JUNE NEWSLETTER 2017 |
IN THIS NEWSLETTER... VIP Club Pick-up Party... at the ADC |
VIP PICK-UP PARTY…
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VIP Days at Champe Ford RoadSaturdays, June 3rd, 10th and 17th & 24th For all of our members who miss the Good ol’ Days at our original tasting room, we would like to continue “VIP Days at Champe Ford”. The Champe Ford Events Center and Sarah’s Patio and Pavilion will be open exclusively for our VIP Club members and their guests on select Saturdays in June. This is an opportunity to buy a bottle or glass and get to know your fellow VIP Club members in the cozy confines of our old tasting room. The grills will be available for you, so stop by the Ag District Center, pick up some Locksley grass-fed beef and come out for a picnic! While we will not be doing tastings, we will have staff on hand to discuss our wines and answer questions. Also, please note that your VIP Club wines will still need to be picked up at the Ag District Center. |
Creative Mankind Painting and WineSaturday, June 24th Creative Mankind will be hosting a “paint and sip” event at Chrysalis Vineyards on Saturday, June 24th. (From their website: Creative Mankind is an art company that offers art classes and hosts parties and events for all ages. Our motto is “Everyone is a Creative Genius!” It's just a matter of people reconnecting with their creative self. Our mission is to enrich our community with art education and culture in a fun and accessible way.) So...spend a fun afternoon laughing, listening to music and creating beautiful wine glasses to fill with your favorite Chrysalis Vineyards wine! This 3 hour event is just $40 and includes all art supplies, an awesome staff, and a lot of fun. Two wine glasses are included in the price of registration. Time permitting, additional glasses will be available for purchase. No experience is necessary. For additional information please contact Creative Mankind at 571-403-1912 or go to their website listed below. [Editor's Note: cut and paste this long link if it doesn't activate by clicking on it. Thanks.] https://sites.cimplebox.com/events/registration.aspx?s=5329&c=3146&eid=321971&r=0.9480984 NOTE: Remember that this event is at our Champe Ford Events Center this month. |
Wine and WoodSunday, June 4th Want to craft your own rustic, wooden wine rack???? Come join the guys from Square & Chamfer at the Champe Ford Events Center, where they will lead a DIY project for you to take home! No experience needed! All materials and tools will be provided. Registration fee of $35 per person includes a glass of wine. Please register and pay in advance online at www.squareandchamfer.com/events. For more information feel free to contact the guys at squareandchamfer@gmail.com. |
REPORT FROM THE TASTING ROOMThis month we invited one of our loyal VIP Club members to share some of his thoughts about why he loves Chrysalis Vineyards. Notes from a VIP Member: |
REPORT FROM THE CELLARWell, they’re done. The final blends from 2016, that is. After much thought, and some minor tweaking, all the reds have been cut and are now resting comfortably in barrels until they are ready for their final processing and bottling. The Norton blends are showing the same promise as the well-received 2016 Barrel Select Norton, and I’m excited about the potential of the 2016 Petit Verdot and Tannat, as they developed a healthy degree of ripeness before picking last fall. Now all we can do is carefully watch them and wait. Which is a relief, as our focus is now in the vineyards and on the 2017 vintage. (No hail! No hail! No hail! Please!!!) Mark Patterson, Winemaker |
REPORT FROM THE VINEYARDFlowering has begun! (Well, at least in the V. vinifera). On May 15th we saw the first evidence of bloom in the Petit Manseng and Albariño at the Locksley Estate. Soon all the vines at both vineyards will be in full bloom (or already beginning fruit set in the earlier flowering varieties) and well into their period of rapid fruit development as we near harvest. Although there is a change in aroma around the farm as the vines flower, the perfumed character is much less subdued than if it were other plants and is really only noticeable to those of us who have regular interactions with the vines. There are unlikely to be the same therapeutic benefits as are, apparently, found in aromatherapy, although it can alter the moods of a winegrower already anxious, but excited, about the promise of a new vintage. Mark Patterson, Winemaker |
REPORT FROM THE FARMMany of you are perhaps familiar with the old farming adage “Make hay while the sun shines”. The implication of that adage is that you can’t get a lot of farming done when the sun isn’t shining. There was lots of rain and very little sun in the month of May so much of the planned farm work was delayed by weather. So far, the fields have been too wet to plant the “Red Fife” heritage wheat that we eventually hope to utilize for bread making in our nearly completed commercial kitchen. Although planting has been delayed, there is still more than enough highly productive work to keep us busy. For the past couple of weeks we have been completing all the electrical and plumbing work necessary to open the kitchen. Our work in the kitchen is essentially complete so we are moving on with HVAC, electrical and plumbing work in both the cheese plant and the dairy parlor. The dairy parlor will be completed shortly, so hopefully we will soon be able to focus on completing all the mechanical work necessary to get the cheese plant operational. In addition to farming, we are essentially our own General and Mechanical Contractors. Gotta run, off to meet with one of my subcontractors. Perry Griffin, Estate Manager |
REPORT FROM THE KITCHENI’ve been in this situation before! Planning an empty kitchen space from scratch can be a daunting task. One that requires a commitment to a goal by evaluating costs, spending the time to research and pursue the many vendors, to find the best bang for our bucks. I’m happy to report that we have succeeded, received, and installed all of the major pieces of kitchen equipment, ordered and have begun to receive all of the various pots, pans, small appliances, utensils, etc. that are required to properly outfit a commercial kitchen. Some bought at auction, most new, and still some to find at a cost that makes sense for us. It seems like more boxes arrive every day, but certainly it is exciting to see the big empty room that we referred to as the "kitchen" actually become a fully operational facility. I just finished doing the first “DEEP CLEAN”, the first of many to come, to maintain our floors, tables, coolers, and equipment, in top notch condition. After three months of electrical and plumbing work, creating a work environment in disarray, it is a great feeling to put order and shine to our kitchen, making it ready to create “culinary magic”. As Perry pointed out, the May weather hasn't been very cooperative. I guess we forgot to order “good weather” when we planned to get all of the vegetable seedlings planted. Oops! No worries though, I heard those seedlings singing from the greenhouse when they saw the sun this morning. I’m certain that in our next newsletter will be describing all of the delicious new menu items that will be produced here, ready for your enjoyment. They are in our heads and soon they will be reaching your stomachs. Stay tuned… Chef Hump Astorga |
Note from Jenni |
Speaking of moving parts… DRUMROLL PLEASE… back by popular demand, MORE CHICKENS! 126 of the little goobs, as a matter of fact. And supposedly, all pullets (which are young females). Ray Lignini, our do-it-all carpenter helper, has separated my 3-car garage into a 2-car garage, and a chick nursery. The whole bay is set up with pine shavings, roost, waterers and feeders to raise our next batch of multi-colored-egg laying hens. Blue eggs… white, cream, light brown, medium brown and dark brown egg layers… just like we had a while back. And after being here for two weeks, everyone is happy and healthy. All 126 of them! We need their eggs for the kitchen AND for our clamoring patrons, neighbors, family and friends. So be patient while the little ones grow up and by the end of the year we should be keeping our refrigerator shelves always stocked with the best darn eggs you’ve ever tasted. Really. They are absolutely delicious… and good for you, since they’ll be running entirely free-range all around my house. Take care, and enjoy this wonderful weather.
Jennifer McCloud
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