Thursday, January 19, 2012
It is Cold out there.
"From the Vineyard"
It has been pretty cold out here for the last 3-4 weeks - we have not had a morning temperature above 30 with most days in the 25-27 range, and a low of 24.
The picture shows just one of the mornings with ice on the pool.
The cold is perfect for the vines so that they will receive adequate cooling hours to be fully "asleep" for the winter and come out in the spring with full energy.
Because the vine roots will start growing one month before the vines, we will "fertigate" (fertilizer dissolved in the drip irrigation water) the first week of February.
Monday, December 19, 2011
Wine Blending Open House in the Barn
WINE BLENDING OPEN HOUSE IN THE BARN
SATURDAY, JAN 7th
6PM to Whenever
Do to scheduling conflicts, the date and time has changed
We are blending the 2010 varieties and YOU CAN HELP decide what is the best blend - OR - create your own blend with Cabernet Sauvignon, Cabernet Franc, Malbec, Syrah, Petit Syrah, Tempranillo, Grenache, and Mourvedre.
BE A PART OF THE CREATIVE PROCESS
PLEASE RSVP by responding to this or the Facebook invite post
Bring your favorite crackers and cheese to share
We are looking forward to seeing you in the "heated" barn
Steve & Vicki
Saturday, December 10, 2011
The Cabernet Sauvignon was pressed on Thursday, 8 Dec 11, after 3 weeks of fermentation; and racked on 10 Dec (separating the clear liquid on top from the solids at the bottom).
The wine developed great color and flavor, so all the work pruning the vines this summer paid off. What I have found is that fermenting the grapes for 3 weeks is great to extract the maximum amount of color and flavor, but the grapes have to be of premium quality, which is developed in the vineyard before the grapes are even picked.
Interestingly, if the vine branches get over 4 ft long, they start producing more sugar than sending energy to the grapes and thus a herbaceous flavor is apparent in the resultant wine, which in small amounts is ok, but large amounts detract from the grape and oak flavors.
Consequently, trimming the vines during the summer to limit the length of the vines actually improves the flavor and color of the grapes and wine. Conversely, too much trimming increases the opportunity for the sun to raisin the grapes, which produces a cooked grape or raisin flavor in the wine.
Interestingly, if the vine branches get over 4 ft long, they start producing more sugar than sending energy to the grapes and thus a herbaceous flavor is apparent in the resultant wine, which in small amounts is ok, but large amounts detract from the grape and oak flavors.
Consequently, trimming the vines during the summer to limit the length of the vines actually improves the flavor and color of the grapes and wine. Conversely, too much trimming increases the opportunity for the sun to raisin the grapes, which produces a cooked grape or raisin flavor in the wine.
As for this years Cabernet Sauvignon, I am eager for the first year of aging to end so we can taste the young wine at its first stage of development, which will be late fall 2012.
Cheers, Steve.
Tuesday, December 6, 2011
The Cabernet Sauvignon grapes were on the vines a little longer than I had planned or wanted this year, but as Vicki says: "Life happens when you are making plans".
The good part of waiting was that the weather cooled off and brought more color to the Cabernet Sauvignon, Malbec, and Cabernet Franc.
Now that the Cab has gone through an extended fermentation to extract the maximum amount of flavor and color, I am hoping for great wines from this years crop. Based on what the Malbec and Cabernet Franc are already showing in flavor and complexity, I have high hopes for the Cab.
Look for the invite to our Wine Blending Open House in the Barn so you can be part of the "Creative Process".
Cheers,
Steve & Vicki
Wednesday, October 5, 2011
HARVEST TIME!
Harvest time is here...the grapes are ready!
Join us this Saturday, 7:30 am
Breakfast will follow
All are invited!
Please RSVP so we can prepare for the breakfast.
559-299-0477
or email at
info@3oaksvineyard.com
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About Me
- Vicki Shoemaker
- Decorative paint educator and owner of Old Town Clovis newest DIY shop - repurpose - quality handmade - repainted furniture and so much more - located on the corner of Pollasky and 5th in Old Town Clovis, CA I have loved repainting furniture and repurposing since I can remember, I was a painting contractor for over 15 years and now I love to teach others how to enhance their world with paint, color and design.
