Page Archive for the ‘Winemaker’s Notes’ Category

Wednesday, April 24th, 2019

2016 Syrah

The surprise reaction to our 2015 Syrah (you had to be in the barn to catch the unmistakable “Syrah double-take”) has many people curious about what is in store for 2016.  In fact, you can hear a thorough breakdown of our 2015 Syrah at the 33:20 mark on this episode of Two Guys Talking Wine – a fun podcast with André Proulx and Michael Pinkus.

Hand-harvesting for the 2016 Syrah took place on October 11th, with about 1000 kg sourced from each of our Clones (7 and 100).  The fermentations were conducted in open top bins and manually punched down three times daily.  They were allowed to initiate spontaneously after a four day cold soak, then inoculated with RX60 (Clone 100) and FX10 (Clone 7) on day 6.  Both bins were pressed after a total time of 14 days on the skins, then racked to barrel and inoculated with malolactic bacteria MBR31.  The wine was aged in French oak (20% new) for 24 months.

Early on, I worried the 2016 Syrah would come across so ripe that it would be considered more of a one-off vintage than a typical example of our cool-climate style.  But as the wine evolved in barrel, I became more excited about its prospects of becoming something unique, yet familiar at the same time.  This complex Syrah comes at you with aromas of dark fruit, sweet peppercorn, and floral notes.  It is both ripe and savoury on the palate, with surprisingly smooth tannins; should age well to 2024.

Production:  133 cases

Price:  $55

 

2016 Cabernet Sauvignon

Based on the sheer number of inquires we’ve fielded on it’s release date, the 2016 Cabernet Sauvignon is one of the most anticipated red wines we’ve bottled in recent memory.

On November 9th, 2016, we hand-harvested 1500 kg of beautiful Cab from a combination of rows 8, 9, 10, 12 and 13 in our Clone 169 Block and rows 8 & 13 in our “Old Block” –  and in retrospect, I wish we had kept a few more rows for ourselves!

The fermentations were allowed to start spontaneously after a four day cold soak, then inoculated with FX10 (Clone 169) and F15 (Old Block) on day 6.  Peak fermentation temperature reached 30 C, and the bins were pressed after 15 total days on the skins.  Aging was carried out in French oak (25% new) for 24 months.

I’m of two minds on the 2016 Cab Sauv, in that it is showing very well right now – much smoother than similar versions at release (2007, 2010, 2012) – but I do feel this wine will only improve and blossom with age.  I can say this with much more confidence than I used to, based on the feedback we’ve received from the many people aging our Cab’s going back to 2004.

Showcasing an abundance of the classic cherry and cassis notes associated with our terroir, this wine smells as intense as it tastes.  There is a richness to the palate, with good balancing acidity and evolved tannic structure.  It should age well to 2025 and, perhaps, beyond!

Production:  108 cases

Price:  $55

 

2016 Pinot Noir

It stands to reason that the most difficult years to craft good Pinot Noir are usually the best years for later varieties like Syrah and Cabernet Sauvignon.  Namely, it’s easy to overdo your Pinot when they are rapidly ripening in the hottest part of the summer (think 2007 vintage versus 2009).  Leaning on past experience, I took steps to delay the maturation process in 2016 – with a later thinning of green clusters (post-veraison) and less intense leaf removal.

All of these efforts did not go unnoticed, as in my harvest notes I have scribbled:  “By far the cleanest we’ve ever picked”  – Wilma

The advantage of older vines vs. younger vines was also apparent in 2016, as we saw the fruit in our younger block (Clone 777) ripen quicker and lose acidity much faster than our older block (Clone 115).  We chose to hand-harvest 2500 kg from rows 2, 3, 4, 8, 9 and 14 of our Old Block on September 13th, 2016.  The clusters were sorted three times on the way to three separate one-tonne bins, and fermentations were allowed to start spontaneously after a four day cold soak at 15 C.  Each bin was then inoculated with cultured yeast at 1/3 sugar depletion to aid in finishing fermentation (65% RC212, 35% W15).  All bins were pressed after a total time of 15 days on the skins, then racked to barrel and inoculated with malolactic strain MBR31.  The wine was housed in French oak (30% new) for 24 months.

The end result is an elegant Pinot from a hot vintage, with ample acidity and tannins that should help it develop in bottle.  Ripe with familiar, terroir-driven notes of wild strawberry, cranberry, cherry, truffle and spices, it should age well to 2024.

Production:  161 cases

Price:  $55

 

2018 Sauvignon Blanc

I embrace the opportunity to work with Sauvignon Blanc as a varietal, but over the years it has proven to be a wine of unforeseen challenges and pressure.

First there are the viticultural challenges.  Canopy management and vine balance proved to be those hurdles in 2018 –   creating adequate fruit exposure to combat the higher disease pressure, but not so much to bake the berries in the scorching heat.  Thankfully, no irrigation was needed in these deep-rooted old vines, which was advantageous in weathering the dry conditions we faced in May, June and July.

Each year the harvest timing decision in our Sauv Blanc is ultimately made on flavour development in the berries, which – like acidity levels – can vanish overnight if you are not careful.  Our rows were harvested on September 4th, with ideal parameters for crafting aromatic and lively Sauv Blanc (20.4 degrees Brix, 8.0 g/L TA).

Then there are the stylistic challenges (i.e. the pressure to get it right!).  Based on what has worked in previous ripe vintages, I chose to ferment 75% of the juice in neutral French oak and the remaining 25% in stainless steel.  Everything was inoculated with X5 yeast, and went through partial spontaneous malolactic fermentation.  All vessels were fermented cool (9 C) for 25 days and stopped at a specific gravity of 0.998.

Finally there are the logistical challenges.  We produced 220 cases of 2018 Sauv Blanc, by far our largest bottling, but I anticipate that will not be quite enough to meet the demand.  So why not just make more?  For starters, it is difficult to source clean, previously used white wine barrels.  The seven older barrels I currently use average ten years of age, and will need to be gradually replaced in the near future.  Incorporating a brand new barrel into the fray might be necessary, but at what cost to my preferred style?  I’m hoping the answer lies in a new barrel I’ve sourced (“Piano” – by Tonnellerie Rousseau) that comes highly recommended for it’s gentle treatment of aromatic whites.

These are the things I wrestle with up until I sample the recently bottled 2018 Sauv Blanc and realize that a wine of challenges and pressure has somehow become a wine of relief.

Production:  220 cases

Price:  $35

 

2018 Pinot Gris

Our Pinot Gris block is currently the smallest of our plantings.  Just an acre or so of vines, struggling away in the heaviest clay on our farm.  Although generally beneficial for wine quality, the clay soil has led to inconsistent vine vigour issues over the years.

I’ve never minded the small size of the block, as Pinot Gris is my nemesis when it comes to disease pressure, vine upkeep and training…so, of course, we’ve decided to plant more in 2019!  I will no doubt regret this decision on many occasions in the future, but for now I will bask in the joy of young vines and untapped potential.  Expect to taste this fruit sometime after 2021.

The warm, dry summer of 2018 helped produce some very ripe, thick-skinned Pinot Gris by early September. About 2000 kg were harvested on September 4th, after three days of painstaking Botrytis removal (not an easy task in PG!).  We chose to pick at an optimal TA level (7.7 g/L) to avoid having to supplement with tartaric acid.  60% of the juice was fermented in neutral French oak barrels and 40% in stainless steel.  The yeasts we chose to use were: R2 (for texture and flavour) and X5 (aromatic development).  It was fermented cool (9 C) for 21 days, and stopped at a specific gravity of 0.998.  Partial spontaneous malolactic fermentation took place in the barrel-fermented portion of wine.

The thicker skins are evident in the pinkish-gold colour and unmistakable texture of this wine, which also features aromas of apricot, baked peach, honey and vanilla.

Production:  135 cases

Price:  $35

 

2018 “Jean’s Block” Riesling

I was caught a little off guard by how fast the Riesling ripened in 2018.  I usually count on a few weeks between the end of the early whites and onset of Riesling, but the steadily rising sugar content, crashing acidity and mounting botrytis threat led to an abnormally early harvest date of September 17.

If you were ever going to craft a Riesling with a slight botrytis-affected component, this was the year.  Ask anyone in the industry just how quickly and intensely their Riesling and other mid-season whites were sucked into a black hole of rot, and they will shudder at the thought.  Our vineyards were stagnant with humid air for the whole second half of September.

This called for many pre-harvest days spent dropping affected clusters and berries before being comfortable with fruit condition.  The general rule of thumb is that 5% is an acceptable level of botrytized berries, but even 1% makes me nervous – mainly for filtration purposes.  Having said all of that, there can be good things about having a tiny bit of botrytis in your white wine, such as increased aromatic complexity, that might be apparent to some in the 2018 Riesling.

Pressed juice was 100% fermented in stainless steel with two separate yeast strains: W15 (55%) and X5 (45%).  Tanks were fermented cool (9 C) for 28 days and stopped slightly off-dry, at a specific gravity of 1.005, to balance the ample natural acidity.

The 2018 “Jean’s Block” Riesling exhibits a showy nose of floral, fruity and mineral elements; with hints of orange blossom, fuzzy peach candy and green apple.

Production:  135 cases

Price:  $35

The Five Rows Barn is set to re-open on weekends starting June 1st, 2019.  See you soon!

Wednesday, December 20th, 2017

For generations now, all major accomplishments on the Lowrey farm have been accompanied with the wave of a hat and a boisterous cry of, “Wahooooo!!”.  Whether it was planting our first field of Pinot Noir or harvesting our last crop of plums, I fondly recall my Grandfather doing this on numerous occasions.  As the years went on, the ‘Wahoo’ rallying cry crept slowly into everyday life, and could be heard over multiple St. David’s phone exchanges following Joe Carter home runs and Doug Gilmour OT winners.  With pride and nostalgia, I now channel his unabashed joy at the end of a long harvest.

Winemakers know that the real end of vintage cannot be marked until the last of the reds are pressed and racked to barrel.  It is only then that the true celebrating and reflecting begins.  This can be difficult for the grape grower turned winery owner who is more accustomed to throwing a hat in the air as the last cluster of Cabernet Sauvignon is cut from the vine.  We’ll give Howie a pass here, because he worked so hard to keep the hungry birds at bay until the not-so-bitter end.

As the last days of August gloomily came and went, it became apparent that some kind of miracle would be required to ripen the later varietals in 2017.  The collective mood around the industry was grim, to the point where I actually started to make alternative arrangements in case the Syrah and Cab Sauv did not pan out.  None of us knew it at the time, but the late season heat wave that we had all but written off was slowly making its way across the prairies.

A wet summer had fattened up clusters to the point where early varietal yields were up nearly 20% across the board – surprisingly not at the expense of fruit quality.  The September heat arrived at the perfect time to kick ripening into gear, validating the old adage that a stellar Fall can save any vintage.  The Sauv Blanc and Pinot Gris came in clean and full of flavour, with the luxury of good natural acidity.  The Pinot Noir and Riesling required painstaking botrytis control, but we managed to get them off just prior to a biblical deluge of rain.

After dodging our own mini-hurricane season and a few brushes with October frost, Vintage 2017 came to a pleasing denouement.  Cabernet Sauvignon and Syrah berries began to desiccate and concentrate in mid-October and the vines held foliage well into November, allowing for as late a harvest as was desired.  Wilma aptly noted, while we brought in the last of the Cab, that it seemed like we had favourable weather on every picking date this year – and she couldn’t recall that ever happening before.

That might just be worthy of a Wahoo!

Please join us to celebrate this memorable year at one (or both) of our upcoming Treadwell Winemaker Dinners.

 

Friday, April 21st, 2017

Few things inspire me more than people who can write and perform music.  Every year I try to attend as many concerts as possible to nurture my love of live musical performance.  The beautifully raw sound, the connection with the audience and seeing someone uninhibited at the top of their craft is as good as it gets.

I’ve come to grips with the fact that I can never be a rock star, but it struck me one summer night, as I was walking out of a Bahamas show at Jackson-Triggs, that I’m lucky enough to express myself through my wines and in conversations with visitors to our barn.

The more I thought about it, the more I came up with interesting parallels between me and my songwriting idols.  Here are a few:

Songs have music and lyrics, wines have viticulture and enology.

I prefer to release “albums” as opposed to catchy singles.

We are constantly being judged, often times right to our face (this can be good and bad).

People want to hear the hits (Sauv Blanc), so you must resist getting tired of playing them and never take them for granted.  However, you can’t rest on your laurels and should always strive to create new content.

It can feel monotonous at times, but you have to remember that every performance could be someone’s introduction to your work.

There are times when we want to be new and innovative and times when we’d rather be rooted and old-fashioned.

Like the best songs, wines speak to everyone differently and are often interpreted in unanticipated ways.

Eventually other people take ownership of your work and you have to let it go.

There is much solitary time, but the joy is in sharing your craft.

My wines are my songs – not everyone will like them, but that’s okay.

 

 

Thursday, December 22nd, 2016

On behalf of my family, I would like to extend a warm holiday ‘Cheers’ to all those who’ve helped make this our most enjoyable winery season to date.  We were thrilled to have so many familiar faces join us for their annual tasting visit – and before we knew it all the wines had left the barn.

To all those who happened upon Five Rows for the first time in 2016, we say welcome, and we look forward to seeing you again next year!

The holidays tend to be a time when our friends dust off and crack open an older vintage of our wine (we do the same), a tradition that we are very proud to be a part of.  Please let us know how your bottle has aged and evolved by registering it on our Provenance page.

Merry Christmas to all!

 

Tuesday, October 4th, 2016

Harvest 2016

Am I a writer or am I a winemaker?  Is my time better spent writing a blog post or thinning Syrah?  These are the types of burning, legacy-defining, useless questions that plague my thoughts over the grueling days of harvest.  I believe it to be an innate method of stress deflection to have internal debates about completely nonsensical topics.

The debate continues:

I will be forever grateful to my friends Barry and Leslie for encouraging me to start a blog chronicling some of my family farm stories.  However, none of this would have come to fruition had I not become a winemaker first.

From the earliest days of creative writing in grade four, I had an affinity to tell stories – but hated taking the time required to sit down and type them out.  I do not possess the patience to write a book.

I am definitely a better writer after consuming a few drinks.  Ironically, being a winemaker requires a laser-like, sober focus to achieve best results.

Easy growing seasons in the vineyard make for boring stories and difficult writing (if not boring wines!).  Thankfully, Niagara NEVER has easy growing seasons and 2016 has been a prime example.  If you weren’t lucky enough to have have old, deep-rooted vines or access to irrigation equipment, your winemaking skills were put to a serious challenge.  Everyone loves a wine with a good back story.

Some of my best wine-related writing will never get seen by the masses.  It is confined to my private cellar notes and yearly harvest log, which read like great tragedies.  I tend to be a “pessimistic optimist” whose emotions rise and fall with the daily fluctuations in weather.  Frustration and vulnerability ooze from the wine-stained pages.  Conversely, the winemaker in me strives to never let them see me sweat.

In the end, it becomes obvious that all aspects of my job are dependent on one another for me to achieve success.  I take comfort in this thought, feeling fortunate to have such a fluid job description.

Writer.  Winemaker.  Vineyard Philosopher.

Some of my recent thoughts on the 2016 harvest can be seen in video form here.

 

Tuesday, April 26th, 2016

I’ve got good news and I’ve got bad news.  The story of our 2015 Sauvignon Blanc is filled with both.  The bad news starts with the amount of damage sustained by the vines after a second consecutive harsh winter.  Very few of the suckers that were brought up to become new trunks in 2014 actually made it into the 2015 growing season.  There were those that looked like they were going to bud out, only to agonizingly collapse a couple of weeks later.  The sheer number of dead buds made for disproportionate growth and vine vigour issues – meaning lots of extra work.  The far north end of the block looked more like the aftermath of a zombie apocalypse than a vineyard, replete with half-dead, split trunks oozing crown gall tumours…

The good news is that we had any Sauvignon Blanc fruit at all!  In fact, 2015 was an amazing growing season for whites, with moderate heat and cool nights during peak ripening time.  The lighter crop ripened very quickly, ultimately leading to intense concentration of flavours and aromatics.  I stuck with my tried and true formula in the winery, with 75% of the juice fermented and aged in my trusty old French oak barrels and 25% done in tank.  The finished wine was blended, filtered and then bottled on April 6th, 2016.

Aromas:  “a nose for days”; candied pear, lemon/lime, melon, grilled pineapple

Palate:  rounder, riper, more weighty mouthfeel; pineapple, hint of lime; enjoyed best at cellar temperature (60-65°F)

Production:  210 cases

 

2015 Pinot Gris

Our Pinot Gris sustained similar winter damage to it’s neighbouring Sauvignon Blanc, which was surprising because it is considered a much more winter-hardy varietal.  Another sobering reminder of just how much sustained extreme cold the vines experienced in the winter of 2014.

The very light crop (about 40% of a normal year) made the vineyard work easier to stay on top of, ultimately producing some of the cleanest fruit we’ve ever seen in that block.  Pinot Gris is my favourite varietal to walk through in the fall because of the cool look of the tight, metallic-pink coloured clusters and the intense aromas in the air.  Tasting each berry is a treat, as flavours explode in your mouth.  You can almost anticipate the texture of the wine they will soon create.

We harvested our ripe Pinot Gris on September 18, 2015.  Believe it or not, one of the challenges I face crafting my whites is finding good, used white wine barrels.  It seems that more and more winemakers are holding onto their prized neutral wood – and I can’t blame them!  I was fortunate this past vintage to pick up some great older white barrels from J.L. Groux at Stratus, and about 66% of my 2015 Pinot Gris juice was the direct beneficiary.  All juice was fermented with R2 yeast and likely went through a partial, wild malolactic fermentation.

Appearance:  golden pink colour

Aromas:  honey, peach, vanilla, Honeycrisp apple, cream soda

Palate:  velvety texture, good balance with ample acidity; important not to drink too cold – 60°F is good

Production:  110 cases

 

2015 “Jean’s Block” Riesling

Many experts feel that it takes about ten years for a planting of grapes to really come into its own.  I feel like the wine from “Jean’s Block” is getting more complex with each vintage and it bodes well for this relatively young, 9-year old Riesling block.

What I like most about Riesling is their reliability from a growing perspective.  They crop well, ripen without issue and always seem to have enough acidity to make a nice wine, whether your preferred style is dry or off-dry.

We harvested the 2015 crop on October 8th and the fruit came in at 18.3 degrees Brix.  Previous vintages have taught me that “two yeasts are better than one” in terms of wine complexity, so I split the juice into two tanks: 900L fermented with W15 and 375L with R2.  What resulted was one of the longest fermentations I’ve ever experienced – the ferments started on October 16th and didn’t reach a “balance” point (Specific Gravity 1.003)  until December 1st!  This was not done by choice, but the results were a pleasant surprise.  Sometimes yeast just become a little sluggish in high-acid/low pH must.  There were times when I thought the fermentation was stuck, but I chose not to re-inoculate and patience paid off in the end.

I love the nose produced by Clone 49 Riesling – it’s just so fresh and intense!  We bottled this wine on April 6th, 2016.

Aromas:  apricot, peach, lemon, green apple

Palate:  both sweet and sour notes perceptible; resolves into crisp, dry balance

Production:  130 cases

Tuesday, April 26th, 2016

2013 Pinot Noir

In looking back at my harvest notes for the 2013 Pinot Noir, I’m immediately drawn to the “Fruit Condition” section where I have written:  excellent; “Some of the nicest we’ve ever picked.” – Wilma.  I remember it well, and it makes me smile as much now as it did when she said it on September 18, 2013.

We hand-picked 90 boxes from rows 3, 4 & 5 and 64 boxes from rows 8 & 9.  These are the rows that I traditionally use, and they represent a good cross section of terroir from our oldest vines.  The Pinot was sorted four times:  first I do a quick pass on my own before we harvest to remove any obvious rot; then each picker must inspect clusters as they cut them; a third inspection takes place as boxes are loaded onto the wagon and finally again as they are dumped into the crusher.  Those select few Pinot berries that made the final cut ended up filling two fermenting bins.

After a four day cold soak at 18°C, the first bin containing rows 3, 4 & 5 was inoculated with RC212 yeast and the second bin (rows 8 & 9) was inoculated with W15.  Fermentation lasted about a week, with peak temperature around 34°C.  Wines were then inoculated with malolactic bacteria strain MBR31 and racked to barrel.  After 24 months in oak (100% French, 20% new), the wine was blended and eventually bottled on April 6, 2016.

Aromas:  “Like walking into a pantry”; ripe cherry, dried spices, truffle

Palate:  light velvety texture; good balance; enjoyable now, but just enough tannin to make you want to lay it down for a while

Production: 145 cases

 

2013 Cabernet Sauvignon

A later Spring than 2012 (few are earlier) led to an interesting vintage that felt like a constant uphill battle.  The growing degree days were just not adding up, so an effort was made to dramatically reduce crop level at veraison.  Then we waited…and waited some more…until all the leaves had fallen and finally picked our Cab on November 15, 2013.

The fruit was quite desiccated on the vine at this stage, almost a late harvest look, and we actually ended up with close to 23 degrees Brix and reasonable acidity.  The drastic thinning gamble had worked, but at the expense of tonnage.  We ended up with only 117 picking boxes of Cab Sauv from five rows that would have normally yielded 150 boxes.

The fruit was processed into two bins and after a four day cold soak, Bin 1 was inoculated with FX10 and Bin 2 with F15.  Finished wine was blended, inoculated with MBR31 bacteria and racked to barrel where it would spend the next two years.  Two new French barrels were used (Taransaud and Billon) along with a couple of wily veterans.  The 2013 Cabernet Sauvignon was bottled on April 6th, 2016.  This wine will surprise many people.

Aromas:  cherry, blackberry, anise, loose-leaf tea

Palate:  flavours as intense as the nose; nice texture; savoury; integrated tannins make it both drinkable and cellar-worthy

Production:  100 cases

 

2013 Syrah

*See 2013 Cabernet Sauvignon for the challenges associated with this growing season.

As we nervously hung our Syrah into November for the first time, I wasn’t sure I’d ever be writing a description for a Five Rows 2013 Syrah – the grapes just didn’t look right.  They tasted fine, the lab numbers were good, but the berries looked wrinkled and raisin-like.

A harvest date was finally settled upon, but to our astonishment we awoke that day to….frozen Syrah-sicles!  An overnight frost had thrown a wrench into the plans, making for a unique harvesting and de-stemming experience.  The stems were so brittle that I was concerned the berries wouldn’t properly separate from the rachis going through the de-stemmer, adding unwanted bits of stem to the must.  In the end – I needn’t have fretted, as the semi-frozen berries rattled off the rachis with ease.

82 boxes were harvested from Clone 7 rows 2 & 3, along with 57 boxes from Clone 100 (“Old Block”) rows 1 & 2.  The Clone 7 was inoculated with RX60 and the Old Block with F15.  Both bins were pressed after a week-long fermentation.  The whole batch was aged in French oak; three older barrels and one new (DAMY Rouge).

This wine was incredibly smooth from the get-go, and frankly I have no idea why.  Perhaps it was the extended hang time and wilted berries, perhaps it was the frost – yet more proof that the most unique wines often result from unforeseen circumstances.  It was bottled on April 6th, 2016.

Aromas:  lavender, cassis, vanilla, cooked meat, thyme (“Smells like a lamb dinner” – Wilma)

Palate:  smooth as silk, very savoury, hint of pepper, finish dominated by dark fruit

Production:  100 cases

 

Saturday, January 23rd, 2016

Perhaps the number one thing I look forward to each winter season is the opportunity to participate in a few Winemaker Dinners with my family.  When the vines are dormant I tend to be as well, so invitations to be a part of these lavish evenings are received with great joy!

We were very fortunate this year to be featured at a dinner hosted by the Ontario Wine Society (Toronto Chapter) where the theme was a celebration of Lowrey Vineyard Terroir through a comparison of wines made from our fruit.  The OWS brought together a wonderful group of winemakers who’ve worked with our grapes over the years – specifically Pinot Noir.  The event took place at Barque Butcher Bar and the pairings were facilitated by Michael Godel, who spoke very kindly and shared some flattering observations about our humble little vineyard in St. David’s.

Thomas Bachelder acted as host for the evening and I would’ve been perfectly content to listen to Thomas wax poetic about Terroir and Pinot Noir for the entire night if it was up to me!  Ilya Senchuk of Leaning Post Wines also brought some very interesting insight to the Terroir debate, as well as some stellar wines.  He pointed out that he sees hallmarks of Lowrey Terroir not only among certain varietals like Pinot, but across varietals as well.  We all agreed that there are distinctive elements that define the Lowrey flavour and aromatic profile, as well as textural and mouthfeel similarities.  Ilya also noted that as our collective wines age (that is wines made by Bachelder, Five Rows and Leaning Post from Lowrey fruit) the similarities of Terroir tend to become more pronounced.  The effect of the winemaker giving way to the effect of Terroir over time is a very interesting concept indeed.

I feel very proud that Mario Adamo thought enough of our Five Rows wines to inquire about purchasing some of our fruit for his own winery venture.  The dynamic brother-sister duo of Julie and John Paul Adamo joined us for the evening, and Julie did a great job taking us through their journey to start a winery in the hills of Hockley Valley.  It was exciting for me to see what an excellent job they’ve done with the Pinot Noir from our 2008 planting.  I see great potential for this block based on their initial efforts, and I highly recommend giving the wines of Adamo Estate Winery a try sometime soon!

Highlights of the dinner were detailed in the latest OWS newsletter and can be read here.

The Grand Crew

 

Monday, July 13th, 2015

They are not the most captivating of birds.  No one has ever said, “Look at the beautiful Robin, dear!”  Up close they look even homelier.  I discovered this while thinning Syrah today and abruptly coming face to face with two baby Robins, nestled smack dab in the middle of my vine.

Robins are utilitarian worm hunters.  They don’t grace the logo of any sports teams as far as I know – the more popular Blue Jays, Orioles and Cardinals dominate this category.  Even the famous “Boy Wonder” was a trusty sidekick at best.  You don’t even really notice them until they are looking you directly in the eye.  Is this their vine or is it mine?

I make the decision to leave this vine a little “fuller” than I’d like, but any further removal of shoots would compromise their foundation.  The obsessive side of me makes a mental note to return to this particular vine later in summer.

Upon further reflection, I feel it appropriate to anoint the unassuming Robin as the official bird of Lowrey Vineyards.  Far from flashy, a little rough around the edges, somehow lurking under the radar while in plain sight and then BAM! – Holy Syrah, Batman – all of a sudden we’re right under your nose.

Syrah Babies

Wednesday, April 8th, 2015

Being stuck in the mud never felt so good.  The usual nuisance of “sinking while pruning” seems a welcome hindrance this year.  My smile widens with each heavy step and I can’t help thinking that “thaw” is a beautiful word.

There are many things that signal spring to my internal body clock: bottling new wines, the smell of melted wax and new cardboard, writers cramp, bud counts, the Masters, muddy paws and baseball.  Together, they form a complex emotional mix of stress (bottling and dead buds) and thrilling relief (tasting the new wines and the promise of golf season).

April 2nd was my own personal vernal equinox this year, as we bottled all of our new wines (830 cases!) without a hitch.  It represents the culmination of three years of work for the 2012 reds and a year for the 2014 whites.  Big thanks to all of my helpers, from the case fillers to the bottle dumpers to the humble stackers.  I’ve said it before, but my biggest advice to someone starting a mini craft winery like ours would be to find a reliable mobile bottling line.  Glenn, Randy and Justin from Hunter Bottling make my life easy on bottling day.  The new truck is amazing!

Those who’ve joined our contact list will receive an email in the coming weeks with details of the new release.  Our goal is to re-open the barn by May 1st and I can’t wait for everyone to try the new wines!

Good to the last drop!