The pace in the vineyard has not slowed, but we are slowly transitioning from the basics to fine tuning. Basics refers to the more mundane tasks of tying up shoots and hedging excessively long shoots. A rainy spring has stimulated vine growth, so we will be occupied with these jobs for the foreseeable future.
Read MoreVintage 2022 is starting to take shape. Two aspects stand out: a potentially abundant crop and vigorous vine growth.
Read MoreSo here we are in late May and it has been raining a lot. What does this mean for the vines and for the vintage.
Read MoreThis week begins the start of seasonal “green work.” This refers to all the tasks of pulling, plucking, tying, positioning, and hedging the newly emerging (green) growth of the vines. This vineyard work is detailed, complex, often tedious, and difficult to describe.
Read MoreNot that cold last night, only in the high 30’s. We are feeling good and ready to start the season on a good footing.
Read MoreLast night we had a freeze. But it was not freezing enough to do damage to the vines (we think).
Read MoreVulnerable.
Once again. Most of our vines have budded out and are now freeze susceptible.
Read MoreAfter dire warnings of a bud killing freeze, the only thing we lost was sleep.
Read MoreIt’s complicated. Some vines have budded out. Snow is not a problem. But temperatures below 30°F are a problem.
Read MoreThis week we bottled Linden’s 2020 red wines. This was a good five months earlier than our typical bottling regime for red wines. Vintage 2020’s weather produced wines with refreshing, crunchy red fruit and acidity. We felt that additional barrel aging would muddle the purity of the wines. So it was decided to bottle early.
Read MoreWe spent last week focused on blending trials for Hardscrabble Red 2021. In our initial tastings the Cabernet Sauvignon was most impressive, but we felt that the riper, more full-bodied Cabernet Franc would play an important role in building the mid-palate of the final blend. We were mistaken.
Read MoreWe came to consensus on the blend for Avenius Red 2021 fairly quickly. At the first flight, the wine with the most finesse and elegance was the unanimous preference. We then worked around that blend for two days, adding and subtracting components. Invariably, the original blend was preferred in every blind tasting.
Read MoreBlending trials begin in January. After several weather delays we finally got started this week. Red wines from the previous vintage (2021) have now settled down and are beginning to show their personalities. We also have time. This is a slow process.
Read MoreNo snow. The grass is still green. No ice on the pond. No winter this year?
Read MoreThis week we systematically tasted samples from barrels of the 2021 vintage.
Read MoreThis week wines from Linden’s red fermenters were drained into barrels. This was earlier than normal, but they were in a good place in their evolution and we did not want to over extract. We are getting a better sense of the wines. But they are still finishing up their malolactic fermentations which makes them a bit funky and gassy. That will soon blow off.
Read MoreLinden’s red wine fermentations have already completed. The yeast had an easy go of it this vintage as alcohols are on the low to moderate side (averaging around 13%).
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