winter recap

Feb 28

What I love about working in wine is that the workflow mirrors nature. The vines are dormant and at rest in the winter and so are we. It’s a time to recuperate from the harvest, spend time with loved ones around the holidays, and recharge energy for the upcoming spring. While we’re busy eating, drinking, and taking it easy, the wine is in barrel aging, the vines are recovering from their exhausting grape production and storing new energy for the buds that will bloom in spring.

What I also learned now that I’m not just a winemaker but also a wine-business owner is that winter means time for sales. I had so much fun this December and January coming back to the U.S. and doing tastings in St. Louis and Colorado with friends and family. It felt so full circle to share my wine and celebrate it with my community. A highlight was a tasting with Buckel Family Wine, comparing our Cabernet Francs which are very different in style but made from the same grapes from the same vineyard. It was an awesome evening answering questions about wine and enjoying some delicious Cab Franc with Raclette. After the holidays in CO I went on a family vacation to Sayulita, Mexico to celebrate my mom’s 60th birthday. We had the best time surfing, eating fish tacos, and drinking plenty of Pacifico and margaritas. I actually found it a great disconnection to travel somewhere there isn’t any wine on the menu... A true vacation. And now, back in España and although its still winter, I’ve had enough relaxation and am ready to get back into action.

What’s happening in the vineyard and winery:

After spending months away, I had practically abandoned my wine this winter and was nervous to go check on it earlier this February. The Syrah is tasting great and ready to bottle this spring! The Cabernet Sauvignon needs some more time…
The vineyard is looking green and luscious from the rainfall we’ve had in Málaga. The covercrop is growing, adding nitrogen to the soil, capturing the moisture, and the sheep are happily grazing, keeping it trim.
In the winter we prune the vines. This helps us control the grape production for the upcoming year. So, for example if we want more grapes, we will leave more buds on the vines. Which is good to do if the vines are vigorous with a lot of energy. But if the vines look weak and need more strength, or we want less fruit with more concentration, we will prune the vines more, limiting the buds. This is one of my favorite activities, each vine is like its own puzzle to solve and cut down. Very therapeutic. Unfortunately this winter I don’t have as much time to get out their and prune, but hoping to steal another day sometime soon.

What I’ve been eating and drinking:

Darling, 2022 Syrah- delicious whole-cluster Syrah from a small Sonoma producer. We had on Christmas day with some beef tenderloin and was delicious, medium bodied with a nice freshness and dark fruits.
Envínate, 2022 benje- with my friend Bélen after making it back to Madrid. A light red wine with the island energy of Las Canarias.
Lotsss of fish tacos, pacificos y mezcalitas in Mexico!
Right now I have a tomato, feta quiche in the oven. Made some beef stew last week. And will make a non-alcoholic vinegar shrub to sip on during the weekdays this weekend…