Our Cabernet Sauvignon cluster now has berries at the “peppercorn” stage. Winegrowers make food comparisons to berry size (pea sized coming soon, then garbanzo bean). Viticulturalists (grapevine scientists) communicate size in millimeters. Winegrowers have more fun.
Read MoreEvery week through mid-August I will post an incredibly boring or most enlightening missive on the development of one Cabernet Sauvignon grape cluster. It depends on your level of interest. Mine is quite high which is why I’m doing this.
Read MoreWeather conditions for bloom have been variable. Last week when Chardonnay was in full bloom we experienced rain, fog, cool nights and some occasional sun. This may prove to be problematic.
On the bright side, this week and next look close to ideal for Cabernet Sauvignon, the last variety to bloom.
Read MoreA damp May happens from time to time. The last one like this was 2018. While we have lost some work time in the vines (although rain gear is now always close at hand), the cooler weather has kept vines from growing excessively. But that will happen this coming week: sun, heat and plenty of soil moisture will keep us busy tying and positioning rapidly growing shoots to the trellis wires.
Read More“Green work” is the term winegrowers use to describe the hand work that is done during the growing season.
Read MoreThe French have a saying that the best thing to leave behind in a vineyard is a footprint. Good winegrowers walk their vines regularly. The technical word for this is "scouting". If a disease or insect infestation is caught early it can be mitigated. If boots aren't on the ground regularly it could be too late.
Read MoreThis week the Spotted Lanternflies (SLF) hatched. Tiny nymphs are crawling everywhere on the vines. They are actually kind of pretty. But they also suck. They feed on vine sap with piercing-sucking mouthparts. Because they are so small at this stage of their development they don't do much damage. At least that is what we are told by the entomologists.
Read MoreHot and dry is not normal for this time of the year. The vines are doing quite well with even growth, an abundant potential crop, and little disease pressure. But one can’t help from wondering how the rest of the season will unfold given the weather extremes of our new climate.
Read MoreLinden’s wines are aged in French oak barrels. The vast majority of these barrels are quite old and are therefore deemed “neutral” (after about 5 years of use there is no longer any detectable flavor coming from the oak). But every year we do purchase some new barrels to replenish those that are eventually taken out of service.
Read MoreBud break is our official start of the growing season. And it is happening right now. We are early by a week. The tender buds are now frost susceptible. This means that any early morning temperature below 29°F will reduce our yields. Meteorology has now regained more significance in our lives.
Read MoreA weeping cherry tree along the lane approaching the winery serves as a marker for spring’s progress. It has just now started to bloom. Today’s date is recorded. This has been our routine for the past several decades. This date is then compared to past springs. A clearer picture of when grapevine bud-break might occur now comes into focus.
Read MoreSpring is overanxious this year. Too early by about 10 days. Last week’s warm spell was enjoyable, but concerning as we saw spring explode in the surrounding landscape. This makes winegrowers nervous, as an early bud break increases the chance of frost damage and crop loss.
Read MoreBlending trials for the 2023 single vineyard red wines concluded last week. Trials are decisions made using tiny quantities of samples. Graduated cylinders and pipettes measure units as small as milliliters and even fractions of milliliters. Boisseau and Avenius Reds were wonderfully easy blends to make. Great harmony became evident immediately as every barrel and every variety had something good to offer.
Read MoreLinden’s pruning techniques have changed more than once since we started in the 1980s. At first, we simply copied our neighbors. Surely they had figured it out. They hadn’t. We then slowly and methodically began to adapt to our specific microclimate and varieties.
Read MorePruning is a winegrower’s favorite task. This statement often puzzles the casual observer. Hunched over laborers slowly trudge up and down vine rows doesn’t look very appealing.
Read MoreThe Spotted Lanternfly has become Linden’s newest invasive species problem. Last year we experienced a late season surge.
Read MoreWe started blending trials two weeks ago with Boisseau Vineyard. Decisions were relatively easy as each lot not only showed well but complimented each other. The final blend will comprise of around 70% of the total production. This is a very high percentage. A satisfying start.
Then we went down a rabbit hole.
Read MoreEvery January we commence blending trials. The red wines from the 2023 vintage have now settled down and are showing their personalities.
Read MoreThere is a certain mystery and allure about wines made from old vines.
Read MoreGiven a proper amount of sun, nutrients and water grapevines can yield an impressive quantity of grapes. But large yields will dilute the flavors and concentration of the resulting wine.
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