![]() |
AUGUST NEWSLETTER 2019 |
IN THIS NEWSLETTER... VIP Pickup Party... at the ADC Report from the Tasting Room Note from Jenni |
VIP PICKUP PARTY…
|
REPORT FROM THE TASTING ROOM
We welcomed many new faces here in the tasting room and welcomed many new VIP Club members. Speaking of our VIP Club... we are currently busy planning our annual appreciation party. This year’s event will be held on the evening of September 14th. As our long time members know, this night is an evening filled with laughter, food and LOTS of wine. We will be pouring a selection of our wines by the glass that evening and will have a delicious assortment of food for our members to enjoy. This is our BIG thank you to all of you. Without you we would not be here! RSVPs are being accepted now so don’t miss out! Plan ahead and come celebrate another year of our amazing VIP club and its fabulous members. Laurie Stevens, Tasting Room Manager |
REPORT FROM THE CELLAR
After the canning, we finally finished the spring cleaning. All the tanks are sparkling, the barrels are steamed, and the crush pad is ready to receive grapes. While we wait for the grapes to ripen we are looking to our next bottling in September. We have a lot to consider when we bottle wine. Once we decide what wines we are bottling, we begin assembling the components. It’s not as easy as just retrieving the barrels from mountainous towers in the barrel room though. We taste each barrel individually. Each barrel is examined for a number of qualities. First, we check the basics, color and clarity. As a wine rests in a barrel, any particulates will begin to settle to the bottom of the barrel, this is the key to clarity. Color is also an important factor when we inspect a wine. Young wines are often a vibrant red or ruby color, while an older wine will become brick red. After a visual inspection, we will taste the wine. In this situation, tasting the wine from the barrel is a little different than tasting a wine from a bottle. A bottled wine is considered a finished product, but a wine in barrel is viewed as an ingredient. Only the best ingredients should be used. We will evaluate the wine for varietal characteristics. Does our Albariño have notes of grapefruit? Does the Tannat have blackberry, dark cherry, or plum? How much oak character did the barrel impart? Once we answer these questions we will pick our favorite barrels and begin creating blends. The blends are then tasted, scrutinized, and evaluated again. Once the production team is happy we begin prepping for bottling. The wines are racked from the barrel and blended in tank. They will undergo a brief “marrying” period. This term refers to how wines from separate vessels mingle when placed together. It often leads to new flavor and aroma profiles further elevating the quality. After the wine marries, we’ll do one last filtering. Only after all of these things are completed, can we bottle a wine. Jake Blodinger, Assistant Winemaker |
REPORT FROM THE VINEYARD
Part of canopy management is creating an airy, light speckled interior for the grapes. This is done through leaf pulling. By removing excess leaves, the canopy becomes less cluttered, making room for air flow and sunlight. Airflow helps the interior by lowering the temperature and preventing certain fungus from developing. Essentially allowing the grapes to breathe. Letting in sunlight allows for leaves lower on the vine to receive more sunlight and after a rain, prevents stagnant water from settling on the leaves. This stagnant water can create a breeding ground for more disease. Canopy management is part of a bigger concept called “vine balance”. A vine will only focus on fruit development if it doesn’t have to provide energy for foliage, but if you remove too many leaves, the vine wouldn’t be able to properly ripen the fruit. Remove no leaves, the vine will push more shoots, tendrils, and leaves, leaving the fruit small and undesirable for winemaking. It’s a tough scale to balance, but Fredi and his crew do a great job! Jake Blodinger, Assistant Winemaker |
REPORT FROM THE LITTLE RIVER BAKEHOUSEBefore we hear from Chef Chris, everyone here at the Ag District would like to thank a very important guest in the kitchen... Emily Blodinger. Emily is the wife of our assistant winemaker, Jake Blodinger, and is on loan to us while she waits to start her new job at Aldie Elementary School. Emily's baking resume is long and impressive and she has put her experience to good use finally getting some real artisan bread flowing from our retained heat oven. We appreciate the hard work that she has put in over the last two weeks creating recipes that work well in our oven and produce beautiful and flavorful breads. Look for her fresh loaves in the tasting room to enjoy while you or here or to take home! With summer time moving along, our chickens are hard at work laying an abundance of farm fresh eggs. We thought long and hard about what we could do with these eggs besides the obvious things like quiche and deviled eggs. The solution to using them up was to add a brunch pizza to the menu! Cheese, eggs, and bacon jam with garlic béchamel... perfect brunch flavors! Instead of using our mozzarella, we chose to use our Locksley Farmstead aged Cheddar (Little John.) The benefit of doing a pizza like this is that we are utilizing ingredients from the farm that are readily available at this time of year. We also feel like we are staying ahead of the curve by adding some more options besides your run of the mill pepperoni. Although, our pepperoni pizza is amazing and there is nothing wrong with sticking with a classic! Our other new pizzas include a barbeque chicken pizza with caramelized onions and Mojo marinated pork, with cilantro, sweet potato puree, pickled jalapeno, and pineapple. Many of the wines pair well with these flavor combinations and complement each other nicely. Moving forward, our plans will include some lighter, healthier options to help get us through the dog days of summer. Keep an eye out for our ever evolving menu while you’re at the tasting room. And if you’re not already a club member, consider the benefits because we are already gearing up for our yearly September VIP party. Details to come! Chris Vincenzi, Chef |
REPORT FROM LOCKSLEY FARMSTEAD CHEESE COMPANY
Erin Saacke, Assistant Cheesemaker |
Note from Jenni |
![]() |
Just look at that BREAD! It’s gorgeous… and it’s absolutely delicious. Crispy, chewy baguettes and boules. Wow! Well done, Emily! Years ago, when I was starting to appreciate “the finer things in life” I quickly discovered that our staple foods in America (at least those I had been eating) were, well… really pretty bad. Compared to most of those from Europe, our cheeses were rubbery and bland, our bread was airy, puffy goo (you could take a slice and roll it up into a ball about the size of your thumbnail), coffee was thin and insipid, and we had the choice of “Burgundy” or “Chablis” plonk from California. What the heck? Someone told me that our staple foods were like that because America was a country of immigrants, and our basic foods had been reduced to the least common denominator, so to speak. They had become the least offensive to the greatest number of people. The result being that they had become like that muddy brown the painter gets when mixing all the colors on his palette. “They’re not very distinctive, but at least everyone can eat them”, I guess is how the thinking went. Yuck! I remember the first time I had a real piece of bread… a baguette. I was dumbfounded. Where on earth had this simple, but incredible, bread been all my life? So, in the back of my mind, when I started to diversify our farm products here at The Ag District, I thought I would make available bread like that. Real and delicious and simple. It’s here… come and get it! ![]() Jennifer McCloud
|