Sips of Glenora - the official blog of Glenora Wine Cellars

Gene Pierce
 
November 17, 2019 | Gene Pierce

The Glenora Gazette, Vol. 17, No. 11-19

The sky is clear over the vineyards of Glenora and the shores of Seneca. The temperature is 21 degrees; however, if you are outside, it feels like 13 degrees - a result of the wind which is coming from the south southeast at 5 miles per hour.

A snow covered vineyard after our first squall of the season.

More weather news: Looking at the forecast for the coming week and for the balance of November it appears we have seen that last of our 50 plus degree temperatures as the weather gurus are telling us to expect daily temperature highs to be in the 40 degree range with lows in the mid 20's and not a lot of precipitation. So the weather conditions appear to be fine for travel for next weekend's Seneca Lake Wine Trail's Deck the Halls event and the Cayuga Wine Trail's Holiday Shopping Spree Event. The forecast seems fine for Thanksgiving travel as well.

In the vineyard: The vineyard teams were VERY HAPPY that harvest had wrapped up the preceding week as this past week brought sleet, ice, snow and wind to the vineyards (and every place else). So in general, this past week was one of gathering up and putting away harvest equipment, harvest bins, and picking trays. The teams have started and will continue to "walk rows" checking for broken wires and posts that will be repaired before winter sets in. They also continue the hilling up project as well as applying potash to the vineyards that are in need of the same. We will also be reviewing the yields from a few of our older vineyards, and perhaps making the decision to retire some of them. Some of that is driven by yields (tons per acre) and some by the marketability and prices paid for the grapes which come from those vineyards.

On the Press Deck: The activity there has slowed significantly with the only activity this past week was the emptying of red fermenters: Cabernet Sauvignon that had been harvested the preceding week. Vice President of Production Tracey will not be wasting any time disassembling the press deck and wrapping up the equipment for winter storage.

In the cellar: With harvest/pressing finished for 2019, the Cellar team has returned to bottling and sparkling wine work on a full time basis. This also includes resuming some of our custom wine projects.

Our cellar team working on a tank of red wine, scraping skins.

Last Saturday's 43rd Annual Nouveau celebration was a success even in spite of the very cold weather (thanks Joel for keeping us warm). The wine, a Lemberger or Blaufrankish (a name that is on the same level as Limberger) was very well received and we heard, for the 42nd time, the comment "best ever". There was, "no best ever" comment for the first wine - for obvious reasons.

Last evening Chef John and his team at the Vineyard Restaurant at Knap presented their November Wine Dinner, "All that Jazz." Each of the five courses was themed around a very recognizable jazz tune, which was performed by a live artist (beats the alternative which we have thought was the case in some situations). Next month's dinner will wrap up the wine dinners for the season and hence is themed "All Wrapped Up" - December 7th.

It was another week or so of winery association meetings as during that 10 day period there were two wine trail meetings, a wine alliance meeting and a marketing/promotion organization meeting (there may have been a couple of chamber of commerce meetings held as well). If there is a common thread, it is that the same people seem to take leadership roles in many of these organizations and have done so for years. In many cases the organizations continue to do the same thing or to offer the same programs year after year after year. They, the organizations, often times wonder why they do not see an increase in support or membership - could it be there are no leadership opportunities/openings for people who are new in the industry, or the organizations offer programs never seem to change?

How much wine for Thanksgiving? Unless your guests or family do not enjoy wine, you might use this guide sent to us by long time Glenora supporter Diane Wolcott. Diane tells us roughly a bottle person - of course you would have several different types which would be shared. The only exception to that rule is that the chef who gets their own bottle of sparkling wine to enjoy will preparing the meat in addition to the wines served with the meal. (And then there should be a bottle or two for the dishwashing team!!)

This coming week the retail teams at Glenora, Knapp and CLR will be decorating for the wine trail holiday events. The trees will be up by Wednesday, the wreaths by Thursday, and wassail bowl out on Friday (we need a recipe). We will start mumming on Saturday evening - all are welcome!!!

Thought for the Week:  Education
"The aim of education is the knowledge not of facts but of values."
 

Time Posted: Nov 17, 2019 at 10:09 AM
Gene Pierce
 
November 10, 2019 | Gene Pierce

The Glenora Gazette, Vol. 10, No. 11-19

The sky is cloudy this morning over the vineyards of Glenora and the shores of Seneca. From the temperature readings it would seem winter has arrived but we still have another month of Fall according to the calendar. The current temperature Is 35 degrees however it "feels like" 27 degrees due to the wind which is coming from the south southwest at 10 miles per hour. Lake temperature: Keuka - 53 degrees.

In the vineyard: The 2019 harvest at Glenora, Knapp, and CLR is finished with the CLR team "wrapping it up" on Monday when the Mason Road Cabernet Sauvignon, and the Petite Verdot at CLR were harvested. We certainly appreciate the efforts of the vineyard teams in bringing in all of the grapes. The season starts out with short sleeved shirts and ends up with sweatshirts, heavy jackets, and Carharts! There is always a lot of moving parts to the harvest season, and depending on the vineyard, the winery and the weather the picking schedule needs to be flexible. For people who need a structured work day/week the harvest season would be very stressful. Thanks go out to Chaz, Jeffery, Bob, Brent, and Corey - the harvest team!

With harvest ending this past Monday, the Vineyard teams quickly "changed gears" as they power washed and greased the harvester, making notes of all of the items that will need attention before harvest next year. They rounded up all of the bins that seem to grow legs during harvest, power washing them as well and making repairs as needed. There is one winery where we deliver grapes that seem to play "bin bumper cars" when they unload and empty the bins - they also fail to risnse the bins which is and has been a winery courtesy since the beginning. The teams also started "hilling up" in several of the vineyards. Hilling up consists of pushing soil up and over the graft at the base of the vine to protect it over the winter.

Frozen Vidal grapes in bins, waiting to be pressed into Iced Wine.

On the press decks: While the harvest (picking) finished on Monday the press deck teams stemmed, crushed and then placed the Cabernet in red fermenters on Monday. They also started to press our "iced Wine" grapes on Monday, however that was cut short by a "stripped gear" on the Wilmes Press's motor. So a quick trip was made to Knapp where we have an identical press. Thanks to the efforts of Tracey, Chaz and Brent, the motor on that press was removed - quite a project has it had been in place for over 40 years with several coats of paint on the nuts and bolts that held it in place. However with some prayers (or were they cuss words?) the motor came off and the "Iced Wine Grapes" were pressed and the juice is now in the tank. A side note - pressing "Iced wine Grapes (frozen) gives us a yield of 45-60 gallons per ton as compared to 170-175 gallons per ton from the same fruit that was not frozen.

Yesterday marked the 43rd anniversary of a Nouveau Wine Celebration at Glenora. The event was first started at the end of harvest in 1977 to celebrate our first year of harvest/winemaking. It was a rather small event at which we invited all who had helped us establish Glenora during the year of 1977. We had started the year with a site on which an old barn had stood, and by years end we had 4500 cases of wine in the tanks-10 months. The event was original called Foch Nouveau as Foch grapes were the grapes used. It has now become "Nouveau" because we no longer make a Foch wine although the vineyard is still alive and well. One tradition did end this year and that was Henry the Hogg was not roasted on a spit or smoked - he was cooked in an oven. That decision was made when the weather forecast came out earlier in the week. Starting the smoker at 6 AM and standing by it when the temperature is 25 degrees for 6 hours is no longer considered fun - even when fortified with a glass of two of brandy. Thanks go out to Joel and the Maintenance team for keeping us warm, the kitchen and restaurant team for the great food, and to the administrative team for all of the organization.

Our event tent, set up for our Nouveau celebration, with a light snow covering the grounds.

Bob, who assists us with marketing and sales, returned from the American Wine Society meeting in Florida carrying a plethora of medals won by our wines, including one for the best white Vinefera wine in the commercial wine competition (wineries from across the US) - our 2019 Select Harvest Riesling! While all of our wines are the efforts of our entire cellar/production team, Winemaker Rachel took the lead on this one -Congratulations Rachel!!

While 2020 is 7.5 weeks away, plans are being made or finalized for some of the early years events which include Pasta Night, Fish Fry Fridays, Steak and Potato, the Bridal show and the early year Wine Trail events. There are several "twists" in store for these events. We also will have a new program - a monthly signature wine. More to come as we do not want other readers of the Gazette to plagiarize it.

Thought for the week:  Thought-Ideas
"True originality consists not in a new manner but in a new vision."
 

Time Posted: Nov 10, 2019 at 9:57 AM
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