Harvest is done!

It has been a busy season and the weather hasn't worked with us!  The rain has caused issues with ripening and grape chemistry, the weeds have been out of control and we have had issues with mice and snakes!  Nature it is!!

We are done with harvest and Thank You to all the harvest helpers.  With our new crew for 2016, we had lots of lessons learned, lots of mistakes, lots of successes and most of all, lots of great memories.  We are shaking things up - we are working on some new wines (making the best of what nature gave us), we are creating some new partnerships and creating new experiences.

This is just a short note for now - more to come.  A rebuilding year - yes, it has been.  Thank you for your continued support as we continue to work on a great wine experience for you!

Renewed beginnings!!

We planted new vines a few weeks back – not just replacement vines but new varietals.  We also formed a new team – a variety of backgrounds and experiences.  All of this newness means we learn together, we relearn what we thought we knew in our last plantings, we revisit mistakes previously made (hopefully don’t make them again) and we challenge the norms.  A few things to reflect back on – the common mistakes we all have made, watched our peers make or been cautioned about.  They really are common sense but maybe that’s why they are common mistakes – we often focus on the hard stuff and miss the easy stuff.  What are some common mistakes?  Pretty easy list really – balancing the rain with the need to spray (spray before it rains or wait)?  If we wait, can we get back in to spray in a timely fashion?  What about the REI (restricted entry interval – which is important if the tasting room is right next to the vineyards)?  What about PHI (pre-harvest interval – important to balance the grape chemistry, growing conditions and expected harvest times [especially when your harvest crew is weekend volunteers])? Grow tubes – how long do we keep them on? Weed wacking or herbicide?  Fertilize?  How best to approach a balanced vine (fruit and foliage)?  If you have different varietals, how best to manage the individual needs of each?  There is no absolute, no one way it should always be done and no one answer for every season.  Reflection, inspection, observation and contemplation are often the best guide and in my experience, communication.

The new blocks certainly deserve and get a lot of attention.  Establishing them correctly and deliberately is essential.  The precision used in marking the rows and vine placement, the ground prep, the actual planting and watering, the constant checking of the grow tubes and bamboo support to ensure a straight truck, all of it – important and constant because you can’t easily replant a vineyard.  And planting the vineyard isn’t all of it – there is watering, weed control and parallel effort for trellising & fencing.  Planning for the new vineyards took a fair amount of time and focus and much effort was spent in establishing the right vision with the new team.  It isn’t about getting it done – it is about getting it done correctly. 

The first time around (2007), it was work but it was a labor of love and we didn’t know what we didn’t know.  We studied and read, we asked for advice and listened, we interned and volunteered, we talked and planned.  But it was a singular focus – grow grapes.  There was no winery.  There was no tasting room.  There was no business to run.  There was no brand to protect.  Just, grow grapes.  Worry about the rest later.  This time around, all those lessons learned come into play.  But it’s a new team – they don’t know the lessons and they don’t know what they don’t know. 

It’s later.  Fast forward 9 years – existing vineyards in place.  They need care and attention too and their needs are very different than the new vineyards.  They need to be combed, crop balanced, suckered, weeded, sprayed, and the list goes on.  The existing vineyards are the focus for the coming vintage.  We are only two months away from harvest.  What is our previous experience with these varietals?  How did the weather play into it?  Have our viticulture practices remained consistent?  What did we learn from the previous harvests that we want to ensure we benefit from in this harvest?  Were we happy with the grapes?  Were we happy with the wine? 

New team – new vineyard manager (luckily, we still have Richard through this harvest season and then adhoc as needed), new winemaker, new tasting room team, new events to coordinate!  And, more elements to manage – we have a winery; we have a tasting room; we have a business to run; we have a brand to manage & protect, and yes, we still need to grow good grapes.    Hopefully all the new energy can benefit from previous experience so we can innovate and create something even better than what we have today.  Many of our guests have become part of the experience (and extended team) – we benefit from their energy and ideas as well.  The singular emphasis and laser focused purpose of nine years ago has grown into a lifestyle, a family, a tapestry, a community where everyone that engages with us makes us better and every experience we have makes us healthier.  We won’t avoid mistakes, oversights and missteps.  To overcome these, the anticipation is that the renewed beginnings come with collaborative alignment, strong communication, shared patience, collective vision and resilient resolve.  And of course, continued support from our friends, guests and community.

The new landscape at Fence Stile

As you may know, the landscape at Fence Stile has changed over the last few weeks.  We have planted two new varietals - Crimson Cabernet & Cabernet Dore.  Both of these varietals are from Davis Viticultural Research and are now grown in 26 states but taste different based on the regional differences of terroir and the vineyard management. 

Crimson Cabernet is a cross between Cabernet Sauvignon and Norton.  Cabernet Dore has a more complicated parentage - 25% Sauvignon Blanc, 25% Cabernet Franc, 25% Vitis Cinerea, 13% Enfarine Noir and 12% unknown but takes on most of the characteristics of a Sauvignon Blanc.  We should be able to release the Cabernet Dore in 2020 and the Crimson Cabernet in 2021 (depending on how we choose to make these wines).  Both of these will have a percent of the harvest allocated for CELLAR57 wines and the rest will be in the tasting room.  We are very excited to work with these two new varietals.

This last week of prep and planting reminded me a lot of our 2007 days when we first planted - while the varieties were different, the energy and excitement are the same.  And planting these new blocks gave me lots of time to think - the last year has been about mourning what was - the new plantings are about a new beginning and the next phase.  As I said a few months ago, 2015 was about surviving, 2016 is about rebuilding.  These new blocks represent the 2020 vision.  We have new vines, a new team, more progress on the building and landscape and renewed energy to provide a memorable wine experience for every guest (new and returning)!  


New events are being added with more to come.  The new deck is finished and furnished!  The CELLAR57 club has launched and has several members enjoying the wine and the space.  The Cellar Garden is back in bloom.  The landscape at Fence Stile has changed but the goal has not - provide a memorable experience.  Thank you to everyone who is participating in the journey!

New Vineyard Blocks

We are currently planting - weather has presented a little challenge but we are still confident we plant on Memorial Day weekend!  I haven't had a chance to put a lot of details here but over the coming two weeks - I will be posting pictures of the progress to this space.  Stay tuned!

Spring 2016

Yes - the spring has been odd - a little late winter (snow and hail last week) and an early spring (weather in the 60's and 70's a few weeks ago) but that is a pretty amazing thing!!  Our vines are pruned, we are working on servicing the tractors and sprayer, working on soil samples and the spray program.  We feel the vineyards will start budding early but really hope that we actually do get a little more moisture in the coming weeks.  For all those that are complaining about 'being done with winter', I would say - what winter?  And we need the moisture so let's accept that April showers bring May flowers and that rain (not torrential downpours) are welcome!  So, we watch the weather reports daily and adjust as necessary.

We are welcoming the longer days, the seasonal visitors back to the winery and all the folks in the area for wine fests, wine dinners, weekend getaways.  We are ready to start the movies and are excited for the music on the patio (we love them in the tasting room but if there is a crowd, it is hard to hear at the tasting counter).

2015 was our year of survival - 2016 is our year of rebuilding.  And with that - we are rebuilding!!  The new deck is built so the Assemblage room will soon be in use.  We are replacing the overhead canopy in the coming weeks (oh yes, we are welcoming strong volunteers), we are working on getting the inside/outside serving window open, rewiring the AV for the movies, adding more speakers for the music and getting the front fountain installed!!  As always, our to-do list is long!

 We are on the eve of our 7th anniversary as a winery - April 10th is our 7th anniversary as a winery.  Our very first customers were Colette and her family - Colette continues to be a good luck charm for us sending us prayers and good wishes whenever needed (and they paid cash which was great since my credit card machine wasn't working yet!).  While they are not heavy wine drinkers, they are great supporters in all the ways that count - thank you!  The next set of customers (Bernadette and Christine) have become family - we have traveled to Italy, done numerous projects around the winery and they have been and continue to be a respite for needed downtime.  And, they are trustworthy - I sent them home with several bottles of wine the night I met them with no currency exchanged - they didn't have cash or a cheque and I didn't have a working credit card machine so we agreed on trust and they not only came back the following week with money but 10 friends who have also become part of the support system at Fence Stile - thank you!!

Along the way, we have met INCREDIBLE folks who have provided support, guidance, friendship, advice, muscle power and a shoulder to lean on (and occasionally cry on).  One of these great souls is Karen - you know her - you have seen her at the winery frequently.  She is the 'Norm' of Fence Stile - if you are a regular, you know Karen!  Karen has been at the winery before we were a winery - she has been at every planting party, every weeding party, shooting thinning party and most harvest parties (she only missed the 2015 parties due to health issues).  Karen is turning 80 on July 23rd and we are celebrating!  Mark that date - more details to come but the winery is celebrating Karen on July 23rd!

Well, the Assemblage room and deck will open soon.  We are enjoying our Soulful Sundays and painting parties (planning on a painting party where the painting is of Becca)!  We have a new winemaker (her introduction is coming next time).  We will launch TravelStiles in the next month.  The Cellar 57 space is almost ready, the labels have been submitted for approval and the wine is bottled!!  We are even considering adding the 4 acres of vines William had planned on - yes, we would love help getting those planted!!  And we are getting ready for the upcoming winefest season!!

Cheers and Thank You!
We appreciate your friendship and loyalty - Shriti, Amrish & Becca

Love Lock

We are grateful we are nearing the last of the 'firsts' but have been blessed to have been supported by so many friends and an incredible number of strangers that just care.  

The first lock on the Love Lock wall says what we spent our entire time together doing - and today (Jan 25th) is another one of those 'firsts' - today would have been our 10th wedding anniversary.  And most likely, we would have been working on the long list of things that need to get done but we would have done it together!  

It is fitting that our first day in the new building was Valentine's Day last year and this year, the first seating in the caves will be on Valentine's Day weekend.  Anyone that has seen the caves will agree - a lot of love and care has gone into designing and building the space. And, so there is no misunderstanding, much work remains to be done and in loving memory of William, we are continuing to build upon what we started!  As I shared previously, 2016 will be our year to 'refine or perhaps redefine'.  Thank you for sharing in the journey, for all the help and for all the support.

P.S. sharing a Valentine's Day card from 2013!

Happy 2016 (& goodbye to a bitter sweet 2015)!

A brand new year - a new calendar - a new cycle - a clean page - a new set of goals - new beginnings!

In 2015, our goal became just to survive the year so 2016 is the year to 'refine' or perhaps to 'redefine'!  The first day of a brand new year (especially a bright sunny day) carries hope, promise, wonder and anticipation.  We are very grateful to have the support of our friends and family as we face the new year and all the challenges we know lie ahead as we continue to find our way and 'redefine' our new normal!  Thank you for your continued friendship and support!

Happy New Year - we hope it is filled with peace, joy & love!

Gratitude

Canadian Thanksgiving was a few weeks ago and American Thanksgiving is just a few weeks away. For us, it has been a season of Thanksgiving. We have been showered with, impressed by and grateful for all the help we have received in the past few months. The kindnesses shown have been big and little; subtle and obvious. Just a handful of examples of the thoughtful and gracious acts of kindness we have experienced: 

• Help picking up the patio at the end of the weekend
• Help on Fridays to setup for the movies or get the fire started for FirePit Friday
• Folks that drove from other states (Iowa, Kansas, Nebraska and Oklahoma) for harvest weekends
• Help in the tasting room and tours
• Gardening, mowing and landscaping
• Painting and staining
• Moving furniture and tanks
• Garage & loft cleanup
• Folks who call to see if I need company or even better, come in on a rainy day knowing I need to be there but it will be a slow day so want to make sure I am not alone
• Folks who attended Amrish's sporting events and kept me company on the bleachers
• Folks who helped look after the tasting room so I could attend Amrish's sporting events
• Texts reminding me to eat (and in the early days after William passed away, to shower)!
• Hugs - and some of you are excellent huggers!!
• and most importantly - helping me decipher the WillGyver codes 

The list of things we are grateful for is much longer but what we have come to realize is that when we are faced with obstacles, confused about the choices and decisions that need to be made and afraid of all that still lays ahead, being grateful gives us perspective.  Acknowledgement of the help we are getting and the amazing people giving us the help has strengthened the relationships we have cultivated.  We have become a very strong community bonded by a shared passion, strengthened by shared sorrow and determination not to fail.

We are very thankful for the loving community that has enveloped us.  We have learned to ask for help.  You have given us more than we asked for and continue to be there - good days and bad.  We know it's not over - we have a long ways to go but knowing you are just an 'ask' away is a tremendous relief.  We can never repay the kindness (although we will do our best - just ask) but know that it has not gone unnoticed.  Thank you!

A lifetime in 10 years!

This is an odd and personal post but for the last week or so, I have been thinking about today – June 17th and wondering how I would react to today. 10 years ago today, on June 17th at 6am, I met William on a random happenstance. By 9am he knew. It took me longer but not by much. We had just shy of 10 years together. Seems like a long time but, really, just the blink of an eye. I look back at what we have done in 10 years – more than many do in a lifetime! 

For starters, William has been an amazing influence on Amrish – hard to step into a 4 year old’s life but William and Amrish formed an amazing bond and friendship and William shaped Amrish into an remarkable young man. The vineyard and winery – we started this project from scratch – everything you see at Fence Stile is a reflection of us and personal! William spent 7 days a week for 9 years working on Fence Stile and even our Love Lock on the wall says “Building a life together” – it’s personal! And me – he tried his best to get me to slow down, relax and enjoy each day - his motto - 'life is good'. He spoiled me with fresh flowers each week, indulged me with my passions and supported me with various ‘honey, I’ve been thinking’ ideas! He was a tower of patience and all he wanted in return was to see the ocean at least once a year! 

So today – while I miss William and wish I had many more decades with him, I am grateful for the happenstance meeting with an amazing individual with whom Amrish and I shared the better part of a decade, made us better people and created Fence Stile for us. I miss the fresh flowers, the twinkle in his eyes, the scruffy pony tail, the tattered ball caps, the napkin drawings of our plans, the MacGyvering of anything needed (now fondly termed ‘WillGyvering’), the care and love he gave Amrish and most of all, I miss my best friend. I miss my life partner. But I am grateful for the almost 10 years we had.  It wasn't enough but....

Nothing will be the same again.  As we make decisions to move forward, I know we aren't doing things exactly the way William and I would have made them but ...  we are trying to define the 'new normal'.  And while things aren't the same (and never will be), we will work hard to honor William's memory and passion.

And to keep my promise, Amrish and I will be taking William’s ashes to the Bahamas this summer so he can sail the oceans, Buffet style!

Spring forward

The vineyards are pruned, the patio events are resuming, the new tasting room is pretty much finished, and the work we were having done in the in tunnels will be finished this week!! Time to look at the next list -- get the new vineyard blocks ready for planting, finish the Cellar 57 club space, plant the Cellar garden, and replant the missing/damaged vines in the existing blocks. We are also starting the TravelStiles regional tasting this month to continue to learn about the wines from around the world. Spring sure inspires an extra burst of energy!

Spring Exploration

We are getting to that time of the year when we are close to giving up the soups and simmers for the season, spring break and the time change are around the corner and the gardening catalogs are showing up again!  The tasting rooms closed for the slow season are starting to open again and most will return to their regular hours in the next month or so.  Wineries have their new releases and the farmer's market fliers get us all ready to explore fresh flavors and new combinations.

So, get out there!  Whether it is exploring the new seasonal menus in restaurants, picking a new ingredient each week to experiment with or trying wines you wouldn't normal try, try it!  If you are a die hard red drinker - try an oaked white; only drink whites - try a fresh young red; don't drink dessert wines - try a port; not a fan of Vignoles - try a dry Vignoles, etc.   When you go exploring, choose a wine (or varietal) based on your mood that day - or explore blends.  Ask the server or the tasting room team to suggest recommendation for food and wine combinations - you may discover some fun and unusual pairings.  If you have an event coming up, take the menu or the recipes with you and get some ideas on wines that work well with your menu!

If you want time to explore and ask questions, pick a quiet time to visit the winery (when they first open or on a Sunday).  If you have more than 4 people or are taking snacks with you, call ahead so they can save some space for you and be more attentive to your needs.  And, use the pour bucket - if you are visiting several wineries in a short time frame or tasting a lot of wines to find the right ones, use the pour bucket to pour out samples you don't like or choose not to finish.  

Enjoy the exploration!  And if you find something you like, tell your friends!  Share the experience!  

Cheers!

What is the experience? Specifically, the wine experience??

What is the wine experience?  We have spent a lot of time wondering about this over the last few months.

Simply put - we grow grapes, we make wine and we sell wine.  We enjoy doing it.  We spend enough time in the vineyards and the winery that we also add things we like so that we enjoy being there (experimenting with cocktail, movies on the patio, live music, art, firepit, fireplaces, travel, food, etc.).  And we enjoy the people that we are getting to know so we also look for opportunities to spend time with them and create fun opportunities (walk in the vines, grape stomping, etc.).  We enjoy learning so we are constantly trying new things and evolving but also like to share the educational experience (blending workshops, paired tastings, etc.).  And, we need help from time to time so welcome the generosity of guests for things like harvest.  So - simply put - we grow grapes, make wine and sell wine.  This is our experience.

As we designed the new space and have been working on it - we have often thought about the experience for guests.  What is the experience they are after?  And since we can't make everyone happy, what are the experiences we should focus on?

Here are some of our thoughts - feel free to share yours.  We want our guests to be immersed in the wine experience - yes, it's a long drive up the drive way but as you wind up and around the vineyards, your view unfolds.  And we aren't as close to a highway or on blacktop as our guests would like but the land we are on is perfect for grape growing and wine begins in the vineyards and with the grapes!  From the gate you see the white block on the left and then as you round the bend, you see the Chambourcin block unfold.  [We grow grapes.]

Once you park, you see the pond with the picnic benches, the patios with chairs and tables and (if you visit at dusk or in the evening), bright lights lining the buildings.  It is a longish, windy path to the tasting room but you walk within a few feet of the vineyard block and depending on when you visit, see grapes ripening on the vines!  Some times you see hoses and tanks on the side of the Vintage building and sometimes you see barrels.  In the Vintage building you can hear the hum of the chiller and in the new building you can see the entire crushpad and some winery equipment outside.  During harvest you can see crush and how the grapes get from the vineyard to the tanks.  [We make wine.]

As you enter the Vintage facility or the new space, you see a tasting bar (with chairs) and plenty of options (indoors and outdoors) for enjoying a glass of wine. We have added an indoor/outdoor bar so you don't have to go far to get another glass and can continue to enjoy the movie, the music or your conversation without disruption.  We offer by the glass, by the bottle and innovative options for exploring (sangrias, mulled wine and wine cocktails). [We sell wine.]

So that is us translating our experience into what we hope you experience - take a breath, enjoy the views of the vineyards and the grounds as you take the winding path to the tasting room and savor the full experience.  Of course, if you enjoy your experience (and like the wine), you might want to spend time there so, we share and extend our things we like to do with what our guests like to do - sometimes they like what we like and sometimes they don't.  Rarely does someone think back to a pleasant wine experience and only remember the wine (flavors they tasted, mouth feel, aromas, etc.).  It happens but rarely.  What people do remember when they think about a pleasant wine experience is who they shared a glass with, where they were and how they felt that day, the stories they shared and the time spent.  With that in mind, we have tried to think through the details to help create the wine experience.  Of course - this is all subjective (and no, we won't make everyone happy so we won't worry about it)!

We grow grapes, we make wine, we sell wine and we LOVE doing it!  Cheers!

Cellar fun in the cooler months

There are plenty of things to do at the winery around the year but the pace and intensity shifts dramatically in the cooler months.  The visibility to the activity shifts as well.  In the spring and summer months, you can see the changes in the vineyards from week to week.  Everything from the work with  the vines to the keeping the grounds mowed.  There are also a lot of festivals, wine-walks, music on the patio and groups enjoying picnics!  Then comes the intensity of harvest where we are very dependent on volunteers and time is precious.

As the weather cools and the days get shorter, there is still plenty of activity but it is in the cellar - out of view for most folks and people wonder - what do you do in the winter months?  This is when wines begin to finish their primary and secondary fermentation and for wines destined for barrels, a whole new process begins!!  We are in that phase right now - since we have barrel space in the cellar, we are starting to think about our choices starting with, to oak or not to oak?

For whites, that is a little easier decision - for us, we know the Seyval is the right white to be oaked so then we think about the degree of oak.  How many barrels?  Which type?  Which cooperage?    Ideally, we want to combine separate lots of filtered oaked and unoaked wine to create a blend with the right level of oak influence.  Hoping for the perfect barrel to make that happen is a long shot!!  The Vidal Blanc and the Vignoles varietals don't really benefit much from the oak and those varietals are best enjoyed fresh and fruity!

For reds, the decision is a bit more complicated.  We know we will leave some wine completely unoaked (Loft Red) but past that, we have several semi-dry to dry reds and these are very popular with our guests.  More thought and design will go into the decision about these barrels ranging from oak source, to the level of toasting, to barrel heads (toasted or not), size of barrel, etc.  The desired tannin (wine dryness which provides structure for red wine) comes from the grape skins, seeds, stems and oak.  The wood tannin contributed by the oak is a key component in our reds - it acts as a wine stabilizer, helping it age longer by protecting aroma and flavor.  Our group that joined us in Italy learned all about the benefits of aging and storing wine in barrels and the noticable impact to the wine flavors and experience.  It allows the wine to age longer in the bottle too and as wine ages, tannin develops a softer, silk-like texture.  The reality is, oak, like every other part of the winemaking process is a series of decision leading to the final wine and ultimately, the wine experience.

Harvest recap 2014

The 2014 harvest is done! We thank all the volunteers (57 of you) who joined us for the various harvests and 1 of you (Karen) who joined us for each and every one! We had many folks that joined numerous harvests and some one time folks that gave it a shot! Thank you all for giving up your Sunday and your personal time! For us, each harvest is very unique and special - here's a quick run down: - usually, our first harvest is a private one where we collect the fruit ourselves and test out the equipment and processes. This year, the weather and grape chemistry didn't enable that so -- we harvested Seyval as our first public harvest and in the new winery! It was a hot day and quite humid. We ended noonish like we planned but it was a hot day!! Sangrias and sparkling wine set the mood for the day with crush in the new winery!! - we harvested the Vignoles the next day with a much smaller crew - who the heck would give up Labor Day Monday?? Thank you Richard, Rick & Kevin! This one was very different - foggy and rainy - we had a great time discussing music, science, sports and the generational differences - youngest picker - 13; oldest one - 72! We had a lot to talk about and probably one of the most memorable harvests of the season. - Vidal was the next up - our largest white harvest and we had the math down by this point! Again - done by almost noon but this time - the weather wasn't as hot and we had lots of red wine lovers in the mix. More importantanly - this was the Chief's season opener and we still had volunteers so we opened up some private red wine - red wine not destined for the tasting room! Red wine that is being trialed for CELLAR 57 and considered our private reserve! We were happy to share and it was well received by the group! - Chambourcin is the next harvest - foggy day; aerial photographer Jeff Knight is out with his remote control cameras and this block is close to the tasting room so we get MUSIC for the picking!! We picked almost all the grapes (left a few rows for a 2nd picking for the Rose) but finished listening to music!! We opened up some unreleased Rose for the lunch and had lunch while we waited for crush! - Next day - grapes were picked and processed for the Rose! - Last harvest party of the season was last Sunday (September 21st) - we had a last minute cancellation so a smaller group than we had planned but, it worked our for the best! We were a small group but as nature would have it - the right group. As it turns out, September 21st was our 8th anniversary of having purchased the land for the vineyard. How appropriate that the last harvest team was Rick (who helped with the early days of planning and planting), Richard (who was our viticulture coach), Karen (who has never missed a planting party, weeding party or harvest party) and Shirley (new energy and a fresh perspective - and someone who hadn't heard our stories before so appreciated them)! The six of us enjoyed and intimate lunch on the patio and while the harvest went a little longer than planned, it was a beautiful day and a great finale to the season!! So, we harvested 31,310 pounds of grapes and now, we are busy in the winery! The very last chance to see grapes on the vines is this weekend (Sunday, September 28th) for the grape stomp. Come out and pick some Concords for jams, jellies and homemade wine and once we are done, we will have a grape stomp - get in there and stomp grapes I Love Lucy style! This is a great season to visit a vineyard!!

CELLAR 57

(not written by William this month) Why another club? Why launch it on May 7th - the middle of the week when we aren't even open? Why not wait until the new building is done? To answer that, we need to share some perspective... CELLAR 57 isn't just another club. It is a premise, turned into a passion, turned into a promise! A few years ago, in a 'just imagine' moment - we had a premise - what if we created a concept that was different than all the rest; something that celebrated what is unique about our property and our guests; something that was a treat, a night out or a special hideaway; something quiet and secluded, yet highend and classy; something private and indulgent but accessible and attainable; something that celebrates the area we are in and allows us to express our passions and our personalities. That was the premise. Then, we had some health issues to deal with and the premise turned into a passion - something to plan for and look forward to; something to strive for and drive towards. The passion lead to a promise - a present to William - fight the fight, hang in there, be strong and get to May 7th, 2014. On May 7th, William turns 57 - something he did not believe he would see. The promise - turn 57 and we will launch CELLAR 57 to celebrate your birthday! 57 wasn't a random goal. The numbers 5 & 7 have played an important part in William's life for, well, 57 years but these numbers have played a role in the vineyard and winery as well: - this vineyards were started 7 years ago - the winery is 5 years old - the land we bought is the 57th piece of land we looked at - our federal and state winery license numbers end in 57 - and on, and on and on! So, with CELLAR 57, we celebrate the premise, the passion and the promise!! Happy 57th Birthday William!!

Moving forward in May

This is the time of year when the vineyard changes daily! We have started the 'walk in the vines' series and they have been different from week to week. This is a great time to visit the vineyards and wineries. Go on a slow day or a slow part of the day if you want some extra time and attention with the winemaker and tasting room staff. This is also festival season - that means you have the best of both worlds!! Go to the festivals to see the visiting wineries that you may not get to otherwise. At the festivals, be smart - take snacks and water so you are stay hydrated and are resetting your taste buds in between wineries. If you love a wine at the festival, BUY IT but make sure you don't stash it in a warm car for the day. But festival season also means the crowds are at the festivals so the tasting rooms have a little lighter traffic. Use this time to ask about the wines, viticulture and nuances of the wines you are tasting. This is also when wineries are releasing their spring wines. So, if you love a wine from a previous vintage, BUY IT. The few cases the wineries have left might be it as wines tend to change from year to year based on the grapes, the season and the particular choices the winemaker made. We are LOVING the reactions folks are having as they revisit us - it's a balance between the curiosity of the new building and folks that want to visit the original building before we move because they have memories in this building and want to visit it one more time! It is a very heart warming reaction and our current plans are to leave the original building alone. We have very warm memories of the place we started as well and we aren't ready to transform it into anything else at this time. Stay tuned for more and in the meantime, hit the festivals and visit the tasting rooms for a fresh spring perspective!! Cheers & Make Friends!

Reflections

We haven't put anything out here in a year - we got busy 'doing' and if you are reading the newsletters and are watching on Facebook, we have had a very busy year with the new building! However, as we were getting ready for our anniversary weekend, we took some time to revisit where we started and realized just what a journey this has been (and more to come). The very cool part of the journey has been the discovery (the land, the grapes, the wines, the guests, the partnerships - the entire experience). It is interesting how the questions in the tasting room have changed along the way - early day questions were more like "really? a winery here?" and "do grapes really grow here?". As the wine industry has grown in this area, the guests have become much more educated and the questions have evolved. Questions now are about the type of grapes, the wine style and the nuances of American oak versus French oak! More and more guests relay preferences based on grape varietals, sugar levels and even the type of glass they like to use. It is very exicting to see this growth and to have been a part of it. With so many more wineries and wine trails in the area, there are so many more options for guests to enjoy the wine experience and share the experience with friends and family that visit from other areas. We are grateful for the support we have had in our journey so far and look forward to growing with the industry and continuing to be part of the wine experience for our guests!

PTD

Pardon The Dust

It has started - we are continuing to follow 'the plan' and broke ground today -

Long time coming and lots of planning involved but, we broke ground today!  That means, you will need to Pardon The Dust but it will be worth it.  We will have a PTD campaign with and will post rules on facebook and on our web page.  Lots of exciting changes to come and if all goes well, the new facility will be ready in time for harvest!! 

Stay tuned for updates and pictures!

Wine & Weather - Spring

We have had all four seasons in the last month alone but ask any winery and they'll tell you - the weather in the last two years has created some challenges (and opportunities)!  Weather has an influence before we even plant - we need to consider the weather in the growing zone to make sure the right vines are selected.  But, that is the easy part.  Once the vines for the right region are selected and planted, the real stress begins.  Vineyard managers and wine makers start to track number of days of sun, degree days, inches of rain, frost, wind, moisture in the air, etc.  No two growing seasons are the same so accurate logs are kept for trending, analysis and fretting over! 

Each season has it's challenges - for the spring it is, when to start pruning and can we finish before the sap flows?  After a dry year like last year, will we get enough moisture to replenish the soil?  Too much or too fast and it will just run off.  For vineyards that count on ponds for irrigation, will the ponds refill?  We want the snow before we start budding but no frost after budding.  For rain, we want it in a soft gentle fashion if it is after budding (with limited wind) so it doesn't knock the buds off.  April showers lead to May flowers - well, okay, but want to make sure we don't impact the buds (and gentle rain please).

In the winery, a lot of weather impacted decisions have been made all winter - harvest was affected by last year's dry weather (last year was an early harvest and impacted grape flavor and quantity) but that just starts all the wine making impacts and decisions!  So as you start to taste the new releases, take the time to ask about the harvest, the impact of the weather and see if you can taste the difference.  Many wineries in large growing years will include the vintage year and vintage charts will help guide you to comparing the differences from year to year but at the end of the day, every winemaker will work hard to make the most of that year's harvest and make the best wine possible.  So, be adventurous, try the new releases and think about what the season provided!

Weather impacts each part of the growing season - so keep watching here for additional discussion as we experience 2013.

Winter Work

We've been busy in the winery bottleing - after our first full harvest, there is a lot of wine to bottle!  If you've been in lately, you will have seen the transformation - the patio room and barrel room have become case goods storage.  The bottling line is squeezed into the winery and we have all the botteling done (except for the Viagem and the soon to be released Deliciar - a white port style dessert wine).  The vineyards have also gotten a lot of attention - we have completed pruning the Seyvals, Vidal Blanc, Vignoles, Noiret and Chambourcin - just the Concords to go.  And with only a month away from spring, we are snowed in this weekend so we will be closed BUT this will give us a chance to write new tasting notes, update the website, catchup on paperwork & plan all the release parties - Seyval is the first one ready the first weekend of March. 

We are also working on planning our spring lineup of events and are very excited to having patio events! Funny - it's been warm and dry for months and the one weekend it is cold and snowy, we can't stop thinking about all the fun we will have when we can use the patio again!