View from Spring Mountain Vineyard by Ron Rosenbrand, Vineyard Manager

May 2012 Vineyard Update After a very wet and cold March and April, May was beautifully warm to hot. Day time temperatures were mostly in the 80’s and 90’s. We only had one rainy day with only 0.25 inches of rain. This brought the season total to 37.30 inches. This is some 9 inches below normal for the season, but we are in good shape for irrigation water for this year. The warm temperatures pushed vine growth along tremendously. Bloom started two and a half weeks earlier than last year and the year before. The entire bloom process went from start to finish in about 12 days. We are checking fruit set currently and should have a good feel for the degree of success soon. Early indications are quite positive. This earlier bloom puts us on a much more normal pace. If the summer temperatures are fairly normal, harvest times should do the same and we could expect to complete harvest by the end of October. How nice would that be for a change?
Another very noticeable thing in the vineyard is the increase in the number of clusters on the vines this year. We expected an increase in the trellis-converted blocks, but we are also seeing increases in Vertical Gobelet blocks. As always, as long as the weather doesn’t create a major problem, total tonnage this year should be up from the past 4 years.

May has been a very busy month out in the vineyard as is the case every year. But when you have warm weather it pushes us along even faster. During the month, we completed all the suckering and have been very busy mowing down cover crop, undertaking mildew control, tying and training of the vertical gobelet vines, shoot tucking and positioning in the vertical-shoot-positioned trellising, field-grafting some 7000 vines to Malbec, Chardonnay and converting clones in Pinot Noir. The warm weather has helped those grafts take successfully and they are currently taking off. Soon, we’ll start working on leaf removal to get some sunlight on those developing clusters and help get them acclimated to direct sun exposure before the real summer heat begins.
We have begun our insect releases for various vineyard pests including releasing lady bugs for leaf hoppers. The bluebirds have once again taken over the bird houses along with the swallows. There are many, many babies out there which have a tremendous appetite. We have a researcher from UC Berkeley working with the bluebirds. She is doing extensive studies on insect populations and the blue bird’s diet. We will have some great information when she completes this 12 week study. We also have another group of researchers from UC Berkeley studying three different flowering cover crops and the beneficial insects that are attracted to these flowers. This study is in the second of three years. They are also studying bat populations, the species of bats that we have here at SMV and their diet. Interesting stuff. We’ll keep you updated on the results.

2011 Harvest Complete at Vineyard 7 & 8!

Greetings from the top of Spring Mountain!

As we close yet another harvest from Vineyard 7 & 8, I look back on what was a true test of patience. A season filled with extra efforts in the vineyards working on crop and canpy management, a couple early October rain storms, but finished up with a period of beautiful weather.

Over the last couple of weeks the sun returned, and the dry northwest winds returned, allowing us the ability to harvest what looks to be another very successful vintage.

Cabernet from our Estate vineyards and the fruit we harvest from select neighboring vineyards on Spring Mountain came in with more moderate sugar levels, beautiful acids and wonderfully refined tannins.

Fermentation is just beginning to take shape in the tank room, and hats change from the management of the fruit in the vineyards to pumpovers and punchdowns, monitoring of tanks and prepping barrels for later in the month when the wines will go to rest.

Congrats to all fellow vintners for yet another wonderful harvest in the Napa Valley!

Cheers,

Wesley Steffens, Vineyard 7 & 8
Winery Manager & Assistant Winemaker
http://www.vineyard7and8.com/

Yeast Whisperer of Newton Vineyard

The first days of the Newton Chardonnay harvest are stressful.

We pick it, we press it, we choose the best French barrels and… nothing happens. For days, the juice is quiet, viscous, cloyingly sweet.

Nothing… No matter how much I stare inside the barrels or glue my ear to the bung holes until the side of my face shows a ring of toasted oak smoke.

It’s only when I start getting that recurring dream of hot tubs filled with bubbling grape juice, around the 6^th or 7^th day, that our tricky indigenous yeasts deign offer some hope. Suddenly, the whole cellar is filled with the gurgling sound of the starting fermentation and I breathe a sigh of relief.

That makes Julian laugh.

Julian Cendejas (pictured at right) has worked at Newton since 1989. Over his more than 20 harvests, he’s learned to be patient and that the fermentation will start. Some years it’s fast -just a couple of days- some years it takes up to 10 or 12 days. Once a lot of Chardonnay is fermenting, the whole cellar follows.

Julian always knows when this will happen: I have a theory that he’s somehow communicating with the yeasts that come from our vineyard. He’ll say “Tomorrow, this lot will start”. I’ll look in the barrel he is showing me, shaking my head: “Naaah, there is not even any froth.” The next day, he’ll be right.

Now, all the 2011 Chardonnay is fermenting, some lots well on their way to dryness. It was a cool growing season and even if the sugars remained lower than in the past years, the flavors are exotic and complex. There are apricot and grilled pineapple notes but no hint of the quince paste that characterizes over-ripe vintages. The musqué lots are delicately floral without being too wisteria or lilac-like.

This should be a vintage for aging. But shhhh… Don’t tell our yeasts: they are not done with their job until Julian says so!

Cheers!

Frederique Perrin
Associate Winemaker, Newton Vineyard

Harvest Prep on Spring Mountain!

HARVEST PREP ON SPRING MOUNTAIN!

Greetings from the top of Spring Mountain!

With the month of September beginning tomorrow, and the first sparkling wine grapes making their way off the vines in and around Napa, the final preparations have begun at Vineyard 7&8 to get ready for the 2011 harvest.

As of this morning, our estate grown Chardonnay is finally nearing completion of veraison, while our estate grown Cabernet continues progressing nearing 75% veraison. Like many growers in California this year, harvest will be later, crops may tend to be slightly lower due the the late spring rains during flowering, but we are very enthusiastic about the fruit we have growing on the vines.

With maybe one month to go until harvest beings here at the winery, we have been working on getting geared up for our fall release of our two "Estate" only wines including the release of our 2008 "Estate" Cabernet Sauvignon and our 2009 "Estate" Chardonnay. Both wines that we are truly jazzed about sharing very soon!

This summer we readied the cellar by bottling our two 2009 Cabernet Sauvignon labels from Vineyard 7&8, and have sent them off to rest in the warehouse until they are ready for release in 2012. See below for some fun photos of the bottles traveling along the bottling line.

For now, its back to walking the vineyards, continuing to give them a drink of water as they need it, get ready to put up the bird netting on the chardonnay, and being cleaning and sanitizing the winery for the grapes to come.

Wishing the best of luck to everyone this harvest! Looking forward to another challenge for the harvest of 2011, and yet another great vintage of wines in the Napa Valley.

Cheers!

Wesley Steffens
Vineyard 7&8
http://www.vineyard7and8.com/

I'm not dead yet! I feel happy...happy!

“What? Over? Did you say "over"? Nothing is over until we decide it is! Was it over when the Germans bombed Pearl Harbor? Hell no!”
--John Belushi as Bluto Blutarsky, Animal House

A few weeks ago, after some heavy rains, a few bloggers and the media started to declare the Harvest of 2010 over. Fortunately for all of us, they couldn’t have been more wrong. It is somewhat hard to believe, but here I am, almost mid-November, with Cabernet still hanging out in the vineyard. Grape growing, heck, farming in general, after all is much like gambling.

So I handed him my bottle
And he drank down my last swallow
Then he bummed a cigarette
And asked me for a light
And the night got deathly
quiet And his faced lost all expression
He said, "If you're gonna play
the game, boy
You gotta learn to play it right

You've got to know
when to hold 'em
Know when to fold 'em
Know when to walk away
Know when to run
You never count your money
When you're sittin' at the table
There'll be time enough for countin'
When the dealin's done

Every gambler knows
That the secret to survivin'
Is knowin' what
to throw away
And knowin' what to keep
'Cause every hand's a winner
And every hand's a loser
And the best that you can hope for
Is to die in your sleep"
--The Gambler, Kenny Rogers

The Cabernet we left for now was “ok” by most standards a few weeks ago, but it
still needed more time to develop the incomparably beautiful color and intensity
of flavor that is expected of a Spring Mountain District Cabernet. After that
first rain, it was tempting just to go out and bring it in. After all, we were
already sitting looking at a “good hand”. The quality of this vintage has been
great, with intense colors and aromas…why not wrap it up early. After looking
hard at the long range forecast, we chose to “double down” and let it hang. Our
canopy still had mostly green leaves to it, so, we “let it ride”.

“Reverend, you've got balls as big as church bells.”
--Dabney Coleman as Jerry Caesar, Dragnet

Well, patience is definitely paying off. With temperatures at the top of Spring Mounain District in the upper 70s off and on the past week, and going into this weekend, more of the same, we have been dealt that magical fifth Ace into our hands. Sunday, we’ll start and finish our Petite Sirah (in all of 20 minutes…this is goes into a small wine club exclusive blend) and then move onto our Cabernet Sauvignon. Dad and I have observed no mildew in the vineyard, the sugars and acids are nicely balanced, and the color…did I mention the color? It’s been a long, drawn out harvest that definitely required careful farming and patience, but I believe, once it’s all in…in its own time…it is going to be a vintage to remember.

Until next time...

Cheers!

Andy Schweiger, Winemaker, Schweiger Vineyards

Follow me on Twitter: SchweigerWine

Finally, we’re off and rolling!

We started with Sauv. Blanc 18 days later than last year which is about where we think we are for the whole harvest, though this heat we’re living through is trying to force our hand. The photo is a shot of Leigh Meyering, our Associate winemaker, Ron Rosenbrand our vineyard manager, and me yukking it up because we have something to ferment.

The grapes looked great and since the 18th we’ve brought in some more Sauv. Blanc and a bit of Chardonnay, and everything is looking and tasting great. Reds are now our next target with Pinot Noir leading the way; yes I said Pinot Noir, it’s a small project we do from grapes we grow at about 1600 feet elevation that surprisingly produce some lovely Burgundian like Pinot. We’re also looking at some Merlots that are on the edge of being ready.

The winery is getting that wonderful CO2 fermentation aroma which means harvest is really under way so stay tuned as the fun has just begun!

Jac Cole
Spring Mountain Vineyard

...After the rain has fallen

"Thunderbolt and lightning-very very frightening me"
--Queen, "Bohemian Rhapsody"

"There's a threat of rain on the dark horizon and all that's left is a
quarter moon of light"
--Sting, "After the Rain has fallen."

The astute weather watcher out there knows that Napa went through a bit of a rollercoaster this past weekend. Saturday morning, 2:30 AM, I'm in my back yard in old wildland gear and boots, monitoring the fire band radio, wondering if we're going to have to deal with the "Napa Wildfire of '09". Fortunately, the dry lightning stayed well South of us.

Sunday evening had very light sprinkles, great for keeping the dust down. In fact, it was just enough to clean the dust off our solar panels, and our array is back up to 100%, no water or squegee required!

The system dropped about 0.16 inch of rain to us here at the top of the Spring Mountain District, giving our red varietals a much needed drink...we dry farm here...so this is the first sip they haven't had to work for since the springtime. This has resulted in both sugar and acid levels droping fairly uniformly across the vineyard...more waiting.

The only serious concern was our Chardonnay, which is still about a week away from harvest. Although we had no signs of Botrytis going into this weekend, we want to make sure our fruit stays clean and mold free. Fortunately, the sun was out, and a gentle breeze dried off most of the fruit quickly. Chardonnay grows in very dense and tight clusters, and these tend to trap and hold moisture...what we needed today was a really large blow drier: enter the minds of Fred and Andy Schweiger...

What you see below is something quite novel this time of year, my father, driving an empty sprayer...it's our BLOW DRIER! Our spray rig is equipped with a very large, powerful fan, producing about a 50 mph breeze through the vines. Although you can't see it in the video, droplets of water are blowing out of the clusters, providing us with clean, dry fruit.

Cheers,

Andy Schweiger, Winemaker and blow dry stylist, Schweiger Vineyards.

Still Waiting on Spring Mountain

I feel like the rabbit out of Alice in Wonderland, the one with the pocket watch running up and down yelling “we’re late, we’re late”, because that’s what we are this year. We usually are harvesting Sauvignon Blanc no later than the first of September, but it looks like the 15^th this year. No panic, but I am wasting a lot of energy running up and down the mountain and not picking anything.

This photo is of our La Perla Sauvignon Blanc vineyard ~ two things to notice ~ the vine training is an ancient method called ‘vertical gobelet’ . Head trained, each vine has its own stake and the canes are tied into a goblet shape. This lets us control the canopy on all sides of the vine, removing leaves to expose clusters to morning sun and shading clusters from harsh afternoon rays. Since vines struggle on our steep hillsides with shallow soils, we make sure gobelet vines stay compact and only carry about 3 pounds of fruit per vine. (Of the 225 total planted acres on the Spring Mountain estate, 90 are trained to gobelet ).

Also notice the enormous Grandmother fig tree in the background. Its branches stretch wide and touch the ground. Even the figs are late this year!

I hope to have some news about grapes by the next update, so stay tuned.

Jac Cole, Winemaker
Spring Mountain Vineyard

Waitin' In the Blocks at Spring Mountain Vineyard

I feel like a sprinter in the blocks dealing with a series of false starts. We thought we’d be off and running on Tuesday, September 1^st. We tasted fruit and 'no go', not ready.

So off we went to taste again for a Thursday start. 'Ready, set and No' once again.

We tasted Sauvignon Blanc again this morning and...you guessed it...'Not ready'. OK starter, put your gun away.

We’re going to kick harvest off next Tuesday when we’re done with Labor Day and the grapes are finally ready to go.

Have a great holiday and we’ll see you early (very early) on Tuesday the 8^th to show you our first day of harvest.

P.S. Left to right in the photo are Ron Rosenbrand, SMV Vineyard Manager, me, and Leigh Meyering, Associate Winemaker

Spring Mountain Vineyard
Jac Cole, Winemaker