Comments on: Welcome Wine Folk http://uwwblog.com/2006/10/12/welcome-wine-lovers/ Wed, 07 Jan 2009 11:45:11 +0000 http://wordpress.org/?v=2.0.4 by: Jeremy Saville http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-14 Tue, 06 Feb 2007 16:41:33 +0000 http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-14 Every year there are a few plants that need to be replaced because of disease or drought stress or some nasty varmint. When we replace a vine we want to use a plant that is resistant to phylloxera. Phylloxera is an insect that feeds on grapevine roots. They can have a devastating effect on grapevines, because they cause significant injury to the roots, which inhibits the vines ability to absorb nutrients and water, eventually causing a decline in growth and productivity. There are rootstocks that have been developed which are resistant to this blight, and we’ll graft some of this onto our fruiting wood (called scion wood) before we plant. At Bishop Creek we have a block of this resistant rootstock, which we can take cuttings from and graft onto cuttings from the pruned shoots we have gathered this winter. We’ll then pot the plants and root them out in a nursery before we plant them this spring or fall. Every year there are a few plants that need to be replaced because of disease or drought stress or some nasty varmint. When we replace a vine we want to use a plant that is resistant to phylloxera. Phylloxera is an insect that feeds on grapevine roots. They can have a devastating effect on grapevines, because they cause significant injury to the roots, which inhibits the vines ability to absorb nutrients and water, eventually causing a decline in growth and productivity. There are rootstocks that have been developed which are resistant to this blight, and we’ll graft some of this onto our fruiting wood (called scion wood) before we plant. At Bishop Creek we have a block of this resistant rootstock, which we can take cuttings from and graft onto cuttings from the pruned shoots we have gathered this winter. We’ll then pot the plants and root them out in a nursery before we plant them this spring or fall.

]]> by: Jeremy Saville http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-13 Wed, 24 Jan 2007 16:35:28 +0000 http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-13 Heading into February and March while the wines are resting we’ll turn our attention to the vineyard. This time of year while we are pruning back the vines in preparation for the growing season, I like to get out and walk out amongst the rows and have a look at the general health of the vineyard. With the vines being dormant there are no leaves to block the view of the shoots and canes and it is real easy to tell which vines struggled and which vines thrived over the past vintage. If I see a section of the vineyard where the majority of the vines struggled, that is a clue to me that we may be deficient in some essential nutrient, and we’ll take steps to help out the vines in that area. The first step of course is to figure out what the deficiencies of the vines are. Having the soil analyzed by a professional laboratory will give me the feedback that I need, so I will gather some soil samples and take them to the lab. When the results come back then it is just a matter of replacing what is deficient. We prefer to do this organically and sustainably. There are different organic compounds that we can use which are rich in specific nutrients, or it may just be a matter of adding a layer of compost under the vines. Heading into February and March while the wines are resting we’ll turn our attention to the vineyard. This time of year while we are pruning back the vines in preparation for the growing season, I like to get out and walk out amongst the rows and have a look at the general health of the vineyard. With the vines being dormant there are no leaves to block the view of the shoots and canes and it is real easy to tell which vines struggled and which vines thrived over the past vintage. If I see a section of the vineyard where the majority of the vines struggled, that is a clue to me that we may be deficient in some essential nutrient, and we’ll take steps to help out the vines in that area. The first step of course is to figure out what the deficiencies of the vines are. Having the soil analyzed by a professional laboratory will give me the feedback that I need, so I will gather some soil samples and take them to the lab. When the results come back then it is just a matter of replacing what is deficient. We prefer to do this organically and sustainably. There are different organic compounds that we can use which are rich in specific nutrients, or it may just be a matter of adding a layer of compost under the vines.

]]> by: Jeremy Saville http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-10 Sun, 07 Jan 2007 21:39:39 +0000 http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-10 Well, I took samples to the lab for the Start Your Own Winery Pinot Noir, and the results came back positive. There is no more remaining malic acid in the wine indicating it has finished with malo-lactic fermentation. The next step is to add potassium metabisulfite (so2) to protect it from contamination by oxygen and other contaminants. When we add so2 to the wine it functions primarily as a preservative. After adding the so2 about half of it immediately becomes "bound" to oxidants or other oxidizing agents. This "bound" so2 then becomes unavailable to act as a preservative in the wine, so we want to add enough to have some remaining "free" so2 molecules that can hang around and protect the wine from any new organisms or oxidizing agents that may enter the wine during the ageing process. With this in mind, I added 70 parts per million so2 to the barrels. After malo-lactic fermentation there is essentially no remaining so2. Thus by adding 70 ppm I have immediately protected the wine from any contaminants that may have come into contact with it during primary and malo-lactic fermentation. This used up about 35ppm of the so2 and we have approximately 35ppm remaining as free so2 to hang around and protect the wine while it ages in barrel. Well, I took samples to the lab for the Start Your Own Winery Pinot Noir, and the results came back positive. There is no more remaining malic acid in the wine indicating it has finished with malo-lactic fermentation. The next step is to add potassium metabisulfite (so2) to protect it from contamination by oxygen and other contaminants. When we add so2 to the wine it functions primarily as a preservative. After adding the so2 about half of it immediately becomes “bound” to oxidants or other oxidizing agents. This “bound” so2 then becomes unavailable to act as a preservative in the wine, so we want to add enough to have some remaining “free” so2 molecules that can hang around and protect the wine from any new organisms or oxidizing agents that may enter the wine during the ageing process. With this in mind, I added 70 parts per million so2 to the barrels. After malo-lactic fermentation there is essentially no remaining so2. Thus by adding 70 ppm I have immediately protected the wine from any contaminants that may have come into contact with it during primary and malo-lactic fermentation. This used up about 35ppm of the so2 and we have approximately 35ppm remaining as free so2 to hang around and protect the wine while it ages in barrel.

]]> by: Jeremy Saville http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-7 Wed, 20 Dec 2006 18:47:24 +0000 http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-7 I hope everyone has a great holiday. After we get through the holiday season I will take samples of the Pinot Noir to the lab to have them tested for malic acid content. If there is no more malic acid left in the wine then we will know that the malo-lactic acid fermentation is complete. The next step in the process would to then add Potassium Metabisulfite to the pinot and put it up to age. The purpose of the sulfite addition is to protect the wine from oxidation and contamination by bacteria or spoilage yeasts. This addition is a very important part of the winemaking process, as the wine will sit for an extended period of time before bottling. I will be sure to keep you posted on the results of the tests we get back from the lab. I hope everyone has a great holiday. After we get through the holiday season I will take samples of the Pinot Noir to the lab to have them tested for malic acid content. If there is no more malic acid left in the wine then we will know that the malo-lactic acid fermentation is complete. The next step in the process would to then add Potassium Metabisulfite to the pinot and put it up to age. The purpose of the sulfite addition is to protect the wine from oxidation and contamination by bacteria or spoilage yeasts. This addition is a very important part of the winemaking process, as the wine will sit for an extended period of time before bottling. I will be sure to keep you posted on the results of the tests we get back from the lab.

]]> by: Jeremy Saville http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-5 Thu, 30 Nov 2006 17:38:51 +0000 http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-5 Start Your own Winery Pinot Noir is currently running through malo-lactic fermentation. Malo-lactic fermentation is a bacterial fermentation which converts  malic acid, which is naturally present in fruits like grapes and apples, to lactic acid. This reduces the acidity of the must and improves the flavor of the wine. When Malo-lactic fermentation is complete, the wine's flavor profile is more smooth, round and complex. Active malo-lactic fermentation creates some strange odors, which to the inexperienced nose can be a bit off-putting. For this reason, most winemakers will leave the wine alone until they are satisfied that this process is complete. For those members participating in the Start Your Own Winery program, I think it would be a unique opportunity to smell the wine while it goes through ML, so that when it is complete they can get a sense of the change that has occurred. Start Your own Winery Pinot Noir is currently running through malo-lactic fermentation. Malo-lactic fermentation is a bacterial fermentation which converts  malic acid, which is naturally present in fruits like grapes and apples, to lactic acid. This reduces the acidity of the must and improves the flavor of the wine. When Malo-lactic fermentation is complete, the wine’s flavor profile is more smooth, round and complex. Active malo-lactic fermentation creates some strange odors, which to the inexperienced nose can be a bit off-putting. For this reason, most winemakers will leave the wine alone until they are satisfied that this process is complete. For those members participating in the Start Your Own Winery program, I think it would be a unique opportunity to smell the wine while it goes through ML, so that when it is complete they can get a sense of the change that has occurred.

]]> by: Jeremy Saville http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-4 Wed, 29 Nov 2006 01:25:12 +0000 http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-4 I hope everyone had a good weekend. We had a good time at the winery. Lots of good feedback from the folks that came by for the Thanksgiving Weekend Open House. Having five wineries represented in the tasting, and not a bad wine among them! The wine we made for the 2006 Start Your own Winery program is coming along very nicely. Aromas are evolving well and the flavors are beginning to come together. Pinot changes a lot at this young age, and I am excited to see and taste how it matures in the coming months. So far I am quite pleased. I hope everyone had a good weekend. We had a good time at the winery. Lots of good feedback from the folks that came by for the Thanksgiving Weekend Open House. Having five wineries represented in the tasting, and not a bad wine among them!

The wine we made for the 2006 Start Your own Winery program is coming along very nicely. Aromas are evolving well and the flavors are beginning to come together. Pinot changes a lot at this young age, and I am excited to see and taste how it matures in the coming months. So far I am quite pleased.

]]> by: Jeremy Saville http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-3 Tue, 14 Nov 2006 19:12:09 +0000 http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-3 Well, Thanksgiving is right around the corner and it's time to celebrate the bounty of the harvest. Come join us at ADEA on Friday Saturday or Sunday of Thanksgiving weekend there will be 5 wineries represented and good food to match. The vineyard is sleeping and the staff is working the Christmans tree farms. Red Wine is in barrel, white wine is through fermentation. It's time to relax and let the wine do its thing. Come January we will start pruning the vineyard in preparation for the coming season. And the cycle begins anew. Well, Thanksgiving is right around the corner and it’s time to celebrate the bounty of the harvest. Come join us at ADEA on Friday Saturday or Sunday of Thanksgiving weekend there will be 5 wineries represented and good food to match.

The vineyard is sleeping and the staff is working the Christmans tree farms. Red Wine is in barrel, white wine is through fermentation. It’s time to relax and let the wine do its thing. Come January we will start pruning the vineyard in preparation for the coming season. And the cycle begins anew.

]]> by: Jeremy Saville http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-2 Mon, 06 Nov 2006 18:44:41 +0000 http://uwwblog.com/2006/10/12/welcome-wine-lovers/#comment-2 Well for those of you that missed the 6th anniversary party, you missed a great time. The 2005 Pinot Noir was a big hit! Now is the time when winemaking gets really tough! We have to taste through the barrels regularly, to measure the ageing progress of the wine. It is a tough job, but someone has to do it. Recently Marcus and I did just that, and there wasn't a bad wine in the bunch! 2006 seems like it is going to produce some really nice wines. Well for those of you that missed the 6th anniversary party, you missed a great time. The 2005 Pinot Noir was a big hit!
Now is the time when winemaking gets really tough! We have to taste through the barrels regularly, to measure the ageing progress of the wine. It is a tough job, but someone has to do it. Recently Marcus and I did just that, and there wasn’t a bad wine in the bunch! 2006 seems like it is going to produce some really nice wines.

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