We are pretty tired here. We brought in Chula Vina Chardonnay, some Chula Vina Pinot Noir, and the remaining Tondre Pinot Noir last week, so we’ve been doing punchdowns and dealing with Chardonnay barrels foaming over and making a mess. During this time, everything gets sticky and dirty. We work in a small, compact space, so we work hard during the off-time to get everything clean. It simply is easier to work when your feet aren’t sticking to the floor.
This week will be the last push for receiving fruit. I’ve decided to bring everything in that is still hanging as I just don’t see much benefit to letting grapes stay on the vine any longer. It has been a strange year — could’ve been a pretty good year — but we just didn’t get the weather in the end to push the tannins and flavors into ripening just a bit more. I’m not sure I’ve seen a harvest like this before when we’ve had weeks of beautiful weather that didn’t go much over 85 degrees in some areas, but really cold nights. As a result, sugars didn’t increase much, tannins didn’t “ripen”, everything stood still. Anyway, we will spend a few long, cold nights destemming Pinot…..our last load will come in Saturday night.

Living Legacy

These two characters are Fred Nason (on the left) and his son Tom Nason (on the right) (photo courtesy of hummux). Tom and his wife Cara manager Hilltop Ranch, but Tom also hauls our grapes for us every harvest season. The Nason family is well-known in this area as they are descendents of Esselen Indians and, well, have been here longer than anyone else. Tom hauls our grapes for us during harvest. We all get so busy during the year that it is nice to catch-up during harvest. Fred is always entertaining. He has so many interesting stories as he has done a lot of ranching in the area, and has led innumerable horseback riding trips into the Ventana wilderness. He’s in his 80′s and looks great and is going strong. It is a pleasure to know and work with the Nasons and learn about the history of the land from them and is one of the many benefits of my job.

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I will do a winemaker’s dinner at P.F. Chang’s in Monterey tomorrow night. We will pour a variety of wines with an interesting menu, and I will even pour our newest product — our as-yet unreleased Port. Contact Dave at 831-375-0143 for reservations.

I am one of the founding board members of the Monterey Bay Chapter of Les Dames d’Escoffier (LDEI). This is a marvelous organization of women involved in the culinary and wine worlds. The group is committed to advocacy, philanthropy and education in local communities related to food, hospitality and beverage industries. LDEI is now offering an online auction with many incredible items available: fabulous trips, cooking classes, culinary collectibles, gift baskets. If you enjoy food and wine or know someone who does, you are sure to find something. Bidding ends October 26!

Very rarely do we process white grapes and red grapes on the same day. Today was one of those rare days. These pictures are dark, but it does show us pressing chardonnay from Chula Vina on the left, and destemming Pinot Noir on the right.

Ever been out in the ocean, waiting for a wave? I have. I readily admit that I’m not a very good surfer — I’m just not brave enough. There’s something about only having a wetsuit and a boogie board between me and a set of swells that scares the hell out of me…. It’s funny because I’ve sailed around the world on a ship and have been through some ferocious, terrible, exciting storms in the Pacific, the South China Sea, and even in the Atlantic. That was scary, but a thrill I could handle and even savor. Luckily, running a winery is like being on a ship and not on a surfboard, and this year a tidal wave of grapes will wash upon us soon. Today, we are receiving Chula Vina Chardonnay, and the first of the Pinot from that vineyard as well. Most red grapes have been hanging and waiting here in Monterey– we’ve had pretty mild, beautiful weather the last couple of weeks, but today is the turning point. It will be a fast, compact harvest. Stay tuned.

…the wind, first of all.  It has been windy in the Salinas Valley lately….but what am I saying, it’s always windy there.  Somehow, these photos do not show how windy it was.  This is a view of the Tondre Grapefield.  I love this view.  This vineyard sits on a bench above the Salinas River, west of highway 101 and Soledad, and this photo is looking east over the Salinas Valley.

Also blown away by Pommard — the Pinot clone that is.  If I had to choose one clone, it would be Pommard as it always produces what I consider a classic, elegant wine.  I get three clones of Pinot from Tondre, Dijon 667, 115, and Pommard, and the Pommard is what makes the blend standout.  We will receive only the Pommard from Tondre tommorrow.  It is ready, but the other two need another week.