Archive for June, 2006

2004 AEROS Napa Valley Cabernet Sauvignon

While most of the fruit is from prestigious Howell Mountain, this vintage also marks the debut of a small amount of Petit Verdot and Cabernet Franc from our Yountville Estate vineyard, which we re- planted a few years ago. Our steep Howell Mountain site produces extremely small grapes of tremendous flavor concentration and “…the young Petit Verdot and Cabernet Franc vines bring some brightness and elegance to all of that intensity,” remarks Geoff Gorsuch, our Winemaker.

To maximize the richness of flavor, Geoff allowed the skins and seeds some time to “cold soak” before guiding the wine through a warm, but not hot, fermentation. He followed up with an early pressing for polished tannins and a graceful finish. Geoff aged the ÆROS (pronounced “Eros” for the winged god “Cupid”) in his favorite Bordeaux-made San Martin and Quintessence barrels to ensure its signature complexity and finesse.

Listen to our audio winemaker note: mp3

Read more about this wine here.

Q: How to see Harvest and Miss the Crowds?

Question from Daniel: My wife and I are making our second trip to Napa from NYS this fall. We know that the area is very crowded at harvest time, so when would you suggest is the latest time to visit with lower numbers and still able to enjoy the season. Thank you.

Answer:  Hi, Daniel! Harvest is a wonderful time to visit, but you’re right - it can get very congested. Our visitor traffic has begun to increase and will get heavier and heavier until it peaks in August and September, and it will even be rather busy through October.

If you want to be sure to see some of the harvest, you should probably come by the end of September or early October. Every year is different, and if we have a lot of hot weather we may finish early, but there’s nearly always something going on into early or mid-October.

If you are more interested in enjoying the beauty and tasting than in seeing the harvest, then come in late October. The weather is usually still pretty good and if the leaves begin to turn color by then, it becomes a beautiful patchwork. And - we may still be harvesting if the summer is cool (and so far it is).

The thing to do when you come at a busy time is to try to visit on weekdays. Also, try to schedule your winery visits at wineries that are off the beaten track (like Goosecross!). For instance, on or around the Silverado Trail the traffic isn’t as heavy as it is on Highway 29. Be sure to make reservations well in advance for your hotel and your favorite restaurants so that you won’t be disappointed. Check napavalley.com for what’s going on and to download maps, etc.

Incidentally, we focus our tour specifically to harvest from August through October, and it’s always lots of fun. Even if harvest is over, the wine is still fermenting and there are always some grapes left on the vines so we can taste and check the sugar. Please call 1-800-276-9210 or check our website if you’d like more information.

I hope this was helpful! Cheers! Nancy

Q: Acids and Wine?

Question from Amanda:  Where and what acids are found in wine. Which wines have more acid (dry or sweet) and why due to the climate. Explain why and how titration can be used to determine the relative acid content of wine. If you could help answer my question i would be very grateful.
 

Answer:  Hi, Amanda!  Thanks for your question!  I’ll do my best….

The main grape acid is tartaric, a relatively strong acid, unlike most fruits.  It’s followed by malic (found in lots of fruits and vegetables) and there are trace amounts of lots of different acids.  We have an article on wine components, including acid, at goosecross.com.

Generally, white wines are higher in acid than reds, for aesthetic reasons.  Sweet wines should be the highest of all, to offset the sweetness, or the wine will be cloying.

Cold climates usually produce wines of high acid compared to warm climates because heat causes the sugar to go up and the acid to go down.  A Chardonnay from Burgundy, France is almost always higher in acid than a Napa Valley Chardonnay because of the difference in climate.  Imagine trying to ripen tomatoes in a cold climate–they will be quite tart!

Titration is a simple color-change test.  I’ve paraphrased this from a wine text: Titration is the process of determining the concentration of a substance, such as acid, in a solution by adding a carefully measured standard reagent (usually sodium hydroxide) until a reaction (change in color) occurs due to the presence of an indicator (phenolphthalein).  Most home winemakers buy inexpensive kits to do this. 

I hope this helps you.  Are you studying wine making?

Cheers!  Nancy


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We're in Yountville... "The Heart" of Napa Valley
1119 State Lane, Yountville, CA 94599 * 707.944.1986
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