Welcome to the August Briggs Blog
September 29, 2008
Wine Club Harvest Party 08 - Celebrating the 60s!
Someone once said, "If you can remember the 60s, you weren't there." That being said...
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September 26, 2008
Attack of the Clones - our Pinot Noir harvest
Many of you Pinotphiles out there have already heard a great deal of discussion about Pinot Noir "clones" over the past few years, and it's an interesting topic in a geeky sort of way...
September 24, 2008
Barreling down the road...er, I mean reds
After fermentation and pressing off the reds (see yesterday's blog post), the next step is settling the wines in tanks and then barreling them down for aging...
September 23, 2008
The Pressing Business of Pressing
The key job for early this week at the winery is pressing out some of the red wines that have finished fermentation. This makes space in our limited number of tanks for more grapes as they are harvested later this week. Today Joe, Aaron and Jesse were pressing out one of the larger tanks we have, containing Dijon Clones Pinot Noir from the Green Island vineyard in the very south of Napa Valley. The video tells the compressed story of a long morning’s work. The sequence is roughly as follows: 1. The free run wine is run/pumped from one tank to another; when this slows to a trickle, the tank door is opened. 2. The very wet grape pomace is shoveled by hand into bins. 3. The bins are in turn lifted up and emptied into the cylindrical bladder press. 4. More shoveling – the press can hold 5 or more bins of grapes. 5. Yet more shoveling – ventilating the tank is critical here, as the CO2 still in the tank can be suffocating; fortunately it is heavier than air and flows out of the tank, dispersing into the air. 6. When full, the press is rotated to even out the load of grapes; all the while more juice flows out into a rectangular tank at the bottom to be pumped to another tank for settling. 7. When the load is evened out, the bladder is slowly inflated to gently press the grapes against the slotted sides of the press, and juice flows out. 8. The press is run through a slow cycle of inflation up to 1-1.5 bars, to be as gentle as possible and not press out too many tannins and grape solids. 9. The tank and press are thoroughly cleaned, ready to do it all again tomorrow – one tank down! These wines are settled in tank for at least another day, and then put into oak barrels.
September 18, 2008
Quick Harvest Update
Our first Cabernet of 2008 was brought in this week, from the Corbett vineyard on Spring Mountain here in Napa Valley...
September 16, 2008
"Cold Soak" is not a spa treatment
One of the quality steps Joe takes with our red wines is a "cold soak" treatment for the grapes immediately after crushing...
September 11, 2008
A Quick Harvest Update
It's been a busy week at the winery, with many varietals coming in...
September 8, 2008
The Loneliest Harvest Job
Alas, poor Jesse and Aaron - they have to do the loneliest job of the harvest season...
September 5, 2008
Old Vine Zin Harvest - the Zin is IN!
Well, the good news is that all our Zin is now in, safe and sound, and the grapes tasted great - the bad news is....
September 4, 2008
Everything's ripening at once!
With no cooling morning fog and warm temperatures over the past week, growers are sending up alarms all over wine country that their grapes, no matter the varietal, are ripening quickly...
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