Image  Try as we might, the King duo cannot seem to get it together to be in Napa for the Kerry’s Vineyard harvest. There was still plenty do, however, when we met Jason at Cuvaison. The wine was already in the tanks, and there were nutrients to be added. We measured out DAP and Superfood, dissolved it in water, and added it to the tanks. It is safe to say both my chemistry and measuring skills remain questionable, but this may be because I left my tentative grasp of the metric system back in high school with my calculus skills. Jason, on the other hand, measures out DAP in kilos like he is the Pablo Escobar of nutrients. After nutrients were added, the Kerry’s Vineyard tank needed to be punched down. Affectionately referred to as the “punch down of death”, this process involves standing on a wood plank over the tank and mixing the grapes and juice with a metal instrument. You may remember from the Harvest 2010 post that falling off this plank into the tank would mean suffocation because of the carbon dioxide emitted by the fermenting yeast. After we survived the punch down, we went to their Malbec vineyard to take samples. We zig-zagged up and down every few rows of grapes and took one grape from each point, making sure to grab grapes from different parts of the cluster each time. This is to account for different parts of the vineyard being exposed to more sun and other factors. We took the samples back to the office, crushed up the grapes, and filtered the juice into beakers. Tom put a few drops of juice into this little scientific machine to measure the Brix. We ended the day the only acceptable way: with cheese and a glass Tom Eddy wine.

            The next morning, we woke up bright and early to head up to Stagecoach for that harvest. After a very long bumpy drive up to the top of the mountain across which Stagecoach sprawls, we arrived at the vineyard just in time to see bins full of grapes be trucked down the way we came. Luckily Jason was already at Cuvaison waiting for the delivery. We then headed back down the mountain and made a pit stop to check out the Syrah that was still on the vines. When we arrived at Cuvaison, there was sorting, sorting, sorting, and more sorting to be done. The fruit looked great and there were very few MOGs (Materials Other than Grapes) to be sorted out. There were a few black widows calling the clusters their home, and were it not for my preoccupation with finding and avoiding spiders, Jason may not have lived to tell the tale of the never-ending Stagecoach sort. Nine tons and what felt like days later, we finished sorting and cautiously stepped down from the platform next to the conveyor belt, unsure of whether it was the platform or the belt moving after staring at grapes marching by for so long. A barbeque at the Eddy ranch concluded the day’s work.

            We opened our final day there with a breakfast at Café Sarafornia, which is always a staple during our trips: I am very much a fan of how many tea options they bring with your personal size teapot.  My dad went with Tom to sample the Cabernet, and I went with Jason to the winery to inoculate the Stagecoach. Inoculation is definitely my favorite part of the winemaking process. Seeing the “yeast babies” come to life is a magical process, and Jason takes special care to make sure as many of them as possible survive the inoculation process. There were a lot of juice adds to be done, but I managed to get the juice out of the tank without spraying wine across the room. After the “yeast babies” were added to the Stagecoach tank, we added nutrients to the Kerry’s Vineyard tank again. We then went in to the cave to burp the bungs, as one had shot out of the barrel the day prior. Being the smallest of the group, it was mine to climb the barrel racks and remove the bungs from the barrels and let any remaining carbon dioxide gas escape. When this was done, it was time for us to head back to San Francisco, with a pit stop at Dean and Deluca. Covered in yeast, Superfood, and grape slime, we looked like legitimate members of the winemaking business decked out in our Tom Eddy gear. Apparently we weren’t the only ones who thought so, as a chef in Dean and Deluca stopped us to ask about Tom Eddy Wines. As another year’s harvest came to an end, we headed back to San Francisco anxiously awaiting a chance to return.

 

JessicaImageImageImageImage

Our guest blogger

Rob & daughter Jessica at the winery.

Harvest had come around again, which meant it was time for the Kings to invade the Eddy Ranch and time for me to once again commandeer their Tom Eddy Wine Blog.

This year we were graced with sunshine for the weekend, which was much more pleasant than last year’s rain which seemed to indicate the coming of a second flood.

These grapes are cold!

Sorting Pinot Noir grapes from Manchester Ridge.

Friday morning we bundled up against the 37 degree weather and headed to Cuvaison Winery to start sorting the Pinot Noir grapes for Tom Eddy Wines. These had been picked at Manchester Ridge in Mendocino at 3 am under lights, and then trucked to the winery for sorting. I had not even considered how cold the grapes would be—having been picked at nearly freezing temperatures and trucked down before the sun came up—until Jason, Tom’s assistant winemaker, kindly pointed it out to me. He turned out to be right; after 5 minutes of sorting, we could no longer feel our fingers. Luckily there were only six bins and we managed to get through them with a few hand-dunks in warm water to return the feeling to our frozen fingers.

After sorting, we tasted the Saignée which had already been pumped into barrels. This is the free-run, pink juice that is quickly separated from the skins to create Tom Eddy’s rose of Cabernet, Mooton Rouge.  We then inoculated some of the “wine”, though it can hardly be called that since at the pre-inoculation stage it is basically grape juice.  Tom uses a specially selected yeast to help the juice ferment.

We also did pumpovers, which I had never seen before. Pumpovers consist of hooking up a large hose to the bottom of the tank and pumping the juice over the ‘cap’ of skins at the top of the tank.  This breaks up the cap and circulates the juice to create better contact with the skins and to extract color.  Without it the skins would float to the top, dry out and an insipid wine would result.

Doing pump-overs

Last year, we did a punchdown of the grapes and juice rather than doing pumpovers because it was Pinot Noir and too fragile to handle the rough pumpover process.

With pumpovers completed, we headed back to the office for some lunch. Then it was off to Tudal Winery, a client of Tom’s, to help out Ron, the winemaker, as he sent their freshly harvested grapes through the destemmer which separates the stems from berries.  We were put to work shoveling the discarded stems into a bin and stomping them.

Nice weather for some messy work.

Making room for more stems from the de-stemmer.

This turned out to be pretty messy work.

After stem-stomping was complete, a wine and cheese break back at the Tom Eddy offices was in order.  I put my dad to work helping me prepare dinner, complete with an apple crisp made from apples freshly picked from Kerry’s lovely garden.

Bright and early the next morning, we headed over to Cuvaison to sample the tanks again. Nothing like a little wine to wash down breakfast.

Tying down the bins so they don't fly off.

I learned that all kinds of chemistry magic happens while making good wines.  But chemistry is not my strong suit. Neither is math, which Jason enjoyed mocking me with while I tried to measure superfood. We then inoculated some of the barrels and Tom taught me how to tie a trucker’s knot so that I could secure the bins in the back of the truck.

Next, we headed back to Tudal to taste and inoculate the tanks there. Jason played tour-guide to some people visiting the winery, and then we got to work doing pumpovers.  I seriously underestimated how much that hose weighs.

After we finished at Tudal, we headed back to the Eddy house for a late lunch in the garden. Then, we harvested whatever veggies were left in the garden to incorporate into a poker-night dinner. After dinner, my dad, Tom, Jason, John, and Marty commenced their poker game. Once my dad started winning I made him cash out some of the winnings to put toward my Dean & Deluca cheese fund. Near the end of the game, I brought out cake pops that my mom and I had made in San Francisco for Halloween. They were quickly obliterated and the wrappers squeezed into an empty wine bottle.

That night concluded our adventure in Calistoga. The next morning, we packed our bags and headed back to San Francisco, cringing at the increasing number of  Walgreens we passed as we got closer to the city.    JK

The immense awesomeness of giant bottles of Tom Eddy Cab

It’s January and it’s bottling time.  As we set out to bottle the 2007  Tom Eddy Cabernets (yes, there’s more than one),  an enormous number of decisions  need to be made.

Of course, we will bottle the Cabernet in the standard 750ml (@26oz.) wine bottle which everyone is used to buying at the store, opening at home and drinking the recommended 3 glasses per night…no more, no less.  Right?

But we will also be bottling these wines into much larger bottles or large formats.  One of these key decisions is how many Large Format bottles do we want to bottle?

A 3 Liter is equal to 4 bottles

Shawn of Iowa with a 3L Tom Eddy Cab.

Large Format bottles come in many different sizes:  Magnums (1.5Liters or 2 regular bottles); Double Magnums (3L); Imperial (6L),  Salmanazar (9L) and Balthazar (12L). You can do the math.

Plus, we will be bottling several different vineyards:  the 2007 Tom Eddy Cabernet; 2007 Spanos Single Vineyard Cabernet; and 2007 VSR (Very Special Red) Cabernet into one or several of these different sizes.

Now, you may be asking yourself, “Self, is there any reason besides the awesomeness of having a giant bottle of Tom Eddy Wine, that Tom and Kerry would put their finest hand-crafted wines into these oversized bottles?”

The answer is, as you may have guessed, YES!, there is a reason.  Ok, it’s time to get technical so put on your wine geek hat and lets dive into some fun facts:

Wines that are built to age (like our Cabernets), have enormously complex chemical reactions constantly taking place with dynamic interactions between tannins, acid, protein and color compounds, just to name a few. Over time, while the wine is in the bottle, tannins are polymerizing (linking together) with each other which softens the mouth-feel, hence the reason why young red wines are generally more astringent than older, properly aged wines.

Oxygen plays a key role in this aging process. Put simply, a small amount of oxygen aids in the polymerization and softening process but too much oxygen ages the wine prematurely.

This is where a natural cork plays its key role by allowing only a small amount of oxygen to trickle over time through its slightly permeable body.

This is exactly why Large Format bottles generally can age for a longer period of time.  Since there is so much more volume of wine in these larger bottles and the amount of oxygen that gets into the wine via the cork’s tiny pores is relatively the same as a normal size bottle, the aging process occurs much more slowly.

In other words, a larger ratio of wine-to-oxygen intake allows for a slower, more methodical aging process and older, larger bottles of wine will generally remain fresher and more vibrant than their standard-size counterparts.

So, not only do big bottles of wine inspire one’s jaw to drop in awe, they also serve a great function in the wine’s course of aging.  And you just thought they were for big parties!

So the next time someone breaks out a giant bottle of wine at a party, you can bore them with words like “polymerization,” “tannins” and “complex chemical reactions.”…..you’re welcome!

Cheers!

-Jason