COOL IS COOL
Napa recently had a string of warm days that accelerated ripening and bumped up sugar levels. 2007 had been shaping up to be an early harvest and the warming trend looked to push pick dates even further ahead. However, cooling breezes and the Pacific marine layer has settled back in to chill things down.
August in the Bay Area usually feels like mid-November at the Meadowlands (shivers and grey-fogged skies). This year was different. August was highlighted by toasty temperatures and a surprising absence of fog. But, the return of our traditional cooler weather is helping extend the growing season. This will enable seeds and stems to mature more deeply, which equals more complexity for the Vayniac Cabernet.
VOX POPULI
Each client at Crushpad works through a plan to determine what style of wine she/he wants to create. Restrained elegance? An anvil-wielding brute? Perhaps something in the middle? Gary, always an advocate for the democratic process, is putting the decision in the hands of the Vayniac Nation. Next week on Wine Library TV, Gary will walk through the details. Vayniacs will then vote on key elements which shape the wine’s style. Unsure of how your decisions will impact the bottle? Not to worry. Our winemaking team has put together a series of short videos for each decision to help guide you.
Polls will close on Tuesday, September 25th. Votes will be counted and the Wine Plan for the 2007 Vayniac Cabernet will be put into action.
Want information before you vote? Watch short video on Wine Style
NUTS & BOLTS
We’ll bring a video camera out to the vineyards next week to capture footage from each site. Yesterday’s Crushnet update indicates that we’re looking to harvest in late September through mid-October. Once we determine actual pick dates, you’ll receive an email inviting you to help sort the fruit. We hope you can come to SF and participate for this event. If not, you can tune into the web cam in the media section of crushnet.com and cheer everyone on.
We won’t know the exact harvest dates until 2-3 days before the pick. This makes for a scheduling nightmare for Vayniacs traveling long distances. However, heat spikes or cooling troughs throw nasty curve balls that prevent us from knowing exactly when the fruit will arrive. It’s one of the many inconveniences of working with agriculture. But, we base all of our decisions on what is best for the grapes and resulting wine. Now, if you know someone with psychic abilities…
Want more? You are welcome to come out and lend a hand at any time during harvest. Just be sure to pack the ugliest, funkiest clothing that you own. Seriously. Your clothing will become permanently stained and your shoes/boots will be drenched with water and sticky "run off" juice. It won't be pretty. If you even think you may ever want to wear the clothing again in public, don't bring it. Really. (Last year, an inexperienced cellar-hand wore white pants and a white t-shirt on his first day....whoops).
WHAT TO EXPECT
Dodging of forklifts, splashing by water, grape skins in the hair, sticky fingers and a floor as slippery as a mid-winter Wisconsin pond. Some really, really, really menial tasks, followed by an hour of some high adrenal rushed excitement. This is what it's really like to work in a winery.
Early next week we’ll have a “SF City Guide” available online. It has recommended sleeps, eats, drinks and wine related visits. We also have special deals worked out for non-cheesy wine country tours and insider food tours of SF. City Guide
VAYNIAC WINEMAKING CAMPS
They’re almost full. I do have a few remaining spots available for the 6th and 20th . But, but, but…it looks like I’ll be offering sessions on Tuesday evenings at 5:30 too. More details will be available next week.
If you know when you are arriving in SF, send me an email with all the details.
Stu
Crushpad
2573 Third Street in S.F.
