| |
10/8/2003-
PartlyCloudy
Temperature: 63°/47°
Humidity: 83%
Pressure: 30.02 in.
Wind: Calm
Final Notes
Oct. 24
Oct. 8
Oct. 2
Sept. 22
Sept. 18
Welcome!
|
 |
October 8, 2003
Click photo to enlarge.
The
rains are finally here and it feels like fall. The mountains and hills
surrounding the winery are half visible through the morning mist and fog.
Jack Trenhaile, Hyland vineyard's faithful winegrower, is on his way with
our last pinot noir to be harvested this year. Tomorrow we will harvest
our final pinot gris and chardonnay. With only an acre of Riesling to
go, the harvest is nearing its end.
Once our fruit is safely under one
roof we can turn all our attention to the fermentations that are slowly
starting. This is a very crucial time. Carefully managing the temperature
and extraction of each fermentation can be exhausting.
The "cap" of grape skins is pushed
upward by carbon dioxide produced from the yeast's activity and must be
pushed back into the wine by hand 3 or 4 times a day to ensure a good
extraction of color and body. Each tank can take 30 to 40 minutes to "punch
down," and it's a physically draining experience.
But we are in good spirits, and it
is so rewarding to be working with such great vineyard sites. As I walk
among the tanks I pass Arcus, Bergström, Shea, Stoller, Broadly,
De Lancelotti . . . I am impatient to taste what these wines have to offer.
The
vineyards are quiet now, save for some birds feasting on unharvested clusters
of fruit. Pheasant and quail run up and down the rows. As the vines send
their sap supply to their roots for winter, the drained leaves turn brilliant
colors. This is one of my favorite times of the year.
 
-
Josh Bergström
 |
