Duckhorn Portfolio Wine Blog
Posts written by Neil Bernardi, Vice President of Winemaking and many special guest bloggers. This collection of insights on winemaking, farming, entertaining and more is a great way to learn about the excitement of winery life and tips for enjoying the wines we produce.
Rosé can be fairly tricky to get right, especially the color and texture. There are a couple different ways to make rosé wines, but we prefer to whole cluster press red grapes, and then ferment the juice as a white wine to preserve the fresh fruit aromatics. Being vigilant at the press is very important: if you squeeze too hard you can get excessive color and tannin, which can be bitter and astringent. This picture shows the difference in color between the free run portion and hard press of Pinot Noir, which we keep separate. That free run juice will make a beautiful wine for next spring!
Our first fruit is in, and per usual, Semillon was the first in the gate. This noble varietal hails from Bordeaux, where it is blended with Sauvignon blanc in the white wines of Pessac Leognan and Entre Deux Mers. It is also used in the production of the botrysized sweet wines of Sauternes and Barsac. As pictured here with our new Duckhorn Vineyards Enologist Cayla Dee Porter, Semillon can produce large clusters bursting with juice. The Duckhorn Vineyards Sauvignon Blanc has historically been a blend of roughly 75% Sauvignon Blanc and 25% Semillon, though the exact percentages shift based on the vintage. Semillon brings a balancing mouthfeel and midpalate weight to the acidity and zip of Sauvignon Blanc.
New Decoy Winemaker Tyson Wolf rings in the new vintage at our Decoy winemaking facility. Most of the team was there, including bottling, to toast with Goldeneye Sparkling Wine. These folks are an incredible team and will move mountains this harvest. Cheers to all your hard work in advance! And here we have Domingo Villa Leal dumping the very first bin of the season, with the rest of the all-star crew looking on. Note the beautiful Duncan Peak in the background!
Cork Tree is an incredibly important vineyard for Paraduxx. This is the source for our Argentine style Malbec/Cabernet Sauvignon blend. The wine is part of our vineyard designate series and a mere 300 cases of this rich and complex wine will be made this year. Cork Tree is on the southern end of Napa valley in the Oak Knoll district. Despite being cooler than the northern end of the valley, grapes coming from this gently sloped vineyard produce wines of dark rich fruit and big tannin structure. The placement of this vineyard on the soft sloping bench of the Vaca range has ideal exposure to the warm afternoon sun. You couldn't ask for better growing conditions for these Bordeaux varietals.
Hoses are another key tool of the trade. They are part of most wine movements, whether between tank and barrel, press and tank, or tank to tank. They get dragged around the winery all day, and are very tough. They do however need repair from time to time. Our DV Cellar Lead Jaime is working on banding some hoses, getting them in shape for the long haul.
Barrels are key to every harvest, but they require a lot of prep work to get them ready for the job. They need to be shipped from France, loaded on a truck, unloaded at the winery, checked for quality of workmanship, laid on a rack, swelled, and rinsed before they are ready to receive freshly pressed juice or wine. Here we have Manny, Scott, and Luis from team Duckhorn racking up new Nadalie barrels.
INTERNS!!! Interns are a very important part of Harvest. They are here to learn and do the dirty work that the rest of us don't want to do! We have 3 rookies this year. Bree, Amelia and Mikaela. They will be doing everything from cleaning tanks to processing grape samples, running lab analysis and keeping us old people up to date on pop-culture. I'll make sure to take a picture at the end of harvest....they won't look as fresh and clean!
The last few days have seen a moderate cool down in temperatures and moderate onshore flow. This has slowed sugar accumulation and respiration of acids in our ripening grapes. This weak trough looks to be nudged out by a moderate ridge towards the middle of the week, pushing temperatures upwards towards normal through the end of the week. Winemakers, grower relations folks, and vineyard managers keep a close eye on the weather as day to day variations in temperature, wind, fog cover, and precipitation can have significant impacts on picking decisions and ultimately wine quality.
Every year hard working folks from many walks of life make the fateful decision to work harvest as interns, perhaps semi-aware of the long hours and longer season ahead. They are in important part of every harvest team. Doing internships is an incredible way to learn the craft and an important part of winery culture. Here we have Paraduxx cellar champ Hudson training our new intern Bree (with Sarah Rogers giggling in the background) on the use of the refractometer to determine the brix of a grape sample.
Alfonso and Rosio have been married for 27 years! Alfonso has been and employee of DWC for 16 yrs, Rosio for 15 yrs. Alfonso's brother Juan and Martha have been married for 33 yrs! Juan has been an employee of DWC for 21 yrs and Martha for 18 yrs. All four of these amazing people started their career at Duckhorn Vineyards and moved to Paraduxx the day we opened our doors in 2005. It's people like them that truly make our team here at Paraduxx a family! We wouldn't be where we are without them. They are the heartbeat of Paraduxx!
Pictured from left to right: Alfonso Hurtado, Rosio Hurtado, Juan Hurtado, Martha Hurtado