As chlorine-cleaning compounds have been found to be one of possibly several chlorine-containing substrates that are used by molds to create 2,4,6-trichloroanisole (TCA or “cork taint”), it would seem that we would all know by now to not use these compounds for winery sanitization (especially as there are other, just as effective, products without chlorine available). Unfortunately, the other halogens, bromine, flourine and iodine may be implicated also. Read a thorough review of the subject in this great blog article.
Robert Parker has noticed our Sauvignon blanc!! The 2009 vintage from Sbragia Family Vineyards earned a 91 rating when reviewed in Dec 2010 for the Wine Advocate. The review noted: “Richer with more honeyed melon characteristics, the stainless steel-aged, non-malolactic 2009 Sauvignon Blanc Schmidt Ranch is a bigger, riper, richer, medium-bodied effort.” Congratulations Ed and Adam!!
The theme for this harvest will be how to upgrade equipment to produce better wine! My first recommendation is to get rid of those funky kegs with funky openings that just do not seal well. Though pricey, one cannot go wrong with stainless steel kegs with triclover fittings. Late last year I purchased several from Burgstahler Machine Works in St. Helena and they work like a charm! They don’t have a webpage but are easily reached at (707) 967-0553 where you will find a great selection of sizes.
Welcome to the the Tzabaco Rancho Vineyards grapegrowing blog. Our vineyards are located in the heart of the Dry Creek Valley in Sonoma County and we are proud to produce great wine grapes using sustainable winegrowing practices. Established in 1856, our family owned vineyard produces premium winegrapes for a number of major wineries and an enthusiastic clientele of home winemakers. Whether you are a new to winemaking or a veteran winemaker, our grapes should provide a solid foundation for your 2009 vintage wines!
My name is Janice Schmidt and I am a a UC Davis trained enologist, who worked for Jordan Vineyard and Winery for 20 years before retiring. I have fun guiding home winemakers in the complex yet rewarding process of making wine. I hope to use this blog to pass on interesting news about grapegrowing and winemaking gleaned from many different sources to elucidate and educate.
It is still too early to predict when harvest will begin this year. For red grapes, harvest generally begins about six weeks after full veraison (when the grapes turn fully purple). Due to a cooler normal Spring and Summer, as well as significant fog from the California coast, the ripening process is slow yet steady. Due to a three year drought in Northern California, the berries on the clusters are slightly smaller than normal. This generally means that berry flavors are more intense, rich and flavorful. Why? Berry skins contain the flavor compounds that make red wine – the more skin to less juice concentrates flavors.