Posts tagged as:

chardonnay

Chardonnay Harvest & Crush

10.03.2010

Today was beautiful! A group of about 25 or 30 people picking and processing and having a great time in the vineyards.
Carol won the award for most beautiful cluster of grapes.
The process seemed so fast and yet here I sit 8 hours later and we are still cleaning up. We had [...]

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Two quick and delicious recipes

07.13.2010

The following comes from Mike and Melissa – picture later on when I try it out:
Mike and I found the perfect summer food and wine combo the other night after a long evening of working in the garden. Too tired to prepare a timely dinner, we threw down a handful of tortilla chips, covered them [...]

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Vine Diary: May 9th, 2010

05.20.2010

It’s been a cool spring so far, and up until the last few days, temperatures have been below 60 degrees. Growth has been slow but steady. The Chardonnay is roaring, however, proving it’s cold hardiness compared to the Cabernet franc, which as you can see from the photos, is a little further behind and as [...]

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Vine Diary: April 16th, 2010

04.20.2010

A little bit of sun and heat goes a long way in the vineyard. Just a few days after our first entry and the Chardonnay is really starting to go.
You can identify leaves, which are starting to open, spread, and search for sunlight. Only 1 bud has broke on this particular vine, but we expect [...]

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Vine Diary: April 14th, 2010

04.20.2010

We thought it might be fun to follow a couple different vines throughout the year, to see how they change throughout different stages of the growing season. The varieties of choice? A couple of Frenchies, Chardonnay and Cabernet Franc. Both vines were spur-pruned in February, and are near similar stages in their growth cycles.
The Chardonnay [...]

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First crush of 2009 a success!

09.18.2009

We picked over 10,000 lbs. of Chardonnay and Pinot gris September 12th/13th.  During those 2 days, over 30 volunteers helped us out with picking, processing, and celebrating the event.
The Chardonnay grapes were perfectly ripe at 24 brix, or about 24% sugar.  Once pressed, we had roughly 700 gallons of Chardonnay juice, which is currently fermenting [...]

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