Tag Archives: Cab Franc

We finished our first harvest—hooray!

Before I tell/show you more about the harvest, I want to thank my “happiness engineer” (this is the title they use) at WordPress.com for telling me about an app called EXIFPurge that removes orientation metadata from photos. It’s now an added step to run my blog photos through EXIFPurge before loading them, but no more upside down/inside out photos!

About the harvest...

We harvested seven varieties which totaled 23 ½ tons of grapes from our vineyard and two vineyards we lease. Depending on the variety its now in barrels or tanks at King Family Vineyard transitioning from grapes to wine.

Harvesting is a truly tactile process—drawing heavily on sight, taste, and odor.  I can’t capture the taste or smell but I’ve got some great photos that will give you a sense of the whole Cab Francprocess.  We harvested four of the five red grapes that are used to make a Bordeaux blend.

Cabernet Franc (left)

Cab Sauv CabSav

 

 

 

Cabernet Sauvignon (right)

Merlot (left)

 

 

MFF Petit VerdotPetit Verdot

We also harvested three whites.

Young ChardonnayThis is young Chardonnay several weeks before harvesting.

Pinot Gris is the gray white winePinot Gris

 

 

 

 

 

Viognier

 

 

Viognier is the considered the white wine of Virginia.

 

In addition to great grapes, we discovered you need the help of fabulous friends and family to get the harvest in.

harvesting Cab Franc LHV

harvesting at LHV

 

 

 

 

 

We had some beautiful weather for harvesting and also some very wet days.  Can you identify the people under the rain gear?

Harvesting in the Rain LHV

 

Beth harvesting in the rain

 

 

 

 

 

 

 

After harvest, the grapes were transported to King Family Vineyards and stored in the cold Weighing the grapesroom overnight.  Loading the trailer

 

 

 

 

 

The next day each pallet was weighed and then sorted.

 

sorting

Happily, we were fortunate to also have fabulous friends and family to help process the grapes at the sorting and vibrating tables.

sorting Cab Franc

 

 

 

So, what's next? First, Matthieu and Bruce will turn all those wonderful grapes into incredible wine.   Then, we'll share them with you at Cunningham Creek Winery (at Middle Fork Farm).  We plan to break this month -- stay tuned!

 

 

IMG_9579As of Sunday, the whites (Chardonnay, Viognier, and Pinot Gris) were sorted, pressed and safely tucked into barrels and tanks (and available for a first taste). So, we moved on to making Rose using the young Cab Franc grapes harvested on Saturday.

Rose is usually made with red grapes that are lightly crushed and allowed to sit for a short time before being pressed. This makes the lovely pinkish color, which reflects the time on skins and grape variety.

As with the white grapes, after harvesting we refrigerated the grapes overnight.  This helped them retain their juice and assured that they Cab Franc in the bindidn't prematurely start to ferment.  On Sunday, they started their trek through various pieces of equipment to transition from fruit to wine. First,  we sorted to eliminate bad fruit and then the grapes moved from sorting table to conveyor to de-stemmer to bin.

They stayed in covered bins until Tuesday, when they moved again.  This time from bin to conveyor to press.

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After the press, the juice (collected in the trough below) went to stainless steel tanks. In the late spring,  It will be bottled and we hope you’ll come by next summer to enjoy some with us.

 

Rose is best served chilled and (based on my research) pairs well with almost anything—spicy foods, cheeses, flatbread, salads, seafood, and more. Check out Food and Wine for some tasty sounding recipes.

So far, I've been telling you about the "fun" part of making wine but I've failed to mention that there's a whole lot of equipment and winery cleaning that takes place constantly.  You could say that 75% of wine making is actually spent cleaning.  Fortunately, we had lots of help!

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Gary (the newest member of the Lucy and Ethyl Club) received kudos for getting the conveyor the cleanest ever.

 

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Sometimes its not just cleaning but taking apart and then cleaning. Here's Rick cleaning the de-stemmer after he disassembled it.

 

 

Stay tuned for news of our red grape harvest -- Merlot, Cab Franc, Petit Verdot, Cab Sav, and Malbec.  Depending on the weather, we'll start next week.

 

 

The peepers are chirping, the daffodils are up, and the trees are showing their colors--spring has come to central VA!  But, along with spring comes spring work, and this year it’s compounded by tasks we weren’t able to get done during out snowy, wet, and ridiculously cold winter.   So, this past week we were busy in the vineyard, berry patch, and barnyard.

To begin, we had 4,330 new bare root vines arrive—our new varieties, Viognier, Chardonnay, and Cab Franc, as well as replacement vines for plants we lost during 2013.   Normally, we would have already set the poles for the new vines but this year, we were lucky to just get the IMG_5737new two-acre section ready to plant.   This is a multistep process…ripping then rototilling the soil and then digging a trench for irrigation pipe and laying the pipe.  Once this was accomplished the rows were staked and marked with string for straightness and the location of each plant was marked (yes, that’s a lot of marks!). Finally, holes were dug and our new vines were planted in their homes.

Once that was done, each new vine got a bamboo stick and a grow tube to protect it from the ever present and ever hungry deer, as well as other hazards.  The grow tube also acts as a miniature green house and keeps the young plant warm.  Next week we’ll get started on the posts and the trellis wires and in about 2 weeks we hope to have bud break!

And, the strawberries should be budding soon, too. Last fall we covered all our berries with hay to protect them froIMG_5588m the winter weather so we’ve been uncovering them and cutting them back to prepare for their new growth.   Rick’s also preparing berry field #2 for the daughter plants.  We’re expecting A LOT of strawberries starting mid to end of May and continuing through July. Beginning in June, our berries will be available at the Fluvanna’s Farmer Market (www.facebook.com/pages/Fluvanna-Farmers-Market-Pleasant-Grove/368116841344) on Tuesdays, Farmers IMG_5638in the Park (https://www.facebook.com/pages/Farmers-in-the-Park/81048539935)  on Wednesdays, some Saturdays at the City Market (http://www.charlottesvillecitymarket.com/), Salt Artisan Market (http://saltcville.com/), local restaurants, as well as on the farm during TBA Pick Your Own days.

S0070194Goats unlike plants have a lot of opinions. Much to the dismay of the moms and kids we weaned the baby goats. There’s really no way to do this without a lot of unhappy, noisy goats.  Our plan was to move the does to a different field and confine the kids inside the barn, aka Goat Palace, for a couple of days.   We were hoping to separate them by more than a fence for a couple days.  No one was happy, but it appeared all was well until 11 pm, when I looked out the window and saw kids in the field.  Bruce and I promptly changed from our PJs to barn clothes and went out.  It was like the first day of school for new moms and toddlers…all the does were on their hind legs and emotionally calling, “Buttercup, Peanut, Apple…” while all the kids were on their side of the fence crying, “Mom, don't leave me!”DSCF0184

 

We started to catch the kids one by one and put them back in the Goat Palace until there were about 6 nimble kids left.  After running in circles and tripping over ourselves (it was dark!) and goats, we realized that once we returned them to the Goat Palace there was nothing to prevent them from escaping through our clearly ineffective “kid proof ” fencing again.  We gave up, opened the gate and got back in our PJs.

Thinking we were really done for the night, Bruce went to brush his teeth and discovered we didn’t have any water—some nights just go on forever!  The problem wasn’t in the cottage so back into our photobarn clothes to find the problem.  It seems that Jackson, our adorable but precocious mini-mule, had opened a hydrant in the field and drained our well.  Fortunately, after we locked the hydrant, our well refilled relatively quickly!

On Saturday, we said good-bye to all of our boy kids and two of the girls.  The doe kids staying on the farm were again noisy as their siblings and friends departed but seemed to quickly forget when thIMG_5768ey realized that the dinner table was much less crowded.

All in all, it was a productive week with just enough comic relief.

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