Monthly Archive for January, 2010

Whole Cluster Fermentation

“The most expressive way I can put it is that they smelled alive. That is, they combined the sensual aromas of ripe berries with the leaves of the bushes those berries grew on, the branches that held the leaves and the soil and roots that supported the bushes. There was something organically complete and compellingly complex about the experience.”

-  Jordan Mackay, Wines & Vines, Febuary 2005 describing Pinot Noir that was fermented whole cluster, stems and all

Army of foot soldiers

They dig in their heels like vineyards of foot soldiers yielding 10 tons per acre.   Boots on the ground.  The Gamay varietal has tremendous rigour and some of the largest clusters in viticulture,  “Le Grande Tetons -  The White Zin Killer”.   Grown as far south as Northern Africa and northerly to Vancouver (Okeenagan Valley) this grape varietal once spanned large swaths of land while labor was at a premium – blanketing the landscape of both the Napa Valley and Burgundian region.

Here here!   A “lip smacking” D- Day for the over planted Pinot farm.    Your twenty- ten ”License to Chill”.

Food Pairings

Fried chicken and waffles, quiche lorraine, cracked crab, perfectly ripe fruit salad, bahn mi, Thanksgiving turkey and cranberries, foi gras and huckleberries, honey ham, coq au vin to name a few… help the list grow by posting your Cali Nouveau pairing now!