I am determined in 2016 to track, month by month, a whole year in the vineyard and the winery. For those of you who have lost sight of our operation, because I haven’t posted or kept up this blog for about 2 years. I just want to share what it is like to live in a California wine region (the south, south Bay Area) and to learn to manage a small vineyard and wine making operation on our plot of land. We have about a third of an acre of Cabernet and Merlot grapes. With a group of very committed friends and relatives, we installed a lyre system of trellising and stuck the twigs we purchased from UC Davis in the ground, 10 years ago this coming April.
After two disastrous attempts to make wine from our grapes by simply following directions from an instruction manual, I was lucky enough to start mentoring with a professional wine maker, Ted Medeiros from Medeiros Family Wines (formerly from Sycamore Creek Vineyards.) We live within three miles of most of the south Santa Clara County vineyards. While these wineries do not have rock star status like Napa, Anderson Valley, Sonoma, and Paso Robles, there are some very good vintners. Ted happens to be our favorite. His style of wine making honors the terroir and the integrity of the grape as it speaks of the weather and soil’s influence in any given year. Apparently, we are not alone in our appreciation of his detailed attention to vineyard management, to wine making and to the quality of wine he produces, as evidenced by several of his wines receiving the coveted Best of Show, Gold and Double Gold medals in the prestigious San Francisco wine competition a couple of years ago while he was winemaker at Sycamore Creek. Long story, longer, he has generously given his knowledge and his time over the last few years to help me learn to make a decent wine. (And I have to tell you, the process is much more complicated, than I ever could have imagined when beginning this journey.)
First, we had to re-balance the vineyard, which took a couple of years. Then I had to hone and to learn all kinds of subtleties in the wine making process that are not mentioned in the home wine making books. Go figure. I know I could have taken that correspondence course from UC Davis in wine making, but, frankly, I have been going to school or teaching my whole life, and I am just done with the academic scene.
The one-on-one tutoring has been wonderful. Many an afternoon, I have put out an SOS for help after tasting the aging wine in the barrel and been horrified by where the taste was headed. Over Ted would come in his mud caked boots from his own vineyard work, probably dog-tired, to help me out. My husband would come home from a long commute from his Silicon Valley day job to find Ted and I in the barn with our noses in a glass or in the bung hole of a barrel trying to figure out how to salvage a year’s work that probably should have been scrapped because of mistakes I made early on in that year’s production. Ted’s wife, a super taster, would bring us back to reality, and pretty much tell us the wine was crap by the way she wrinkled her nose. (Ah well, not every year is salvageable.) She has also given me the wonderful gift of interpreting Ted’s techno speak into a simpler version that even my math/science averse mind could understand.
Of course, we have loved it all: the wine-filled compost pile in the first years; the brutal advice; the out and out lies of our devoted friends, who swore the wine was “not that bad;” the wild and raucous annual harvest work-parties; the assembly-line efficiency my husband created to bottle and to label the wines; the new looks of shock and wonder on our friends’ faces the last couple of years as they tasted the wine and enthusiastically went in for a second sip. We are doing it. We are finally making a good solid Wednesday night wine. Yee ha!
We love this hobby. We love living in a state obsessed with growing grapes and making wine, where sniffing, swirling, sipping, pairing never gets old.
Ps. The vineyard was quiet in January. The vines are dormant.