Earth Day Meditations

Wine is the consummation of human nature-love. People care so passionately about the quality of the fruit produced to make the wine that the care we take of the vines is unsurpassed in its attentiveness and devotion. In wine, the whole concept of terroir communicates how winegrowing encourages humans to be attuned to the Earth, the systems at work and the interconnectedness of it all. How often do you think about how the climactic conditions your banana withstood affected its flavor(s)? We care more now as a collective society than we did in the recent past about where things come from and how they came to be, but we’re probably not quite there yet in terms of thinking holistically about all of our choices. Anyway, terroir is more than just the soil, the microclimate and the location. It is the mark made by all the aspects of the Earth around that vine. Think: the ‘nurture’ influence on humans in the nature/nurture duality. No two wines will ever be the same and what's more fun than discovering the subtle differences with your palate?

In Rutherford our soil is full of sandy loam. Blocks farther from the Napa River at the back edge of our property produce the most concentrated fruit, as they have to burrow deeper to find a water source.  The little section of vine which grows under the shadow of the Eucalyptus tree behind the winery takes a bit more time to ripen than the rest. The south facing vines ripen more quickly than the north facing vines. There are an infinite variety of observations to make. And again, one discovers these facts through one’s senses. Tasting the grapes and paying attention. Wine is an ode to the human capacity to smell, to taste, to feel, to see, to discover and to enjoy.

I grew up in a society that spends more of childhood in a classroom learning about nature from a book than discovering it at the source itself.  Maybe that’s why being in nature is so precious to me. I experienced its majesty for the first time in early adulthood. It’s been captivating, wondrous and new every time ever since.

I write to you now with my belly in the dirt, splayed out in the middle of the vines, listening to the birds chirp, watching the grasses and the just-sprouted leaves on the vines move in tandem as the wind whispers through them. A spider scurries across my notebook; ants scuttle over tiny clumps of dirt and teeny rocks and miniature sticks along an unknowable but evidently determined path to fulfill their purpose. Contemplating our own ‘purpose’ can feel like an inscrutable burden of our elite human consciousness, but for me, being in nature makes me feel closer to it- whatever it is. The ‘purpose’ of being alive. And it feels almost simple. When the birds sing and perch on the vines and flutter around each other in instinctual patterns, and the wind blows warm, dry air through my hair and across my face, and when as far as the eye can see, plants move like jazz music in the infinite patterns created by the wind. I feel still and at peace. The American conception of what is happiness is a confusing one at times, but nature is always there to remind us of what is real. Perhaps the fact is simply that we exist.

In gratitude, I pledge to be better about using my travel coffee mug (did you know these are called ‘tumblers’?) rather than turning a blind eye to the number of to-go cups I rack up in one week. And I plan to fight against the New Year’s Resolution Syndrome and actually still be in the habit of using said tumbler a few months down the road. Check in with me.

Peju farms certified organically in Rutherford and sustainably elsewhere with CCOF certification on the horizon, has 10,000 square feet of solar panels contributing 36% of our annual energy, composts, recycles, offers incentives to employees to buy hybrid cars, and is generally committed to continually converting our daily practices to always improve on our sustainability. We started using biodegradable flatware when silverware is not a viable option this year. Every little bit really does count. What will you do differently? Starting TODAY!

I'm back at the computer now, but it was nice to take a moment with the Earth to honor her on her  special day. It’s a pretty rich sense of belonging to feel once you tap in to the fact that you are very much a part of this Earth and a part of the whole system and that we are all in this together.

Watched a beautiful movie recently which communicated this visually. ‘Life in a Day.’ Directed by Kevin Macdonald. Produced by Ridley Scott. Distributed by National Geographic Films. Made from 4,500 hours of footage submitted in 80,000 submissions from 192 nations. Watch it.

Thank you, Earth and Nature.

Thank you, Life!

Now go outside and enjoy being alive!

Cheers,

Britt

Bud-break in Rutherford

The Vineyard Gets Its Hairs Cut

It's pruning season all over the valley. The vineyards, which have been slumbering in dormancy since late November/early December, are now completely dormant and ready to be pruned. Today, the vineyard crew systematically works their way from one end of the vines to the other at a steady pace, talking coolly, quietly, and rhythmically among themselves to pass the time. These were some of my most favorite moments when I worked on the tiny vineyard in France- finding myself in a whole new type of conversation, one with a different tempo, rhythm and beat. It's conversation for the sake of conversation, rather than for conveying a point or winning an argument. Conversation whose primary purpose is to entertain/amuse/pass the time. Spending the entire day working with your hands and your eyes (your senses) and requiring less production/output with your intellectual mind allows a different way of relating to your coworkers. You're not passing in the hallway making quick jokes as you cross going different directions to different ends. You're spending the whole day in the uninterrupted company of your coworkers, outside, conversing casually and genuinely with no pressure to say anything particular at any given time.

We prune to limit the number of grape clusters the vine will produce, ultimately to limit that vintage's yield or to balance the vine. At Peju, we prune to have only two grape clusters at hand-distance intervals on the vines, varying slightly by age and size of the vine. This ensures that the vines concentrate their energy to produce two high quality fruit clusters rather than many lower quality (less concentrated, 'flabby') fruit clusters.

Winemakers have to be vigilant about when they choose to prune, as pruning often nudges the grapevine to awaken from dormancy and inspires bud-break not long after. The key here is not to get bud-break before the morning frosts of Spring have ceased.

Rains can continue until the cows come home, but morning frosts are not our friend. Luckily our Rutherford location usually spares us much worry. The threat of damaging frosts is low in our prime Rutherford real estate.

Before (left) and After (right)

One Tangled Rod at a Time

Exercise Your Taste Buds

Winemaker Sara Fowler tasted through sixty different barrel lots of the 2009 and 2010 red wines in our cellar yesterday. She called it "checking in with the wine." What was she checking for?

"I'm checking to see how the wine is maturing, how it's progressing, and to see if any of the individual barrels need attention."

Sixty glasses of wine lined the Production office. Incredulous, I asked her how she could possibly maintain the ability to taste the subtleties in numbers fifty through sixty (or even after #20). She chuckled and said,

"Sixty is nothing! I used to have to taste hundreds of wines in a day at one of the other wineries where I've worked. I'll just take a break after the first thirty, do something else for a couple of hours, and then come back to the last thirty."

At Peju, we age our Napa Valley tier reds for 16-18 months, and our Reserve wines for 26 months, so at this time, Sara is tasting through the 2009 Reserves and 2010 Napa Valley tier reds.

"The 2009 Reserves are dee-licious!" She says with glee. Our Reserves are Cabernet Franc- and Cabernet Sauvignon-predominant Bordeaux blends made exclusively from fruit grown certified organically on our Rutherford Estate. "Though each barrel will impart slightly different flavor characteristics-- and we purchase barrels from several different cooperages for this reason-- all the 2009 reserve wines themselves are full of rich, ripe, dark fruit flavors. 2009 was the last great year before the trickier two to follow, but I've been pleasantly surprised at the way the 2010's are tasting today, as well."

"I have the best job in the world," Sara said, as I turned to leave. "It just doesn't get much better than making wine in the Napa Valley. I can't wait to play with these delicious [barrel] lots and start blending later this month!"

May 2012 Be Golden

Peju Tower by Afshin Atapour, December 2011

A guest took this stunning photo of the Peju tower yesterday and passed it along for our use. Who needs a white winter when you can have a golden one?

Production has been shut down between Christmas and New Year's, so there hasn't been much to report from the wine-making side. 2011 Whites are resting quietly in their tanks and barrels until Sara begins to taste and blend them sometime in January.

The tasting room has been poppin', however; the Valley seems fuller than usual with holiday passers-through. First day of rain in a long time yesterday, but it was more of a sprinkle than a downpour. Actually, the weather has been incredible these past couple of weeks. I love snow, but there is no denying the effect that so many days of sun throughout the winter takes on my psyche. I'd go so far as to say it's universal. Evolutionary, even. But I don't know how p.c. my theory is, so I'll save it for another time. The incontrovertible fact is that the sun makes people smile, feel good, and relax.

Peju is open tomorrow, New Year's Day, so come on by for a taste of something special! And with that, I'll sign off with the promise of writing you again in 2012. Hope everyone has the best New Year's Eve ever tonight! Party tiime! (Safety first.)

Sincerely,
Britt

Hot air balloons sailed directly over my head as I stepped out of my front door this morning.

Good Night Sky

What do you see?

Nature made art in the sky as the sun set over the Napa Valley this evening. Sometimes it's good to stand on your head for a fresh perspective. Or if you're at work and/or wearing a skirt, to flip a photo around so that you force your brain to actively organize what you're seeing as though it's seeing for the first time. And so that you force yourself to look carefully, to see what's actually there. Sometimes I forget to look with intention at what's around me and I allow my brain to recycle old material to create my present reality. We would exhaust ourselves trying to practice this intentional sensory awareness all the time, but at least once a day starting today, I'm going to make sure I practice what I am now referring to as Intentional Sensory Awareness, ISA for short. One thing I learned while living in France was that if it has an acronym, it's legit. So, ISA. Fifteen minutes. Everyday. I might start over a glass of the 2007 Peju Cabernet Sauvignon I have waiting for me at home. Yum. 


This is actually one of the reasons wine is my beverage of choice. There is so much going on in every bottle of wine, and every sip is unique in its experience, so it invites this kind of simultaneously acute and expansive sensory awareness, no matter what kind of person you are or how many bajillion things you just did earlier that day. Wine brings us home in ourselves, inviting us to be fully present and to enjoy our senses. I think I'll go have that glass right now! When was the last time you felt fully present in your senses? 


Cheers & Good Evening! 


Britt.

Frosty Was Here

Another beautiful morning in Napa Valley. By 10 am, the radiant sun in the clear, blue Californian sky has melted away the frost. Late risers would never know it had been there. This is only the second time this year that I've seen frost and this time I caught it! Here it lives in temporary eternity on the internet. 

On December 13, it's 53 degrees Fahrenheit in Rutherford, CA. What is the weather like where you are and what will you sip tonight to stay warm?
Happy Winter and Happy Tuesday! Cheers!

A Harey Vineyard Amble

The vineyard is spectacular today. On my mid-afternoon, head-clearing stroll, a huge hare appeared about 20 rows away from me. He leapt casually out of a row of vines and paused, staring in my direction with an air of mischief and invitation before bounding away behind the next row. Naturally, I jogged on tip-toe past the rows between us with my camera at head height until I neared where I thought he might be. Slowing to my stealthiest step, I peered around each vine until finally discovering him halfway down a row of Estate Cabernet. Now with camera pressed firmly against my face, I crept down the row like the Grinch stealing Christmas. Surely, he was welcoming my advance. Despite the unavoidable crunching under my feet and the approaching shadow of my giant figure, Mr. Hare didn't flinch, didn't move, didn't budge. For some animals, this might be explained by the defense tactic known as 'playing dead' or 'camouflage'. Although the latter is conceivable-- he blends pretty well, don't you think?- he definitely knew I knew he was there. He beckoned me closer.

And then, like so many handsome hares before him, just as he had me under his spell and drawing near, he darted through the grapevine and off into the wilderness whence he came. Fare thee well Mr. Hare. It was fun while it lasted!

Hare one minute, gone the next.

Well, folks, that concludes today’s adventures here on the Crush Chronicles. This evening is the company holiday party, so I am off to help prepare. A wonderful weekend to all!

Birds, too.

Hanging on/Hanging out.

One Cluster Left Behind.

One cent shipping special today through 12/11 for purchases of 12 bottles or more. Cheers!  http://bit.ly/holidaycatalogblog  Call with questions: 800-446-7358

No More Monkeying Around in the Cellar for Me

From Friday: 
Today, I write to you from my brightly lit desk in the very tame upstairs offices. Actually, ironically, I just heard a cacophony of high-pitched hollers from the other end of the offices. Sounds like a big sale came in, woo-hoo! The holidays are an exciting time for Patti, Jess & Christina who take care of phone sales. Anyway, it is the first Friday in two months that I've had to iron before clothing myself presentably, and that I’ve come to work to spend the day wielding the almighty mouse and keyboard. Slightly different strengths required than those for wielding the heavy hoses and 20-gallon buckets of juice in the cellar. I am in the office today because finally the seasonal work requiring so many extra hands has come to an end. There is still much going on for the full time cellar workers, but they've got that under control. We drained our very last tank yesterday to press and barrel down today- Cabernet Sauvignon from one of the later-ripening blocks on our Persephone Vineyard. Almost all of the leaves have fallen off the vines, which are now dormant and will remain so until spring when the weather warms, rousing the vines out of their winter stillness to begin again to do what they are meant to- to photosynthesize, to pull nutrients out of the ground to create leaves and eventually to flower and to bear fruit. 

'Dormancy', as defined by Wikipedia, is "a period in an organism's life cycle when growth, development, and (in animals) physical activity are temporarily stopped. This minimizes metabolic activity and therefore helps an organism to conserve energy." (http://en.wikipedia.org/wiki/Dormancy)  My organism can relate to that.

Dormant Vines on Peju's Rutherford Estate

 Next week Winemaker Sara, Assistant Winemaker Joe, and Production Planner Sheri will begin tasting through the 2011 whites to see how the now two-and-a-half-month-old wine is tasting, and to start thinking about how they’ll want to blend it in a month or two. Blending involves systematic tasting through barrel-aged versus tank-aged lots, lots in French versus American and new versus neutral oak, and then blending varietals with any combination of these variations. I love how winemaking involves doing science with your taste buds. 

Most of the work that’s going on in the cellar these days is to take care of the older vintages of reds that were laying low in their barrels while Harvest's new crop, like a needy newborn sibling, took all of the attention. Mostly, it's the topping I mentioned in a a recent blog post that the crew is busy with now. On a monthly rotation, the crew will bring all of the hundreds of barrels in our Estate cellar out to the crush pad to make sure the headspace in each barrel is at a minimum, lest the wine breathe too much oxygen and lose its youthful vigor.

Naked Vines Soak Up the Winter Sun

And as the vineyard rests for winter, the sales team springs to action for the most wonderful time of year for us humans! It is certainly true that some of the best gifts in life are free. But wine is always a great gift too. Cheers!


Brittany Starr for Peju Province Winery

View from Peju, December 2011

Tank Vacancy & Pre-Turkey Day Topping

The cellar is an eerie place these days. Its spotless, vacant walkways lined with hollow tanks give no indication of the furious activity this very space beheld just a couple of weeks ago. The action is outside now and the crew continues as though nothing much has changed. It’s as though we are all in on this little secret that was the hectic harvest and now we continue at a normal pace as though this is how it’s always been. But I guess that’s just how life is. We share a meaningful moment with others and it feels like life should pause for us to appreciate together its significance, but of course life cannot. Time barrels ahead leaving us alone to process the fleeting moments through our individual recollections of them. It’s the times like Thanksgiving, which give us the opportunity to pause together and to reflect collectively. This year I am thankful for a time to give thanks!

Lony and Pablo topping barrels of 2010 Chardonnay.

Anyway, the action is outside the cellar on the crush pad now. The press runs with the contents of the last few tanks of young wine, the newly-filled barrels of Chardonnay are brought outside for stirring, and the older vintage wines brought outside for topping.

 Peju’s signature Sycamores have been stripped of their leaves for the winter, their spindly, exposed limbs a beacon for the brisk season ahead.

Well I wish you all a joyful, meaningful, restorative, fun and delicious Thanksgiving weekend. What will you drink with your turkey? I wonder how many people don’t actually eat turkey on thanksgiving… food and wine for thought...

Have a good one!

Cheers,

Britt

Topping

Peju Sycamores, Trimmed for Wintertime

With All Our Grapes Safely in Tank and Barrel, We Begin Our Descent Into Winter Calm.

The last of the fruit-carrying bins
leave the crush pad

 That's not quite all folks, but we have brought in the last of our fruit. Friday the 4th marks the end of the 2011 Crush, nearly a month later than 2007's October 11 end date, but sooner than we were thinking it would be a few weeks ago.

With the number of work orders diminishing each day, the cellar dance has changed from a swift and sprightly Viennese waltz to the more moderately-tempoed American variety. I watch the team work now and I imagine the cellar like one giant music box with the song coming to an end and all the players slowing simultaneously to a halt as the box lid closes us inside the dark, quiet of winter. We can no longer celebrate (or commiserate in) the craziness of being ‘in the middle of Harvest’, yet there is still work to do. Interns and temporary workers are starting to prepare for their migration to the other side of the equator for the next one. The high of Harvest end’s cheer and festivity gives way to the realization of what will pretty immediately follow: a (relatively) cold, wet winter with less time in the day and less people in the Valley. But whoa woe, it is also the Holiday Season! Americans’ favorite time of year! A time when opportunity abounds to spend quality time with family and friends. A time of reflection and joy and thankfulness and snuggling in tight. A time of cooking up old traditions, of getting inventive with those that have gone stale, and a time when red wine never tasted so good. 

Much of what is now 2011 red wine in the Peju cellar has been drained and pressed, though a handful of ferments are still finishing up. When a ferment finishes, Sara usually lets the wine mingle with the skins in the tank for a bit before pressing off the skins and putting the wine into French and American oak barrels to age. This prolonged contact of the wine with the skins at the end of fermentation is called ‘extended maceration.’ Maceration is simply the name given to the process by which all that good stuff in the skins is extracted by the juice. This occurs naturally upon contact with one another. Phenolic compounds give color to what would otherwise be clear(ish) juice and tannins give structure/body to the wine, which also give it the potential to age. Sara does a cold maceration at the beginning of each ferment, too, to allow the pre-fermented juice to extract water-soluble components. The water-soluble components are less likely to be extracted once alcohol is produced in the juice during fermentation. It is all of these numerous steps taken to ensure that the wine maximizes complexity, concentration and integration which distinguishes ‘fine wine’ from the rest, and makes it so-o fine.

Below is the mouth of a tank that has just been drained and sent to press and then barrel. What you don’t see is that in order to empty the tank to the extent it appears here, a member of the team has to climb into the tank through this very opening to shovel out the skins, all the while attached by a harness to a fellow crew member outside the tank in the event of a Carbon Dioxide overdose, which is an actual cause of death during every harvest!!! Yet another example of just how much goes into the production of a bottle of wine.

Quality Control Lab Tech Nick presses the last truck samples for testing.

The last yeast inoculation.

Asbel represents our collective joy at this being the last time we will have to clean the crusher-destemmer!!

And resourceful, winemaker Sara sabers a bottle of bubbly with a draining-valve clamp to honor a Phase-One well done.

Cheers!

The Cellar Team at the After(Crush) Party on the Peju Crushpad

Stay tuned because there is work left to do and words left to write for Harvest 2011!

Until next time,

Britt

Be sure to check out our spanking new Holiday Catalog. It's hot off the press with a whole slew of lip-smacking new releases from Peju. 

May you always have cheer in your cheeks and great wine in your glass! 

Harvest Hustle & Making Chardonnay

Finally! The cellar is cranking!!! Today is the first day that it feels like harvest is in full gear. Most other times when I’ve skipped over to the Production office to chat Sara up about what’s going on, she is excited to talk to me. She beams and expands willingly on what we’re doing and why we do things the way we do. (Always for superlative quality.) She talks about the grapes with a Science-minded mother’s balance of rational analysis and though somewhat-concealed, nonetheless fuzzy, tender babymama love. As any good mother, she knows she has little control over the laws of Nature and will love the grapes, all of them and every vintage, for who/what they are, while she guides them to realize their potential slash achieve perfection. (So there’s a streak of Tiger mom...in the name of perfect wine!)

When I ask Sara what is going on in the cellar today, I get bullets:

•                  “draining and pressing,

•                  “barreling down,

•                  “crushing,

•                  “sorting,

•                  “topping,

•                  “stirring the Chardonnay,

[pause.]

•                  “Rocking and rolling!” She exclaims. “It feels like Harvest!”

All of our Chardonnay has finished its primary fermentation, has been consolidated into oak barrels, and is now going through Malolactic Fermentation (MLF), or as it’s sometimes referred to, quite simply secondary fermentation. Primary fermentation is when yeast convert the sugar in the juice into alcohol and CO2 to produce wine (obviously a drastic oversimplification). MLF is when (via specific bacteria) we convert the Granny Smith-reminiscent malic acid into the lactic acid that is found in milk.  Diacetyl, a prominent compound in butter, is produced, which is what gives so many California Chardonnays their characteristic ‘butteriness’.  By stirring the lees once per week (lees are the dead yeast cells and un-soluble solids) for approximately 6 months in what’s called sur lie aging,  our winemaking team allows the diacetyl to dissipate a bit, resulting in the more elegant, subtle hint-of-butter sensation that you might have noticed in our Chardonnay.

Though Sara had to be concise with me today, after a few moments of rattling off the facts, she couldn’t help but gush a little over how delicious the Malbec and Petit Verdot are tasting. This is the first year that we’ve gotten much yield from those small blocks on our Rutherford estate since they’re just a few years old and it takes three years for a vine to start producing. Last year we got less than a ton of each. This year, however, we got enough fruit to put to good use, and apparently, it is tasting excitingly delicious. Sara is not sure where she will blend these lots once they are ready, but looks forward to being able to make a true Bordeaux blend with such high quality fruit in all five requisite varietals.

It’s sorting fruit, inoculating yeast, and pumping over the ferments for me tomorrow in the cellar. (YAY!!) Stay tuned.

Today at Peju: Yeast, Zin in Bins, and Making Rose

Lots going on at Peju today! 

 Ariana is inoculating the Zinfandel we pressed yesterday. These yeast started out in dormant, powder form. 

Watch the vid:

 Frankie pumps small-lot Zinfandel into 1/2-ton bins.

And we are in the process of creating what will become 

our 2011 Rose of Syrah. Here's a sneak peek! 

Mutinous Mother Nature

It’s a real nail-biter, this 2011 harvest. Or as assistant winemaker Joe says, it’s “one year that Mother Nature is not cooperating.”

The sun has come out this afternoon, and it’s almost as though the breeze that left with the rain this morning was a collective sigh of relief from winemakers throughout the Valley. It has been raining for over a week with a tease-of-a short, sunny respite this past weekend. Most of the grapes simply aren’t quite ripe yet, so it’s a gamble as to when to bring fruit in. Wait and hope the right weather comes to ripen fruit to its potential, and risk rain that’s unrelenting? Or play it safe and bring in now what you’ve already got? The fruit is not as concentrated and scrumptious as anyone would like, but picking now would pre-empt the potentially major loss of yield that would occur if these damp grapes continue to get no love from the sun and start to mold.

Luckily for us and for our wine (and it’s no accident), Sara is a unique, dynamic blend of an optimist and a perfectionist. She’s also this awesome combo of serious scientist, positive energy force, and sensory-sensitive sweetheart with super smarts, sass, and a proclivity to fun. Anyway, she believes the weather will change, that the fruit will ripen beautifully, and that the wine will be delicious as always. And she won’t settle for anything less. “We’re taking the risk!” she says. “To ensure the best quality of fruit. With ripe tannins and good sugars and all the other delicious things. Mmm…” She pauses, smiling with an excited glint in her eye. Then she continues seriously, “It will just mean an action-packed couple of weeks of harvest, as we have fewer days than ever before to process all of our fruit.” But I can’t think of anything more rewarding than busting your boots with a group of people for a common goal. I’ll be out there tomorrow!

In the vineyard, the crew is busy opening the vines’ canopy, or removing leaves to concentrate the plant’s energy into ripening the fruit.

And this afternoon is turning out to be a bright blue beauty, so nail-bitten fingers crossed it stays. It’s amazing how quickly a little direct sunlight evaporates the melancholy ennui of a week of rain. Let’s hope it does the same for the grapes’ moistened skins!

Peju Sycamores with Sunshine

Clouds for a Daydream

We are indeed.

The Team That Picks Together Stays Together

We all gained a mega-appreciation for our super-skilled vineyard staff today. It took us 1.5 hours to pick 1.5 tons of grapes. According to Manuel, our Director of Facilities, in 1.5 hours, the vineyard crew of 16 guys will pick 8 tons to our 1.5. And we were 30 strong out there today. We’ll have to get a video of the vineyard crew doing their thing. It’s mesmerizing the way their fingers fly through the vines while the voluptuous grape clusters go thunk thunk thunk in their bins. Today my grape clusters went thunk…[30 seconds later]…thunk… It’s hard to get your little blade through all the intertwined leaves and vines to make a quick, efficient slice at the hidden juncture where the cluster grows, and then move on without missing a beat. For us amateurs, it was a lot of bending over, squatting down, feeling and fumbling and fighting with the vine to get to the stem of the cluster only then to try to untangle it from the vines it has grown around. The pros in the vineyard practically keep a steady walk as they pick. I don’t know how they do it.

Next week, we will begin bringing in the bulk of our fruit, and it is going to be crazy. I’m running out the door to go pour at a wine and food event in San Francisco, so more updates will have to wait until next week. I wish everyone at least one delicious and memorable wine experience over the weekend!

Cheers!

britt.

Employee Pick Participants, 1.5 hours and only 1.5 tons later...

All Whites Are In, Reds Begin

Yesterday, we processed the last of our Chardonnay. All of our white grapes, both Sauvignon Blanc and Chard., have now been plucked from their vines and have begun their journey to becoming delicious white wine. 

The last of the Peju Chardonnay waiting to be 'crushed'  (ever-so-gently)

The first bit of Sauvignon Blanc that we picked on September 6 and inoculated on September 9, allowing a few days for the lees to settle out, is dry! (‘Dry’ in winemaking means that all of the sugar in what was once juice has been converted to alcohol in what is now wine. In wines with what we call ‘residual sugar’, not all of the sugar was converted to alcohol, and the wine remains ‘off-dry’ or slightly sweet. There are a number of reasons that this will occur, some intentional, some not…) With much of our Sauv. Blanc dry, this means that technically, we have 2011 wine! 

But it’s not quite finished wine. It’s baby wine. Born and alive, tangible and functional, but so fresh off the boat (out of the womb/off the vine and the lees) that it hasn’t really come into itself yet. Foregoing a discussion (monologue) on nature and nurture, suffice it to say that wine and humans make for amusingly comparable subjects for consideration. The point is that you take what ‘God/Nature/Insert-Name-Here gave you’ and then you take advantage of what Life throws your way. You try to cultivate your best self and you enjoy pondering how you got to be that way. Wine lacks the ability to introspect, of course, so we have to ponder its constitution for it. 

Our 2011 Sauvignon Blanc has been born tasty, bright, and fresh. Soon a small percentage will hang out in neutral oak barrels for complexity, flavor, mouthfeel and structure. Then it will be time for Sara to work her magic, blending from the different tanks of S.B. separated by vineyard blocks and ripeness-levels-at-crush, to create what we are proud to call Peju Sauvignon Blanc. Forgive the shameless self-promotion, but it really is delicious! J

The first Zin to come in (hill-side vineyard block :. less water retention in the soil) 

Oh, and also, we brought in our first red grapes on Friday, which was very exciting, as it has been a long time coming.  The reds still aren’t quite there yet, however, in terms of ripeness. And the rain yesterday and today has everyone feeling a little nervous. As long as we get sun after the rain though, all should be well. Friday, we brought in the little bit of Malbec and Petit Verdot from our Rutherford property. Yesterday, it was Zinfandel grapes from the Persephone Vineyard. Friday, I’ll be working crush with the crew so stay tuned! Can’t wait!

britt.

Pablo, Lony, Juanito & Frankie wave 'Hello!' from the sorting table