A Year In The Life: Mt. Veeder Chardonnay
Part 1

“It is not a wine that commands your attention, but rather, rewards it.” 
- author unknown

Today I am starting a project following the life of one lot of wine from the reception of the grapes to bottling of the finished wine.  This is a chance for me to bring to you one of the things that brings me joy in wine production; being part of an entire process. The wine in question is one of our estate wines Veeder Summit block 14 or as we call it VS14. This also happens to be the lot we used for the blessing of our harvest, vintage 2009 by our neighbors The Christian Brothers.

The grape samples taste good and the call goes out to Sergio, our vineyard crew manager, that we are ready to pick. Sergio organizes the picking of the grapes and we prepare to process what arrives. 

 In the blog posts to follow I will talk more about how we process the grapes and update the status of our new friend VS14.

This recipe is a perfect match for Fall weather.  The hearty flavors and textures, not to mention the amazing aromas, are satisfying and comforting.  Our Executive Chef, Chad Hendrickson, created this dinner party worthy meal to pair with our Hess Small Block Series Malbec.  Enjoy! 

Roasted Leg of Lamb with Chimichurri,
Crispy Potatoes with Cipollini Onions, Broccolini & Garlic

Enjoy with 2007 Hess Small Block Series Mount Veeder Malbec

Ingredients – Leg of Lamb
1 ea.      Leg of Lamb, boneless, excess fat and sinew removed (3 lbs)
1 Tbsp.  Extra Virgin Olive Oil
2 Tbsp.  Thyme, chopped
2 tsp.  Lemon zest
To taste Salt and Pepper

Ingredients – Chimichurri
¼ cup    Red wine vinegar ¼ cup extra virgin olive oil
¾ cup    Beef stock, reduced to ¼ cup ½ cup Italian parsley, chopped
1 ½ Tbsp.  Garlic, minced 3 Tbsp. shallots, minced
2 Tbsp.   Oregano, chopped 1 tsp. salt to taste
¾ tsp.    Red chili flakes ½ tsp. sugar
½ tsp.    Lemon juice

Ingredients – Potatoes with Cipollini Onions, Garlic, & Broccolini
¼ cup    Olive Oil
1 head    Garlic, peeled to individual cloves
1 ½ lbs. Yukon gold potatoes, baked, sliced ¼ ” thick
½ lb.     Cipollini onions, blanched and peeled
2 bunch  Broccolini, stems trimmed, and blanched

Method for Lamb:  Purchase a de-boned leg of lamb. Season the lamb with salt and pepper – inside and out. Combine thyme and lemon zest with extra virgin olive oil. Spread mixture over interior. Tie with twine. Let sit for 20 minutes to overnight.

To Cook: Heat a sauté pan over medium heat. Add 1 Tbsp. olive oil, then sear the lamb all over. Place in a 325° oven until 135° internal temperature. Remove from oven and let rest for 15 minutes in a warm place.

Method for Chimichurri: Combine all ingredients and let sit at room temp for 1 hour.

Method for Potatoes:  Place the olive oil and garlic cloves in a small sauce pot. Heat over low and cook until the garlic cloves are golden brown and soft. Drain well, placing garlic on paper towels to remove excess oil. Reserve the oil. Heat 1 oz. of the garlic oil in sauté pan over medium high heat. Add the peeled onions and sauté for several minutes until the onions are golden brown all over. Set aside. Heat the 1 oz. garlic oil in a sauté pan over medium high heat. Add the potatoes in a single layer, let cook for several minutes on each side until golden brown. Once the potatoes are browned, add the cooked onions, broccolini and garlic cloves. Toss to combine. Salt and pepper to taste.

To Serve:  Place a mound of the potato mixture slightly off center in the plate. Thinly slice the lamb – ( ¼ ” thick slices max.) and place a few slices partially over potato mixture. Spoon 1 ½ oz. of Chimichurri over the lamb. Serve immediately.

Yield: 6 portions. Recipe Created By Hess Executive Chef Chad Hendrickson
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Harvest has arrived in Napa. Right now, all up and down the valley grapes are being received and processed. We crush the grapes and ferment the juice. The fermentation process is performed by our friends the yeast organisms. Like us, yeast cells like to be warm and well fed. When yeast cells are not well fed they can get stressed and produce off-odors or lack the energy to finish fermentation. Yeast requires these nitrogen components to grow and if it is not readily available then they break down amino acids to get it. Some of these amino acids contain sulfur groups that are released when the amino acids are broken down, which is why low nitrogen containing juice can give off sulfur smells. To ensure that that the yeast has enough nutrient supply to complete fermentation and not be stressed we test for YAN or yeast assimilable nitrogen.

The YAN has two components. The first component is the ammonium level and the second component is the NOPA, which measures the assimilable amino acids in the grape juice. What this all means is that, these two components make-up the available building blocks of the yeast. These building blocks go together to form proteins which further go together to produce cell walls, enzymes, etcetera.

We test the YAN by using an enzymatic test that uses ultra-violet light to determine a change in the reaction chamber. Enzymes are organic catalysts that speed up chemical reactions. These reactions cause a color change that is measured by our ultra violet- visible light meter which is called a spectrophotometer.

After we get our results we then add the optimal amount of yeast nutrients at various intervals of the yeasts’ life cycle, to maximize their healthy growth and fermentation of juice. This is the beginning in our facility of what can be a multi-year process; from fermentation to full maturation of the wine.

“The Spirit of Wine Sang in my glass, and I listened
with love to his odorous music, his flushed and
magnificent song.”  – William Ernest Henly           

After wines are sold and leave the ideal, temperature controlled conditions of our winery, they are moved around and can be subjected to many elements – like heat—that are out of our control. And one of the biggest threats to wine quality is exposure to heat. As winemakers, we must take steps to ensure sure that the wine you purchase is in the same condition as it was when it left our warehouse, even if it is exposed to heat and other elements.

Wine is made up of many components, one of the most important being proteins, which are responsible for many of the aroma, flavor and visual characteristics of a wine. Proteins bend, taking specific shapes according to electrical charges on the wine’s surface. When proteins are subjected to heat—such as when wine is left in the car during the middle of the day—it cases the proteins to shake. If they shake hard enough they become unraveled and fall out of solution—this is called a “protein haze.” We love the brilliant clarity of our white wines and want them to remain so. To ensure this, we fine our white wines with bentonite, which is volcanic clay of aluminum silicate anions. Anions have a negative electrical charge and bind to the positively charged proteins. To provide the greatest clarity at the lowest addition to minimize any loss of flavor or aroma, we perform a fining trial.

To perform a bentonite fining trial we experiment with adding different levels of bentonite (at one pound intervals). We add between one to five pounds of bentonite per thousand gallons of wine, and then let it settle. We then filter the wines and bake them in the oven to simulate the extreme temperatures that a wine might experience in its travels.  At the conclusion, we examine how clear each bottle is, and when there is no difference in clarity between the bottles we know have found the right amount of added bentonite needed to achieve heat stability in the wine.

Like human beings, a wine’s taste is going to depend
a great deal on its origins and its upbringing.
- Linda Johnson-Bell, Pairing Wine & Food 

Here in wine production we have one chance, during harvest, to make great wine. We have many chances after that, to take great wine and mess it up.  One of the easiest ways to do that is through neglect. This week we are topping up our wine barrels and I thought I would talk about the importance of this process.

During the course of aging in barrels, wine evaporates through the barrel staves. The evaporated wine we affectionately name the “angels share”. This evaporation leaves a space in the barrel called head space which increases the wines contact with oxygen.

Oxygen in wine is a fickle friend; it makes our wines more supple and less astringent. It also makes the color in the wine more stable and of a richer hue. However, it oxygen invites wild yeasts, molds and bacteria to multiply and be merry which can lead to some organic chemistry interactions that produce acetaldehyde and other reactions that can turn the rich hue of wine from ruby or garnet to tawny or the extreme of brown.

Some of the usual suspects of yeast and bacteria growing in wines are; Acetobacter, Film Yeasts, and Lactic Acid Bacteria.  Acetobacter is an Obligate Aerobe.  This means that it requires oxygen to grow.  Its growth leads to an increase of acetic acid and other volatile acids as it converts ethyl alcohol to acetic acid.

Film yeasts are another group of micro-organisms that require oxygen to thrive in wine. There are a number of yeasts that make up this group and there is a characteristic white film that forms on top of the wine.  These yeasts also produced acetaldehyde as part of their growth process. Acetaldehyde is responsible for the nutty sherry aroma in Sherries and gives the same smell to oxidized wines.

One of the most effective ways, besides topping the barrels, to control both oxidation and spoilage organism is to add sulfur dioxide to the wines.  It is added to the wine during topping when it is needed.  Sulfur dioxide is produced naturally by yeasts via amino acid metabolism; however, not in enough volumes to protect the wines.  So we bolster this protection with more sulfur dioxide in accordance to its pH.  The amount of sulfur that is free to bind oxygen and inhibit spoilage organisms is dependent on the acidity of the wine.  The higher the acidity the less sulfur dioxide is needed to actively protect.

We protect these wines from the time we get the grapes in the door, until we put the finished wine in a bottle.  From our cellar to your table, please enjoy.

I was recently asked to bring a dessert to a gathering of friends and was stumped as to what would be easy to make and would please a crowd with a discerning palate.  Off to Executive Chad Hendrickson I went!  His answer to my delima was cookies!  He shared with me his recipe for Orange Cookies that he created to pair with our Hess Su’skol Vineyard Late Harvest Chardonnay.  Let’s just say my friends couldn’t get enough of these cookies…or the wine!   The combination was such a hit I thought I would share.  Enjoy!

 Orange Cookies
3 oz Unsalted butter, softened                            ½ cup Sugar
1 ea Orange – zest                                              1 Tbsp.Orange – juice
½ tsp. Baking powder                                         1/8 tsp. Salt
1 cup All-purpose flour                                        Sugar as needed 

1.  Preheat the oven to 350°F.
2.  Combine the flour, baking powder and salt. Set aside.
3.  Combine the butter, sugar and orange zest. Cream together until fluffy.   Add the orange juice, mix until just combined.
4.  Mix in the flour mixture until just combined.
5.  Roll into a 2” wide log. Wrap in plastic wrap. Let chill for 30 minutes.  Slice into ½” wide slices. Place 1” apart on a parchment paper lined sheet pan. Sprinkle with sugar. Bake in the oven until very light brown. Approx.12 minutes.

Recipe makes 2 dozen cookies.

The Flavor of wine is like delicate poetry
-Louis Pasteur

Two thousand eight was a challenging year for vintners in the Napa Valley. The late frost decreased the yield of many vineyards in the valley, followed by wild-fires-a-plenty throughout Northern California.  Here at Hess Collection Winery (USA) grapes are purchased from a number of grape producers located in a number of areas which were the hardest hit by the smoke from the wild fires.

The smoke from these fires is composed of many volatile aromas that can be integrated into the grapes.  The grapes are most adversely affected just after veraison; therefore, when anthocyanins are being produced in the grape skins the vines integrate these volatile chemicals into them.  The largest constituents of the smoke are two related molecules, Guaiacol and 4-methylguaiacol.  These two molecules are less soluble in water than in alcohol so the grapes and juice generally smell smokier than wine. They are easier to smell in juice than finished wine.

When wines are affected by smoke, we can use a process called reverse osmosis to remove the smell.  Reverse osmosis works as a three part process.  First, the wine passes through a reverse osmosis machine.  This is essentially a wine pump with a selective membrane attached to it.  The membrane is semi-permeable, only allowing molecules of a certain size to pass through.  Water, alcohol, the smoke taint molecules and a number of other small compounds may pass through the membrane.  This fraction of the wine is called the permeate.  Anthocyanins, tannins, large aroma compounds and other large molecules do not pass through the membrane.  This fraction of the wine is called the retentate. 

 The permeate, in the second phase of this process, passes through a series of activated charcoal filters.  This is not a very selective procedure. The activated charcoal binds many of the smoke taint compounds, but, it also binds other flavor profile compounds. This procedure would not be used injudiciously.  We would only use this procedure if the process will improve the resulting wine.

The final phase of the process, is the return of the permeate and retentate to the tank it came from.  This process occurs in a continuous loop.  The Guaiacol, 4-methyguaiacol and the myriad of other smoke taint compounds are removed until the impact on the palate is minimized.  When the final treated wine is put into the master blend, with other wine that has not been smoke tainted, the smoke is difficult to notice at all.  It becomes an interesting flavor component as opposed to overwhelming the palate. 

You know it’s almost summer  when our Hess Collector’s Club has their annual clambake.  It was an amazing night under the stars!  Live music, a delicious dinner prepared by our executive chef Chad Hendrickson and of course, fabulous Hess Collection wines!  Is that a bottle of Su’skol Chardonnay I see at each place-setting?  now that’s what I call a party gift!  It looks like everyone had a great time!  Cheers!

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It is well to remember that there are five reasons for drinking:
the arrival of a friend; one’s present or future thirst; the excellence
of the wine; or any other reason.  – Latin Saying

Today I wanted to talk a little about fining wines.  Last time I wrote about blending and the use of barrels.  Wine is aged in barrel for approximately eighteen months.  This softens the tannins, among other things.  However, it often occurs that the tannins are still not where we want them to be when we are ready to bottle

In wine production trials are very important.  Before we do anything on a large scale, we test the process on each lot of wine on a small scale in the laboratory.  We also try to make the trial as similar to the process used in the cellar as possible. 

In red wines we sometimes find a wine component that has a bit too much astringency. Therefore we use fresh egg whites from locally grown organic farms, to fine or polish the wine.  The egg whites contain albumin and globular proteins, which form hydrogen bonds with astringent tannins in the wine.  Hydrogen bonding is a weak chemical interaction, which is why this is a gentle process.  Most proteins in the wine do not interact with the egg whites.  The egg white/tannin composite, fall out of solution to the bottom of the tank.  After the wine has had time to settle, we rack the wine and the resulting wine is just as aromatic and complex as before the fining with less astringent tannins.

Budbreak has happened in our Mount Veeder vineyards! Take a closer look with Hess Viticulturist Sander Scheer.