Rooted in Dry Creek

07 Taylor Reserve Cabernet and Football

2011-01-11T08:09:00.000-08:00

Life always seems like it moving so fast and there are times I forget to stop and smell the roses. I really need to do that and sometimes it takes the smallest thing to put me back on the correct path. While spending the afternoon sitting and tasting my way through all of our current releases with a few winery friends, it dawned on me that I should be doing that more-simply put, it was fun. Too many times I am focused on the next vintage and pushing towards the future-I space enjoying the present. That's completely wrong to do and I vowed to change it yesterday afternoon.

After a long evening at a school board meeting, my brain was fried and I was not in the best of moods, One might say the my bubble was burst after a nice day. I didn't want to think about anything but watching the national championship NCAA football game and enjoying a glass of wine. Our Taylor Reserve Cabernet is usually my wine of choice-last night was no different but I decided to open the current release of Taylor. I've been drinking the 04 vintage for the last several years and have been in love with it so I have no clue what got into me to jump to the 07. The last time I had tasted it, it was still so very young that it seemed like a tight tannin bomb. Syrah was screaming to be noticed on the palate and nothing about the Cabernet was present. So I was a little hesitant about this glass. Thought I would have to let it breathe for quite a bit but I was pleasantly surprised. It is starting to showcase some beautiful classic Taylor Cabernet fruit on the palate and a smoky cigar aroma on the nose. As it opened it, I was pleased by the layers that continued to open up. This is going to be a beautiful wine to be enjoyed now and over the next 15 years. I had a lovely glass of wine which made up for my team not prevailing against Auburn. All in all, a very good night.

Questions and Answers Regarding 2010 Harvest

2010-12-27T09:22:00.000-08:00

Before anyone starts yelling at me for not blogging, my excuse is the 2010 harvest kept me busy and stressed out. I don't have any preconceived ideas that any of the harvests will be routine or similar in any fashion. This harvest seemed more exhausting and quite a bit more stressful than the previous ones.

The growing season of 2010 was cool with lots of fog until noon most days. People became very concerned about mildew, mold and ripening the fruit. Many but not all farmers made changes to how they farmed. People did leaf thinning to expose the fruit to the sun and prevent mold. Some dropped fruit in hopes of veraison not being delayed any longer. It was hard to make the call. That was tough enough but then we had a huge heat spike, in the 110+ range in Dry Creek, that caused some ciaos. As Kerry was explaining to people, the grapes didn't have their sun tan or it was like exposing a baby's bottom to the tropical sun. They JUST weren't ready for it. No one realized the damage until about a week later. Many grape clusters were damaged and lost due to the heat/sun-they just collapsed. Such an ugly sight to see. There was great debate on what to do as this was a situation not seen by the growers or winemakers. Kerry worked closely with our growers on how to handle the situation as we all had one thing in mind-quality fruit and not just any fruit. Decisions were made on leaving the raisin clusters on the vines so it didn't screw up the growing cycle of the vines. Dead clusters were dropped a day before the pick and pickers were paid by the hour and not per ton so they focused on Kerry's direction. Kerry went through many vineyards vine by vine and instructed them what to pick. It took about 5 times longer for the pick but we had no choice.

We are lucky as a winery because our growers, winemaker and us work closely together. Not everyone had that mind frame and who could blame them as growers lost a lot of revenue. For us, I can say the quantity was down but quality ROCKED. Kerry kept saying as the fruit rolled into our crush pad, "the flavors are incredible, or this is the best fruit they have ever brought us...". I'm proud of the growers and Kerry for all the effort they put in during the harvest-it made all the difference in crafting outstanding wines for the 2010 vintage.

Sauvignon Blanc Pick as Promised

2010-09-10T08:10:00.000-07:00

Childhood Habits Turn Useful

2010-09-09T09:10:00.000-07:00

As I walked the vineyard with Dutchess this morning and sampled grapes, I couldn't help but laugh at how my early childhood habits have become good characteristics to have in this business. Just to set the tone and give you a picture, my mom was great and the family was a priority for her. She made snacks , packed lunches and cooked well balanced meals every single day as part of her routine to nourish the family and develop good life long eating habits in her children. My brothers were her easy children-loved milk, fruits and veggies and never complained about texture/flavor issues of the food. I, on the other hand, was the challenge child for my Mom. I definitely had my opinions about food but I always had to eat what was fixed and try everything that was served for the meal. Good habits developed as we could eat at friends homes and choke down horrible foods and ones we didn't like so we didn't offend our hosts.

So, the back ground of meal expectations has been set and now I can explain my issue with grapes. Great food for young kids as you can cut them in half and they become non choking finger foods as we learn how to feed ourselves. I was OK with that but the skins were tough to chew with a bitter taste and that was the beginning. I began just to eat the pulp and leave the skins as one does with a baked potato. So Mom started to purchase different kinds of grapes (not many options in the Midwest in the 70s). The green ones tasted too tart for me most of the time. The reds ones had no taste/flavor in my opinion. Some had seeds which I didn't want to eat. I could go on and on. My mom mixed them with chicken salad, in fruit salad, roasted them with pork as a few of the examples. I couldn't stand under ripe ones and the ones with dimpling were just as bad to me. Basically, I thought a grape was pointless as it had no flavor but they were great projectiles in the school lunch room.

Who would have foreseen the fact that my pickiness was a precursor for my future. I love walking the vines to sample the grapes, check sugars and flavors. I actually chew the skins as it is where the flavors reside and the seeds no longer scare me. I don't like chewing the green under ripe ones(but I need to know the color and texture of the seeds) but it's good to bite down on the brown crunchy ones as that means they're ripe. Being picky about flavors as a kid has become a strength for me now. My palate is a much needed tool for my life. Thanks Mom and Dad for letting me voice my opinions as it allowed me to stay curious in what I was tasting. Who knew that was the precursor for my life. I'm sure my folks never dreamed that I would some day be a farmer - let alone a grape farmer. I guess when people ask about the start of my career, I should say it began in the 70s. I would love to point out to my Mom that I wasn't a picky kid, just a future vintner in the making but I don't think she would find it too funny.

The call has been made-We Pick Friday!

2010-09-06T15:27:00.000-07:00

I was just informed by my Head Winemaker, Kerry Damskey that the first fruit of the 2010 Harvest will be brought in on Friday morning 9/10/2010! I am like a kid at Christmas with the anticipation. The Brix at the moment are 22.8 for the Sauvignon Blanc and 25 for the Viognier. The crew will be out early-around 630am for those who want to watch. Should be a fun time at the winery that day.
Stay tuned for pics and videos of the pick and beginning of crush!

Dutchess takes a second look at the dropped fruit

2010-08-30T07:32:00.000-07:00

All weekend the crews were out in Dutcher Crossing vineyard and Dutchess was been a bit irritated. I'm not really sure if she was confused thinking we already dropped fruit so what the heck were they doing. She understands routines and this year, our routine changed due to the weather and the farming adjustments. She just surveyed the grapes this morning as usually the second time she sees red grapes in between the rows that are sweet and Mom is pulling her away so she doesn't eat them. She always likes the game of stealing a ripe cluster and running around while I try to chase her. I didn't chase her and the grapes didn't taste so sweet and she quickly dropped the fruit with a confused expression.

Sorry Dutchess but by the looks and taste of things, it's going to be several weeks before we can play steal the cluster game. Hopefully harvest will start in 2 weeks in our Sauvignon Blanc block.

DCW Crew Visits Taylor Vineyard

2010-08-26T08:22:00.000-07:00

The Taylor Reserve Cabernet is one of our flag ship Cabernets at Dutcher Crossing. That being said, the crew needs to have a great understanding of what makes it special to Kerry and I. I absolutely adore that vineyard, the owners and the wine produced from their grapes. Both the vineyard owners and us are so commit ed to each other that we agreed to graft over some vines so our production could increase over the years. Have to love that commitment to each other.

My staff will have a great time but I haven't told the ones who will sit in the back of the pick up my first visit story. Probably a good thing too. Pat told me to watch the tailgate as it could open and I chose to ignore it as who would put us there if it was an issue. Well, people should heed Pat's warning. As we were climbing the steep hill, the tail gate opened and out I tumbled! Ran to catch up to truck and knocked on drivers window to have him stop. Was just the start of an interesting day as I finished the day in Pat's Port cellar. You can only imagine tasting through all his ports!

So my advise to the crew is listen when Pat's says watch the tailgate (I've heard it hasn't been fixed) and wear your running shoes! I hope they have a great time and Pat doesn't loss any of them on the hill.

Wine... Ice Cream...!

2010-08-24T18:52:00.000-07:00

For those of you that have heard me rant and rave about sorbet and ice cream, you'll appreciate the day I had today. I absolutely love sorbet and think it's the next best thing to wine. Now, I love analyzing flavors on my palate when I sip a great glass of wine however dissecting sorbet was a different experience. Who cares how different it was-I LOVED IT!

A small producer walked 2 of us through a tasting (just like a wine tasting flight) and it challenged my senses and taste buds. I needed to learn the descriptors for this product. I knew what I was tasting but was having a hard time putting names to the flavors. i improved as the tasting progressed and now I'm ready for the next tasting. We gave our suggestions and we were invited to the plant to participate in the making of some of the flavors. Life was great today. Can;t wait until I can visit the factory but until then-check this item off my bucket list.

Trying to be a Country Girl but...

2010-07-12T07:08:00.000-07:00

So I didn't grow up in a large city like Chicago or Los Angeles but I certainly wasn't a farm girl from Wisconsin. Don't ask me how but I forget I live in the country. What makes me realize I am in the country or on a ranch now are the snake sightings! For all those lovers of snakes, please don't take offense as I understand their importance in the world and even more in the country but I can't say I want to see them during my walks.

First sighting was a very large rattle snake not too far from our blackberry bushes. Sunning itself and relaxing until Dutchess decided to have a sniff. needless to say but I freaked out. Poor Dutchess heard a blood curdling scream and high tailed it home. Snake knew we were there after that. It coiled up and I took off! I went and got a shovel (that is what everyone tells me to carry on my walks). Started to return to "chop the head off" and decided that was a very bad idea. Knowing my luck, I would miss and then I would have a very angry snake.

Moral of the story and walking in the vineyard-CARRY A SHOVEL AND DON'T WALK BY A DRIED UP CREEK!

Life during the rains touched on after the rain blues have past

2010-07-05T14:13:00.000-07:00

the sentiment from many people has been that I have severely neglected my blog. Boy that was a big understatement. I can honestly say that it wasn't intentional. The hard rains of the winter had me thrown off my A game and the lack of sun didn't make my disposition very rosy. My apologies for my neglect and I promise it won't happen again... well, if Mother Nature keeps the sun away for that long again I'm not sure what I'll do. I'll just post videos of the rain and my winemakers standing in the rain bottling... won't be the most glamorous posting and unfortunately, you'll see the frustration from those of us who need and crave sun.

Now on to more fun subjects. THE RAIN IS GONE. We hope to not see it again until after the last fruit is brought in from the vineyards this harvest. The rain still lingered as bloom approached but there was minimal shatter for us-a little in the Sauvignon Blanc block. Just a quick basic explanation of shatter for those who may not understand. The vines flower and each of the tiny flowers represent the possibility for a single grape. If the flower shatters, there is no chance for a grape to form on the cluster from that flower. No vineyard likes shatter in the cluster but we came through the rain better than some. Some of my southern friends in the valley had their Cabernet blocks have quite a bot of shatter.

We've gone through 2 different bottling sessions since I last wrote on the blog. I must say Kerry and Jim did a great job in icky wet conditions. I must share one story from our December 09 bottling. let me set the tone-Kerry is running on fumes and I am way past sleep deprived. I am asleep finally and the call comes at midnight-7 hours before bottling is to begin. Kerry realized we did not have our crew to work the line as cases were coming down the belt. Don't even ask us how we both missed it but we had a change in staff and that one slipped through the cracks. He was a bit panicked as he did not want to delay bottling as wines were great and ready to go. Neither of us had Norma's number to check about the crew. My simple response was "How many people do you need? Don't worry about it-I'll have people ready to go at 7am." With him being convinced and told we would be ready, I had to solve the problem. Have to love my friends as the ones in the area received called, texts and e-mails at 12:10am. We rallied some people and Kerry and I were ready to stack cases if we couldn't get Norma. Thankfully, Norma and her crew could step in when called-Kerry and I would have been in bad shape hauling cases anyway as neither of us slept the night before. We laugh about it now as we couldn't believe we missed something so simple-you can bet that won't be a mistake we repeat!

Holidays came and went and Dutchess was still able to drop a few more pounds. Down 10 lbs and counting. Not bad for a Lab who didn't want to run in the rain. She just found the biggest puddle and laid down in it every day.

That's the quick version of the last 8 months-I'll fill in a bit more over the next two weeks while I give you some current update of action in the vineyards and on the crush pad.

Harvest Complete in the Vineyards

2009-10-28T12:36:00.000-07:00

Harvest is complete in the vineyards and Dutchess is dog tired. Personally, I think she's a bit depressed as she loved hanging with the winemakers. The last fruit arrived in Monday morning-our late harvest Sauvignon Blanc. So the remaining work to do is happening on our crush pad and in our tanks. The winemakers are hard at work punching down and monitoring the fermentation's. Downfall is Dutchess doesn't understand why she can't help and supervise. Dan is now to the point that she can help prep the empty barrels prior to them being filled with wine. She works on cleaning up the water from that process.

As for the the wines in tank-they're really darn good. Dan spends 3-4 mornings a week tasting me through each wine. Worst part of this was a photographer was on the crush pad shooting Dan and I and I really did not want to be filmed spitting. Let me just say-my stomach was far from happy that day. It seems like I should have a favorite for the harvest but not yet-they are all going to be really special in their own way. Dutchess has her favorite-Sauvignon Blanc! Some thing just never change.

Rain and Wine Tasting

2009-10-13T15:56:00.000-07:00

Today it's pouring rain and Dutchess' first choice is to be outside and mine is to be home in front of the fireplace. However, reality takes both of us to the winery as there is work to be done. Our first task is checking on the winemakers and status of the wines in tanks usually. Today, Dutchess decided that she needed to stay and supervise-she didn't want Dan or me to go into the office and work. She's a pure Labrador!

What can I say but Dutchess knew something I did not-people would be coming to taste today. She absolutely refused to come into the office-she sat in breezeway waiting to greet everyone. She walked in everyone into the tasting room and would sit by the fire for awhile. Downfall was she was restless and would want to go for a walk every hour! Wet dog, fire place and tasting wine-you can only imagine. People were happy from start to finish today. They were looking for a good time and experience and hopefully, that is what we provided.

I couldn't help but wonder if I would go wine tasting in the rain. I think so with the right people. Sitting by a fire tasting different wine sounds like it's worth braving the rain. One thing I did observe was the fact many of the tasters met new friends in our tasting room. Many ended up going to lunch and other wineries with each other. Sounds like a good day overall on a rainy wine country day.

Maple Zinfandel Being Pressed Off Today

2009-10-08T12:19:00.000-07:00

Yes-what you see is the inside of the tank and part of the step that Dan is doing today. First, he pumped much of the juice into the tank and the next step is digging out the tank so he can press off the Maple Zinfandel. I have to be honest, it's a fun time on the crush pad. The smells are out of this world. It's even more fun as they ready the wine to enter the barrels. Just wanted everyone to quickly see what's happening. And no fears, I'm not getting into the tank to shovel unless Dan really needs me because Dutchess would want to help!

October Harvest Update

2009-10-06T17:00:00.000-07:00

Just a quick not to give everyone an update of 2009 Harvest. Zinfandel is due in tomorrow and Saturday (yes, during Oktoberfest so the winemakers will be working). The Saralee Chardonnay arrives Friday and when that happens, all our whites will finally be in house. Wet weather is predicted so Kerry and Dan have made the call to bring in the Estate Syrah and Petite Sirah. Cabernet can handle some moisture so it will stay on the vine for awhile longer. Maybe come Monday we'll be half way through harvest.

Harvest Fair Awards

2009-09-27T18:12:00.000-07:00

Harvest Fair awards night last night and Dutcher Crossing received 2 Golds. One for our 2007 Stuhlmuller Chardonnay. Kerry loves this wine and it's his first choice of wine when he comes to the winery. Our second Gold is for the 2006 Taylor Reserve Cabernet Sauvignon-my favorite Cabernet. Yes, it's still a young wine but it will be incredible in a couple years. Unfortunately I missed Awards Night as I was a little sick but Kerry was there and kept me informed of the status via text message. Thanks for the update Kerry and great job to the Dutcher Crossing Winemakers!

Harvest Update

2009-09-17T13:18:00.000-07:00

Harvest 2009 update as of September 17, 2009-The Sauvignon Blanc and Viognier are in-just waiting on the Rousanne as it's the final component of the Sauvignon Blanc blend. Part of the Maple Zinfandel has arrived-Irma's Block to be specific. The rest of the Maple fruit will be arriving this weekend and next week. Our Costello Vineyard Chardonnay fruit arrived Tuesday-delivered by John Costello himself. I told him we'd return the fruit if it wasn't as good as the 2008 he brought me. Busy upcoming week as our Maboroshi Vineyard Pinot Noir, Stuhlmuller Vineyard Chardonnay and some of the Maple Vineyard Zinfandel arrives. Stay tuned-off to the crush pad but I'll be back soon.

Viognier Entering the Press

2009-09-09T14:31:00.000-07:00

Good Partners make all the Difference

2009-09-07T07:53:00.000-07:00

Two and a half years into being the Proprietor of Dutcher Crossing, it becomes more apparent everyday that I am fortunate enough to have joined forces with the Damskeys. One of my biggest fears was finding the right combination-winemaker and owner. I hit a home run with that but I really hit a grand slam because I have the pleasure of working with Daisy Damskey-the other half of the dynamic Damskey duo too.

There are times within the industry that owners and winemakers don't see eye-to-eye. I don't know if it's an ego issue, creative differences or a combination of many things. Knowing that before I purchased the winery, it was a key factor for the success of the winery that my winemaker and I have a good working relationship with one thing in mind-striving to make Dutcher Crossing Winery and wines the best they can be. I found a good match with Kerry. Heck, my first time meeting him as the future owner, he asked what my goals were for the winery. After filling him in on my philosophy, he stated simply but with a huge smile-"Me too! This is going to be fun!"

Kerry and I hit the ground running-adding new vineyards to our vineyard designate program, planning the replant of our vineyards and developing a comprehensive package for Dutcher Crossing (which is where Daisy shines). Daisy and I teamed up to work on Dutcher Crossing's personality, concept and image. Our goal is to constantly challenge and push ourselves to improve everyday. Kerry keeps smiling during bottling as the wines keep getting better in his opinion-music to this owner's ears! Daisy has been my sounding board and mentor as I work on the Dutcher Crossing package. We are constantly bouncing ideas off each other. She gives me a different perspective on ideas/issues so I have as much information to make decisions. When I have creative thoughts I'm working through and am struck, she's the first one I call.

We've gone through some changes here at Dutcher Crossing-new wines added and the new look. It has been a nonstop adventure at full-throttle. I've had a lot of great experiences already, met a lot of new people but when I stop to think about all that's happened business wise for me over the last 2.5 yrs-I can't help but feel how lucky I am to be working with the Damskeys. Not only do we have a great business relationship and friendship but the Mathys and Damskeys are family. I cherish the past 2.5 yrs and look forward to the future.

First Day of Harvest 2009

2009-09-04T09:05:00.000-07:00

First day of Harvest 2009 begins in our Sauvignon Blanc block. Really a great step for us as this is the first taken from the Sauvignon Blanc block we planted in 2007. Came in with 24.5 Brix and nice grassy,citrus flavors and a lovely hint of honey. Our Viognier arrived with similar sugars and incredible floral characteristics. Preston Sauvignon Blanc is at the core of our Sauvignon Blanc program-it arrived through out the morning around 23.5 Brix and having it's great tropical notes showing in the fruit already.

Of course, the first day of harvest can't go perfectly. We had a slight mechanical breakdown with resulted in Wolf climbing on top of the press and shoveling in grapes from the bin Dan held with the fork lift. Good thing it cooled off a bit today and wasn't 106 degrees again.

Next fruit due in is-Maple Zinfandel! Kerry is checking sugars tomorrow and will make the call. Unless something changes-Friday 9/10 the Maple Zinfandel arrives.

Bottling 2008 Stuhlmuller

2009-09-03T16:33:00.001-07:00

Sorry for the long delay. Time just got away from me as I have been traveling and in the vineyards. However, I promise to be much better and keep everyone informed during harvest and after.

Today we finished the bottling the last 2008 Chardonnay-our 2008 Stuhlmuller Vineyard Chardonnay. Was this wine a easy road for us this year-not so much. Simply stated, the winemakers like to use indigenous yeast and that made for a slower fermentation and finish to the wine. Kerry and I work closely and make decisions based on what is right for the business as well as the wines. As we were gearing up for bottling at the end of June, he informed me that the Stuhlmuller still had some residual sugar and would be OK if we bottled now but would be better if we waited, finished the wine and bottled in September. No brainer for either of us.

The wine was being cold stabilized during August and was finally prepared for our September 3 bottling. We brought in a different bottling company for this wine-Ryan McGee and we knocked it out. Ryan McGee came in and was extremely efficient. We started with our 375ml bottles (first time we have done splits with any wine other than Port) and polished off the remaining 690 cases of the 750ml by noon. A good day right before harvest starts.

The wine has great color, structure and flavors-winemakers really love this! All of the 2008 Chardonnays are great so stay tuned for when they're released.

Wine and Romance

2009-07-17T21:03:00.000-07:00

As I travel back to the USA from Australia, I can't help but ponder the idea of high end reds and screw cap closures. Please don't take this as complaining about Australia or their wines-both were incredible. But traveling with 2 18 yr old girls and this being their first experience drinking wine, made me realize just how different a first time this was compared to mine.

The young ladies asked me my opinion on wine and what it means to me-yikes- as that's a open door and I do always have opinions. Part of the culture for me is the romance that goes along with the product. Part of it is discovering how the wine ages over time. I could go on and on but those are just a few. The girls were loving the screw cap as they, as did I at 18, had little experience with cork screws. It made the wine approachable and far less intimating to them-this is a great advantage to the screw cap closure. I do hope they experience that dates in collage where their boyfriends uncorks a bottle over a romantic dinner. Being young adults from the Midwest, they had a hard time understanding that high end wines come with screw top closures as they associate it with cheap $4-5 wines. Who can blame them! I grew up with the cheap wines being screw top wines too. Some of my fondest memories in college had a cheap wine-that's all I could afford at that time.

In time, I do think they'll realize that the closures will no longer represent the quality of the wines. There generation loves all the environmentally conscientious movements made in the world. Are we sure screw caps are for all wines? I, for one, can't say that. But I do think there is a place for those wines in our lives. I just hope their boyfriends still hold true to tradition and romance and buy cork!

Dutchess Checking the Chardonnay Planting

2009-07-09T14:18:00.000-07:00

WE 91pts-2007 Bernier Sibary Zinfandel

2009-07-09T11:02:00.000-07:00

Wine Enthusiast Magazine awarded our 2007 Bernier Sibary Zinfandel 91 pts. Check out the August issue to see what they say and unfortunately-we're sold out! Futures are always an option as we received only 6 tons again for the 2008 harvest.

Clone 809 Chardonnay being planted today

2009-07-07T07:12:00.000-07:00

The long wait is finally over-our Clone 809 Chardonnay vines are going in the ground. Our vines arrived yesterday and the guys got to work prior to 6am. The crew of approximately 10 guys hit the ground digging. I know I've said this before but watching the planting of the block is fascinating to me. These guys get a rhythm going and they work better than any machine. The block is being planted over 2 days-several thousand vines planted by hand in 12 hours. Good Job guys.

Clone 809 Chardonnay Block Under Way

2009-06-04T11:24:00.000-07:00

The long wait is finally over. Our Chardonnay block is finally being planted. The original Cabernet vines were ripped out following the 2006 harvest and the block sat fallow until this year. Why? Several reasons come into play for the extra prep time. Kerry and I approached the replant from all angles. This is something that will be with us for the next 25+ years so we took our time and thought through all options. The Founders of the winery believed we should have replanted with Cabernet Sauvignon to double our Proprietor's Reserve Cab program. Expanding to the volume with that specific SKU would have forced us to start eliminating some of our Vineyard Designate programs which was not going to happen. OK, so we decided not to go the Cabernet route but our original reports we received from the Founders pointed to reds being the logical approach for the replant.

Kerry just wasn't biting on the original report so we had another one reworked. As he expected and had been stating all along, a white varietal was the path we needed to go. Works well for us as we have been developing a PR white concept anyways. OK, so Chardonnay is not the typical varietal to plant up here but it will ROCK. Clone 809 will have a lovely floral characteristic and of course, be a food friendly wine.

For Kerry and I, we firmly believe that we need to plant the correct varietal for the Terroir. We have no need to force something into the land so it fits our program. Our goal is to produce the best wine possible with the best fruit. If all goes well, our vision should be realized with a food friendly wine to be enjoyed with a great meal and good friends.

Our Reds lead the way to Gold

2009-05-26T16:35:00.000-07:00

2009 International Eastern Wine Competition released the results this afternoon. 2007 Stuhlmuller took home a Double Gold with 3 of our reds taking gold-2006 PR Cab, 2007 Bernier Sibary Zinfandel and 2007 Maple Zinfandel. Great job done in the field from our grower which supplied my winemakers some incredible fruit to create wine. What can I say but I'm proud of the whole team involved with DCW.

Danny will be out pouring Saturday

2009-05-25T08:48:00.000-07:00

Dan Glover, DCW Assistant Winemaker, will be at The Wine Shop (in Healdsburg) pouring our wines on 5/30 from 3-6pm. Stop by, say hi and try some of our current vintages. Who knows, Danny just might have something special with him like the 2007 Bernier Sibary Zinfandel.

Bloom has begun

2009-05-20T07:55:00.000-07:00

Great day in wine country today. It's my mom's birthday and bloom has started. So if all goes correctly, the wind will stay away or at least not be as strong as last year so we don't have any shatter. I love this time of the season because if all goes correctly, we'll have great formation for fruit clusters.

Dutchess and I have been watching closely as just patches are in bloom at the moment but we're waiting with great anticipation for the whole vineyard to bloom. So much going on-we're mapping out the blocks to be planted right now as well. But that for tomorrow!

Great Idea for Our Wines

2009-05-13T10:56:00.000-07:00

I'm down in SoCal pouring and placing our wines directly into restaurants. I have to tell you that one of the men I poured for gave me a brilliant idea. We have a couple wines in the pipeline that are blends (that's what Kerry does best) and we have been battling what to name the wine. Think the problem is solved! Sometimes you get the best ideas from people you don't know and when you least expect it.

New Wines score 91pts and 95pts

2009-05-05T12:37:00.000-07:00

Our two newest vineyard designate wines have shown quite well right out of the shoot. As you know, we rarely submit the wines to be scored but Kerry wanted to submit them. With that being said, we decided who better to submit to that the Connoisseurs Guide to California Wines. Very well respected for specializing in CA wines. The 2007 Bernier Sibary Zinfandel earned 95pts! During our final blending session, Kerry said off hand that it had the potential to be a 95pt wine-WOW, Good Call Ker. The 2007 Maple Zinfandel "Bill's Block" come out of the gate with 91pts. Congratulations to the winemakers-job well done for your first time working with the fruit. Someone once told me that it take 10 years to understand a vineyard and ten more to understand how to work with the fruit from that specific vineyard. If that's correct, Dutcher Crossing and the winemakers have great things in store for the DCW family.

Sometimes one can only shake one's head.

2009-04-24T07:55:00.000-07:00

I spend last night in a round table discussing the wine business and I came away shaking my head. It amazes me at how differently people look at the hospitality business. With the economic issues, many people are traveling more to get their brand out to the public and wineries are participating differently in events. Many of the people I sat across the table from yesterday complained about "having to be on" all the time as well has having to be public 24/7 for the brand. all I thought was COME ON PEOPLE!

We work hard everyday trying to craft great wines and create wonderful wine country experiences-why wouldn't we enjoy bringing them forward for people to partake? In my opinion, some people have lost the understanding that we create a product that goes to the public. It's our public that makes our brand successful. We (as direct to consumer business model or even if one goes through the three tier channels) can't thrive as a business on medals or scores alone. We must want to connect to those who enjoy, sell and represent our wines. Those of us that are open to the public should understand and welcome the commitment we have taken. It's not 100% about the wine solely any more-it's the entire package we offer. I'm proud of the complete package we present and therefore use that in our marketing message. We sell ourselves and the wine to people-how else can we do that but bond with the public on the personal level. If that means traveling and/or pouring at events, I say bring it on!

Passport Week

2009-04-20T06:40:00.000-07:00

Passport weekend is approaching quickly and we are trying to ramp things up. With close to 2000 people expected to come thru the doors, the DCW has been hard at work readying the site. Our wines are ready to barrel taste-the 2008 Maple Zinfandel-Bill's Block, 2007 Cooney Cabernet Sauvignon and our newest vineyard, Maboroshi Vineyard Pinot Noir. We selected an incredible cheese to pair with our barrel samples. Our food and wine pairing stations are the focus of the event for DCW. The roasted rosemary grapes have become our signature with our Stuhlmuller Chardonnay so that will be here for sure. With our Sauvignon Blanc, we put a little twist to our shrimp pairing-just a little heads up to those who are attending Passport. The third station has this rockin' lamb dip (OK, so french dip is my favorite sandwich-what can I say but YUM) paired with one of our Cabernet Sauvignon. Inside our tasting room is our newest release-2006 PORT-we'll definitely have something with chocolate to pair with that wine (my mom is in charge of that pairing).

Passport is the Wine Growers of Dry Creek's big event and we happily participate. It allows the valley to show the points that make us unique. We're a valley who grows (and grows well) several different varietals-from Sauvignon Blanc and Zinfandel to Syrah. I'm going to make a very bias comment here but I do believe that we have the most beautiful valley in all of Sonoma. So I hope people come enjoy the scenery, hospitality and great wine. This valley (as with a few others) have the untouched genuine family feeling of what wine country experience use to be 20 years ago.

Hanging with My Winemaker

2009-04-13T15:56:00.000-07:00

Just a quick thought for today. Easter dinner with Kerry-had great food and people, interesting conversation and also, Kerry barking with the dogs at the dinner table. Evening ended with Kerry smoking cigars with the guys and when it was time to go-he was sad as he was having too much fun.

Easter Dinner

2009-04-02T09:43:00.000-07:00

Easter fast approaches and I haven't figured out the meal. This is going to sound terrible but every menu that I put to paper seems to limit me with the wine I can serve. The weather is absolutely beautiful and a heavy meal don't inspire me at the moment. As for ham, I never seem to hit a home run with that wine pairing. I'm loving the idea of Italian but one of my guests thinks French sounds good. I don't know, the idea of numerous one pot dishes came up. The best part of this day will be the guests. They are the type of people that adore wine and love to explore the unknown in wine. Would like the food offering to allow the possibility to pull some fun wine from the cellar. The best part of wine for me is sharing/experiencing/discovering each bottle with those I love-Easter sounds like the perfect time to pull a few of those special ones.

2009 Bud Break Begins

2009-03-30T08:17:00.000-07:00

The 2009 season has begun and ironicly it began in our Viognier rows. Ok. it really should have but it seemed like the perfect place as we lost all of our fruit in those rows due to the turkeys. Just is fitting that the new life begins in that part of our vineyard.

I must admit that I love seeing the new growth this time of year-who wouldn't love seeing the birth of our future wine. This time gives us a jumpstart as we walk into the spring season and gives us almost a feeling that we will be taken on an adventure for the next 6-9+ months. What will 2009 bring us from the vineyards this year? Will we be taken on a roller coaster ride again like 2008 with all the extreme conditions? We had great fruit but the stomach acids were kicked into high gear.

Will this season bring the vast range of conditions as 2008? Who really knows but some farmers in the valley are predicting 1 more hard frost! I really hope not but as one of my neighbors said to me last year-"Welcome to the life of a farmer." One lives, eats and breathes each vintage from the start of bud break to the release of the wine. It's such an ever changing cycle of life with the best part being the final product-WINE!

Sea Ranch and our Winemakers dinner

2009-03-29T11:40:00.000-07:00

Having arrived back to the winery on this last weekend of March, I couldn't be in a better state of mind. The weather is absolutely beautiful, we're in bud break and Kerry and I had an amazing experience at Sea Ranch Lodge yesterday. What a great location and even more special people.

We started off with sashimi with green apple paired with our 2007 Sauvignon Blanc. It clean and crisp on a warm sunny afternoon looking over the ocean. Kerry and I wished time could have been stopped-perfect wine and food pairing with a serene setting. Our next course consisted of fresh dungeness crab tart paired with our 2007 Stuhlmuller Chardonnay. A rich wine paired with lush seafood-made my mouth water even before I took a bite. As a rule of thumb, Chardonnay needs food for my liking. The crab seemed to accentuate the fruit in the Chardonnay, cutting through the rich buttery characteristic that the Stuhlmuller fans have come to know.

Kerry seemed to hit his his note for the evening between the Chardonnay course and the 2006 Maple Zinfandel. This guy loves life. If he wasn't a winemaker, he could be as successful as a stand up comic! He's happy go lucky and loves to speak about the wines and even better-engages our guests. He's ever the teacher. Seizing the opportunity to explain corked wine and have everyone smell the wine as we had 1 corked bottled and Kerry decided it was a perfect time to educate the masses. This really seemed to get them to another level of discussion during the meal which lead into the Maple Zinfandel pairing.

Our 2006 Maple Zinfandel has a interesting and cleaver food selection-a housemade chorizo Napoleon. This was a home run! The spice in the chorizo highlighted the Zinfandel-making that course the hit of the night! Our next course in the food adventure was prime rib and our 2005 Nevins Cabernet Sauvignon. People were ready for Cabernet and this course hit the spot-showcasing a classic food and wine pairing. Up next was the Palmeri 2006 Van Ness Syrah-matched with a light as air Gruyere Souffle which accentuated the black cherry characteristics of the Syrah. For me, the shining star of the night was the Ginger Chocolate Torte with Cherries. Our 2006 Port harmonized with the fresh ginger cookie-it brought back happy childhood memories of sharing ginger snaps with my dad.

Evening such as this aren't all about the food and wine but as much about the people you meet. I was able to sit next to some of our wine club family, Jim and Mary, and I learned so much. We talked about our food passions and I learned she worked side by side with Ansel Adams. At my table were three ladies that are ambassadors for Breast Cancer Awareness. One is going to release a cloth in the Tibetan way at the top of her climb for me Dad and I'll participate in the next climb for Breast cancer awareness in 2010. People had connections to the Midwest and Daisy ran into someone who knew a childhood sweetheart. Opportunities to have so much laughter and connection with people you met hours prior is quite indescribable for me. People come to these dinners to learn more about the wine, winemaker and owner and it always seems that Kerry and I walk away feeling blessed to work in such a great field and luck to have met new friends.

Pigs and Pinot

2009-03-19T09:24:00.000-07:00

The 4th annual Pigs and Pinot happens this weekend at Hotel Healdsburg and Dry Creek Kitchen. Charlie Palmer and many chefs are gathering with some of the world renown Pinot Noir producers for will be quite a not to be missed event.

Several of my close friends tend to be huge Pinot Noir fans and they each claim the opinion on those wines is the one that should be followed. One is not far from staking his life on CA Pinots being superior to OR Pinots. One that discovered French Pinot last year and can't wait to taste the French producer this year. Then we have those that love CA Pinots in general verses the Appellation designate Pinots. I just want to enjoy good wine and discover new wines. What can I say but this will be a lively night at the Grand Tasting at the Hotel Healdsburg. Who will reign supreme amongst our tasting group and how will our panel compare to the experts who decide the Pinot Cup to be awarded this weekend. Stayed tuned for the results.

Events such as this always has a cause on one of the benefactors for Pigs and Pinot is The Healdsburg School. Charlie is a visionary in his own profession and lucky for THS that his vision encompasses other fields. Great cause and great food/wine will make this a rockin' weekend. Events such as this bring out the best in people and brings people together from all walks of life that share a common interest-food/wine and the wine country life style. I love wine, wine country, the people and everything I get to experience on a daily basis. I'm lucky and blessed to have this opportunity and my goal is to figure out a solution so I can share this feeling and experience with everyone I meet.

Food and Wine

2009-03-12T13:09:00.000-07:00

Over the past month, I've had the pleasure of meeting the leaders of The Culinary Society of America and learn about their vision and direction. The idea of bringing together people who love food, wine and travel with a concept like facebook or myspace ,in my opinion, is brilliant.

I know I can speak for many of our wine club family in saying at food and wine are two of their passions-ours too. Many of our wine discussions end up veering towards last weekends dinner or what is in the food pipeline this week. Food, wine and the lifestyle are what it's about here. Our challenge now is how to create an atmosphere that unites our club members and all of their shared passion.

Dutcher Crossing joined The Culinary Society of America with their first creation of Culinary Bites. This not only will introduce new recipes, wine but also food and wine pairings. We were thrilled to be included in this project and look forward to sharing the finished results with you.

Continuing Journey

2009-02-16T11:48:00.000-08:00

People have been aware that something has been in the works for quite some time and finally, the project was launched. This was not an easy decision but I believe the right one.

I have been asked numerous times what the reason was to
change the image. Simply put, we are evolving as a winery. The Founders laid superb ground work for the winery and it's wine program and we continue to use the fundamental principles from them as we grow. As in everyday life, things progress and move forward. Our family gave the Founding families a promise that we would take care of Dutcher Crossing and guide it during the positive growth for this generation.

That being said, it was a perfect time to unveil a fresh look. Kerry and I have continued to add distinctive vineyards to our wine program over the last 2 years. 2 of those wines have just been released and 2 more will be released during this year. Our winemakers keep improving the wines-which thrills me as well as our consumers. So with the release of the new wines, it was a perfect time to launch the our story and the philosophy of the winery.

What the bicycle represents is simple-the journey that my father and I took into wine country. The actual high wheel bicycle was the last gift from my father. Sadly, he passed away just a few months prior to the purchase of the winery. Our new mark represents our shared passion about the wine industry, our vision to be apart of it and a fathers power to inspire a daughter to chase dreams. My father taught me that if one was going to do something then it should be done right. With that as our philosophy, we continue, under Kerry Damskey's watchful eye, to hand craft our wines and honor the artisan way of life. Our journey continues as we strive to craft premium wines and share in the wine country experience with our friends and family.

Upcoming Release

2009-02-07T16:56:00.000-08:00

What is more fun than the anticipation of an upcoming release? Not much else for me. We have 2 new upcoming releases-2007 Bernier-Sibary Zinfandel and 2007 Maple Zinfandel-Bill's Block. Both are Italian field blends, distinctively different and first timers for us. Should I describe them now? I think not as we're just days away from the release so I will let everyone have a neutral mind as they first experience these 2 beauties. I can tell you this that the staff is equally split as to which one is their favorite. Kerry and I rave about each of them every time we drink them.
The one great thing about these wines is it has turned on a few no Zinfandel drinkers to the amazing qualities of Zinfandel. It really is hard not to appreciate the elegance of what Zinfandel should be after one has tried these wines. What's the down fall as there always is a short coming to great things? Our production is limited. I guess that could be a positive or negative depending on one's point of view.
Expect me to write about the fabulous qualities of the wines soon. I'll share with you wine club families view on them as well as the growers themselves( they usually are our toughest critics). Ker and I have as much fun seeing/hearing everyone take on the wines as we do when we drink them.

Wine Club Quote

2009-01-19T07:17:00.000-08:00

We just finished a very busy weekend and this is one of the things that stuck out. I was sharing that Wine Spectator scored our 06 PR Zin 91 pts. Alex Leon simply stated, "I'm not your Wine Spectator, I'm your Wine Drinker". I thought it was a classic quote from one of our Wine Club members that had to be shared.

4 Golds at SF Chronicle Competition

2009-01-11T11:54:00.000-08:00

DCW claims 4 gold medals at the SF Chronicle Competition. What an excellent way to start 2009. Our 07 Saralee Chardonnay, 2007 Stuhlmuller Chardonnay, 2006 PR Cabernet Sauvignon and 2005 Taylor Reserve Cabernet Sauvignon received the Golds. What more can be said but we're thrilled!

2006 Proprietor's Reserve Zinfandel-91 pts WS

2008-12-29T11:57:00.000-08:00

What more can be said but JOB WELL DONE to Kerry and Dan. Wine Spectator scored our 06 PR Zin- 91. Let me reiterate that we don't normally submit for scores but when Wine Spectator requests specific wines-you honor that request period. We're quite pleased about this score and I'm proud of the winemakers. Only one thing to say-sorry but we just sold out last week. As Kerry and I have said, the wines keep getting better so enjoy the 2007.

Blending with Kerry

2008-12-20T15:36:00.001-08:00

To know Kerry and me is to understand that we have lives that are run by our calendars. I look forward to the appointments where I have the opportunity to blend with Kerry. What can I say but it's one of the best parts of my year to spend time with the winemakers and work towards a finished product that our consumers will hopefully love. Kerry, Dan and I just finished our blend session for the 2008 Sauvignon Blanc and 2006 Taylor Reserve Cabernet Sauvignon.

Let me try and be neutral but the Taylor is really going to be good. Not to tough to say when I love the 2005 vintage. During the session, the winemakers try blends that can range from 22% to 25% and will vary the acid too. Yep-all were very different and I know no one in their right mind feels sorry that I have (get) to taste all 20ish blends. Finalized the blend at 75% Cabernet and 25% Syrah. The 2006 Taylor is small production for us but it's really good. Love seeing the excitement of the Winemakers when they settle on the final blend and then say " each vintage keeps getting better".

The 2008 Sauvignon Blanc is fun. It's our wine that really showcases the blending concept here. Every vintage the blends really do change. The 2007 doesn't have the Roussanne like the previous vintages. We just weren't able to find the quality grapes so we weren't willing to compromise the wine. 2008 has all three of our blenders (or spices as we like to refer to them). The Roussanne, Viognier and Semillon blended into the Sauvignon Blanc. I'm going to keep the blend percentages a secret just to give everyone something to look forward to tasting. I always enjoy hearing how every ones palate is so different. Some notice characteristics that other people don't etc. What eventually happens is our customers have conversations about what they taste with each other which results in an educational experience for my staff and I. It's one of the best ways for my staff to grasp what the Sauvignon Blanc is all about.

I look forward to these wines being released. April looks like the month for the Sauvignon Blanc and may be April/May for the Taylor. Stay tuned for further updates.

Problem Solving Bottling Issues

2008-12-04T08:39:00.000-08:00

In a perfect world, all necessary pieces to the puzzle would fall in line as we approach bottling. That is not reality when you produce wine. All wineries face one issue or another during bottling and they seem to arise when we think we have all bases covered. We use a mobile bottling line so we don't face all the mechanical issue that reek havoc on wineries with there own bottling line. That can be a nightmare but on the positive side, they have more flexibility with timing for bottling.

We ran into our November issue with the labels. Yikes to say the least. Bottom line is that we bottled shiners. Now for those of you that are not aware, we are in the process of improving our look. This bottling would have had the new look for labels and capsules. Well, labels were not ready to go but our wine and bottling was. What is a girl to do?! We bottled 3400 cases of shiners! The wine is great but unfortunately our bottling is not done. This means scheduling a mobile truck to label the shiners at our warehouse in January. Not only is it staff that we have to send off site but it adds significant cost to our bottling expenses.

My problem is reallocating funds from another area into our packaging budget. Adjustment will need to be made in spending for the winery. It's not just a simple solution of increasing prices to offset the additional costs. Our prices have been set based on numerous factors (grapes, barrels, labor contracted packaging costs etc)-not costs of mistakes. Not happening here at Dutcher Crossing. Not the correct thing to do with our wine club family or loyal customers. Our customers understand increases in price based on normal increase COGs but we'll tighten our belts in other areas to get through our additional expense.

Holidays and Chardonnay

2008-11-23T11:48:00.000-08:00

My TR Assistant Manager, Sam, and I were working on a special flight which led us to tasting our Chardonnays. For me, Chardonnay and holidays go hand in hand. Quite honestly, I tend to drink more Chardonnay during the holidays then any other time during the year. While I can't say I'm partial to one over another, each has their place with meals and special occasions. I'm still drinking 06 Stuhlmuller and 06 Costello and enjoying those to the fullest but as Sam and I tasted the 07 vintage from those vineyards on Friday. I have to say, they were REALLY good. We made the choice not to pour them as they are still young but I am going to rethink that now. I have to tell you -our new Russian River 07 Saralee Chardonnay is a shining star for being a first release from that vineyard. It's one of those things that just makes an owner smile. Who wouldn't when the better wines are created every year. We've even converted some "I only like Cabernet Sauvignon"drinkers to add our Dutcher Crossing Chardonnays to their cellars. That's a great way to start the holidays.

Taylor Reserve Cabernet Sauvignon Earns 90 pts!

2008-11-15T14:42:00.000-08:00

Good news for Dutcher Crossing and congrats to Kerry and Dan. Our 05 Taylor Reserve earned 90pts for Wine and Spirits Magazine. As a rule, we don't chase scores or even medals with our wines. We carefully select what wines we would like to submit and to whom. There are a plethora of theories regarding scores but each winery needs to do what works for their business model. I'm quite proud of the 05 Taylor Reserve and the job well done by the winemakers.

Proprietor's Cabernet is Finally Released

2008-11-02T10:18:00.001-08:00

The long wait is over. The 06 PR Cab has finally been released. It's a difficult decision to make as to the release of wine and to be honest, it's something I struggle with from time to time. While I have the understanding that DC wine club family members are knowledgeable about the blend and how it develops, it is difficult letting it out of the chute when it's so young. As all of us have heard many times, you only get one chance to make a first impression. With that being said, what is the first impression we give about the PR Cab when it is so young and for many people, it's their first experience with a good Cab/Syrah blend.

That's where my winemakers come into play. Their passion for Syrah and blending it with Dry Creek Cabernet is contagious. As a long time Merlot fan, I have been a little partial to Cabernets that have some Merlot. Let's be honest, for many of us, Merlot was our first experience with red wine. Plus, our first quality Cabernets we encountered were most likely a Bordeaux blend from France. How many of us really had much experience with the Aussies style reds until the recent decade? Not many as Australia has really starting to come into their own over the last 10 years. So maybe I'm partial to our Cabernet-Syrah blends because during my time searching for a winery, I had Aussie consultants. But those Aussies love much more than just Syrah (Shiraz)! They get the concept of making food friendly wines which is what we love to do.

My staff does a really nice job educating new people all about the Cabernet-Syrah blend and why we do it. Not only is it important for the Dry Creek fruit we use but the Syrah soften the Cabernet and helps to create food friendly elegant wines. I think we have a good product with our PR Cabernet and it's rewarding to see people enjoying the wine even when it's so young. We hear more and more comments stating that they could drink it with almost any food. Our key seems to be that we work hard on educating the consumer on all aspects of each specific wine and that allows them to understand our young wines. If we do the work we need to, we should be able to overcome releasing a little early.

Syrah-Is It Really Misunderstood?

2008-10-27T07:17:00.000-07:00

As our Rhone Ranger event approaches, Syrah has been a hot topic. The question is-How does the wine consumer perceive Syrah (or the unknown Rhone varietals)? Wine stores and restaurateurs have very different perceptions. Wine stores have growing difficulty selling Syrah vs the restaurateur finding Syrah to be a good seller. Does the ability to pair wine with food give the advantage to restaurants? Yes! The Rhones are food friendly wines but what can the industry do to help bridge the gap between the different points of sale?

The Rhone Ranger event has the distinguished honor of Barbara Hom-CIA and Gary Saperstein-The girl and the fig as a panelists. During our pre-event tasting for the seminar, they touched on this very topic. They both enjoy pairing food with Rhones and find them well received by their consumers. Does this allow consumers the chance to side step the intimidation factor they may feel when they come face to face with Syrah or uncharted waters? Personally, I believe so. I have a difficult time purchasing wines in stores that I haven't tasted especially when I'm unfamiliar with the blend or varietal. I don't drink a lot of Marsanne/Rousanne straight so I tend to not be daring/adventurous and purchase a bottle. I have the confidence that restaurants knowledge regarding their food and wine list that I always take the suggestions from the wine director and go out on a limb trying unfamiliar wines and brands. I guess the big question would be why I don't always take wine store employees suggestions to heart. There are some that I have great relationships with the managers and I do take their advice with no hesitation. But then again, I know they suggest wines they are very familiar with. Unfortunately, not all employees have the luxury of tasting all the wines that pass through their doors. Maybe wine shopping is like shopping for jewelry-one needs to build a relationship with company before you really turn to them for advice.

From the boutique wine owner point of view, I always want the consumers to come to the winery personally for purchase. For DCW, we know our product better than anyone. My staff understands our wines because they experience the product start to finish. Our education starts with staff learning about the vineyards, tasting fruit during different stages, tasting fruit when we bring it in for harvest. My winemakers take time having staff try the wine when it's juice though the stages of fermentation and while it's barrel aging as well. They really absorb what Kerry and Dan are trying to express in the fruit. Having access to winemakers that are willing to explain/education makes all the difference. Our DCW wine club family and customers buy our Syrah and Petite Sirah because they trust our advice. We sell our Syrah because we had the opportunity to turn on people to something they normally would not try unless they are in the right situation. Our customers are given suggestions of how to enjoy the wine with food pairings. They start of on the right foot with a Syrah experience which is enjoyable. That helps develop the passion. We all can remember not liking certain vegetables we hated as children but eat now. Maybe our early dislike of them had to do with the way they were prepared or with what they were paired with.

Bottom line until our discussion happens, it is the winery's responsibility to educate everyone who sells their wines. Too many times Syrah and other small lots wines get lost in the shuffle. If a winery makes it, they should be just as proud and excited about that product as the traditional wines such as Cabernet or Chardonnay. How we go about getting everyone up to speed about Syrah and Rhones is another problem. DCW, along with 21 other wineries, is trying to break through the unknown with the launch of the North Coast Chapter of the Rhone Rangers. Our seminar has as many participates as our general tasting. That goes to show people want to learn so they can enjoy wines they have been missing out on.

End of an Era for Our Old Vines

2008-10-20T11:39:00.001-07:00

It's the end of an era for our old vines and I have to tell you, I'm sad about seeing them go. Even though I only have that a short time to spend with them, it's difficult to see part of our history being ripped out of the ground. 33 years is a long time.

We have made the right business decision for the winery regarding the change. It would have occurred whether we were here or not actually. Jim and Bruce had it in their long term plans to rip and replant. There was nothing wrong with the vines with the exception that they were growing older and the production was decreasing every year. But that doesn't make it any easier.

They have helped us produce gold medal winning Proprietor's Reserve Cabernet. We have used them as part of our educational program and to be honest, it has been interesting to be able to see first hand how the wine industry has changed over the years with respect to planting of vines. But those fans of Proprietor's Reserve Cab-DON'T WORRY. We have Cabernet planted in the vineyard and as Kerry said to me-"Wow, our PR CAB won medals for us already. Can you image how yummy it will be with better clones?" With my Winemaker enthusiastic about the direction of the vineyard, wines and everything that is happening, it helps re enforce that fact that we are taking the steps in the right direction.

Dutchess seems to be the one that is taking this the hardest. It was her favorite place to run though the vines and chase bunnies. She doesn't understand what they are doing to our hide and seek area. She'll come around when she sees them cut the vines down. Doggie heaven for her as she adores big sticks. For those of you that want a vine as a remembrance, give us a call and we'll put one aside for you to pick up.

People Within The Wine Industry

2008-10-06T11:17:00.000-07:00

It's been over a year and a half since my purchase of the winery and there has been one standout occurrence that has happened-the help I have received from several other winery owners and people within the industry. I knew that many people out in Wine Country were helpful as my Dad and I had experienced that during our search. It really is a different concept to get my arms around. I understand the neighborly aspect as I grew up in the Midwest. You always offer help, check in or simply help someone to their car. But as a whole, business owners are friendly with each other and work together on community projects but it's rare to take the time and answer questions from a competitor.

Maybe the use of the word competitor is the key difference. In general, we all are competitors but there are a few exceptions to the rule that view the industry through different glasses. Some of my fellow owners have extended hands of friendship but also guidance as well. They not only understand that if their neighbors succeed chances are it will help drive people to their winery as well. However, the most striking gesture is the guidance they have been willing to share with me. I have made decisions with planting vineyards, building a possible barrel building, inventory issues to shipping and compliance concerns. I have been fortunate to meet some quality people that I could turn to and ask questions. These people have been patient as they have been though the same bumps in the road as I am or will experience. They are willing to share their trials and tribulations to help me understand things more clearly as I try to make the right decision for my winery. Some of my neighbors have even gone so far as to put me into contact with someone they know will give us the right answers (even if it's not what we were hoping for).

Some of the best advice has come from sitting with my neighbors sharing a glass of wine. They continually stress to me that it's important to have patience. But to do things the way that is correct for DCW and not what was right for anyone else. Every winery is different but we can learn from each other. Sure, I want my customers to enjoy DCW wines and our experience but part of my duty to them is to make sure when they are not with us, they are having a great experience in wine county too. That's were knowing and working with neighbors comes into play.

Proprietor's Table Helps the Cause.

2008-09-24T10:02:00.000-07:00

Kerry and I traveled back to La Crosse to host a fund raising dinner for cancer research. This concept really started when I decided to release my Dad's first tribute wine in my hometown. I knew that all the proceeds from that wine were going to Melanoma research but wondered what we could do to take it to the next level. That's when my brothers and June Gale put their heads together and suggested we make a fund drive for cancer research-and The Proprietor's Table began.

The Waterfront Restaurant was generous and not only donated their new facility but the food as well. So we had a good start and their generosity was instrumental in us surpassing our goal of $150000. Our chef, Mike Ellis, worked closely with Chef Shawn from The Waterfront and they jointly put out a 6 course meal that is still the talk of the town. The importance of the chefs joining forces is significant because the hospitals receiving the funds collaborated as well. Having people put their agendas to the side for 1 day and work together for one cause would have been made my Dad proud. Growing up in La Crosse, there were times when the two health institutions didn't always get along. To have come so far and for them to work together on 1 cause and my dad's wine beginning a part of it had special meaning to me.

200 personally invited guests attended that night. There was no ticket price nor was there a auction. We wanted people to come enjoy a part of DCW and to really get WHY we were together. Kerry and I reminded people through the night about finding a cure for cancer. My brother Steve, the quiet one, ran the program and Dr Medland spoke about cancer. He shared stories about living with cancer, having friends with cancer like my Dad and having a spouse that has cancer. Everyone in the room understood the meaning and opened their checkbooks. Of course my brother gave a little encouragement at the end but it tells you something about people. One can't underestimate the human spirit. The people of La Crosse knew they were part of something special and took it to heart. They came through when we needed them.

There is a lesson learned from this event. You don't always have to go big and over the top when you do events. You don't have to charge people to come or hit them up with a auction. Do something different and connect with people. Our guests knew what would be asked of them when they came and they didn't disappoint. I'm proud that I launch my Dad's wine in my hometown and I couldn't be more proud to be from La Crosse as the quality of people that live there showed by their generosity at The Proprietor's Table.

Harvest Report

2008-09-22T11:09:00.000-07:00

DCW is nearing the midpoint of our 2008 Harvest. The weather changed the flow of grapes coming in but that is part of farming. It seemed like we couldn't pick the grapes fast enough a few weeks ago then the cool weather hit. Our winemakers are working incredibly hard and I'm quite proud of them. "It's that time of year-it's what we need to do" said one of DCW winemakers when I said good job for all the non-stop work he had been putting in.

To sum up some of the action, we started with a bang or maybe a burn out would be a better description. Our first day of harvest, the guys were working in 110+ degree heat and the machines were working hard. It's isn't difficult to surmise what happened next-a part of the machine broke due to the heat. Of course a call went out out for help and to get it fixed but within minutes, I had a production staff member standing on top of the press shoveling the grapes in. Grapes then started to arrive rapidly after our first day. Winemakers were receiving calls from the vineyards about BRIX-they had to go check the BRIX out and grapes were coming in on those days as well. Controlled chaos would be the description. Grapes were ripening so rapidly that it was hard to organize crews to pick for many of the farmers-everyone was picking at the same time so there became a shortage of crews to be had! Good thing my winemakers are flexible and adjust to when we can get grapes (if they come at 3 pm and they work late into the night then that's what they do). We finally seemed to get a break from the heat and we have had a slow down of grapes coming in. WHEW! This week Saralee Chardonnay, the Estate Zin, Petite Sirah and Syrah are being crushed. Some of the reds that have come in already, such as the Maple Zin, have finished fermentation and are being pressed and put into barrels. We expect the Cabernets to be arriving in a few weeks but that works well for us-we have gallons of other wine that needs our undivided attention at the moment.

I love this time of year. There is the smell of fermenting grapes in the air, tons of activity in the vineyards and the leaves are starting to turn color on many of the vines. It is very evident and real how the cycle of life (vines) is. The vines work hard all year long and what we are fortunate enough to receive is their gifts of grapes. It's a truly amazing thing and nothing I take for granted.

Wine Industry and Dogs

2008-09-12T08:12:00.000-07:00

The wine industry and dogs clearly have a special relationship. This goes back to the early vineyards in Europe where the dogs were protection for the owners as well as to scare other animals off the vineyards-a simple summary. Well, of course, it has evolved and for many of us, taken on a very different role.

When I acquired the winery, there had never been a winery dog for DCW. Now, I can't say if that was a good or bad thing but I knew we were missing a key piece to the puzzle-which was a dog. I had never had a dog but just knew it was a must for the winery. I could tell you which wineries I had visited that had dogs and which didn't. It gives a winery a different feel-a welcoming and inviting environment (hopefully). Some dogs just wander the property with the owners, some stay close to the house or office and some (like mine) can't wait to say hello.

I couldn't have speculated about how much Dutchess would mean to DCW prior to her arrival but what a magical experience it has been for me and DCW. I knew I would absolutely love my chubby fur ball but didn't realize how loved she would be by others. DCW staff are her human Aunties and Uncles and she eagerly awaits their arrivals every day. But what we find striking is our customers. They comment and wonder out loud if there is a winery dog or if they can see the winery dog. Oh course, Dutchess is more than happy to be the center of attention. All it seems to take is a sharp whistle (which alarms the unexpected) and she comes running to see a possible new friend. She absolutely loves to sit in the breezeway greeting people and really has more fun walking into the tasting room to grab some attention or taking mule tours.

It's a given that I think my dog is awesome but we have developed great relationships with other winery dogs. Now the wineries and dogs seem to be sending customers to each other. I can't even tell you how funny it is to hear people walk in and say they were just with Gus (a fellow winery dog-who Dutchess loves dearly) so they needed to come meet Dutchess. Now please don't take this the wrong way but the wineries dogs are amazing marketing tools and even better Ambassadors. They really are not "just pets". They are as much a part of the success of the business and any other component. Really amazing how their roles have changed (for some) from guard dogs and hospitality dogs.

Bernier/Sibary Arrive!

2008-09-09T16:11:00.000-07:00

What can I say but I LOVE it when the growers bring in their grapes personally. Having Paul Bernier and Scott Sibary transport their grapes tells a story. They are all serious about their fruit and the relationships with the wineries. Now, many people may just assume that the growers bring in the fruit. That is FAR from reality. We are lucky. The growers we have relationships with are special and unique. Either Kerry or I are in direct contact not only with the vineyard managers but the owners themselves. We don't deal with producers that are looking to over crop the vines or that are large growers. These are special people that are hands on with their business-that's why we deal with them. Sure, there are vineyards out there that grow outstanding fruit but there is much more to it for us. We want to develop relationships with the growers. We want to be able to work with them when it comes to the fruit they are growing that goes into our product. We look for people that are interested in giving us not only the fruit but the fruit that meets our expectations. We have those vineyards/growers as part of our Vineyards designate programs. It's easy to take pride in our Vineyard designate wines because the pride starts in the fields.

Maple Grapes Have Arrived

2008-09-05T15:44:00.000-07:00

We are in full swing at the winery and I must say-it's pretty darn fun being here at DCW ground zero. The grapes are starting to arrive quickly now as the sugars are spiking due to the heat. With Kerry out in the vineyards checking the BRIX of the grapes, Dan is directing the action here on the home front.

This week the Maple Zinfandel grapes arrived and to my delight, Bill's Block from the Maple Vineyard too. I'll get to the reason of my delight in a few lines but first things first. We were actually a few days early if you compare the arrival time to 2007 Harvest. If they had their choice it would have even been a few days earlier but the heat and scheduling of pickers delayed it. DCW winemakers were pleased with the BRIX and flavors were what we were looking for so in the final compromise, our customers should have another outstanding Zinfandel to put on the tables. I will definitely keep everyone posted on the progress of the wine during the next several months.

Bill's Block arrived as well. Good thing to as we are sold out of the 2007 vintage already-and we haven't even bottled it yet. It's our first time to pre-sell out of any wine. Makes me quite proud of my winemakers to create a wine that excites people this much from barrel. To be honest, it was nice to see the 2008 Bill's Block grapes arrive as I already have demands for it. It's a hard concept to get use to bee sold out before we even bottle the wine but gosh-what a great feeling.

Stay tuned for updates from this week as we are planning to crush several more wines.

Harvest 2008 Has Begun

2008-08-26T05:34:00.000-07:00

Wow-a year has passed and we are harvesting again. Our first grapes (Sauvignon Blanc) arrived Thursday. Hard to believe one year has passed since I dumped the first bin of Sauvignon Blanc grapes last year. To be honest, my headed isn't spinning so fast for this harvest. That doesn't mean that we're not chasing hard-it simply means I have a better understanding that grapes come when they come.

Last year I had a hard time grasping the uncertain time table for harvest. Sure, I knew what was going to happen but the reality was, it was hard for me to learn/accept that we can't have things scheduled as I would like for harvest. We sample and sample until Kerry calls for the pick of a vineyard with 48 hour notice. I had a hard time scheduling other appointments as I was uncertain as to when grapes were to arrive and to be honest, I didn't want to miss seeing each vineyard's grapes arrive-it was my first harvest and I was excited. I'm just as excited but I understand what I need to do now with scheduling. I simply schedule all my other activities and meeting and if I need to cancel so be it. Everyone in the area understands it's harvest and don't take offense to cancellations. If I had known last year that I could have said-Grapes are coming in, I'm going to have to cancel-I would have a few less gray hairs.

This harvest has a different feel for me. I have better relationships with each grower this year. I gotten to know them and appreciate their vineyards and have developed a friendship with several. I was always passionate from the first day I started to pursue the wine industry but that passion continues to multiply everyday. I have a greater sense of pride/responsibility for each vineyard when the fruit comes in. Knowing the growers well, drives me-they have put their trust in DCW to "do right" by the fruit and their name that is associated with it. I don't want to let them down-only exceed their expectations. Secondly, I desire to have great fruit and wine for our DCW family/club members and our future customers. All of that starts in the vineyard and then crush.

We're just getting started for this Harvest. Some of the Maple Zinfandel grapes are due in tomorrow continuing thru Wednesday. Costello and Comstock are arriving this week as well. Will be a busy time on the crush pad this week. Stay tuned for updates and pictures every few days as I'll keep you briefed on our progress.

Having Fun Being Energy Conscience

2008-08-18T13:35:00.000-07:00

OK-Who says you can't have fun and be environmentally conscience? Not DCW! We have recently acquired a Segway to travel in our vineyards. It's our way of continuing to take steps forward in becoming an energy efficient/conscience business. As hopefully many of you know, DCW installed solar panels on the winery and at the house. We just decided to take it to the next step and evaluate where we could improve our energy use.

Our mule is used two ways mainly. The most important way is our vineyard tours. Secondly, we spend time traveling in our vines and around our property for various reasons. Now, we will still use the mule for our tours as I assume no one wants in have a piggyback ride while I'm driving the Segway. But we realized that we actually used the mule chasing around the vineyard much more than once thought. We really wanted to reduce our fuel consumption. After an in depth search, we came up with two options-bicycles and a Segway. A bike is always my first choice of transportation (and if you are here at certain times, you'll see Dutchess running beside me while I bike the vineyards) but I can't say my entire staff shares that same view. Especially when it's 106+ degrees out in the vineyard. So, we've added a Segway.

Many people asked "Why and how would it work in the vineyard?". Segway makes a x2 model. Built specifically to be an all terrain product. It's tough and roughed-ready to take us where we need to go. With deep tread tires and a wider base, this allows us to travel in nearly any condition we'll face in the vineyard. Well-maybe not the current condition in our fallow field with the deep trenches. Joe and I are not that skilled yet to tackle those. We can travel 12 miles on a charged battery and zip along at speed of 12.5 mph. We haven't maxed out the speed yet as 7-8 mph feels like you're flying-we can't imagine the 12.5 mph but I'm sure we'll have a go at it sooner than later.

I'm still and always will be a bicycle girl for my preferred choice of transportation but we believe that this Segway will help reduce our fuel use. We use at least 2 tanks of gas per month for the mule and our hope is to reduce our use to max of 1 tank every 2 months. Some people may think it's too little of an amount to make a different but WE DON'T! Every single amount of conservation adds up and if everyone starts to do their part-that's when we'll start to see progress. Now, I'm not suggesting that everyone go purchase a Seway or electric car but think before you travel-car pool, ride your bike or even walk. Everything and everyone can make a difference and we need to start now before it's too late. I only have one piece of advice-DON'T LET KERRY DRIVE A SEGWAY IF YOU GET ONE-HE CRASHED OURS INTO THE WINERY ALREADY!

July Bottling Complete

2008-08-09T12:37:00.000-07:00

It never ceases to bring a smile to my face when I see the bottling process completed. Every bottling seems to bring about different obstacles and hurdles to overcome and my wine making team plows thru them with determination.

What many people outside the industry don't have privy to is what goes on behind the scenes in preparation for bottling. This actually is more stressful for a winemaker than harvest in general (or at least for my team). Sure, there is a lot of work that goes on during harvest and throughout the time a specific varietal and vintage is in barrel. That's part of the winemaker being an artist in my opinion. But, the crucial time is prepping the wine for bottling. For wineries like us, we create some of our blends closer to bottling (Yep, Kerry doesn't co-ferment at DCW) and make the final last minutes adjustments to the wine. I will explain at a later date the steps in detail which they go through the month plus prior to bottling but this is focus time for the guys. Blending, filtration, stabilization etc are all occurring during this time frame. They almost behave like expectant fathers the way they pace and obsess over the wine. I'm not exaggerating this as I was on the crush pad at 615am tasting wine with them. Kerry said he loves to be there as he wants to be able to make the tiniest adjustments right before it goes in to bottle-if he has too. "I want them just right" said Kerry. As the owner, I absolutely love that. I'm involved with the final blending decisions but what I enjoy most is the time I spend with them on the crush pad leading up to and during bottling. I have the opportunity to taste the wine at different stages-even more exciting is seeing them take the time to educate the staff about the wine and bottling process. They are beginning to understand the more knowledge our crew has about each wine-the more the crew become spokespersons and passionate about the products.

10 wines were bottled in July and it was unanimous that these were the best wines to date that have been crafted by DCW. Winemakers are their own worst critics so to have the guys jazzed about all of the wines is quite a feat. Makes the future of DCW only shine brighter. Life isn't always a bed of roses as Proprietor. I make decisions that everyone is not always happy about and I say "no" more than I would like but the right choice isn't always the popular one. But it's times like the July 08 bottling that make me forget the unpleasant moments. I had winemakers that loved the wines being bottled that bottling wasn't overly stressful for them (just a boat load of hard work), wines that just keep getting better and hopefully, club members that will concur with our evaluation of the wines.

Petanque Court Near Completition

2008-08-02T21:53:00.000-07:00

Our wait is nearing the final stages. DCW Petanque court in close to competition. For those of you that are wondering-Petanque? It's basically the French version of Bocce Ball. Both the French and Italians would cringe at that comparison but C'est la vie!
One could wonder why on earth I wanted the court built. Good question. I'll give the credit to Kerry but honestly, he could not have foreseen this coming during the dinner conversation when I was first introduced to Petanque. My first month as the new Proprietor, Kerry and his wife, Daisy invited me over for dinner. They wanted to help introduce me to people in my new community and thought the Petanque league would be perfect place to start. OK, I went home thinking I hadn't understood them very well-surely I must have had too much to drink. Petanque? Well, Daisy had actually taken the time to investigate getting me involved in the league and the results were-no spots open but I could come to certain social parties with the group. Well, the year went by and I have to admit that I was chasing hard with the winery so it was a blessing I wasn't in the league. But..... this year rolled around and I spoke consistently about the league to Laura (one of my wine club members AND a Petanque league member). She helped me connect with my fabulous partner, Alain, and we are 2nd alternates in the league with our good buddies as alternates right behind us.
So with the ground work laid, I made the build decision for 2 reasons. First, it's great addition for the winery and our customers. Secondly, I needed a practice court and a place for us rebels to have our own Petanque rebel league. As Truman and I agreed, if we can't get into the Big Bouler league yet-we'll create our own league in the interim. What's not to love about the sport-drinking a glass of wine, hanging with friends and lots of trash talking and friendly competition. Last count, we have 6-7 teams ready to hang out. Come one , come all-we'll welcome you with open arms and a glass of wine.

Must have had too much wine

2008-07-24T15:42:00.000-07:00

I must have drank too much wine prior to my nephew and niece arriving at the winery-I emptied a few barrels. William turned 19 the day before traveling to DCW so I waited until he got here to give him his gift. As our tradition has been, I always do something unique in "wrapping" the gift. Buried it 10 feet deep on a beach, hid it in cement and even did my version of FEAR FACTOR. Being a Vintner, it only seemed logical that it be wine related this year.

All that was said to him was it was hidden in a barrel on the crush pad. Now what kind of person has to drive a fork lift to find his present-MY NEPHEW! I had great laughs watching him move barrels, spin them around and peek inside the bung holes! I absolutely love the mental image of

his expression when I told him it was hidden in the barrel. Even more watching them peek into the barrels. Sometimes I'm stunned at the stupid things I think are funny-love that my niece and nephew can laugh with their Aunt Bug.

Table Turned on Proprietor and Winemaker

2008-07-21T14:41:00.000-07:00

What can I say but Alaska rocked!

It was the Damskeys and my first time (but not our last) up to Alaska. We were approached by an association we belong to about traveling to do a winemakers dinner. OK, our first response was "where is it?" and when told Alaska, The Damskeys and I jumped at the chance. We decided why not as we had never been there and always wanted to go. Now, for those of you that have met us, you can imagine how non-stop we spoke about this trip. I think everyone we met knew we were headed to the great white way. In fact, I think DCW staff was more excited to see us go as the day came so they wouldn't have to hear us ramble on anymore.

Having arrived around Midnight (YIKES), we were exhausted but ready to go on Wednesday for our tour and dinner at night. How cool is it that a wine club member was our tour guide! Both Kerry and I taking the tour from a wine club member instead of giving one-can't say that has happened before. Lisa and her daughter Chloe were just fab too. She took us several places and didn't even laugh at us when it seemed like we had our noses pressed to the window checking out the scenery. Of course we saw some blue ice and glaciers but moose too. Finished the afternoon having lunch on top of the mountain at the ski resort. Such a nice tour with great people-that alone made our trip and we hadn't even arrived at the dinner yet.

The winemakers dinner was at a lovely restaurant called Kincaids. All native Alaskan inspired cuisine that was paired with Dutcher Crossing wines. The chef really did an outstanding job. He paired some wine with dishes that we would not have thought worked until we tasted them. He was spot on with all the pairing. I have to admit that I was thrilled no reindeer was served. I jokingly commented about having reindeer sausage the day before and didn't have a clue as to what wine would match. The WHOLE room quickly commented that our Maple Zin would work. That made me laugh as Alaska is really becoming a wine drinking state if they're pairing it with reindeer sausage.

Overall, we had an incredible time but one thing stood out the most. THE PEOPLE. Everyone we had dealings with were outstanding salt of the earth folks. That alone makes me want go visit again. Heck, Kerry and I are rarely on the other side of a tour-with Alaska folks playing tour guide, we'd happily take the opportunity to be in their hands again.

Migrant workers and the wine industry

2008-07-07T08:20:00.000-07:00

As I walk to work daily, it continually strikes me of how the immigration issue plays an important part on the wine industry. As consumers, it's easy to not think about the migrant workers as we drink our favorite wine. I used to be that way until I started the search to find my dream winery. I gave little thought to the farming aspect of the wine industry and focused on the winemakers working their magic. Now, please don't get me wrong-the winemakers play a hugely important part and they SHOULD shine. However, they will be the first to credit the terroir,vineyard and vineyard management crews. As my winemaker, Kerry Damskey, has stated numerous times, the winemakers are shepherds of the grapes. It takes a lot of knowledge, strategy, care and hard work to create the outstanding grapes Kerry likes to shepherd. With that being said, here are a few thoughts and observations about migrant works and their importance to this industry-without going into the politics of immigration. That's for another time.

DCW has the philosophy of hand crafted wines and that all starts in our own vineyard and everyone we source fruit from. Our vineyard management crew works year round for our ranch and 5 others. It really takes a person with special drive to do this work-it's far from easy. Our crew has been known to show up in our vineyard at 5am and off they go working up and down the rows with smiles on their faces. They hand prune, tie up the vines, thin the fruit and even hand pick during harvest. Heck, during the summer, most of us don't like going outside in the 106 degree temperature and these guys are working hard outside in these temps to produce good fruit for the wine industry. I won't go into the complete details of the back breaking and hard work they do as it would make for a long blog post but let me state this one thought. They do work, and are happy and grateful to have jobs, that almost everyone of us would NEVER do.

My appreciation for their work ethic really started last summer while we were planting acres of new vines. We spent several weeks prepping the soil, plotting the rows and laying irrigation, stakes and wires-all done by hand. OK, honestly that was fun to watch part of the time and then I went back to my office. When the crew started to plant the vines, I was truly amazed. These guys were almost like machines in how consistent they were. They had a process and they followed to the letter. Our Sauvignon Blanc block was planted in 6 hours. 6 HOURS! I watched every minute of it too. The next day they planted acres of Cabernet Sauvignon on the ranch with the same enthusiasm and work ethic.

Now I bet these guys went home and told their families that the crazy new owner stood and watched them plant. Would be a logical thing to do as they were very unfamiliar with me at the time and may not have understood that I was trying to understand and learn what was happening. However, over this past year they are use to seeing me in the morning. Dutchess and I are up when the roosters start to crow and walk the vineyards. It gives us a chance to check out the vines and see what's going on in the vineyard. During our walks, we have gotten familiar with the crew. Yep-I still don't speak a lick of Spanish and it's not beneath be to gesture while I speak so they understand my questions. They have been happy to explain and show me what's happening in the vineyard. We work around the language issue and they continue to educate me. I have learned more about what's happening in the vineyard thru the crew than I have from any book.They deserve respect for the job they do and they have earned mine.

My first thought was these are men my brothers would love to have work for Mathy Construction road crews. They have the same mentality my brothers look for in our road crew. Finding people to work the road crew gets harder every year for them as many of the millennium generation can not possibly grasp the hard physical work concept. I actually think I told my brother that if he can't find road crew workers-come hire the guys from a vineyard crew.

Bottom line is we only deal with legal immigrantes-that's our winery choice when we sub-contract out the vineyard work to a management company. We may pay a little more than other vineyards but it's the law to deal with legal immigrantes and we'll follow it. I would NOT trade our management company and their immigrate workers for anything. But I do understand that the immigration policies/laws will ultimately effect our industry. We are planting so we can mechanically harvest our fruit if the time comes. Until then, we're going to continue to care for and harvest our vines by hand. The immigrantes are an under appreciated but valuable part of our industry and the production of high quality wines. I continue to be astounded by how hard they work and how difficult their job is physically. Do I worry about our industry and what will happen if we are driven to mechanically harvest? Sure I do as I wonder what will happen to the quality of our fruit. I don't care what anyone says, even the greatest winemaker can't make great wine from so-so grapes. Until the time comes for us to mechanically harvest, I'm going to continue to praise our legal immigrantes and give them the deserved credit and appreciation for the job they play in my vineyard and the wine industry.

New beginnings at the one-year mark

2008-07-07T00:31:00.000-07:00

I've always got more to the story to tell and our winery newsletter just can't fit all of my musings. Somebody suggested a blog and I knew it would be perfect for me.

I’ve just marked a little over a year at Dutcher Crossing Winery and so much has happened. I was told by a mentor that the first year would be fast-paced with a big learning curve, but things would be different after that first year as I would have seen everything once. Well, he was correct with respect to the first year’s pace but things are always changing and never the same year-to-year. If I knew what the first year would have been like, would I have still chosen this path? Absolutely! The great things in life aren’t always the easiest. Have I had numerous sleepless nights? OF COURSE! But have I seen the wines and winery going down the right path? You bet! Heck, half my sleepless nights are purely from excitement over the wines we have in barrel. Bill’s Block Maple Zin and Bernier/Sibary Zin are tasting so great and I can’t wait to share them.

But as I said, there's more to the story....