Exclusive Holiday Gift Box Set Now Avaliable

John Tyler Wines and the Bacigalupi Family has selected a few collectible wines they would like to share with you this holiday season.

From vine to hand to bottle; the truth about hand harvesting

Gloves- check, head lamp- check, multiple layers- check. Its nearing 12 am and I am on my way out the door to start my day, or night rather of picking. Hand harvesting is by far most meticulous and pain staking way to harvest grapes, however it is also a great way to get an idea of the what the crop looks like. Quality control is huge here as each grape cluster goes through several different hands even before reaching the winery and is likely sorted an additional time.
The process of preparing for hand harvesting begins several months before hand. Our standard farming protocol is performed; shoot suckering, canopy leafing, weak shoot fruit removal, and verasion thinning. Most of the members of our picking crew have been with us for many years. They are well trained in identifying ripe, good, clean clusters and will pick through them, leaving poor quality ones on the vine. The clusters are carefully examined by several leaf pullers who stand at the bin and are responsible for pulling all the MOG (Matter Other than Grapes) out of the bins. This job can be full of surprises as you never know what will be thrown in the bin along with the grapes; mice, frogs, caterpillars and even the occasional baby snake as they like to hide in the vineyards and eat the insects.

We make sure to not overload the crew according to each varietal and each lot that needs to be harvested. We move slow and steady through each row which is why hand harvesting takes much longer than machine picking but it also gives us the ability to pay more attention to the details. Probably the most common question I get asked is why do you harvest at night? Harvesting at night benefits both the grapes and employees. It’s beneficial to bring in the fruit to the winery as cold as possible. It stabilizes the sugar and make the berries more resilient to early breakage which means you get more free run juice, the highest quality juice when you crush at the winery. The fruit is fresher and the stems are stiffer and easier to cut. In addition it is better for the workers as conditions are cooler and much more manageable.  Hand harvesting may seem traditional or behind the times. Technology being what it is these days everything seems to be moving at high speed, but when it comes to quality, nothing beats doing things by hand. Its like the saying goes, “many hands make light work.”

Better Late Than Never ~ Details From The 2010 Harvest

Freshly picked Zinfandel grapes

      The 2010 vintage experienced some of the most unusual weather patterns of the past decade. Whether it was the abnormally cool summer, the unexpected heat wave or the surprising Indian summer that came in late September, 2010 was a year for the record books. Everywhere you went in our little town of Healdsburg the subject matter seemed to be the weather and how incredibly late harvest was this year. June, July and August were cool and foggy for the most part, but the grapes continued to ripen slowly, taking on color and flavor. A severe heat wave in the third week of August caused some sunburn, but more importantly gave a jump start to ripening. Only a few days in August reached the 100 degree mark making 2010 one of 5 coolest summers on record. Unseasonably cool weather can be one of the main causes of concern for growers of any agricultural product. It really puts in perspective how sensitive this industry is to Mother Nature and the weather vane.
      Rain was predicted for the third week in September which eventually fizzled out for the most part and measured about .02 inches in Sonoma County. By later on in the week temperatures were in the low 80’s and the impact of the rain was quickly behind us. We saw good ripening in all the vineyards and a fall heat wave at the end of September that helped to push the grapes along to maturity. We finally picked our Pommard Pinot Noir the first week of October, sugar levels were at a balanced 25 degrees brix and acid levels were looking good as well. At this point we are patiently waiting for the Zinfandel and Petite Sirah to ripen up and expect to have those lots in by mid-October, just in time for Halloween!

Grape Expectations

A lot of talk has been swirling around about the upcoming 2010 vintage in the Russian River Valley. This harvest is expected to be one of the longest growing seasons in recent years which can present a sort of cause and effect scenario. On one hand cool weather means slow ripening and extended hang time. This can result in intensely flavored fruit, and sugars developing at a more balanced pace, which in turn equals yummy wine!

 The down side is that when growers are still bringing in fruit in November, the threat of rain can be a real issue as mold and rot can devastate a crop. The waiting game is one that growers would prefer not to play, considering there is a small window of opportunity to harvest the grapes in such a cool season. Growers can work all year long tending to vineyards, spending hundreds of thousands of dollars on labor and maintenance costs only to have it ruined at the end of the season by bad weather. Already 2-3 weeks late there is no doubt that growers will be looking intensely at the clouds come late September.
There’s also some worry that the whites and some red varietals may mature at the same time, resulting in a monster workload at the winery. Typically whites will arrive first; Sauvignon Blanc and Chardonnay ect. Lighter red varietals such as Pinot Noir are next and closer to the end of the season come the heavier reds such as Zinfandel, Cabernet and Syrah. When many different varietals are ready at the same time it usually becomes a race to get the fruit off the vine, crushed and in the tank so there is room for the next load.

There is no doubt that 2010 has been a challenging growing season. In our 54 years of grape growing we always strive to produce the finest quality fruit we can, this year will be no different and we look forward to sharing this harvest season with you!

What activity do you enjoy most while wine tasting?

What a busy summer 2010 has been already! A wedding in the family, our new tasting room project, new vineyard plantings and of course preparation for harvest. 

Estate secrets

Poppy Rock

Spring has a way of reminding us how important it is to stop and smell the flowers. Here on the ranch there are several places where you can do just that. The other day I took a little break from a busy day of working in the office and went for a walk, taking along my camera. There is an area hidden from site that is one of my favorite places during the spring time. My Grandpa named it Poppy Rock and it is very appropriately named.  It’s a large rock formation that poppies literally seem to be attracted to. As the poppies bloom they cascade all along the rocks, creating some very beauty scenery. Poppies are most well known for being the California state flower. They are protected by the legislature and therefore it is illegal to pick or destroy them.

While I was back at Poppy Hill taking photos and admiring the flowers all of a sudden out of the corner of my eye I see a coyote dash through the trees. We hear them quite frequently at night but this is actually the first time that I ever saw one in person. He was quick and agile and didn’t really give me much of a second thought besides that I probably interrupted his afternoon nap. Wild animals are usually far from my mind while I’m out walking around but this is definitly the time of year to start watching out for rattlesnakes! 

Here on the estate we also have two lakes that my grandparents made when they purchased the property in the early 1950’s. Both lakes are used for irrigation purposes so we do not use water from any municipal source. In the lake are fish; bass mostly and occasionally some other feathered friends. There are several groups of geese that have settled here for the time being, sunning themselves and enjoying a little swim. Wow, it’s rough living in wine country.

Tasting room diary part 2

We are now in what I like to call “fun part” of the decision making process for the tasting room. While there is still a lot of paperwork, calculations and other not so fun decisions to make, we are getting closer to the actual construction of the building, which is very exciting and the part I have been waiting for!  I do not think that I was prepared for the extent of this project…and this is a small tasting room! We have been working closely with Lindsay our architect to really pin down how we want the building to both look and feel. My goal for this project has always been to keep it simple and clean yet rustic with a twist of refinement.

While this sounds easy to do, it can get really complicated.  I think our biggest challenge has been the design of the office/storage area. This space not only has to serve as our office but is also going to be our main wine storage area, which in the wine world means it must be temperature controlled. Yeah….So we decided to put in a small wine closet which we will seal and force cold air into so that the rest of the space won’t feel like Antarctica. The decisions that have to be made are endless, from where to put the fireplace to the size of the bar down to, do you want oil rubbed handles or bronze for the door and windows? It is enough to make you question your own sanity at times. I have learned a lot about architecture, lighting and what handicap accessible means. I have also learned how much fun it is dealing with the county….right. Even though we are very close to starting construction I still work daily on this project, it has definitely been a labor of love thus far. We are incorporating a rustic yet modern look that compliments the natural scenery of the area.

Here are some of the designs so far:

So we are wondering… what do you think is the most important design aspect of a tasting room? Is it the bar?  patio? fireplace? the bathroom perhaps? Let us know!

Where to rest your head on Westside Road

When travelling one of the most important decisions to make is…where are we going to stay? In an unfamiliar area it’s all about location, location, location. You want to be close enough to town to enjoy the restaurants and bars but also be able to enjoy the scenery and surroundings that are unique to the place that you are visiting.

Westside Road in Healdsburg in the Russian River Valley is world renowned for producing some of the best Pinot Noir and Chardonnays. It’s winding roads and beautiful, panoramic views of wine country make it an popular place to visit. After living on this road for 25+ years I’ve had a lot of time to think about where I would want to stay should I visit this area. Here are my picks for the best places to stay on Westside Road.

B&Bs are where it’s at. There are several absolutely charming B&Bs on Westside Road that are truly not to be missed. My top choice would have to be Madrona Manor. Right at the crossroad of Westside Road and West Dry Creek, this place is a must visit in Healdsburg. I have memories of coming here since I was little and every visit is better then the last. Our family has a tradition of having brunch here ever Easter Sunday. The eggs benedict are my personal favorite. The best seat in the house would have to be out on the patio which overlooks the beautiful garden area.

Joseph Bain is the wine director at Madrona Manor and treats us like family every time we visit. My grandfather use to tell me stories about how some of the rooms  in the Carriage House where haunted. So if you are superstitious, dwellers beware!  The inn is an ideal site for weddings, photos and special events and was just awarded One Michelin Star from the 2009 Michelin Guide, San Francisco.

Next on my list is the FarmHouse Inn. Technically located in Forestville but still in the Russian River Valley and at the end of Wohler/Westside Road. What I like the most about this place is that not all the awards and accolades, although these are very impressive ( it also has been awarded One Michelin Star) but that it is family owned and operated.  Owned since 2001 by a brother and sister pair whose family has farmed in this area for five generations. Coming from a family who has similar longevity in the farming community I always admire and like to support family businesses. Between the spa treatments and their celebrated cuisine, I warn you it will be difficult to leave.

I also recommend the Raford Inn. Tucked away and literally overlooking Russian River Valley this beautiful villa is a great location to just get away from it all. Originally built in 1880 this estate manor is a historical landmark. All rooms are individually decorated and are named after medicinal herbs, representing their healing properties. Your stay includes a wine reception and full breakfast. Voted best sunset by Lonely Planet!

Let me know where you like to stay in Russian River Valley, we can comapre notes!

So gentlemen…… how would you describe your woman as a wine?

With the movie He’s Just Not That Into You hitting theaters an amplified interest in the single life is occurring once more, similar to when that other show on HBO debuted all about 4 single women and the dating world: Sex and the City. Written by the same creators (imagine that!) as a dating guidebook to the secret (or not so secret) actions by men that say “Don’t date me, I’m trouble” and then follow with the line: “If …, he’s just not that into you.” For example, a simple one is:  ”If he is married, he’s just not that into you.” Kind of a no brainer to me–but hey, I don’t judge.

Being a single, 25-year-old women living and working in Wine County, this movie got me to thinking about men, women, dating, relationships and then eventually wine. I started an investigation of asking men to describe their ideal woman as a wine. Vintage, varietal, appellation, it’s all relative information to how wine eventually turns out.

I recently went to visit a friend in San Francisco and thought what a perfect place to start my inquiries. We visited several bars and I wasn’t picky about my interviewees. I talked to a variety of men from different ages, ethnicity, and relationship statuses. Here is what I discovered. I hope you enjoy it!

Andrew, 31 from Tornado, CA.
Relationship status: Currently dating a women but not in a serious relationship.
Ideal wine/woman description: A blend of Sangiovese, Cabernet and Petite Sirah, 1/3 of each. Characteristics of ochre and earth tones. Medium bodied with a smooth finish.

Sydney, 26 Hometown is Johannesburg and currently resides in San Francisco.
Relationship status: Single
Ideal wine/woman description: 1995 Pinot Noir from the Russian River Valley. Slightly full bodied with short tannins. Slowly opens up over several courses. Must pair well with steak.

Matthew, 30 from San Francisco
Relationship status: Single but dating
Ideal wine/women description: Older vintage of Malbec. Full bodied and robust, good wine for the price. Appropriate no matter what the meal. A wine that you would bring home to share with the family.

Mike, 40 from the Midwest
Relationship status: Single but dating
Ideal wine/woman description: A Syrah, spicy and unpredictable. Pairs well with Middle Eastern food

Andy, 34 Sebastopol CA
Relationship status: Married
Ideal wine/woman description: 1976 Zinfandel from the Alexander Valley. A little blend of Petite Sirah to add color. Full bodied with deep ruby and strawberry characteristics. Nice combination of spicy and sweet.

So gentlemen…… how would you describe your woman as a wine?

How much does it really cost to start a winery?

It always sparks my interest when people ask me about getting into the wine/viticulture business. Just yesterday my finance and I were in a tasting room in Healdsburg, I like to check out other tasting rooms to get ideas for our own which is starting construction soon.  I pulled out my John Tyler business card and the couple standing next to me were curious about my name. It is a conversation starter anywhere I go pretty much. Once I said that my family owned vineyards they couldn’t stop asking me questions about growing grapes. The couple was from LA and come up to wine county once a month, they confessed they would really like to live here but their jobs prevent them from moving out of the city to the country.

“What do you think about growing grapes verses owning a winery?” asked the husband. Wow, where do you start with that question? Neither of course is easy by any means, I said. But if I had to think about which one was more cost effective I would have to say growing grapes. With a winery you spend literally millions on equipment that basically stands idle for more than half the year, except for when you are crushing.  Lets just say you spend 3 million, on a small winery. Then if you don’t own your own vineyards you must go out and by grapes. Depending on the wine you want to make, Two-Buck-Chuck verses a 45$ bottle of Pinot Noir will dictate how much you spend on the grapes.

In our area, (the Russian River Valley), it is not unheard of to charge $4,500 a ton for high-end Pinot Noir or Chardonnay grapes. So right there you are looking at a nice chunk of change on buying grapes. Lets just say you spend $27,000, which would buy you about 6 tons, not a lot but enough to do a few hundred case of wine.

So you have your winery, and your grapes but what about a winemaker? Unless you plan on making the wine yourself you will need a hire a wine maker, running you approximately $85,000-$100,000 a year, maybe more.

Unless you are planning on bottling the wine in glass bottles and making a homemade label on your PC, you will need to develop a label for your wine.

If you are talented enough that you don’t have to hire a graphic designer you can save a bundle there. Hiring a designer for a wine label can run you $4,000-$10,000 dollars, this might include the development of a website too, which is crucial it you want to sell this wine.

And, this price does not include wine making supplies: yeast, dry ice, labor etc. Those can run you a few thousand dollars as well each year. Lets just say $10,000 a year. What about corks and foils? You will need those too… rough estimate for 500 cases, top grade corks and foils $5,000.

What about bottling this wine? Renting a bottling line can be very pricey and cost you a few thousand dollars, probably about $3,000 each time you plan on bottling.

How do you plan on selling this wine? And please don’t plan on just selling it to family and friends, it is not that easy. Especially if you want to build a brand. So you will need marketing efforts, sales people and travel expenses. If you are a new brand, be prepared to give a lot of wine away to competitions, media outlets and distributors to try and get your name out there.  This can be thousands upon thousands a year, lets just say $20,000 a year as an estimate, it could be more or less depending on your situation.

Needless to say, when you add everything up, starting a winery if not for the faint at heart. Nor is it profitable until you have been up and running for years.  I have heard the average is 10 years to pay off the cost of starting a winery and to become profitable.

With my calculations, just for one year of starting and operating a small winery you are looking at around $3,200,000.  Wow! We are not talking about a few pennies here, And keep in mind this is for your first year of operation, not to mention I am sure I have forgotten other misc things, like hiring an accountant, monthly electricity bills and other expenses that occur with running a business.

So overall starting a winery or planting a vineyard can be time consuming and expensive. But anything worth doing is worth doing right and if your passion and love lies within starting your own wine label or vineyard go for it!

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