Vineyard Diary 6-9-18

It’s been a spectacular spring in the Sierra Foothills.  It started with abundant March and April rains (following a dry winter), and the temperatures have remained unusually mild.  As this is written on June 9, we are looking at partly cloudy skies (yes, those white things we rarely see in summer after May!) and highs in the mid-70’s.  An occasional cool off happens here, but to get this far into the season with no triple-digit days and only a couple as warm as 90 degrees F, that qualifies as a cool spring…  We will see if this summer turns out to be an overall cool one as we last had in 2011 (and like for our grapes). The late rain, though welcome, tended to concentrate what is already an intense period of activity in the vineyard in spring with mowing and the start of regular preventative spraying for fungal diseases, in addition to petiole sampling and the start-up of irrigation.  However, the cooler-than-normal weather has made all of that bearable for the growers.  We received our last rain–what we expect will be the last until September or October–at the usual time right before Memorial Day weekend.

As we sit now in early June, the vineyard is in fantastic shape.  Shoot thinning was completed–in a major operation–at the optimal time.  The vines look healthy and are almost done their linear shoot growth for the year.  Having recently set fruit–“bloom” happened in the last 1-2 weeks–the vines are about to switch gears toward fruit growth.  As the berries grow in size, we will soon get an idea about the quality and quantity of fruit set for the vintage.  So far though, it looks quite promising out there, and weed control is good.

On the wine competition front, primitivo grapes made with our 2016 grapes into vineyard-designated wines by two commercial wineries, Due Vigne di Famiglia out of Clarksburg and Oakstone Winery out of Fair Play, both captured silver medals in the commercial wine competition of the 2018 El Dorado County Fair.  Due Vigne additionally picked up a bronze for a barbera wine made from our 2016 grapes.  Congratulations to the winemakers.  On the home winemaker front, a dry red blend made from our Quinta block, also 2016 vintage, won a Double Gold at the 2018 El Dorado County Fair, and a touriga nacional (non-Quinta) earned a bronze.  The former added to a long list of high honors for our Quinta block of Portugese varietals.

We are down to 1 ton of 2018 barbera that is uncommitted; otherwise, we welcome wait list requests for most of our varietals.  Please see our “Grapes Available” postings which we always try to keep current.

Vineyard Diary 4-17-18

Spring rainfall has continued to be generous (and welcome) in El Dorado:  the expression “better late than never” definitely applies.  One could argue that it’s not the best scenario for the annual fight against weeds, as weeds generally have much shallower roots than our well-established grapevines, which means that if the top soil layers are dried out, the grapevines can manage and the weeds will relatively suffer.  However, the weeds and grasses will come regardless–it’s just a matter of degree–and since we have ways of dealing with them, net net we prefer a full soil profile of water by the time the vines bud out to delay the need to irrigate the vines, possibly till early June.   What is certain is that the rains will stop before too long, and the long, arid summer will begin.

The above said, the timing of things wasn’t exactly convenient this year, and to get the winter pruning done (we finally got a crew in at the end of March) and weed control spray down between rains, our vineyard manager (who happens to be my hard-working wife) needed to miss a family vacation over Easter to make sure everything happened when it needed to.  This sort of dedication–and the experience to know that the dedication was needed–is what comes with 15+ of grape growing.  As in other lines of endeavor, experience counts, and we like to think that we learn from our mistakes at Shaker Ridge.

Budburst arrived immediately after pruning for our earliest grape varieties, such as muscat canelli, our barbera pushed perhaps a week later, and our primitivo is now starting to push.  Overall, it has been a somewhat late budburst, which would tend to predict a somewhat late harvest, perhaps a little past the mean.  However, this should be no problem in our climate and with our varietals, and with typical weather for our site we should have no trouble ripening our grapes.

We ended up making a portion of our Quinta block available for sale, and would still take waitlist requests on specific varietals within that for home winemaker quantities, touriga nacional and tinta cao being the most likely to offer some surplus.  Otherwise, we still have about 1 1/3 tons of barbera still available for sale without the need for a waitlist.

We are looking forward to wine judging season and hope that some grapes we’ve provided in the past contribute to some great wines for our clients.

 

Vineyard Diary 3-10-18

Our last vineyard post was on 10-3-17, so it seems appropriate, in a quasi-palindromic sort of way, that our first post of new season would be on 3-10-18.  That’s more than 5 months, which is not too shabby as vineyard downtime goes.

It has been a rather dry “wet season” here in California, with average to somewhat below average fall rains giving way to distinctly below average winter rains. We have received a little late spring rain here, coupled with snow in the high country, bringing some late-season relief. Temperature-wise, it was on the warm side for much of January and most of February, giving way finally to more winter-like temperatures in late Feb and early March.  Who knows exactly what combination of cues the vines use to decide when to push their buds, but what we can say is that they have not done so or given any serious of doing so to date at Shaker Ridge, and we are expecting an average to late budburst overall.  We have delayed our winter pruning as long as possible to mitigate risk of certain vine diseases, but it will shortly be time to complete that operation and also get down weed control sprays within the rows.  Right now, the local wild turkeys have the run of the vineyard, with spring courting in full display.  The bright colors of the puffed up toms dancing around seemingly indifferent hens is a sight to behold…

We were gratified to receive many inquires about our grapes in the off-season, mostly from previous clients, and as is our custom, particularly for commercial clients who generally seek year-to-year consistency for their wines, have pre-committed much of our grapes.  After that process, we still have some barbera that is available for reservation, and we will be making a decision as soon as possible on our Quinta field of Portuguese grapes.  It is likely that at least a portion of those will be made available for home winemakers; details TBD.  For our primitivo and non-Quinta (just refers to a different planting than our Quinta) touriga nacional, these are fully committed up to levels that we feel relatively confident about, based on past yields.  However, as the season progresses and the size of the crop becomes evident, it is likely that we could have a couple tons of more primitivo and maybe some additional home winemaker quantities of touriga.  We strongly encourage those interested in grapes for which no availability is showing to get on waitlist which we go through on a first-come, first-serve basis if and when more grapes becomes available.  We are always happy to work with new clients.

We are looking forward with optimism to the 2018 season!

 

Vineyard Diary – 10/3/17

Another vintage is in the record books, and as usual, the final stretch was frenzied and challenging, with a last curveball from the weather.  All was looking fantastic in mid-August: we had never been so confident of the quality and quantity of our primitivo, the barbera had avoided all the usual landmines, the Portugese varietals looked solid, and the bird nets were deployed.  The fourth 100 F+ heat wave had given way to perfect late summer 90+ F weather, and it looked like we were going to cruise with moderate temps through harvest like in the amazing 2012 vintage.

Then, an intense heatwave hit in the last 1/3 of August, with about a 10-day stretch of highs in the 100-108 F range.  Despite few or no well issues courtesy of the abundant rain last winter, we simply could not rotate our irrigation fast enough to prevent a rapid rise in brix, due mainly to dehydration.  We harvested our primitivo at the tail end of that heat wave on September 1, and cooling temps coupled with our ability to direct more irrigation water at the barbera (with primitivo in) allowed us to save the barbera and bring it in at respectable mid/upper-20s brix and very good condition, with one of the best yields in recent years.  However, it may have gotten cheated out of a little bit of hang time by the preceding hot weather. The Quinta bore a little light this year but enjoyed plenty of hangtime and reasonable temps toward the end, and the non-Quinta touriga delivered solid quality and quantity with fine early autumn weather.  Our last client harvest was today, on October 3.

As usual with our last blog post of the season, we would like to sincerely thank our clients, who included 4 commercial wineries and over a dozen home winemakers, some of which we met, some of which received our grapes through group purchases so we didn’t necessarily have the opportunity to meet.  We appreciate our clients’ patience and flexibility as we navigated the challenging logistics of harvest that require a confluence of buyer’s availability, labor availability, our availability, and last but not least, appropriately rip grapes, the latter being only a 1-2 week window.  We thank you for dropping off bins in advance, being on time for pickups, and for many of our returning clients, for sharing the fruits of prior vintages.  We love to taste what you have done with our grapes.  We also thank our laborers–both paid and volunteer–particularly for their herculean efforts during harvest.

We now look forward to our favorite part of the annual cycle–the down time–a time when we recharge, welcome the return of rain, celebrate the holiday season, and partake fully in our other interests.  Assuming we don’t come to our senses in the off season and stop farming wine grapes :), we will be back next season ready to do it again, and aim to post pricing and availability by the end of January.  God bless.

“Thou my great Father, I                                                                                                 thy true son;                                                                                                                Thou in me dwelling and                                                                                                     I with Thee one.”                                                                                                                 —Be Thou My Vision                                                                                                        8th Century Irish hymn

Dedicated to Joseph D. Standeven 1935-2017

 

 

Vineyard Diary 7-16-17

Summer is fully here in the Sierra Foothills, both according to the calendar and the thermometer.  Our last blog mentioned a cool, wet spring; this is a distant memory now! We’re currently in the midst of our third surge into triple-digit territory.  Mid-June brought the first, prolonged run into very hot temperatures, followed by a nice cool-down into the 80’s, followed by a spike into the 105 F+ range, back off to the low 90’s, then once again to around 100 F this weekend.  This is summer in the Foothills:  not really a surprise, more like a reality check after the pleasant spring.

So far, the vines seem to be handling the heat better than the humans, who besides the heat tend to sleep less in summer with the long days, which on a farm usually means long work days, particularly on either side of the hot middle-of-the-day period.  Thanks in part to abundant winter rains (we use well water), we have been able to irrigate as necessary to keep the vines happy.  We had successfully kept ahead of mildew pressure through the late spring and early summer, and now the high heat helps with that defense.  As noted in the last blog, the strange spring left us short on weed control in certain parts of the vineyard, but we did some extra mowing and spraying and got that under control.

Meanwhile, bloom has come and gone, and we have rapidly growing wine grape clusters visible.  We are happy to report, both for our confirmed clients and those on waitlists, that fruit set looks very good throughout the vineyard.  We were particularly impressed with the primitivo, which is known to produce a lot of shot berries and irregularly sized fruit in some years, and this year has set clusters that are not overly full (which we don’t like for ripening and for providing a more favorable environment for certain molds) but loose, regularly sized, and abundant.  In fact, our major decision in the primitivo will be deciding if the vines can carry all the fruit set or will need judicious fruit dropping to fully ripen.

The barbera crop also looks promising; the key there as always is being able to harvest the fruit that is set in the face of hot temperatures which we don’t think this varietal particularly favors with its thinner skin.  However, it was probably a good thing that we got the prolonged heat spike in June, as the skins should have built up a protective coating to withstand sunburn that that will serve it well for the balance of the summer.   We are quite pleased with progress to date.

We are waiting now for the first signs of veraison, which should come any time now.  Our bellwether for that is our tempranillo, which besides being our earliest varietal to start veraison (=ripening visible as color change in grapes) happens to grow adjacent to where we need to walk to access the vineyard daily, and so is effectively checked frequently.  We are already about two weeks past the start veraison last year, consistent with the significantly later harvest that we were anticipating based on later budburst.

On the wine competition front, we neglected to mention in the last blog, as we had such exciting news to report from our clients’ results, that we did pretty well ourselves at the El Dorado County Fair home winemaker competition.  Our 2013 Portugese Red, a blend of 4 varietals from our Quinta vineyard block, earned a double gold, one of only 5 wines out of over 100 entrants to earn that distinction.  This continues a pretty remarkable run of honors for wines, mostly made by our clients, made from our Portugese varietals.

We have nominally just 0.35 tons (could possibly be a full half ton) of touriga still available for sale, though as mentioned primitivo fruit set looks very good, and barbera fruit set healthy, so we could see some of those varietals become available closer to or after initial harvest.  We expect to be able to confirm availability of fruit for some of our waitlist clients ahead of harvest, once we see how the vines handle the onset of veraison.

Vineyard Diary 5-26-17

No two springs are exactly alike at the vineyard, but somehow they all manage to be fairly hectic.  In the last week of May, we find ourselves at last feeling more in control than not, and “bloom” is officially upon us.  The blooms of the subtle grape flowers that will go on to become wine grapes emit a distinctive, musty, delicate, floral aroma that we look forward to each year.  Bloom is also time when we take annual stock of the nutritional status of the vines and make corrections if necessary.  Downstream of bloom we get an initial sense of fruit set and likely yield for the vintage, though it’s really not until well into the summer that yield comes fully into focus.  Even then, we must keep an eye on possible sources of attrition including fungal disease–which we and most growers seek to prevent rather than treat–as well as sunburn, dehydration, mites, song birds, turkeys, black bears…it’s a long list!

With the help of a crew, we have just completed shoot thinning, an extremely important operation for opening up the grape canopy to air flow and light and for limiting yield. The vines, after “pushing” (budburst) fairly late this year, sat pretty much in suspended animation for weeks as a very pleasant spring, temperature-wise, unfolded.  That is to say it was pleasant for humans, a little cool and wet for the vines.  But gradually and inevitably our wet season–which was (thankfully after 4 years of drought) very wet indeed this year–has given way, and we are now perched at Memorial Day weekend, which in many years marks the last chance for rain until the following autumn.   Not to say that we NEVER see a thunderstorm in summer, but they are rare at our 1500′ altitude, and garden variety storm fronts like much of the Mid-West and East Coast see in summer simply don’t happen here.  In any event, with the progression of spring came more sun and warmth, and the vine shoots exploded in growth and now range from about 2 to 4 feet in length, seemingly overnight.

So far, so good.  We do not see evidence of frost damage and that risk is now past.  We have also managed to stay ahead of the cover crop growth between rows with mowing. Unfortunately, our treatment for weeds within rows seemed too little, too late for some parts of the vineyard, so we will need to get creative with weed control in some areas to avoid excessive competition with our vines for irrigation water. Irrigation has not been required yet given the abundant rain in the wet season, but the extensive shoot and soon fruit growth, coupled with warmer temperatures, will likely necessitate that we start irrigating in June.

On the home wine competition front, we don’t know how to summarize what has happened recently without sounding like we’re bragging, which doesn’t come off well to those on the receiving end, so we’ll try to keep it as factual as possible.  The Sacramento Home Winemakers (SHW), a Sacramento-based non-profit organization that promotes education about winemaking and boasts a large membership, holds an annual Jubilee wine competition within its ranks.  The judging is done by a collection of outside experts and is conducted in typical blind and systematic fashion by panels of judges (we assisted at a judging several years ago as former members).

This May at the 2017 Jubilee, a dry red wine made from a blend of Portugese varietals from our Quinta block (2014 vintage) took Best of Red Wine and Best of Show honors.  To be named Best of Show, it needed to beat out the other 155 entrants, including, in the final round of judging, the other “Best of” wines, namely Best of White, Best of Rose, Best of Dessert, and Best of Fruit (ie, other than grapes) wines. Remarkably, the Best of Dessert wine happened to be a port-style wine made from our same Quinta block, same blend of grapes, same vintage, but in a fortified dessert style rather than dry, by Thad and Heather Rodgers.  For those with elephant-like memories of this blog, you may remember that Thad impressively won Best of Red at last year’s Jubilee competition with a primitivo made with our grapes, losing out for Best of Show honors to a port-style wine made with grapes from our Quinta.  In other words, in 2 consecutive years, wines made by our clients with grapes grown at Shaker Ridge have won Best of Red, Best of Dessert, and Best of Show at SHW’s Jubilee competition in a field of wines made from grapes from all over northern CA.  Pinch us, we must be dreaming…

THANK YOU to the Sacramento Home Winemakers for doing such great work with our grapes and, importantly, for sharing your success:  it keeps us going…!

For the 2017 season, we still have 0.85 ton of touriga–the same varietal that makes up the plurality of our Quinta block but from an adjacent, untrellised field–available for sale as of this writing.  We don’t think it will last for long, particularly if a commercial buyer finds it.  It is the quintessential port grape, but as shown above, can also contribute to a terrific dry wine and we think it is the single best varietal that we do here.  Though we are sold out of our popular primitivo, we are still taking wait list requests for that varietal and think there is a realistic possibility of availability if we can come close to matching last year’s yield.  We will start posting the waitlist in conjunction with our “Current Grape Availability” updates so that those on it and those interested can have good visibility into the availability situation in close to real time.

 

Vineyard Diary 4-19-17

The 2017 vintage is underway, though barely.  We enjoyed heavy rainfall in the Sierra Foothills this winter and spring, with record snowpacks in the High Sierra.  It was frankly just what the doctor ordered.  It’s hard to believe after several years of drought (though we think that was a bit of an exaggeration for our area last year) that the current concerns and headlines would be more about flooding, overburdened spillways, and reservoirs filled to the brim and being forced to dump water.  Feast or famine.

The frequent rains and still persistent cool but beautiful weather have led to a late budburst, or at least later than the last 2 very early years.  This year looks like it may have been average to slightly on the late side for budburst, which will likely be reflected in harvest timing.  We also pruned very late this year, with some early varietals just starting to “push”, and that probably added to the later appearance of buds in our vineyard.  In any event, though it looked like we would never get our in-row weed control spray down in time, we managed to do that, and now we wait for warming and more sun before rapid shoot growth and the imminent start of routine preventative spraying for powdery mildew.

We weighed a number of options for our barbera in the off season, a variety which is a bit of a “water hog” and also prone to raisining in our hot late summers.  One section of our barbera vineyard is on a rock outcropping with particularly shallow soils, and that section is the first to raisin, which is a perennial discouragement as harvest approaches.  We were prepared to graft this section to another varietal or take other extreme measure, but in the end we decided to remove vines selectively to allow those remaining to access more water.  Visually this will be barely noticeable to the casual observer, and yield-wise, we hope it will actually be a wash:  while we lose production from the vines removed, we hope that production will be higher from the remaining adjacent vines, with less raisining.

We’ve received word of additional outstanding results for home winemakers making wine with our Quinta Portugese varietal grapes including a pair of double golds (one for a dry wine, one for a port style) which we plan to update on our website soon.  On the commercial front, we are pleased to report that Due Vigne di Famiglia’s 2015 barbera and primitivo wines made with Shaker Ridge Vineyard grapes each took silver medals in the 2017 San Francisco Chronicle Wine Competition.  Congratulations to Due Vigne’s winemaker Ken Musso!  We look forward to reporting on the many upcoming commercial and home winemaker competitions.

Pre-season sales were brisk, and our only remaining 2017 grape inventory–at least until we get further in the season and are able to better assess yield– is  less than 1 ton of touriga, a fabulous red wine grape suitable for both dry and dessert wines.  If you’re interested in making wine this year, we recommend you commit to grapes early…

Vineyard Diary 10-1-16

On the morning of September 30, we–the royal we–completed our last harvest for 2016.  As anyone who follows California viticulture can appreciate, wine grape vintages are a little bit like the children of Lake Wobegon–they’re all above average (at least until the wines made from them are all sold).  We’ve been doing this long enough to know that that’s not only mathematically impossible, it’s not true:  some really are below average.  However, 2016 was not one of them.  In terms of timing, the vintage was only slightly later than last year’s historically early vintage.  However, at least at Shaker Ridge, we had no frost damage, no issues with powdery mildew, plenty of sunshine without excessive heat and wind for most of the growing season, and a relatively high yield that we were able to fully ripen.  It was also the first year we employed the services of a vineyard manager to remove some of the burden of vineyard logistics, but we remained heavily involved nonetheless, particularly as harvest approached.

It was certainly on the warm side in late August and much of September, but we’ve seen a lot worse, and apart from our barbera which got partially nuked (lowering yield) by the high heat from a string of triple-digit days in July, ripening conditions were reasonable, there was no rain after May, and the grapes managed just fine.  In the end, we had a record harvest of nearly 21 tons that went to 4 commercial wineries and approximately 20 home winemakers.

We thank, as always, our clients for working with us with harvest logistics, keeping commitments, arriving on time to pick up grapes, and in many cases sharing wine that you have prepared from our grapes in the past.  In that regard, a special thanks to Thad Rogers of the Sacramento Home Winemakers (SHW) for sharing his 2014 primitivo made from our grapes that stunned the cabernet- and Rhone-focused wine judging circuit by taking Best of Reds at the SHW’s Jubilee competition this year, a remarkable accomplishment that reminds us why we do this.  And by the end of the season, that’s a reminder we usually need.

We plan to be on time next year in posting availability and pricing of grapes for 2017 by the end of January, but will consider requests for reservations on a case-by-case basis.  Until then, we hope you enjoy the “off season,” as we certainly intend to!

“Here in a small town, where it feels like home,

I’ve got everything I need, and nothing that I don’t.”

–Zac Brown Band (“Homegrown”)

Vineyard Diary-8-10-16

We find ourselves in the home stretch of another vineyard season that, all in all, has gone well.  June was quite cool and pleasant by Sierra Foothills standards but gave way to a classically hot July, including a stretch of a week or more in late July in the low triple digits.  That sun/heat certainly took out part of our barbera crop, as it is particularly sensitive to high heat, and the high heat would have done more damage had veraison been a little more advanced (the riper berries being more susceptible).  Our other vines showed water stress, but the fruit handled the heat better.  We irrigate, rotating among blocks, nearly around the clock at this time of year just to keep up, and are always jealous hearing of other vineyards with deeper soils that claim not to need to water more than once or twice per season.   It must be nice!  But for those who subscribe to the struggling vine theory of grape growing—basically that vines need to struggle a little to produce quality wine grapes—rest assured that our vines struggle in July/August!

We are seeing our usual unwelcome late season weeds like mare’s tail and star thistle.  While it doesn’t help the weed control, we have finally discovered an animal that eats these and actually seems to like them:  goats.  We agreed to take care of some goats for a friend who, let’s just say, had grown unattached to the critters and was happy to see them go.  So, while we can’t trust the goats to roam the vineyard and eat the weeds—as they’d likely prefer the grapevines—we do get some satisfaction manually pulling the weeds and giving them to the goats to eat in their pasture.

Speaking of eating, nobody eats better than our indoor-outdoor house cat at this time of year.  With the deployment of the bird netting—which was unfurled with a little less cussing and marital strain than usual this year since we hired help to expedite that process—song birds are on a more even footing with our cat as they can’t simply “fly off” if they find themselves trapped inside the net munching on grapes.  The athleticism shown by our tom is truly remarkable when he’s got a semi- confined bird in his sights.  Other birds simply get themselves tangled, but they don’t remain there for more than 24 hours thanks to numerous nocturnal carnivores that seem to find them very quickly.  And this doesn’t include our local brown bear whose annual appearance has been signaled by scrunched vineyard fencing and characteristic skat.  Flocks of wild turkey are mostly in our garden but are finding their way toward the grapes.

The primitivo is a light crop this year, and we lightened the burden further on the vines by removing seconds just prior to netting the entire field in late July.  The clusters, which as noted previously experienced high “shatter” this year, have filled out somewhat with larger berries, and we hope to have enough fruit for everybody.  By getting the bird nets on as early as we did, we should maximize what was there, and we think the light crop (combined with an early-ish year) may spell another late August harvest.  We will begin sampling the primitivo grapes and posting the chemistry this coming weekend.

We will be in touch in the coming weeks with those who have confirmed grape orders for the 2016 season.  A slight surplus cannot be ruled out for any of our varietals (though less likely for primitivo), so if anyone is interested in fruit who didn’t reserve any before we sold out, please contact us and we would be happy to put you on a waitlist.  Otherwise, we will post available grapes on this site once our commitments are met, at which point you’ll need to move fast.

Vineyard Diary 6-24-16

Bloom (flowering) came and went in mid-May as expected, encountering fair and relatively rain-free weather.  Fruit set happened thereafter of course, and the growth of berries and filling out of clusters has been rapid since.  We appear to have gotten decent fruit set across varietals, with only the primitivo showing relatively high “shatter” (loss of berries that results in less full clusters).  In moderation, we like shatter in the primitivo, as it produces the looser clusters that we prefer for healthy fruit and full ripening.  We’ll need to assess the impact on yield in a couple weeks, but the amount of shatter appears to be within the range of normal, and as we target a modest 2 tons/acre in the primitivo, we currently expect to be able to accomodate the loss.

The last few dribbles of rain came about a week before Memorial Day, and it’s been dry since and likely to remain so until October or so.  The weather was remarkably pleasant through most of June, with a heat wave taking us in to the 90s only in the last week or so.  So overall it’s been a relatively cool growing season thus far, and that was reflected in how long we were able to hold off providing any irrigation. High heat is forecast to return soon, though as long as it stays in the 90s as opposed to the 100s, it’s nothing the fruit and vines can’t handle.  Meanwhile, the cover crops and natural grasses have browned in normal California summer fashion, ending the frantic spring season that includes repeated mowing.

We received more exciting news on the home winemaker competition front, this time from the Sacramento Home Winemaker Jubilee competition.  Thad Rogers won Best of Red honors with a 2014 primitivo wine made with our fruit, which is quite an honor considering that dry reds are the most crowded category in just about any California winemaking competition, and puts primitivo up against “noble” reds like cabernet sauivgnon that judges often favor.  The primitivo unfortunately missed Best of Show honors, but only because it lost to a 2014 port-style wine made with Portugese varietals also grown at Shaker Ridge and produced by Linda Skinner. For those not familiar with the Sacramento Home Winemakers, they are a large group of people serious about making great wine, they are well-connected, and they are not shy about sourcing fruit from all over Northern California, including Napa and coastal areas.  Thus, we are quite gratified to have not just one but two wines made with fruit from our small Sierra Foothills vineyard go into wines that showed so well among wines produced from some of the finest vineyards in the state. Congratulations to the winemakers!

By the next update, we should be in a position to see if yield is such that it would be worthwhile to start a waitlist for our sold out varietals.  Currently, the only fruit we have available for sale is a home winemaker sort of quantity of tinta cao, a very good blender used in port-style (or dry) Portugese blends.