2011: not a half acid vintage

From John, November 13th, 2011

Harvest mercifully ended this week….it could have gone on and on had it not been for that untimely freeze that caused the leaves to fall off the vines, leaving the forlorn grape clusters hanging alone begging to be put out of their misery.  The mouth-searing acidity, low sugars and absurdly long hang times (that is, how long the fruit hangs onto the vines before we deem them sufficiently ripe for plucking) will forever characterize the 2011 vintage.  But, perhaps incredibly, the first bulletins from our cellar, as we press off red fermenters and watch (and smell) barrels of white juice begin to turn into wine, point to a possible stellar vintage.  In mid-October when the entire affair seemed headed for disaster I heard one lone voice insisting that a vintage on the edge often leads to great wines…thank you Doug Tunnel (Brickhouse Vineyards, http://www.brickhousewines.com).

Bill Wayne of Abbey Ridge delivering Pinot bianco

Though I also have to admit that around the same time my partner and incredible grape grower, Bill Wayne (Abbey Ridge Vineyards, see photo) insisted that the previous 2 weeks of rain were not a problem “because the grapes are not ripe enough to rot!” Bill was indeed correct and except for some errant mildew blowing in from an unsprayed apple nursery next door, his fruit turned out gorgeous. To be sure, there is acidity to be adjusted in some cases and there was a lot of under ripe fruit to be culled out during the sorting process but ripe flavors and aromas are unmistakably present in the developing wines.

Due to continuing fermentations in the cellar for the next several weeks, carbon dioxide levels in the winery are dangerously high. Therefore
WE WILL NOT BE OPEN TO THE PUBLIC ON THANKSGIVING WEEKEND.

Our wines will be available for tasting Thanksgiving weekend at the Ponzi Wine Bar in Dundee.

Share This

Recent News & Rants

FIELD GRAFTING AT CLOS ELECTRIQUE

Armed with a You Tube video, 2 grafting knives, and advice from an old hand at grafting apples, we learned a field grafting process called t-budding. By grafting scion wood from our stellar Clos Electrique Pinot noir clones onto inferior Dijon clone vines, we will harvest an entire new vineyard block of kick-ass old red Burgundy in just two years!

There’s More... >
Life in the Vineyard During the Time of Covid

Walking out in the vineyard these days reminds me that life carries on in spite of what is going on for the “two leggeds”

There’s More... >
The Path to Cameron Wines

On the occasion of our 35th anniversary, I thought it would be interesting to document the path that led to Cameron wines. Here is part 1 in a 3-part series which explains the inspiration for Clos Electrique Blanc.

There’s More... >

... for anything your heart desires: a wine, a retailer, a rant, a newsletter, true love (if you’re not too picky). It’s all one convenient, global search away:

(or close this incredibly helpful search tool).