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.
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
Somehow, some way, it is harvest again. Winter and spring have come and gone, and the growing season is nearing its conclusion. The sun has risen and set nearly 165 times since the grape buds pushed and started the annual cycle again. Our incredible Estate Vineyard and Grower Relations teams have worked tirelessly to nurture and cultivate our vines and growers through dormancy, budbreak, bloom, set, and veraison. They have paid careful attention to pruning, vine pest and disease eradication, suckering, shoot thinning, petiole analysis, leaf thinning, cluster counting, mowing, inter-row and intra -vine cultivation, moving wires, hedging, leaf water potential, cluster weighing, and green thinning.
At the same time, our dauntless Operations and Facilities teams have worked unceasingly to fix, replace, and maintain key equipment at our wineries. Countless new projects, each intended to allow us to work safer, more efficiently, and above all make better wine, have been managed and put in place under their guidance. The facilities guys are often the unsung heroes of harvest, always there to get a press back on line, or make a critical adjustment to a destemmer to make it work that much better.
Our bottling team has worked hard to get the best packaging for our wonderful wines in the right quantities and delivered on time to the right places. They have checked QC on countless thousands of corks, and checked and re-checked thousands of bottles to ensure that each and every one that comes off our line is fit to bear the seal of Duckhorn Wine Company.
In the wineries, our devoted and incomparable winemaking teams have played their part in this annual cycle too, caring for the 2014 and 2015 wines as they age gracefully, and readying their cellars for the new harvest. Countless tastings, rackings, blending sessions, barrel maintenance, lab analysis, sulfur additions, spreadsheets, toppings, barrel orders, data entry, vineyard visits, educational tastings, meetings (sorry guys :)), tank cleanings, consumer events, and sales trips have filled the past year, culminating in readiness for today’s 13 bins of Tofanelli Semillon.
There are so many hands that take part in this ancient annual cycle of dormancy, growth, and harvest, and the excitement surrounding a good vintage is still felt in a deeply visceral way. At almost 40 years running, Duckhorn Wine Company has a team who is steeped in the traditions and legacy founded upon Dan and Margaret’s vision. This tradition is most wonderfully expressed by the blessing of the grapes, and Renee Ary, our eloquent Duckhorn Vineyards Winemaker, captured that spirit in her toast. Happy Harvest Everyone!