2010s: Sold Out

This has been a very busy week for us. Just a few short weeks back, we sold out of our 2010 vintage, which was greatly appreciated though a complete shock. We have decided to sell a much higher percentage to those that are actually enjoying our wines, selling direct to make sure that we are building relationships as we feel that this is not only an important part of a business, but also an important part of wine.

From where I am standing, I’m excited to have everyone come by with an interest in the wines, or wine in general. It is all about sharing and coming together. Of course, I have to speak about our wines. But, I look at a visit as a new relationship, a chance to learn from each other and if nothing else come share ideas and experiences over a few pours. This connection is one of the most inspiring things about wine and it is a humbling, engaging part of what we do everyday. To encourage more of these relationships, it was easy to see that there was a need to focus where our wines are being placed and offered. We seen the wines from birth to graduation, it is with great interest that we follow up on our wines’ evolution.

With evolution, we can now speak of the 2010s moving gracefully toward malolactic fermentation. As with the 2009s, we have done nothing to encourage or discourage how the wines move through each step. We trust that if the terroir has proven itself, the vineyard work has been sound and we have been careful and clean that the wines can take care of the rest. No, this is in no way the safer thing to do. But, I can’t imagine rushing, stopping, or limiting the development of a wine based upon my assumptions. In fact, much of the way that we approach things here is based upon the welcomed understanding that we don’t know much about how our actions will change things – though they may seem harmless ‘scientifically’.

With this thought, it is important to be respectful of each step of the wine’s development, while of course being watchful for anything potentially harmful to the wines. There are always things to measure, compare and learn. Though, if I change things, I really am complicating what I can take from the experience. To this end, I am still all too excited when something ‘happens’. The sound of residual co2 popping along after going to barrel, the last bits of sugar finishing primary fermentation, the slow development of fragrances coming from the barrel when opened to top up. We are now just awaiting the moment when the soft fizzing sound comes back to the cave letting us know that malolactic fermentation has begun. It is all an interesting, mysterious, exciting thing to be around. And quite frankly, each of these moments pleases me to no end. I haven’t done much, but everything is already there, inherent in the soil, vines, grapes and microclimate. Just being part of this symphony shows me just how much potential there really is with such depth around me.

In short, malolactic fermentation should be taking any moment as outside temperatures (and eventually cave temperatures) rise in the coming weeks. Knowing I played such a small role in the wine’s development truly pleases me to no end.

Cheers

Ray

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