The Wine Cellar Chronicles

October 24, 2014

 

In the field

It’s official - harvest season has come to an end. The grapes are in. The bird nets are down and we can all take a deep breath. Inhale. Now, let it out.


Whew, I’m tired!


As we reviewed the season, Cam noted that the daily temperature shifts we experienced this year were similar to those of Napa or Sonoma.


The significant variation between daytime and nighttime temperatures helps maintain the natural acidity of the grapes. The dry weather results in smaller berries, which pack a bigger juicier punch.


Mother Nature – the festival may have been a little wet, but you did give us some really yummy grapes.Thank you!


In the Cellar

 At this point, most of our red wines are still in primary fermentation. With cool temperatures, red wines such as our Syrah and Cabernet Sauvignon, are able to have a long fermentation, enriching both the color and flavor profile.  


Our famed Pinot Noir is currently in the barrel. Among the first grapes to be picked, Pinot Noir is the first red to be strained off its skins. After separating the wine from the skins and seeds, the wine is put in barrels, where it undergoes a secondary fermentation, also known as malolactic fermentation, and picks up very subtle hints of oak. At Unionville Vineyards, we use neutral French oak barrels, which impart only the subtlest hint of wood. Pinot Noir is characterized by its lighter color and more delicate flavor profile, due to its relatively thin skins and high pulp-to-skin ratio.  


Coming soon: Thanksgiving Side Dishes

Two savory recipes filled with all the fall favorites. They pair with Pinot Noir and make excellent Thanksgiving side dishes.

~Emily Rogalsky

 





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