Notes from the vines

SEPT 21, 2022

If a vineyard, with the vines so human in many ways, could think and have feelings they would wonder from time to time whether Mother Nature was friend or foe. Definitely a friend when providing occasional rain intermixed with gentle breezes and a warming, but restrained sun. The doubts would arise when old Sol was as unrestrained as in Sonoma during the last days of August and the first week of September 2022. Perhaps the sun was defying Mom, shining without respite and wounding all of Mother Nature’s life below.

As the calendar rolled into August our work in the vineyard turned to "Canopy Management" and "Fruit Selection." This stage is described in our Primer Section 1 "b" and "c' which you can find on our website.
The luxiurant foliage on the Chardonnay had nourished the grapes but now it was time to pull some leaves and prune some overreaching vines. The right balance is some shade, some sun from now until the harvest. By mid That is just a long way of saying we got roasted. We rushed to get the Chardonnay just before the Labor Day weekend. It was squeaker, we added water, lots of water in the vineyard, and our vines did their part and the brix turned in right at the money, 24.5. This year we will make our light bright and zesty “Summer Chard” and also the more traditional version with awesome depth of flavor, over and undertones and capable of great longevity. We’ll tell you more when we are ready to release, but if your curiosity is roused, shoot us an email and we’ll tell you about it now.
The heat did not abate. The day after Labor Day we hit 117° F at Vallicaia Vineyard smashing all previous Healdsburg temps not just for Sept but for any day, for any year for any decade. Ouch. The very next evening the crews descendeds with their head mounted lights moving and flashing in the vineyard and the balance of the Merlot, all of the Sangiovese and Zinfandel went to the crush.

Our Pinot Noir growing in the Petaluma Wind Gap, a cooler terroir made it until the 16 th of September 16 th and the grapes for our Geography Lesson, a Bordeaux blend with later ripening varietals the time was less frantic but all were in the tank by Sept____ A remarkably early harvest.
As the Bard of Avon, writer of our first poetry entry, wrote in Sonnnet 18: And summer’s lease hath all too short a date. This year that lease was not too short. It extended well past Labor Day. They call this year’s harvest challenges, a winemakers vintage. I guess that is so because the winemaker has strive for balance given the hastened harvest. Our ownTimothy is a winemaker fit for the task. We had barrel tastings of the of the work in progress…very tasty.

Truly great wine is a masterstroke And often delivered by Timothy Skok!

AUG 17,2022

Have you submitted to win one of our wine country poetry contests?
We've had some lucky winners thus far, and you can join them!

Try your hand at deciphering which original poem this was interpreted from.

"Why, if 'tis dancing you would be, 
There's brisker pipes than poetry. 
Say, for what were vineyards meant, 
Or how can Pinot pay the rent? 

Yet many peers of Healdsburg choose
Livelier liquor than the Muse, 
And Zin does more than Milton can
To justify God's ways to man."

‘Twas a late 19th Century English poet, A Shropshire Lad, who wrote the original in homage to England’s national drink…ale.  We would like to think the fruit of the vine works just as well.  Some lines are unchanged, a Google search could make you a winner.

JULY 27, 2022

Hello to all our contestants and readers! 
In our last email, we send out our second shaggy doggerel poetry contest. To jog your memory, it went a little something like this: 
"Whose wine this is, I think I know
His vineyard’s in the valley though
He will not see us drinking here
To give ourselves a rosy glow

My drinking pals must think it clear 
To drink and share abundant cheer 
For best with dinner, as we well know
We’ll hold our Judge’s Verdict dear"
... within a few minutes we had our winner chime in with not only the correct answer (Stopping By Woods on a Snowy Evening, Robert Frost), but in being such a "pro",  he promptly added another verse!

"The tannins are lovely, red, and deep,
But I have tasting appointments to keep,
And barrels to taste before I sleep,
and barrels to taste before I sleep." 

We were able to catch up with Chris, our winner, and hand off some bottles of our BSC wines. He took home a few bottles that included our

2015 Herman Vineyard Chardonnay.  A wine that drinks like a true burgundy, and happens to pair quite well alongside cheese and charcuterie, especially well crafted ones like those of our local meat shop - Journeyman Meat Co. 


Here is our NEXT CONTEST if you dare.. guess the author and what poem these stanzas harken from, and be our next WINNER! 

"The sun that long, long summer day
O so brightly cast its ray
And yes, its shining cast too soon
Tiny shadows just at noon
A portent posing a true threat
Protect the grapes until it set
A heat no breeze, however stout
Of Pacific air could quite shut out
    A hard dry bitterness of sun
That browned the skin and specked the face
But helped our Cab Sauv find its place
   Foretelling future tasty fun"

At long last, harvest is over, and the season has changed to fall, and soon winter. This marks the time of year when I taste the wine in the barrels as they are finishing their secondary malo-lactic fermentations, and when I walk the vineyards to watch the leaves change color and check their health one last time before they go into hibernation. Then of course all of that wonderful holiday entertaining, sharing of traditions and of course great food and great wine.

My experiences living in different parts of the US, and in Europe has exposed me to a large range of traditions and food; but the core of how to make that bridge between food, wine, friends, family, acquaintances and distant relatives remains the same no matter where you are. Putting together things that each has in common, whether it be something big and bold, or delicate and nuanced….there is a link to be found, to create that “ah-ha”,”mmmmm”, “yes!”

NOV 4, 2022

Alongside harvest's end, is the release of something new! Our favorite part of Fall.. our fall/winter Wine Club release! This '22 shipment has 3 newer wines and 3 classics for you to enjoy, with the wide range of opportunities for enjoyment in the near future.

2020 Esprit du Nord Chardonnay
Our brighter more coastal chardonnay is geared towards lighter fall and holiday fare such as Caesar salads, oysters, roasted cauliflower, poultry and fresh soft cheeses; the brighter acidity in the wine, citrus and minerality will pair nicely with foods that are slightly salty and crisp, even a snack of potato chips and dip.
2015 Herman Chardonnay
The tried and true more Burgundian style chardonnay was crafted with weight and complexity to pair with shellfish and crustaceans, or even a nice delicate filet with some bearnaise sauce. Some roasted pumpkin, butternut squash or even sweet potatoes/yams would go great with the viscous creaminess of this chardonnay. A favorite is some scallops slow roasted in the oven with a splash of wine, a dash of mustard and turmeric, and wrapped in bacon.
2021 Zinfandel Ruby Reserve
A new release from our estate vineyard, dare I say to skip the meal and just head to dessert with this sipper………unctuous dark red fruits and hints of toasty vanilla spice, or at least grab a little plate of charcuterie and cheese. For the holidays, I could be as bold to say that a glass of this with a slice of fruitcake by the fire and a nice book is all you need for an afternoon.
2016 Judge’s Verdict
Fall and winter open up the hunting season for some of the heavier meats such as venison, lamb and duck. The richness of this wine matches right up with the darker richer flavors in these meats. The earthy white peppery spices of the volcanic soil helps mellow some of that “gaminess” in the meat. Lamb roasted with herbs de provence, and some heirloom potatoes is a classic favorite, forget the mint jelly!
2018 Pinot Noir
Skip the cranberry sauce, sip on this new release with your roasted bird, be it goose, turkey, or go vegan with tempeh/tofu. Either way, the cranberry and dark cherry fruit profile on this wine will bring the fruit and spice to make those pop.
2015 Herman Syrah
We held this wine back in the cellar to develop and evolve like a nice French rhone hermitage or cornas to be complex and hitting its stride upon release. The dark luscious black and blue fruits, earthy spice and hints of clove in this wine make it a great accompaniment for ham, crown roast and pork tenderloin, to go along with that savory roasted fat hint of sear and moist texture.

The Fall Release will be going out next week, and so you can start planning what holiday dishes you might pair alongside your BSC wines.