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

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...