It's that time of year again-- I think we can officially say its "Holiday Season," here in the US. (I know, I know... I saw a Christmas-themed ad for an ubiquitous, coffee shop the day after Halloween, but it felt like a complete farce to see snow and peacoats in the face of our beautiful, temperate November weather.) And this week is the annual gluttony fest that we all know and love - Thanksgiving.
Every year, wine writers seem to bend over backwards to put a new spin on that tired trope of what wines to drink with the meal. If you've been in the game of reading about wine for any amount of time, you can probably guess the few that will be trotted out-- the old standards being Pinot Noir and Zinfandel. If you're one of the trendy kids on the block, you've probably got a magnum of Beaujolais Villages stashed away for the day. Maybe a Zweigelt if you're feeling extra punchy. Yeah, yeah, these are all good options, but you know what? It doesn't really matter what you choose to drink for Thanksgiving.
Regardless of the origins of the holiday, I'm pretty down with the white-washed, grade-school level best sentiments. It's easy to forget to be grateful for the good things in our lives, and I think there's a lot of value in openly stating what we're thankful for. As for me, I'm just happy to be able to sit down and share conversation and nourishment with my loved ones. And that's more important than any bottle of wine.
(But if you must know, I'm probably going to be drinking our 2016 Syrah.)
Hello out there!
I know you're all going to be asking how the harvest went before too long, so here's the update:
We brought in 75 tons this year - less than the past two years, but a nice manageable number of tons. 25% of that became white wine, 10% went to rose, and the remaining 65% was red. And fun fact about the white wine -- that was entirely estate fruit! Get ready for Sauvignon Blanc, Viognier, and Malvasia Bianca from Turkey Creek.
The length of the harvest was just about the same as in years past, but started a bit earlier than last year. I'd say from a picking perspective, this year was more challenging in years past-- we wound up dodging the monsoons a bit more during red season than we typically do, and had to postpone a few picks due to vines taking up too much water and diluting the fruit. And as for the whites, we picked the Viognier earlier than we typically would due to sunburn. That's right - fruit can get sunburned just like humans.
One of the most exciting aspects of the vintage, for me, was that we got our cellar centrifuge up and running. I'll be doing a longer post on this, but what this means is that we were able to improve our yields quite a bit and free up much needed fermentation tank space much more quickly than we have in the past few harvests. In subsequent years when we're back up to higher incoming tonnage, this will be a huge boon to us. I can't wait to keep using it.
Those are the highlights! Well, the wines are the highlights, but you'll just have to wait for those. ;)
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