In the Vineyard

Veraison marks a major turning point in the annual growth cycle of the vines.  Specifically, veraison refers to the changing colors in the grapes.  All grape varietals are a bright green color from fruit set through until veraison, at which point “red” varietals deepen in color and take on purple hues while “white” varietals lighten into a pale golden hue.  These colors are a result of the developing phenolic compounds in the grape skins, the yellowish phenols in white grapes, and the purple anthocyanins found in red grapes.  This color change also signifies flavor changes; as these compounds develop, along with tannins, the flavors begin to richen and deepen and turn from unripe “green fruit” flavors into the layered, complex flavors of fully ripened berries.
From this point on, the vine changes the way that it uses the energy created through photosynthesis in the form of glucose.  New shoot and leaf growth slows down dramatically, and the vines begin to store excess glucose in the grapes.  As the sugar content in the berries rises, the acid levels in the berries begin to fall.  The “woody” portions of the vine (the shoots, stems, and pips) begin to change colors as well, going from green to brown, a process called lignification.  This change also affects flavors in the grapes and ultimately in the wines, since the stems and the seeds both will have flavors extracted during fermentation.
All of these changes point toward ripeness and the upcoming harvest.  Ripeness is a function of all of these processes: we look for the point where sugars have achieved the right concentration (measured in Brix) while acidity has dropped to the right level (but not dropped too far!) and the tannins and other phenolics have developed their pleasing array of flavors, textures, and aromas.

In the Kitchen

Explore Chef Derick’s latest pairing menu at B Cellars for July, which is bright and lively in both color and flavor. Starting with the newest vintage of crisp Albariño paired with a rich spanakopita, followed by beet hummus highlighting the earthy notes in Calesa Pinot Noir. Plucked right from the garden, our squash blossoms are stuffed with ratatouille and paired with Blend 24. Culminating in classic pairings of lamb and Syrah and steak with Cabernet Sauvignon.

Summer Bottling – 2023 Vintage

The crushpad was buzzing at the beginning of this month. Our mobile bottling line (Ryan Mobile Bottling) was set up for two weeks bottling our 2023 red blends, unique reds, and Cabernet Sauvignons. With 19 wines now in bottle, there is something for every palate.

The 2023 growing season was notably cool, characterized by consistent temperatures that contributed to a prolonged harvest. This extended hangtime on the vines allowed the grapes to fully develop. These conditions led to wines with rich, deep flavors complemented by ripe tannins and bright acidity. This balance not only enhances the wines’ immediate appeal but also ensures that they will age gracefully over the years, for those who choose to cellar them.