Silver Oak and Twomey October Harvest Update #3

I'm happy to say that the weather has ceased to be an obsession now that all the fruit has been picked.

We have three more small tanks of Pinot Noir to press this week and then will be done at Twomey Healdsburg.  We have made all of the 2012 blends with the exception of the Bien Nacido Vineyard fruit from Santa Maria Valley, which will be finsihed next week.  This gives us the barrels we need to barrel down the 2013.  The crew is still busy, but the pace is calmer as they wrap up the vintage.

At our Napa Valley Winery in Oakville, we just pressed the last and biggest tank of Cabernet from this vintage.  This was left for our Growers Relation Manager, Nick Filice, to dig out, because, after all, grower relations is to thank (or to blame) depending on your mood. 

Now the work at hand is to monitor the tanks as they undergo malolactic fermentations (whereby we cut the harsh acidity in the wine by converting the natural malic acid into lactic acid, therby making it much smoother and enjoyable) and evaluate the wines so that we can combine similar tanks together and end up with full, malolactic complete, SO2’d tanks in a couple of weeks. 

Silver Oak's Alexander Valley winery in Geyserville had a huge week of pressing, averaging several tons a day!  We still have quite a few tanks on skins, but it looks possible to finish by this Friday, if not before.  We are beginning the process of consolidation so we have mostly topped tanks.  The Miraval and Red Tail wines are tasting excellent!

Now all that is left is to prepare our appetites and drinking songs (a tradition I brought back from my European winemaking days!) for our first pressing lunch next week!


-Daniel Baron
Director of Winemaking
Silver Oak and Twomey Cellars