Cart 0 items: $0.00

Close

Qty Item Description Price Total
  SubTotal $0.00

View Cart

 
Your Account  |  Login
Dawnine Dyer
 
October 11, 2012 | Dawnine Dyer

Very Happy Winemakers at Dyer Vineyard!

 

Just look at that big smile on my face! A happy winemaker, indeed, with a bumper crop of beautiful fruit! Vintage of the decade? Century? Who knows?

As I said in the last post, the whole season has been stress free for the grapes - and for us - weeks and months of temperate, dry conditions so it’s an amazingly clean harvest with almost no raisining. 

These pictures are from Monday, actually, the day we harvested. We started at 5:30 in the morning, picking by the light of headlamps and the tractor. It was a chilly 46 degrees in the vineyard, a sure sign that the season is coming to an end. But, cold grapes got us off to a good start. They traveled from the vineyard to the sorting table without juicing and are just right for beginning a good “cold soak.”

We carefully sorted the grapes before they were de-stemmed and crushed. I should add that saying we crushed the grapes sounds like we're smashing and mashing them, which is the last thing we want. The stemmer-crusher gently breaks the skins open to release the juice. 

The term "cold soak" is literal. It means we simply delay the onset of fermentation by keeping the fruit cool (yeast likes warm temperatures), so Mother Nature has played right into our hands. 

We’re greedy winemakers – we want to coax out as much color, flavor and texture from the skins as we can without picking up too much tannin along the way. The cold soak is the best trick in our bag to extract those goodies and the supple tannins from the skins up front, before there's any alcohol in the solution, without pulling out bitter seed tannins (alcohol is a solvent).

We can be extra greedy this year and allow for a good, long cold soak without fear of molding or off flavors because the fruit is so clean!

So, that’s where it stands at this point. 2012 has been so generous to us that I’ve realized I need to order another barrel, which is very happy news.

I can’t tell you what a wonderful feeling it is to reach the end of the growing season and know that all our work has been rewarded AND that there is nothing more to worry about until pruning time and the advent of the 2013 vintage!

This was also the perfect way to celebrate Bill’s birthday and, after sharing a few glasses of wine and some cheese when day was done, needless to say, we slept very well!

 

Comments

Add A Blog Comment
E-Mail me when someone comments on this post

Leave this field blank: