Posts in Hardscrabble Journal
Journal | July 12, 2022

Big Vines, Big Clusters, Big Crop

Well-timed rains and lots of sun have brought abundance to the vineyard. The vines require extra hedging and trimming as shoot growth is exuberant. Cluster size is much larger than typical due to good weather conditions during flowering and pollination. The potential crop is large. Too large. These yields would produce thin, uninteresting wines as the vines would struggle to sufficiently ripen the grapes.

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Journal | June 27, 2022

Fine Tuning

The pace in the vineyard has not slowed, but we are slowly transitioning from the basics to fine tuning. Basics refers to the more mundane tasks of tying up shoots and hedging excessively long shoots. A rainy spring has stimulated vine growth, so we will be occupied with these jobs for the foreseeable future.

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Journal | May 12, 2022

Green Work

This week begins the start of seasonal “green work.” This refers to all the tasks of pulling, plucking, tying, positioning, and hedging the newly emerging (green) growth of the vines. This vineyard work is detailed, complex, often tedious, and difficult to describe.

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Journal | March 12, 2022

Climate Change and Bottling

This week we bottled Linden’s 2020 red wines. This was a good five months earlier than our typical bottling regime for red wines. Vintage 2020’s weather produced wines with refreshing, crunchy red fruit and acidity. We felt that additional barrel aging would muddle the purity of the wines. So it was decided to bottle early.

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Journal | February 2, 2022

Blending Part III: Respect the Vintage

We spent last week focused on blending trials for Hardscrabble Red 2021. In our initial tastings the Cabernet Sauvignon was most impressive, but we felt that the riper, more full-bodied Cabernet Franc would play an important role in building the mid-palate of the final blend. We were mistaken.

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Journal | January 26, 2022

Blending Trials: Part II

We came to consensus on the blend for Avenius Red 2021 fairly quickly. At the first flight, the wine with the most finesse and elegance was the unanimous preference. We then worked around that blend for two days, adding and subtracting components. Invariably, the original blend was preferred in every blind tasting.

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