We’ve been busy finishing up and draining & pressing reds. Here are some photos from the catwalk:
A red tank after draining & shoveling…..
A view from above of a press in action…..
Pretty messy, huh?....
A press pan….
Checking the tank.
***Update: 11-9-07 It looks like Tanner will make it! Thanks to all for the calls and well-wishes! Annette
I’m not sure why I missed this one and I have to say this is disturbing and embarrasing for me given that I have been in the wine industry for awhile and own dogs—but I did not know that grapes are toxic to dogs. My dogs go with me everywhere and spend a lot of time in vineyards and in the winery. They have eaten grapes or grape skins here and there with no effect. But the other day, my little dog Tanner got into some grapes and is now experiencing kidney failure in a vet hospital in Capitola. The veterinarians tell me that this is not well understood—they don’t know what it is about grapes that is toxic to dogs and have no idea how it affects the kidneys, just that it does, and often does alarmingly quickly, but yet doesn’t affect all dogs. So, there you go. Tell your friends that have dogs: raisins, grapes, grape skins (and, I would venture to say wine as well) can be toxic to dogs. And maybe while you’re getting the word out, could you say a little prayer for Tanner, too?
Where’s That Wascally Wabbit?
These two are so happy because harvest is almost here. They don’t particularly care about Brix or the quality of tannins in grape skins. I can assure you that only three things are on their mind: riding in the car with me, having the opportunity to find some nasty thing to eat while out and about, and most importantly, the chance that harvest time brings to chase—and catch—jack rabbits in the vineyard. Yes, these two may look unassuming and downright harmless, but together they are sublime jack rabbit chasers and faster than you might think—far more efficient than Elmer Fudd ever was. And much like Mr. Fudd, they don’t know quite what to do once they catch the rabbit, but that’s OK with me and probably with the rabbit, too.
Harvest is almost upon us
It’s a pretty amazing fact that we haven’t started harvest yet. There are some grapes being harvested in Monterey, and I’m seeing (and smelling) onions being harvested, and also lettuce, and broccoli. The artichokes above are past their prime, but I took that photo so you can see the haze of smoke from the fire near San Jose that has been hanging over the Salinas Valley on and off for a week. Not one grape has entered this facility. It’s amazing because most every other area in California is in full picking mode (a friend at Sonoma-Cutrer says they are halfway done already—and it’s not even the middle of September!). We are bottling the remaining 2006 wines tomorrow, and will also bring our first load of Sauvignon Blanc in tomorrow as well—it will be interesting to see how that works out. Crops are definitely small this year, quality is looking great, and it looks like everything will come in at once.
Speaking of Bottling…
James, Mark and I have been finishing our 2006 Pinots and here’s a view of wine that most don’t see…..this photo was taken as we were just emptying our last tank.
Looking for something fun to do for the New Year? We are working two New Year’s events to ring in 2007:
A winemaker’s dinner at The Terrace Grill in La Playa Hotel, Carmel-by-the Sea. The dinner will feature the incredible creations of Chef Bunyan Fortune and a different Cima Collina wine with each course. Many of these wines are our small production wines that aren’t generally available. It should prove to be a fun and memorable event.
We will also pour our wines just down the street at Pac Rep Theater’s New Year’s Party which will include a performance as well as food and sparkling wine as well. There are fun folks involved with this group and it should prove to be a lively and entertaining evening.
We had dinner at L’Escargot on Mission Street in Carmel the other night. Wonderful food! If you appreciate classic country french cuisine and dishes like homemade pate, coq au vin and tarte tatin, then L’Escargot is not to be missed. We had a very enjoyable meal and can tell that chef/owner Kerry Loutas puts everything he has into producing not only delightful dishes but a homey, comfortable atmosphere as well. And, they happen to have Cima Collina on the wine list, too…..
Holiday Shipping: if you would like to order wine for the Holidays, please do so by Monday. It will arrive before December 25 if shipped then; otherwise 2 or 3-day shipment methods are available but at much higher cost. Here at Cima Collina is Laura who is our director of covert operations and our shipping specialist (among many other specialties as well) says that although she is busy packing boxes, she’s always happy to pack one more!
And, while we are at it, here’s a dog quote:
Yes, it is that time for draining tanks, shoveling, filling barrels. Here are some photos from yesterday’s pressing of Pinot Noir from Chula Vina. Here’s Will in the tank and James getting the equipment set-up.
