The Notre Vue Blog is a wonderful resource filled with lifestyle and entertaining tips, winemaking ideas, recipes, wine pairings, and adventurous behind-the-scenes stories:
Harvest 2018 is underway! The first of our Balverne Sauvignon Blanc grapes came in this morning in stunning fashion. We’ve had a beautiful growing season to date with just a bit of a cool snap for the last week or so. While sugars might not accumulate rapidly in the cooler weather, the flavors do continue developing, the result being that I found this year’s Sauvignon Blanc ready to harvest at lower Brix levels (sugar content) than usual.
Why is this good? Because it translates to lower alcohols in the finished wines. You may have heard the adage that “wine grapes benefit from a long hang time.” That means the longer the grapes hang on the vine, the greater the chance flavors will be more concentrated in the fruit at harvest, resulting in a more flavorful wine. While we’re blessed in California with beautiful, warm summers, the heat can sometimes be a little too much of a good thing making sugar accumulation (and therefore potential alcohol levels) run ahead of flavor development. The ideal situation, obviously, is to have maximum flavor development just as the grapes reach that magical sugar content.
For me as a winemaker, a lower alcohol is important as it helps keep the wine “in balance.” Put another way, a wine with an excessively high alcohol will taste “hot” or have an alcohol “bite” to it that may not be pleasing, and that higher alcohol may mask some of the more delicate fruity and floral notes of a wine. Sauvignon Blanc, known for its lighter body and bright, crisp fruit aromas and flavors, most definitely benefits from these lower alcohol levels.
Any winemaker anywhere in the world will always tell you without skipping a heartbeat that “This vintage is the best we’ve ever seen!” Well, you know what, I’ll say that right now about Balverne’s 2018 Sauvignon Blanc. And we haven’t even made the wine yet! Make a note on your calendars to visit Notre Vue Wine Estate in April of next year to taste Balverne’s 2018 Sauvignon Blanc. Trust me, you’ll be stunned! And happy you visited!
Keep tuned to this blog to hear about our upcoming Pinot Noir harvest. The weather for the foreseeable future is ideal and the Pinot Noir grapes are already tasting simply fantastic. In fact, I’m thinking this vintage will be the best we ever seen!
A votre santé, mes amis!
I learned that this weekend as Pam Bell from Dragonfly Floral patiently coached a group of twenty visitors (including myself and my colleague Tyffani) through the design of a Mother's Day bouquet, while Pete from Notre Vue Estate refilled our wine glasses with exquisite tastings of Rosé, Sauvignon Blanc, and a white blend.
Sitting on the tasting deck, overlooking the pond swimming with geese and goslings, we learned how to trim, set, and arrange our flowers. That view, coupled with the fresh smell of roses and lavender, gave the whole experience an extraordinary feel. We even had some caterpillars join us for the fun!
Pam Bell has been in the floral design business for nearly thirty years. She calls flowers by name, and has an eye for placing stems perfectly in the vase. As we drank our wine and designed our own arrangements, Pam let us in on a few secrets of the business. Here are some tips we learned from her!
Pam's Tips on Floral Design:
• Always use fresh flowers, when possible, and preferably ones that haven't opened up yet
• Cut your flowers early in the morning, when the world is just waking up; the sugar balance in the plant is best
• Cut flowers at an angle, and place them immediately into water, so that they last longer
• Design your arrangement from the top and sides. This way, the bouquet will reflect its beauty from any angle!
• If working with hydrangeas, flip them over and soak them in water when theystart looking lifeless; they'll come back to life
• When using a vase, try to use one with a flare at the top; the flowers naturally bloom that way!
• Use the ratio 2:3; 2-3 greens per every 3 flowers
To view more fabulous photos
of the event, pleave check out our
Floral Design & Wine Photo Gallery!
Here is the design that we worked with, and its accompanying recipe:
• 3 stems of dogwood
• 3 strands of viburnum
• 2 sparrieshoop (roses)
• 3 tulips
• 4-5 pinkish-orange roses
• 3 sprigs of lavender
Thank you Pam Bell and Notre Vue Estate for an incredible start to our Mother's Day celebrations. Looking forward to the next one!
I just got back from sampling the Sauvignon blanc and two Pinot noir vineyards. Yikes! The numbers indicate the fruit is almost ripe and, certainly by taste, things are just about ready for harvest! Flavors in the Sauvignon blanc are moving from the grassy, jalapeno, bell pepper flavors to the more tropical, ripe fruit characters we like to see in the wine. The Pinot noir is developing spicy, lush, dark cherry and raspberry characters. Yum!
Checking in on the weather forecast is becoming more frequent now. This morning, as I got ready for work, I noticed that when the local weather report came on I raced to the TV to catch the updates. After the recent heat waves, we’re enjoying some more typical foggy, cooler mornings and beautifully warm, sunny afternoons. Perfect!
My 28th harvest is just about to get rockin’!
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