Here are Phillip's notes from last week: On the 12th of August we did our earliest (in the month) pick ever by going through the Tempranillo and Viognier and hand selecting only ripe bunches, which on average we had 1 to 2 ripe bunches per vine. It felt too early in the season as there where plenty of what seemed to be unripe fruit still hanging. However, the results in the winery showed the fruit we picked was indeed ready with perfect sugar, pH and total acidity levels. Armed with these results and perfect weather over the next few days-ripening the remaining fruit very quickly (as the birds continued to bring to our attention to)-we picked again on the 16th. A terrific crew turned out to help on a perfect Paso morning. The crop load on these two varieties was similar to last year-very light, about 1/2 ton an acre (please let it rain a little more this year!)-so the pick was fast and we were through by 8:30. The grappa didn't stand a chance though, that was finished by 8.
Photo above: just stomped Tempranillo; photo below: 3 day old sourdough culture
Thank you to our annual volunteer and Mary's garden mentor: Swantje! It was her brilliant idea to get a sourdough starter "brewing" using yeast from our grapes. So while Phillip was pressing off the Viognier, Mary and Swantje were busy in the kitchen assembling the "mother". Using Nancy Silverton's Breads of the La Brea Bakery as a guide we started the fermentation with a cluster of just picked Tempranillo grapes. It is a simple recipe to follow, but it takes commitment. As of this writing, Mary is on day 11 of a 15 day starter-feeding the starter 3 times a day to get it ready for baking. It is an interesting process to watch (and smell..."whoo wee, stinky poo" is a common expression here, especially with a 2 year old saying it!). It is actually a miracle, to witness the transformation of something because of yeast. Don't be shy to ask for some starter for yourself...there's plenty!
Sunday, August 23rd we applied Biodynamic Prep 501 (horn silica) on the Mourvedre, Counoise and Roussanne in all 4 vineyards. These grapes are typically late to ripen so the 501 early in the morning acts to add available light intake into the plant and aid the ripening process. We sprayed an egg shell tea on all of the remaining vineyards with fruit. This does the same thing as 501, but in a milder degree. All of these plants will ripen in the near future so they don't need as much encouragement as the Mourvedre, Counoise and Roussanne. We had 6 brave volunteers arrive at 6 a.m. for a 1 hour stirring to aerate the silica before applying it to the vineyards with backpack sprayers by foot.
Photo above: Ian and Bryan stirring in a barrel; photo below: Charissa, Yen, Amiee and Kumiko
As far as the ongoing battle with powdery mildew, in the last month we treated individual plants in the Mourvedre with the mildest solution of Milstop, a potassium based anti-fungal agent approved by Demeter. We didn't want to apply it as a general spray throughout the vineyards, as so many plants seemed to not be affected. The system seems to have worked as the problem appears to be in remission. However, the Grenache Blanc is a different story: it has a heavy crop with no powdery mildew showing on any fruit at all, but with quite a few plants showing it on the canes. We decided to treat all of these plants with the minimum spray required. As we hand sprayed each plant individually, we applied varying quantities depending on its size and possible visible problem. So far this year, we have removed all of the fruit from only 1 Tempranillo plant we thought wasn't good for picking. Our approach is a good start, but next year we're going to apply preventative teas earlier and more frequently to see if we can nip it in the bud (excuse the pun!).
The morning concluded with an incredible breakfast made by Lety, as she puts it, "A Mexican, Mexican breakfast, from Vera Cruz". Unfortunately, some Minute Maid orange juice made it to the table (not quite Mexican, Mexican), but we also shared AmByth harvest wine (a special wine Phillip makes just for our harvest volunteers) and Corona. She served an incredible casserole made with tortillas (that has affectionately been dubbed "Mexican Lasagna" by our middle son, Morgan). It was delicious, and such an incredible conclusion to a morning full of hard work.For more photos, see AmByth Estate on Facebook--better yet, become a fan!
And a very unwelcome arrival veraison brings...birds!! If you happen to be in the wine country this time of year, you will observe long rows of vines covered in bright green or black netting, or hear the faint sound of "bird cannons", or see all sorts of owl-eye balloons and silver strings waving in the wind. Vineyard owners go to great lengths to keep the birds from eating the developing sweet little morsels (photo on the left shows an example of the damage that we have in the Tempranillo). We have mylar (silver tape) tied to the fence line and vines. It waves frantically in the wind and discourages birds from landing. We also shoot off flares at sunrise (sorry neighbors!) and sunset to warn/scare the birds away. A vineyard can be decimated in a matter of minutes if a flock lands to eat. We go out at sunrise to warn away the scouts--there are 10 or so scouts that will come to the vineyard, check it out and then report back to their buddies. If we're out in the vineyards, armed and ready when they arrive (shooting, dancing, shouting, whatever it takes!) then those scouts will give a very unfavorable report and we'll be spared for a spell. Another very interesting tidbit: dry-farmed vines tend to ripen earlier because of the stress placed upon them to produce without summer irrigation. **Which causes a heck of alot more work!! Especially if our neighbors are slightly behind us in their ripening, then we're the choice entre for a couple of weeks!
