Shooting the Breeze

Initial wine assessment as 2009 is put to bed in barrels

Posted At : November 19, 2009 1:41 PM | Posted By : Van Duzer
Related Categories: Winemaking, Harvest

We are looking at one of our better vintages for 2009 here at Van Duzer. The quality of the grapes that came in were very high with great maturity, good sugar/acid balance and that telltale aroma of spiced red apple in the crushed fruit that says we're at the peak of flavor development.

Fruit was crushed as it was received, temperatures of the fruit coming in were low and the pace was nice and steady. Fermentations lasted from seven to ten days with full extraction achieved at dryness avoiding the need for extended maceration.

Now, mid-November, the wines have all finished with their malolactic fermentations and are being put to bed in barrels for the winter. The finished lots are already showing deep color, complex fruit aromas, soft tannins and balanced acids. These wines will be softer and more luscious than the past two vintages and more structured than 2003 and 2006.

Jim

Winemaker Jim Kakacek collects grapes from the crusher to check the brix.

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The great advantages to being an estate winery

Posted At : November 18, 2009 1:07 PM | Posted By : Van Duzer
Related Categories: Harvest

Mark Evich in the Barrel Room

At the close of my second harvest at Van Duzer, I firmly believe that there are great advantages to being an estate winery over other winery systems. It is an ideal situation. It ensures that we keep the integrity and quality we strive for in the vineyard in the cool of the morning ready to process. We have our fruit at the crush pad and in tank within an hour of picking in most cases. Our great vineyard crew sorts clusters in the vineyard and leaves anything below VDV standards on the vine for the birds.

This is a new experience for me. My background is working for either larger wineries where the fruit is sourced or working for non-estate wineries were the fruit is coming from all over. In both situations, the winery has to rely on someone else's picking schedule. The fruit may show up late into the day or night and often heats up sitting on trucks in the hot sun or while traveling long distances.

Having such a high level of control over quality can only equate to good wines and this is the case at Van Duzer where it has been a great two vintages for me.

Mark