Vineyard: Pollination Rows

A very beautiful, sustainable practice in the vineyard is pollination rows. This is something I just learned in the last year as my knowledge of this industry never stops growing, so I wanted to share about it as we are in the midst of spring time with lupin, mustard, and poppy covered hillsides.

Pollination rows are when we put in pollinating, native plants (wild flowers!) through out the vineyard. The mix we put down is allowed to grow for the majority of the season so the flowers can seed. This then becomes an open invite for beneficial insects such as the praying mantis and lady bug. These wonderful insects eat bad bugs such as aphids and spread the seeds into other rows of the vineyard. So, this creates an overall healthy environment for not only our vines, but the insects we love! Not to mention it’s absolutely beautiful. As you can guess this reduces our need for spraying, which always puts a smile on our vineyard manager’s face. The best part, since we’ve been doing this for years, is that it works very well. It’s a win-win for everyone!

Check out below the photos from last year that we submitted to the AG department. Thank you Linnea of our vineyard management company, Vineyard Professional Services, for sharing these!

Have a great Wednesday!

Cecily

Quick Fact: Did you know dust brings aphids into a vineyard (or crop)? That’s why we have signs on dirt roads that say speed limits in an attempt to control the dust. Aphids suck nutrients from a plant, which can stunt growth and wilt leaves. An infestation can create havoc and there’s only 4,000+ species of aphids. Cue the “More You Know” jingle.

Serving Wine

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Happy Friday!

The seasons have surely changed here in Paso Robles with cloudy skies, showers, and autumn leaves. It’s definitely gotten chillier. With the drop in temperatures, it brings up what temperature is recommended to store and serve wine at? We get this question quite a bit in the tasting room, so with Thanksgiving just around the corner it makes sense to serve up some tips in preparation. I’m sure there have been moments of “How to serve Cabernet Sauvignon” when planning for the holidays, well at least this girl has.

Our PFV Wine List:

Sauvignon Blanc: 45˚-50˚ F for serving

Chardonnay & Viognier Blend: 50˚-55˚ F for serving

Rosé: 45˚-50˚ F for serving

Zinfandel (cool grape,lighter style): 55˚- 60˚ F for serving

Petite Sirah: 60˚- 65˚ F for serving

Cabernet & Petite Sirah Blend: 60˚- 65˚ F for serving

Cabernet Sauvignon: 60˚- 65˚ F for serving

Of course some prefer 40˚F white wine, or 70˚F red wine, and that’s totally fine. It reminds me of Blast From the Past with Christopher Walken’s character preferring Dr. Pepper warm, while most of the public prefer cold. Everyone has his or her preferences and that’s what makes wine like art, it’s subjective.

Wine Storage

For wine storage, the recommendation for long term storage is 55˚F. If you do not have a wine fridge (understandable), I generally recommend a regular fridge over a dark closet because wine ages 4 times faster in those conditions. What does this mean? It means that it will loose structure, color, and could possibly develop faults. I just wouldn’t plan on long term storage in a regular fridge.

Hopefully this information was helpful. We hope that your Thanksgiving is filled with warmth, love, and memories. I feel so thankful to have my family, good food & wine, and a home as I know that not everyone has these things. If you are looking for a way to give this season, we work with Must! Charities and Paso Robles has a free meal at the Centennial Park on Nov 23rd that needs support. And lastly, there is a wonderful wine event to continue the support of Santa Rosa/Napa/Sonoma in December!

Cheers & Blessings,

Cecily

 

Post-Harvest…the Juice

So, it was a 3 week whirlwind of grapes, grapes, oh, and grapes. On Wednesday, we took a moment with some media guests (thanks again Donna, Tyler, and Mike!) to just do some tasting. And what we found was the fruit of our labor has led to the beginning of beautiful wines!

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2016 Estate Rosé

Aroma, wow, does this wine have it. It was watermelon and rose petals done in such an elegant way. I kept wanting to sniff the wine. The flavor was lovely as the rose petals carried into the palate in such a delicate and loving way. Admittedly, I teared up as that’s just how much I loved it. This rosé is our first and it was made from our Grenache in Templeton. I cannot wait to release this wine! It still has a little more time, but I could have easily drank a glass of it the other day.

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2016 Estate Sauvignon Blanc 

It was a beautiful blend of tropical and stone fruit. I got white peaches with hints of guava and pineapple. It was light, but far from dull as the attack, acidity, and finish were all there. What amazed me with this wine was how delicate and sophisticated it was…it was at a level we hadn’t reached before with Sauvignon Blanc. The Sauvignon Blanc fruit came from our Adelaida vineyard.

2016 Estate Zinfandel

Because we had to taste a red, we tasted the Zinfandel, which had been barreled down a week or two ago. It was a wine in its infancy as it was still pretty bare of oak. That being said the fruit was there. Raspberries, pomegranates, and cranberries. It had touches of sweet cherry candy, but with time that will mellow out. I pictured Thanksgiving…turkey on the table with an herby stuffing. Since I am not a big cranberry sauce fan, I will gladly replace that berry flavor with Zinfandel.

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The other wines are still not done in the tank, but with 3 wines showing to be as wonderful as they were, I cannot wait to try the rest! The guys, Dad (David), Ethan, and Cody have done a fantastic job. The exciting part will be sharing these wines with you in the future. I think the rosé will probably be first, but the release date is unknown currently.

For now, stop in at the tasting room for our newest release, the 2015 Sauvignon Blanc. I’m loving this wine and we pair it with a Honey Chevre made by Vivant Fine Cheese & Central Coast Creamery!

Have a great Friday!

Cecily