MAY NEWSLETTER 2018 |
IN THIS NEWSLETTER... VIP Pickup Party... at the ADC |
VIP PICKUP PARTY…
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Creative Mankind Painting and WineSunday, May 13th (Mother's Day) Creative Mankind will be hosting a “paint and sip” event at Chrysalis Vineyards on Mother's Day --- Sunday, May 13th. (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.) In honor of Mother's Day - Moms paint for FREE (when accompanied by a paying guest - 1 mom per paid registrant)!! So...bring Mom and spend a fun afternoon laughing, listening to music and creating your own masterpiece! This 3 hour event is just $40 and includes all art supplies, an awesome staff, and a lot of fun. 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=390080&r=0.7469977 |
REPORT FROM THE TASTING ROOM Hello May! Everyone in the Tasting Room has been waiting for this month to arrive for more than one reason. Not only will we see the Northern Virginia countryside erupt in the colors of spring but we will see one of our perennial favorites, Mariposa, return to our tasting room and your glasses. And as if that weren't enough..... Chef Sarah has started supplying the tasting room with her fresh breads, cheese spreads, cookies, donuts, and all sorts of other decadent treats. The fresh "milk bread" pictured here is soft, slightly sweet, and completely delicious! Chef Sarah prepares it with Jenni's Free-Range Eggs, which are also available for purchase in the tasting room. |
REPORT FROM THE CELLARWith summer almost upon us (I promise!), we are well on our way towards getting wines from the 2016 and 2017 vintages into bottle for your future enjoyment. Along with perennial favorites, like Rubiana, Barrel Select, Viognier, et.al, you will soon see a couple of new surprises in your shipments. Stay tuned! At this time of year, most of our focus is on happenings in the vineyard, but there are still blends to be finalized before bottling, barrels to be racked and cleaned and maintenance to be done, so it’s not just downtime. Filering wine takes up a lot of our time in the spring in preparation for bottling. The piece of equipment you see in the photo is a Plate & Frame filter. Its primary function is to provide you with the crystal clear product you’re used to finding in your bottle. Using different grades of filter pads (made out of readily biodegradable cellulose fibers), the wine goes through two passes through this machine at increasingly finer levels of porosity (the size of the space between the fibers) to remove all residual microorganisms, bitartrate crystals and any fining materials used in the treatment of the wine. Doing so helps to increase your overall organoleptic enjoyment of your Chrysalis Vineyards wine. Finally, it’s also at this time of the year that we begin to assess what works, what we can do better, and think up creative ways to introduce new innovations to our process and products. Thinking Caps On! Mark Patterson, Winemaker |
REPORT FROM THE VINEYARDWell, spring has sprung! Sorta. As May begins, we are finally starting to see some life in the Vineyards. Viognier and Albariño broke bud around April 21st and are now beginning to develop into the grapes (and future wines) we know and love here at Chrysalis Vineyards. The reds followed close behind. After a cooler than average early spring we are anticipating much better growing conditions going forward and I don’t see any issues with ripening as the season progresses. If we can avoid a late frost in May, and the inevitable hail in June, we will once again be marching onwards towards the harvest season, which will come soon enough. The fields are abuzz with activity. We have replanted a number of Fer Servadou, Petit Manseng, Graciano and Tempranillo vines to raise our levels of available fruit from these varieties, and are beginning to fill in holes in our Norton plantings which naturally accumulate over the years as winter injury, age and other factors endemic to growing grapes in the mid-Atlantic region take their toll. We have Norton vines for sale to our customers if you would like to have a few examples of Norton, The Real American Grape® in your gardens or on your pergolas! Just inquire at the tasting room. Mark Patterson, Winemaker |
REPORT FROM THE FARMHello all! -- This picture makes me smile and I want to share it with you! To me, it offers anything but sterile beauty- it is a true snapshot of the living enterprise that is our farm and a glimpse into some of the finer aspects of livestock agriculture. A real dairy herdsman knows each and every one of his cows as an individual personality, through and through. That said, with the several breeds we work with there are a few broad generalizations that are fun to poke fun at and that are very important in making management decisions. In this photo, a mother-daughter pair of Brown Swiss cows are attempting to exit the frame towards their breakfast. Large and in charge, they are strategically holding up all of the other cows behind them so that everyone eats according to their pecking order. Next in line were our Holstein girls, always a bit more athletic of body and mind but respectful of the Swiss's sheer size in those close quarters. Bringing up the rear, our two outstanding Jersey cows darted about, acting a bit like Chihuahua dogs afraid of getting stepped on! Behavior like this is not simply for our amusement, but on our farm its observation translates into altered management practices in order to keep each cow as happy and stress- free as possible. For anyone that does not aspire to be a polished herdsman, enjoy the picture and come on out to taste the fruits of our labor! |
Note from Jenni |
Take a look at the above, and take a guess where this is? Yep, you guessed it… it’s in the front aging cell of our creamery at the Ag District Center! Cheese is imminent! We’re going through the final phases of inspections and procedures to receive our Plant Permit, which authorizes us to process, package and sell cheeses to the public. (Earlier this week we received our Dairy Farm Permit, which authorizes us to milk cows and sell the milk. This was the first permitting part.) The cheese in the photo is not for sale, however, but was the result of running through the entirety of the process from the milking of our cows, to transporting the milk to the creamery, pasteurizing the milk, adding rennet to curdle the cheese, forming the cheese in molds, and finally carefully moving the cheese to the aging cells where they’ll slowly dry and age to perfection. This is my cheese! Boy, oh Boy, I know it’s been a long time a’comin’, and I know y’all have been incredibly patient with us. Thank you. We’re all so very grateful for your tolerance while we’ve traveled this path to offering you our artisan cheese. We’re almost there. BTW, you just have to come and get the new 2017 Mariposa. It’s fantastic and a perfect wine for this time of year. Take care. See you on the farm.
Jennifer McCloud
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