Meet the Interns at Cuvaison

Cuvaison interns are organized by CAEP (a host organization that connects students and professionals with global paid internships). The applicants specify what they want to learn, the varietals they are interested in, the region of California they want to work, and the size of winery they are interested in.

Cuvaison’s Assistant Winemaker Matt Sunseri, receives the applications and selects candidates based on their profile and interest in winemaking. On occasion, candidates may choose the winery they are most interested in working at.

This year’s harvest interns each hail from very different places around the globe, yet they share a unifying interest in learning more about winemaking and improving their English, except of course for Josh the Australian, who already speaks English.

Meet Our Interns!

Eleanora from Italy

Ines from Uruguay

Firmin from France

Josh from Australia

When asked what they anticipated to be their greatest challenge while working crush, each intern shared a unique response. Ines’ concern is on learning new lab techniques, while Eleanora dreads washing tanks. Josh is concerned with driving on (what is to him) the opposite side of the road, and Firmin is concerned with his ability to communicate in English.

All of Cuvaison’s interns are excited to experience harvest in Napa Valley. It will be fun to see how their relationships evolve and what new insights they have to share in the weeks to come.

BREAKING NEWS!
Winemaker Steve just announced harvest started last night at 1am!

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And So It Begins…

As with any industry, winemaking is filled with its traditions and annual occurrences. At Raymond Vineyards, one of our favorite traditions revolves around the beginning of harvest. Moments after the first grapes arrived, destined to become the 2011 Sauvignon Blanc, the entire winery staff gathered for our annual Blessing of the Grapes. Msgr. Joseph Alzugaray, Jean-Charles Boisset, our proprietor, and our head winemaker, Stephanie Putnam, led the ceremony that included a celebration of the coming harvest and recognition of the hard work to come.

The blessing of the grapes dates back to the Old Testament when farming was considered one of the noblest professions. Of all the fruits grown, grapes held the distinct honor of being blessed in a large ceremony since they were the first fruit to be harvested of the season. The tradition has continued and is one that many winemakers hold dear to their hearts.

Stay tuned for more updates!

Raymond Vineyards

Pre-Harvest Report from the Round Pond Winemaker

This is a letter we received from our winemaker this morning to help us all to understand "where we are" with harvest:

Dear Team Round Pond,

On what is the last week before we get this party started, I think it’s appropriate to give a recap on where we are and how we got here.

This year’s catch phrase: "Cooler than normal temperatures"

In the spring, if we experience cool weather, the vines will remain dormant and bud break will be delayed. This is in itself is challenging, because like a thoroughbred getting out of the gates a furlong or two behind, it can be difficult to make up lost ground. Thus the 2011 vintage began...

Cooler temperature will also draw rain clouds in from the ocean. If, at this time, the vines are in cap drop, the effect from both the cool weather and the rain will interfere with the ability of the vine to pollinate. This is commonly referred to as shatter. On the Estate we experienced shatter in interesting patterns. Old vines were affected more than young. Some varieties were affected more than others. Some clones were affected more than others. Soil variability had little effect and rootstock was seen as being neutral. This was obviously a scion reaction to an atmospheric condition.

The cooler than normal weather persisted the entire growing season, which did not help us catch up in the ripening department. An interesting phenomenon of note is that we have not experienced a single heat spike the entire growing season. An occurrence that is unprecedented according to the old timers. Marching into September, we are tracking about three weeks behind schedule and it appears that my prediction of a record-breaking heat index for this month will not come to pass…

Now that everyone is sufficiently depressed I’d like to state that not all is doom and gloom. Not even close.

As cool and late as this vintage may be, this is the third year in a row Mother Nature has dealt us this same hand. The winegrowing team learned much in 2009 and gained on that knowledge in 2010. We have reacted quickly and sufficiently to guarantee the growth of the most exceptional crop this Estate can produce. I look forward to what this vintage still holds in store and will update you at the major milestones. You won’t have to wait long… Sauvignon Blanc is coming in next week.

Humbly Yours,

Brian Brown
Winemaker
Round Pond Estate

Shafer Vineyards: Our fruit is on track

Cornerstone Cellars - Harvest 2011 Day 1

Cornerstone Cellars winemaker Jeff Keene on the first day of our 20th Anniversary Harvest, Talcott Sauvignon Blanc in St. Helena.

CornerstoneCellars.com

It only happens at harvest time!!!

The flood gates have been opened, with grapes rolling in at a rapid pace. We are now pressing four or more lots per day. Four loads is a manageable day and five loads requires clock work precision receiving the grapes and loading the press. Six loads per day is what makes interns cry and seven loads is just plain crazy.

Well that's the kinda Monday we had, five loads we're scheduled and there was the opportunity to sneak in a sixth early in the morning. However we were surprised when the early delivery was late, which was kind of strange as this management company always delivers on time...then, when I was told there was another trailer at the bottom of the road, I knew we were in for an interesting day. The sixth load picked heavy and required a seventh. The good news is that the fruit came from a desirable vineyard and that more was better than less, the bad news was that seven loads is seven loads. With a mountain of fruit to process the cellar team put their heads down and got to work. They all had such a great "Let's get it done!" attitude. You never know what's going to happen on any given day during harvest, but with a great team nothing is impossible!!

Keith Hock
Winemaker
Schramsberg Vineyards

Girard Winery Kicks Off Harvest 2011

It's Time

It's 4 a.m. It’s time.

You wait all year and know it’s coming, but it always feels like it sneaks up on you. How can it be harvest already? What happened to summer? However, harvest time it is and at Cornerstone we are starting Crush 2011 right now at 4 a.m in the cold and dark of this September the 13th morning. That realization wakes you up and you start to notice a few leaves on the ground, the shorter and shorter days and a different type of coolness in the evening air. Fall is indeed arriving.

This is a very special harvest for us at Cornerstone Cellars as it is our twentieth anniversary vintage. We've come a long way in twenty years. These decade marks make you take stock of yourselves. As we look back there is one thing we know for sure; we're making the best wines we've ever made.

It’s been an unusual growing season, at least that’s the conventional wisdom. In fact, it’s a lot like last vintage, which means its been cool by recent Napa Valley standards. Is this the new “normal”? In my opinion a little cooler is not a bad thing. Cooler vintages give more balanced wines that are more transparent; wines that clearly show where they came from. Fruit bombs are not our goal.

The major problem so far with vintage 2011 in Napa is the cool, rainy weather in early June during flowering and set, which dramatically reduced the size of this year’s crop. Our Howell Mountain vineyards escaped this fate as the later flowering up on the mountain meant they missed the early June storms. Oddly our cabernet franc vineyards in St. Helena, Oakville and Carneros ended up with good fruit sets too as they also bloomed late.

So we head into mid-September around two weeks behind normal. That’s really not too bad: as long as the fall rains hold off long enough for everything to ripen. This, of course, is a very big “if”.

I often think there is an over-reaction to these slightly cooler years in Napa. Anyone who has spent time in some of the world’s most famous wine growing regions knows that Napa does not face the weather dangers those growers deal with on a regular basis. We will ripen our grapes. I truly believe that these “cooler” vintages make better wines in the Napa Valley. However, certain critics who define wine quality by girth disagree with me, preferring wines from hot vintages.

These cooler vintages excite me because of the opportunity they give us to make truly balanced, elegant wines designed to taste their best at the dinner table. The weather report forecasts mid-seventies and dry for the next week; perfect fall grape ripening weather. Just like last vintage I know we’re going to make wines that I love. I can’t wait.

It's 4 a.m. It’s time.

Cornerstone Cellars

Craig Camp

Ramping up!!!!

We are less than 2 weeks into Harvest 2011, which happens to be our 47th harvest here at Schramsberg Vineyards!!! We have already pressed about 250 tons of Pinot Noir and Chardonnay.

It has been a nice and easy warm up. The cellar team is eager and raring to go, their only complaint is that they haven't had enough overtime and that harvest hasn't been that challenging yet. I have assured them that the normal days are about to end. We are scheduled for 4 to 5 loads per day through next Tuesday and I expect the next 10 to 14 days to be biggest and longest days of the season.

I get a rush out of this time of year! It's the anticipation for the first pick and then the logistics of getting the grapes off the vine and to the winery at their optimal ripeness.

We walked the tank room yesterday - tasting the fresh juices, ones just starting fermentation and the first wines from vintage 2011. They all taste amazing!!! These first impression's are the foundation for Vintage 2011, and we like what we taste!!!!

Bring it on!!!!

Keith Hock
Winemaker
Schramsberg Vineyards

(Note from the Napa Valley Vintners: Check out Keith in our first Harvest 2011 video!)

Governor Brown Proclaims September California Wine Month

Governor Jerry Brown has proclaimed September 2011 as California Wine Month, the seventh consecutive year the state has recognized the contributions of the state’s growers and vintners by proclamation. To celebrate, many of the Golden State’s wineries, winegrape growers and regional associations are hosting special consumer wine events, which can be found at the Discover California Wine website. Members are encouraged to add their winery events in September and year-round to the site to take advantage of ongoing publicity efforts.

“As an industry, California wine brings innumerable benefits to the state. Our scenic and historic wine-growing regions, a renowned cuisine based on food and wine pairings, and the opportunity to taste and purchase our world-famous wines bring an estimated 20.7 million tourists to our state each year,” said Governor Brown in the proclamation. “Our state’s wineries create jobs for 330,000 Californians and revenue from retail sales of $18.4 billion, including $1.14 billion in exports sales to 122 countries.”

California Wine Month, established and coordinated by Wine Institute and the California Association of Winegrape Growers, is also supported by hotel, restaurant, retail and association partners including:

National/Regional: California Travel and Tourism Commission; California Grocers Association; Safeway; Vons; California Pizza Kitchen; Kimpton Hotels; Amtrak; P.F. Chang’s China Bistro; Morton’s The Steakhouse; Vino Volo.

California: Ferry Plaza Wine Merchant (San Francisco); The Ritz Carlton, Los Angeles; JW Marriott Los Angeles L.A. LIVE; Corkbar (Los Angeles); Napa Valley Grille (Westwood); Inertia Beverage Group (Napa).

New York: California Wine Merchant; 67 Wine & Spirits; Chelsea Wine Vault; Morrell & Co; Morrell Wine Bar & Café (Manhattan); Brooklyn Wine Exchange; Custom American Wine Bar; Red, White and Bubbly; Thirst Wine Merchant (Brooklyn); Bedford Wine Merchants; Rye Brook Wine & Spirits (Westchester).

For further information, contact communications@wineinstitute.org or visit the California Wine Month website.

Drop It Like It's Hot

   The grapes I mean!  Bunch thinning, or dropping fruit, is a common practice in the vineyard that must be done before harvest, even if it may break grape growers hearts. The end goal for any grower or wine maker is to produce the best product, which means we usually have to intervene and help the vines out to ensure they ripen their fruit.  So, after verasion (the process in which grapes turn from green to whatever color they are destined to be) we head out into the vineyard and cut off any bunch that clearly will not ripen in time.  My winemaker, Joel Aiken (super smart dude) pointed out bunches (like the one pictured) that were only sort of pink and said they would never fully get through verasion, so off with their heads!  We also make sure to cut off bunches that have been either damaged from sun, pests or mold.  The idea is we do not want the vine wasting energy trying to ripen them when they will never be good enough to become wine.

So far everything seems logical, if it looks bad, take it off, if it looks good, leave it on.  Now here comes the hard part, at least for growers, we also go through and drop perfectly good fruit.  The idea is the same, we want the vine to be able the fully ripen the fruit so if there is too much fruit we have to take some of it off.  It is all about protecting the balance in the vine. 

Walking down the rows after they finish can be hard, it is sad to see all that seemingly perfect fruit in the dirt, but you have to remember it is for a good cause, to make the best damn wine we can! So maybe its best if you avoid the vineyard for a few days..

Happy Harvest All!

Chase Cellars

We're ready... are you??

There is a familiar buzz here at Round Pond. It's like you can feel it in the air... Harvest is just around the corner, and boy are we ready for it! This season, we have an entirely new cellar crew that is working with winemaker Brian Brown. Our 4 new "crushers" come from all different backgrounds in wine, from locally born and raised in wine, a Masters degree in enology, and a few international harvests between them. We feel so fortunate to have such a stellar team in place for this year, and we can't wait to see them in action!

Although we are still a couple weeks out from picking our first grapes, Sauvignon Blanc, we are finding ways to kill some time around the winery. Meticulous checking of all the equipment, extensive cleaning of each tank, and a few BBQ's on the crushpad to soak in the late Summer sun. For Labor Day weekend, we have invited our wine club members to come celebrate with us in our Winery Sensory Garden that is bursting at the seams. Our chef Eric Maczko will be grilling his famous lamb kabobs and creating special garden treats using the bounty from our garden that we have been blessed with this season. All the bites will of course highlight our Estate wines and use our olive oils for a smooth finish. We love any chance we get to share with others. The winery will also be hosting a "Day in the Life" on October 15th if you are looking for a way to get hands-on with harvest. Check out a little video we put together to give you a glimpse at this one of a kind opportunity. Happy Harvest to all and we hope you will come say hi to our crew this season. Cheers!

Napa Valley Kicks Off Harvest 2011

Follow 2011 Napa Valley Harvest updates on our blog, www.napavintners.com/blog, or on Twitter with #NVHarvest.

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/

A Bittersweet Time of Year..

Hello all from The Drudge at Chase Cellars in St Helena, offering a unique view of working at a winery from the bottom up! The grapes are changing from green to purple which only means one thing, harvest is near! At an instant I am both excited and anxious. I love Napa Valley during crush; you can feel the energy, smell the fermentation in the air and enjoy the sudden influx of interns from the southern hemisphere. Unfortunately that also means that I will soon be working a lot harder during some very long days.

The grand scheme of things it isn’t all that bad, and I really love the fact that I make something that people will treasure for years to come. To be a part of something that people open for a special occasion (like a bad day) is a very cool thing. So, okay I am excited for the upcoming harvest!

Chase Cellars is a pretty small place, only 1,800 cases, so it doesn’t take that much to get us ready. In the next few weeks we will begin pulling out all the equipment that has been stored for the winter, putting it back together and cleaning, cleaning, cleaning.

For now I am going to sit back, sip some beautiful rosé and appreciate the wonderful summer weather that is ripening our grapes.

Cheers!

Harvest Preparations at Signorello Estate

Here at Signorello Estate we are watching Cabernet Sauvignon finish up its veraison period, which started a few weeks ago, so it looks like we will be picking them in mid to late October as we did last year.

The crop is fairly small due to heavy rains during the "bloom" period in the spring. Due to this, there was almost no cropping for us beside the "green" second crop as well as a little bit in our Syrah and Merlot vineyard blocks.

Currently, the cellar crew is checking, cleaning and sanitizing all crush machinery and fermentation tanks...and our vineyard repairman is servicing all tractors, forklifts and trailers to get ready for the upcoming harvest.

So far, this harvest looks like it is going to be a good one and we are all hoping for a nice warm end to the summer growing season.

Right now, we are enjoying the summer, relaxing on the patio, drinking some great wine and waiting for the HARVEST 2011 fun to begin! Won't you come join us?

Cheers!

Pierre Birebent, Winemaker
Signorello Estate

Something Old, and Something Older

I don’t mean to brag but we have some pretty old Zinfandel vines, I mean really old, 108 years old, old. As far as I know these are some of the oldest vines in Napa Valley that are still in production. I say some of the oldest because the records aren’t that great from back then I and just don’t want to get in trouble!

What’s incredible about these vines, besides the fact that they have managed to stay in the ground for this long, is they are pretty much self sufficient (besides a nip here and a tuck there). Thanks to our incredibly alluvial soil the tap root has grown 35 feet down into the earth and found the water table. This is a huge plus for us because that means we don’t have to water them. Somehow they are able to pull water up 35 feet to ensure their survival.

What does this mean for the end result, the pretty little grapes? Well, just like in humans, all that hard work builds a whole lot of character! The old vines, compared the 25 year olds that we also have planted in the Hayne Vineyard, show a lot more complexity and depth in flavor. The next time you find yourself in St Helena during harvest stop in and try a grape from each, I dare you!

The Drudge

Chase Cellars

Harvest 2011 is looming!!!

It's that time of year, the time all winemakers have waited for, Harvest!!!

We've bottled previous vintages, and the winery has been prepared meticulously with the help of eager interns, ready to get their hands dirty. Harvest at Schramsberg is no different than harvest at other wineries in the Napa Valley, except that we start several weeks earlier due to our work with sparkling wine grapes.

Harvest 2011 is without a doubt going to have another late start! However, the beauty of a late harvest, especially in the Sparkling Chardonnay and Pinot Noir world, is that sugar accumulation has been slow while acidities are sky high. In addition, we winemakers like hang time for flavor development. I'm not one to count my chickens before they hatch, but,I am optimistic that Harvest 2011 is going to provide us with the goods to craft another vintage of delicious sparkling wines. If vintage 2010 is any indication, which I believe it is, I am feeling pretty good from where I sit. Although I haven't hit the dial button on the phone, my finger is getting antsy, and I can't wait to call my growers and get Harvest 2011 started.


Keith Hock

Napa Vintners Provide Climate Change Update

Complex Topic Requires Ongoing Thoughtful Review

Amidst another cool summer, Napa Valley again finds itself featured in various media outlets as the poster child for the potential results of climate change as it relates to, not just wine, but agriculture in general. Culturally, people are drawn to the romance of vineyards and since wine grapes, among all crops, are sensitive to vintage conditions and climate, there is more interest than say soy or oats or other crops.

The Napa Valley Vintners (NVV) acknowledges the climate research published this summer by an associate professor from Stanford, as well as all of the work done in this area over the recent decades, believing that the more attention and study given to this important global topic, the better off we will all be in developing ideas and tools for dealing with the potential impacts. Clearly, this is an issue of paramount importance to everyone, especially those of us in agriculture.

It was almost exactly five years ago that the Napa Valley Vintners Board of Directors established the Climate Study Task Force, comprised of a small group of vintners that had an awareness of, interest in, and passion for climate science and its possible effects on growing premium wine grapes, as well as wine production. The focus was to look specifically at Napa Valley, with its unique geographic position and resulting climate. It was this group of dedicated vintners that recommended the NVV work with Dr. Dan Cayan and his renowned team of climate scientists at Scripps Institution of Oceanography at UC San Diego. That officially launched the NVV's Climate Study Project, whereupon historical temperature and phenological data specific to the Napa Valley were gathered, analyzed and reported upon.

Over the next three years, the Climate Study Task Force collected data from 12,000 points in Napa Valley--from vintners, growers and weather stations. It was from this massive, grass-roots data collection that the Scripps science team assembled the "Climate and Phenology in Napa Valley: A Compilation and Analysis of Historical Data" report (Dan Cayan, Kimberly Nicholas, Mary Tyree and Michael Dettinger). This report, released in February 2011, indicated that Napa Valley has warmed slightly over recent decades, but not to the degree that has been previously reported. The warming we have experienced, 1-2° degrees Fahrenheit has taken place only in overnight temperatures between the months of January to August.

Not only did this study prove that we are not currently "tasting" climate change in a glass of Napa Valley wine, it also demonstrated what we all know to be true: the Napa Valley is indeed a unique place. Napa Valley is neither a coastal nor an interior climate, but shares traits of both: southern Napa Valley is more maritime-like, while central northeastern Napa Valley features some climate traits similar to California's coastal valleys. Daily and seasonal temperature changes in Napa Valley are higher than cool coastal climates, but less severe than warmer inland climates. Even though Napa Valley is not considered a coastal region, it is highly influenced by the marine layer, especially in the summer. Marine-influenced morning cloud cover mitigates daytime high temperatures, even though the clouds dissipate by early afternoon.

"Climate and Phenology in Napa Valley: A Compilation and Analysis of Historical Data" report's original media release and executive summary are linked below.

Climate change can and will affect all fine wine-growing regions worldwide, but the results will not necessarily be a blanket effect, as climate change is not a "once size fits all" phenomena. This is a very long-term issue which vintners and growers in Napa Valley need to continue to pay attention to and be directly involved with.

About the Napa Valley Vintners
The Napa Valley Vintners is the non-profit trade association responsible for promoting and protecting the Napa Valley appellation as the premier winegrowing region. From seven founding members in 1944, today the association represents 400 Napa Valley wineries and collectively is a leader in the world-wide wine industry. To learn more about our region and its legendary American wines, visit www.NapaVintners.com.

Read the executive summary of the Climate Report

Harvest Preparations - a bit different for all of us

Having just barely broken into August and only just now feeling like it is summertime, it is difficult to really start thinking about harvest (unless you're making bubbly), especially in this later than normal year. In any case, harvest preparations look fairly similar wherever you may be - lots of cleaning, purchasing supplies, stocking the beer fridge, etc. - but for us here at Chateau Montelena "preparing for harvest" this year means something else entirely.

Not long after I was promoted to winemaker in 2008 I was tasked with the (then theoretical) task of redesigning the fermentation cellar inside our historic Chateau (see photo above left). Over the intervening time that design was refined, tweaked, and eventually finalized. This past February construction began on a complete cellar retrofit and seismic upgrade. So while we are busy ordering in yeast and sanitation chemicals for harvest just like everyone else, we are also neck deep in construction. With no tanks in the cellar currently, it is hard to start thinking about fruit... Thankfully everything is on schedule with no major surprises (we hope). So stay tuned for more updates on the progress of our construction and on our first harvest in the new cellar (see current status photo below)! There are also more details and images on our blog if you're interested.