To the Vineyards We Go

Early this morning we got to sit in on a staff meeting. There are some changes being made in the tasting room and it was interesting to see how the management team went about explaining the changes to the rest of the employees. First, they started off with congratulating the employees on a great 2011 year. Then, they moved into discussing the changes one at a time. They really put emphasis on how important it is to maintain the positivity of the workplace and to give the customers the same experience despite the new changes. The team also allowed employees to voice their opinions and ask questions. Unfortunately we did not get to stay for the entire meeting.

Lindsay and I had to leave the meeting early to meet Rob, the winemaker, to take us out into the Los Carneros vineyards. These vineyards are on rolling hills and grow Jessup’s grapes for their Chardonnay, Pinot Noir and Merlot. This appellation, or region, is perfect for producing these varietals because of its cooler temperatures coming off of the San Pablo Bay.

Rob is incredibly smart and I learned more than I can even remember right now. Here are a few things that stood out when he was answering our questions about the vineyards and explaining different aspects of the vineyards. The vineyards we were in were partially pruned and could be pruned in many ways, but these happened to be cane pruned so they are longer. It is important to make sure that the vines do not get infected after they are pruned. Rob explained it as if pruning leaves an open wound and open wounds are more susceptible to infection. If the vine would become infected, then the infected part, which is now dead, must be cut off to protect the rest of the vine.

Lindsay and I were both curious about how Jessup acquires grapes to turn into wine because they do not have any of their own vineyards. Rob first mentioned that it is extremely expensive to own your own vineyards, which is the reason Jessup does not have their own. Then Rob said that he finds farmers who will sell their grapes to Jessup through signed contracts. The farmers he finds are ones who grow the best of the best grapes and ones who are easy to work with. Grapes are contracted by the block, or an area of land with a certain amount of vines, instead of by tons because there are so many variables that play into how many tons will actually be produced. Rob says it is much easier and safer for winemakers to contract by the block. He also mentioned that since he is the winemaker, it is his decision when the grapes need to be picked. Therefore, during harvest Rob is constantly checking on all the vineyards to make sure the grapes are doing all right.

The mustard 

I also found it interesting that the mustard in between the rows of vines are not just to make the vineyards look pretty, but to add nitrogen into the soil. However, I believe that the nitrogen does not get mixed into the soil unless it is tilled. I never realized how much chemistry goes into winemaking and viticulture before coming to the Napa Valley.

After work, our supervisor took us on two short tastings to try some Zinfandel wines since we have not had any yet. Personally I am not a huge Zinfandel fan, but I did end up getting a Sangiovese, which is a grape that originated from Italy. It is a red wine and very tasty in my opinion. Then, once we got back from the tastings, Lindsay and I went to one of our favorite tasting rooms in Yountville and each bought a bottle of their Chardonnay. We figured since we have less than a week left in the Valley that we should start collecting the wines we want to bring home!

Cheers!