Windchaser Wine Co

Fall Update So, how are you doing, heck of a year so far huh? I took my dog for a walk this morning, same as every morning, pretty much the same routine, same route. Got the leash on, poop bag in one pocket, some treats in the other. Our dog Lola is one year old and pretty much a nut. Walks are always a gamble on the crazy meter. As we head out the back gate, I’m really sidetracked, thinking about what to write in the newsletter that is way overdue. I’ve been thinking about ...Continue reading

Too bad this isn’t scratch and sniff. Maybe one day I’ll have helpers, interns or staff but I’ll still do punch downs just to smell and see this beautiful foam. Couple more days and the fun will be over until next year. The fruits all in but the work ain’t over

Steve’s back on the tractor or Steve is back on the tractor? In this case they both work. Picked the last two vineyards for 2020 today. Malbec from El Dorado was delivered and I picked up Syrah from my friend Steve Alden up in the Mendocino Ridge AVA. 2200 feet elevation (I think) Unfortunately that is not all fog in the valley below, fortunately the Syrah smells beautiful and I have no concerns of smoke taint. All fruit in before October 1st, seems like harvest gets shorter every year. Despite what 2020 has thrown at us, I’m pretty stoked about what this harvest has provided me as a winemaker. Cheers!

Reservations accepted but not required. First tasters of the day get to select the wines in the flight. Potential for tasting some fermenting juice samples from 2020, very high. Wine starts flowing at 1pm. Aloha.

In reverse order - digging out whole cluster Pinot Noir from Anderson Valley today. Another solid day of winemaking here at Windchaser Wine Co and Dave’s Custom Crush. Clean, press, clean. Clean, press, clean.

Brix is a measurement of sugar content in grapes that helps winemakers decide, amongst other things, when to pick. Tasting the grapes, evaluating fruit maturity, ripeness of the seeds and chewiness of the skins all come in to play when making the decision. Ya can’t just pick on numbers alone. This is what a refractometer measurement of brix looks like. 23 brix will roughly be a 13.5% alc/volume wine. I’m good with that.

Pressing whites and destemming reds, simultaneously, on my own! Making the white kind, the red kind and the pink kind today here at Windchaser Wine Co and Dave’s custom crush

Sunday in the winery, listening to Tommy, doing punch downs and catching up on brix and temps. Everything is moving through fermentation well and tasting good.

I might have been a little aggressive when filling this tank with whole cluster Pinot Noir. Before and after pics from tonight’s feet first punch down. Solid day of winemaking activities today, feeling good despite the air quality. Stay safe this weekend. Drive thru is open all afternoon Sat-Sun. Order ahead, drive up, pick up, drink fun wine at home.

Gewürztraminer Apocalypse. #nofilter Strangest sunrise I’ve ever seen this morning. What a year. #confused #norcal #harvest2020

The annual Pinot Noir Grape Toss. 6 feet spacing rule only momentarily broken to save/catch the grapes. #harvest2020 #andersonvalleypinotnoir

Early wrap to another harvest day. Currently have Chardonnay, Pinot Gris, Gruner V, Grenache and the secret project going. My gosh the place smells good! Pressing some Pinot Blanc for some friends tomorrow. Headed home for a shower. D.