Monthly Archives: October 2019
A viewer has asked a question:
At what temperature should the pre-fermented MUST be prior to adding the tartaric acid?
For SHW member Don Koehler’s response to question, please reference the bottom SHW web site’s Table for Addition of Tartaric Acid page.
Canale Vineyard writes:
Canale Vineyards is a family owned small vineyard in the Dry Valley AVA. The Canale Ranch has been in our family since the 1940’s when my grandfather purchased the property as a prune orchard. But scattered amongst the prune trees he planted zinfandel, grenache, carigangne, and other assorted white vines for his personal winemaking consumption.
Today, we farm primarily zinfandel grapes and a little bit of cabernet. The original zinfandel was planted to St George root stock in the late 1960’s and cabernet in the early 70’s. A portion of the original zinfandel remain and in 2011, 1/2 of the vineyard (1,000 vines) were re-planted to zinfandel, again using St George root stock and field grafted with zinfandel bud wood from the existing and original zinfandel planted in the 1960’s.
Though not certified, we utilize organic farming practices using only elemental sulfur to protect against powdery mildew. Weeds are managed, not eradicated, using labor and not herbicides. The original zinfandel are dry farmed while the newer vines are currently supported with irrigation until they are fully mature, at which point they too will be dry farmed. The result of our style of farming is a vineyard which reflects the feelings of wild Sonoma County while producing a zinfandel that results in a zesty, spicy wine,
Currently we have 2 tons of zinfandel available for $1,500/ton or $.75/lb.
As of 10:00am Friday October 4, 2019 fruit tested at 24 Brix. Grapes are ready for harvest now and will peak over the next week given temperature forecast for the next 7 days.
Fruit is clean, free of mildew/bunch rot.
Small quantities can be accommodated, as well as self-pick arrangements. On-site crushing is also available and is included in price.
The vineyard is located at 2150 West Dry Creek Rd, Healdsburg, CA 95448.
Contact person is:
The link below is the income / expense report for SHW from January – June 20-19. Please direct questions to President Joe McGillivray at firstname.lastname@example.org.
SHW’s annual Holiday Party, dinner and fundraiser, is planned for mid-December. Negotiations on the dinner details are just about finished – please watch for the announcement soon.
The festive event is in need of a Fundraising Coordinator for the silent auction. With the help of volunteers who have experience in this fundraiser, the Coordinator would make the fundraising pieces come together. We’re ready to play but need an organized leader to guide us. This is a once-a-year volunteer opportunity that makes a big impact.
Could you be that person? Please contact President Joe McGillivray at email@example.com or 916 261-9438 as soon as possible.
Make your reservations for the SHW Harvest Dinner on Saturday, October 26 using this updated form: Harvest-Dinner-2019-Reservations (1). The event is at Vince’s Restaurant and Bar in West Sacramento. See reservation form for the details.
See you there!
For Sale: 1/2 ton Napa Cabernet Sauvignon from Calistoga AVA. 24 Brix. $1,000 for 1/2 ton. Available now.
Contact Mike Harris at 916 712-1912.
Paul and Nancy Baldwin have about 600 pounds of real nice Barbera at 24 brix and good acid due to a late ripening clone. They also have about 2000 lb of Zin at 21-23 brix. Free use of boxes, clippers and crusher-destemer with our help. 100lb minimum, 60 cents/pound u pick.
Call Paul 916-425-4763.