Saturday, September 6, 2014

Last day at the vineyard. I've seen the entire process of wine production, from the grapes on the vine to the finished product of wine. I was able to learn something new everyday and able to take away some tricks unrelated to wine production.

Yesterday was by far the toughest day at the winery. Other than the normal routine of punch downs and fermentation tests we processed, pressed and barreled. The whole crew was on top of their game. To see everything from beginning to end gives you a new understanding of how difficult this industry really is, and I'm proud to say I've been apart of it. Without my amazing father and his unwavering support I would never thought this was possible. I'm looking forward to seeing you all soon.

Monday, September 1, 2014

Another beautiful day in Lompoc. Fermentation has taken off in many of the
vats. It's amazing to see the change from grape juice to wine. All the
smells from the Pinot Noir and Sauvignon Blanc are very different. The Pinot
gives off the lovely blackberry bread smell and the Sauvignon has this
tropical fruits smell. The attention to detail is unmatched. A few of the
bins have struggling yeast so adjustments must be made which can be
introducing more nitrogen or simply changing the punch down technique.
Fermentation testing will start today, another skill I'm curious and excited
to learn. It really is an amazing team here. Everyone helps, even during
lunch. No one person does it all.
Yesterday we started at 5am with destemming the 13.5 tons we pick Saturday.
Starting that early gave us a head start so we were all able to get out
early. I think we finish just before 6:00pm. Kathy, Tom, and I went out for
a tasting rooms one year anniversary. It was a lot of fun and due to the
industry discount we got in free. (I'm sure being with Kathy Joseph didn't
hurt either)

Saturday, August 30, 2014

The days are back to normal. We started the day at 2am with a pick that weighed in at 13.5 tons, the biggest pick so far. We then followed that with punch downs. Some of the vats have moved to manual punch downs which are much faster to do.

Kathy and I drove around the vineyard for a bit just checking to see how much fruit is left to pick. I managed to take some great photos of the beautiful vineyard. Think Monday will be the next pick. I am enjoying myself but still excited to come back.

Thursday, August 28, 2014

Even without picking still up before the sun. Yesterday and today have been "slow" days. Mainly getting the winery ready for more grapes to come in, racking tanks, and introducing D.A.P. (Introduces nitrogen) and T.A.(Introduces acid) and yeast to the first picked Pinot Noir. We've also been topping barrels and doing constant testing.

 Our next pick will be Saturday so Sunday should be back to normal with long hard days. They are keeping me moving here and I'm happy about it. Everyday is something new to learn and an experience waiting to happen.

Tuesday, August 26, 2014

It's year number two!  Second morning with little sleep. It's 2:30 in the morning and I'm prepping myself for another pick. Today is the rest of the Gruner Veltlinier........

Shhhhh!!! Not sure how many people knew she was growing that one.

So far we've had beautiful days and as promised I've been doing more lab work with the grapes. It really is amazing to see and be a part of the wonder and artistry that goes into the production of great wines. 

Saturday, September 14 2013

Today was a very interesting day, we started with our normal punch downs and then planned the rest if the day. Little did I know what was in store for me. I tried to do everything, or as much as I could. From punch downs to sweeping floors the team were on their feet. I washed empty vats and sanitized equipment. I got to see free run barreling , I also worked with a press. New equipment and a new experience. Everyday I have a brand new idea of the "wine industry", no glamour, no glory, just a bunch of people working together to achieve the same goal. That one goal is a great product.  

Wednesday, September 11 2013

Today was another full day. I got to see Happy Canyon for this first time, it really giving you a great example of a different growing region. It was hot dry and dusty, much more than the Fiddlestix vineyard. Without being protected by a mountain chain this area is really exposed to the elements. It is still a gorgeous place. 

From this photo you can see how the heat here really effects the plants. Notice the brown leaves and dry soil, this place is completely opposite from the area I've been work.

  

  

  Other than that quick trip to collect samples my day was spent at the winery. Today we removed all the stems from the 9.3 tons of grapes we collected yesterday in order to get them ready for fermentation. I must point out also how dangerous all the equipment is, you really need to be aware of what's going on around you and also need to trust the people your working with. I now know why Kathy stresses protecting yourself and communication. She really has a great crew. Standing on top of the destemmer is a bit overwhelming, forklifts are push bins around and dumping grapes in your face as.

 Falling in this would really ruin your day. Today was another adventure and I'm looking forward to tomorrow.

 P.s. I like Thai food!