Harvest

With the welcoming of Autumn, we are definitely in the midst of harvest. So far in the last month we have brought in from our Adelaida Vineyard: Sauvignon Blanc, Grenache, Zinfandel, various clones of Cabernet Sauvignon, Malbec, Cabernet Franc and Syrah. It has kept us the busiest we have ever been, but it is worth it to have our own fruit in the tanks.

The toughest thing this season has been deciding when to harvest. Normally, we are waiting on the brix (sugars), but this year we are waiting on the flavor and the seeds to go from green to brown. We have certain brix numbers we want to reach with each variety, but going too far over will mean not only higher sugar, but alcohol as well.

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David & Cody talking about when to harvest this block of Cabernet Sauvignon

The weather has also been playing games ranging from hot-hot to mild days. The warmer the weather the faster things go, but with the mild days and cold mornings it slows things down. As farmers though, this is how it goes. The weather is always unpredictable; even with our technology, we cannot harness its wild side.

With the long days, one thing is for sure that we are at least spending a lot of time together.

Happy Harvest!

Cecily

 

 

Seeing Purple – Harvest 2016

On Monday we rang in the harvest season with our only green, golden grape-child, Sauvignon Blanc. It was beautiful and looks like it’s going to be a fantastic vintage! The rest of the season will be filled with blue, purple, and red grapes. Soon it will become a blur of purple as we will be harvesting a total of 11 estate varieties, forecasted to be 60 tons! This will be our busiest season ever, but our proudest.

Since 1995 we have been harvesting our own Cabernet Sauvignon, but this year will be the first year we harvest all estate fruit! Estate just means that it is from our vineyard. So, anytime you see “Estate” on a wine label, it means that the grapes came from that winery’s vineyard. Furthermore, it means that the winery has watched these grapes from slumber, bud, flower, veraison, ripe to juice. It’s a lot more work, but a dream for any winery. This is why this harvest will mean that much more to us.

So, what is on the line up…well, Sauvignon Blanc is one, but the other ten are: Cabernet Sauvginon (obviously, with it being us), Cabernet Franc, Petit Verdot, Syrah, Petite Sirah, Grenache, Mourvedre, Malbec, and Zinfandel. These grapes are coming from three terroir-diverse vineyards in Creston, El Pomar, and Adelaida, which are sub-AVAs of the Paso Robles District. Here’s a quote of my dad, David, from a recent article:

“Every year, the fruit is going to be different thanks to weather,” says Parrish. “But what we can count on are these three sites producing certain characteristics consistently. Creston, with its granitic soil and high calcium content produces grapes with beautiful color and flavor. El Pomar produces enormously round fruit and earthy flavors along with great mouthfeel. And in our Adelaida vineyard, with the mix of clay and calcareous, we get pronounced acidity, both full high tannins, great structure, and spice.”

This is why I find wine so fascinating is that every wine is going to be unique due to not only the variety, weather, winemaker style, but also the location (terroir) that the grapes were grown. As my dad says regularly, wine starts in the vineyard…how a vineyard is kept and its location will determine the grapes’ quality. So, here’s a cheers to the 2016 vintage as we feel it will be a great one!

Visit us next week (Labor Day Weekend, hurray!) at the tasting room as we’ll have out some of our Award Winning Wines!

Happy Harvest-

Cecily

New Varieties

This harvest was quite a season for our industry that had many of us on the edge of our seats. Harvest is generally “go time” season already, but with the weather being all over the place delivering cloudy skies with bursts of showers, hot spells, as well as the “shatter” development of the berry clusters which saw a decrease in overall tonnage…it’s been QUITE a harvest season! This does not mean the wine will be any less wonderful, but it just shows the fight that we have all had to put in.

For us personally, we saw a lot of grapes come through and it was an exciting year as we had some of our first harvests for our estate grapes in Templeton! We were able to harvest our contracted Cabernet Sauvignon, which was wonderful for our friends in the industry. Then we brought in our Petit Verdot, Malbec, and Grenache, which are now sitting in barrels.

I got to taste our Malbec for the first time and I was thrilled as I thought it was rich, had dark fruit, and held great potential. I have no idea what my dad and husband have up their sleeves for these varietals. I am personally hoping for some new 100% Bourdeaux wines, but I’m sure we’ll see some blends. I know for our wine club they are crossing their fingers for the come back of the GSM. I have a feeling that they will be starting on that in 1-2 years once we are able to harvest our own Syrah and Mourvedre (Sorry Erik&Hannah, Paul&Gina…others!)

We do have more varieties to look forward to in the near future and we are beyond excited about being 100% Estate wines. We will have more Cabernet Sauvignon, Cab Franc, Sauvignon Blanc, Zinfandel, Syrah, Mourvedre, and Petite Sirah. A majority of these grapes will be coming from our vineyard in Adelaida.

As I close, I want to thank our Harvest & Crush team for all they did this season as we couldn’t have done it without them…Dean/Vineyard Manager (who did a wonderful job with our vineyards this year), all the help in the vineyards & winery, Cyndi, Adrielle, Darron, Miranda, and my mom, Lynn (for the last, toughest harvest).

Feeling tired and blessed,

Cecily

Pair Me With – Silken

Pairing Silken

Click To Make Large

Happy Monday!

Days away from Thanksgiving and the stores are really starting to hop, aren’t they?  Well, Parrish Family Vineyard is open today from 1pm-5pm for those last minute wine needs.  Starting tomorrow (Tues) we will be closed till Friday.  So, we’re taking a day off from our staff thankfulness to share another pairing idea!  Today we share some pairing ideas for our Silken blend!  Now not every place has a Silken because it is my dad’s blend, but it is a favorite among customers.  Right now we are selling our 2007 Silken (blend of our Estate Cabernet, Petite Sirah, and Syrah) and the 2009 Silken (blend of our Estate Cabernet, Petite Sirah, and Petite Verdot).  The 2007 Silken is well known for being a great dinner party wine as it pairs with just about everything and I’m not just saying that…I’ve made countless dishes and this wine just works.  For the sake of this post, I will share what I think this wine would excel most with at the Thanksgiving table.

Silken would do wonderful with a ham, if you are not a huge turkey fan (it is definitely less to wrestle into the oven).  Adding some cranberry sauce, it would be delightful, especially with the wine.  You can totally spice up the traditional cranberry sauce.  We’ve posted on Pinterest a yummy recipe for Raspberry Cranberry Sauce, or check out Trader Joe’s as they are selling a wonderful Cranberry Orange Relish.  Ethan and I sampled the relish on Saturday and we immediately put one in our cart for Thanksgiving.

A side dish that is classic with ham is scalloped potatoes.  Another recipe on our Pinterest is for scalloped potatoes with leeks.  I love using them over onions because they are so much milder and when caramelized they deliver a wonderful rich flavor to dishes.  Lastly, roasted mushrooms with herbs would be a wonderful pairing with the dinner and the Silken.  The mushroom’s earthiness would pair well with the tannins and the fruit forwardness of this wine blend.  I’d probably even splash some Silken over the mushrooms while they cooked because I try to cook with wine whenever I can.

Regardless of what you eat or what you pour, we hope that this week is full of laughter, joy, and cheer with those you love!  Happy Thanksgiving from all of us at Parrish Family Vineyard!

Cheers!

Cecily