes the concept of science vs art. On the one hand, winemaking involves a lot of numbers and experimentation. However, great wine cannot be achieved by following a formula. A winemaker must rely on intuition and the realization that wine is, at the end of the day, a product of nature--and we are simply here to facilitate the journey from vine to bottle.
So how long do the skins and the juice stay in contact when making rose? It's a matter of keeping a close eye on the juice, observing how it looks, smells, and tastes. And when it's ready...you just know.
Our Syrah is a wine with great back palate tannins, wild blackberry, and a hint of smoke. The rose, as you would expect, exhibits a lighter iteration of these characteristics. Juicy red berries and melon and a full, round mouthfeel.
Thursday, September 20, 2012
Thursday, September 6, 2012
There is still plenty of action on the crush pad since harvest first began. Sauvignon Blanc is arriving in hefty chunks from our Persephone vineyard each week and these consistent waves are ideal for timing and pacing. As a result of this good fortune (and diligent work ethic), we are on track to finish SB with enough time to take a deep breath, have a glass of wine, and prepare for Chardonnay!