Mistakes
The most valuable lessons come from mistakes. In the cellar the learning curve is quick, consequentially the next vintage’s wines improve. Unfortunately, …
Read MoreSoil Matters
Pruning affords the opportunity to take stock of each vineyard block. Each vine is addressed, assessed, and shaped according to its vigor and form. Yesterday we pruned the “Five Rows” block of Cabernet Sauvignon.
Read MoreInspiration
Yesterday was a dismally grey, rainy day. No pruning, no energy, no enthusiasm. We decided that Riesling would brighten our spirits.
Read MoreLong Term
Yesterday we completed pruning the 2003 block of Cabernet Sauvignon here at Hardscrabble. Our vine blocks are designated after the year they were planted. I was in an experimental mode in 2003.
Read MoreLunch
Tasting wines objectively is impossible. Tasting wines blind closes the subjectivity gap.
Read MorePilgrimage
Yesterday I took advantage of the quiet to make my sometimes-annual trek to the slave cemetery. I discovered it decades ago by chance.
Read MoreVirgin Harvest for Cabernet Franc
Linden’s new planting of Cabernet Franc is now pruned and ready for its first year of production. Winegrowers call this the virgin harvest.
Read MoreEarly Magnolia Bloom
There is a small Magnolia tree on the south side of Linden’s old barn. It began blooming yesterday. This Magnolia is one of many indicator plants on the farm. Every year I dutifully record the first bloom of crocus, daffodil, forsythia, henbit, and peach.
Read MoreCrying Vines
Warm weather instills a greater sense of immediacy in our pruning. When a pruning cut is made, the sap flows prolifically. While this is normal, it seems more pronounced than usual. American winegrowers refer to this as vine bleeding. The French call it crying. I won’t comment on perceived cultural biases.
Read MoreHistorical Pruning
Pruning season is in full swing. It is the perfect time to evaluate and scrutinize vine performance. It takes about 50 hours to prune one acre of grapevines. We become intimate with the vines. We make plans for vintage 2020.
Read MoreBlending Trials part 3: The Big Week
Blending decisions have been made on paper. Next task is to physically make the blends in the cellar. Timing is weather dependent, as we don’t want to be wasting nice pruning days doing cellar work. We wait for a string of inclement weather days to do the actual blending work. This happened last week.
Read MoreBlending Trials part 2: Big Decisions
Over the past two weeks we have been methodically tasting and narrowing down the blends of the three single vineyard wines: Boisseau, Avenius and then Hardscrabble. Earlier in January we tasted and made notes on each individual barrel. Now we start, just as a chef assembles ingredients without a recipe. Over the years we have developed a methodical approach to blending. Otherwise there would be chaos.
Read MoreBlending Trials Part 1: Getting Acquainted
Every January we begin the process of determining the best blend for each of Linden’s red wines. In this case, the 2019 vintage. We are a bit rusty this year, as we did not do this last January. We produced no red wines in 2018 due to weather. Conversely, this year we have lots of good material to work with.
Read MoreHow long does a grapevine last?
How long does a grapevine last? This frequently asked question is a good one, but one without a good answer. You see, it depends.
Read MorePreparations for the first day of pruning
The first day of pruning generates both reverence and excitement. It is the beginning of the new growing season. Each pruning cut contributes to the many decisions that will impact the 2020 vintage.
Read MoreFirst Notes on the 2019 wines
This week we tasted the 2019 wines from barrel in the cellar. This is not the most ideal setting as it is better to draw the wines in the morning and then taste them at correct temperature in the library where in fact, we are also warm. But tasting in the cellar is faster and can give us a good overview of what to expect as the wines settle down during their winter slumber.
Read MoreGood Fences Make Good Neighbors
Spontaneous wildlife sightings are some of rural living’s greatest rewards. A brief unexpected appearance can turn a bad day around. Bear, deer, raccoon and fox are our closest neighbors. They are adorable, especially their young. They love to eat grapes, and they add a good deal of stress at harvest time.
Read MoreThe Last Critical Decision
Merlot fermentations are complete, with the Cabernets close behind. Fermenters are buttoned up with the new wine still soaking on the skins. Post fermentation maceration is the fancy technical term for this. Now the fun begins: two-day tastings.
Read MoreLast Day of Harvest
Yesterday we picked our last grapes under a hot October sun. Petit Manseng and Vidal Blanc are two varieties that were planted with the intention of making special sweet Late Harvest wines. For several decades this worked out quite well, but with climate change, the weather often dictates a drier style wine.
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