Aerial video: Farming vineyards from an airplane

by Brent on September 1, 2010

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As part of our quest to continuously improve wine quality, we embarked on a soil mapping study of our estate vineyards in 2009. That summer, John Jordan began taking Assistant Winemaker Ronald Du Preez and myself up in his Beechcraft Bonanza airplane to access our vineyard blocks from a bird’s eye view. The aerial view of the vineyards, captured in this video, offers insight into soil and vine vigor changes not as visible at the ground level. Because our precision farming philosophy requires nurturing vineyard blocks on a vine-by-vine basis, we utilize any tool available. Since John has had his pilot’s license since age 17, we can quickly and conveniently fly over the estate for this insightful exercise. The aerial photos we take from the airplane will be used to compare changes in vine growth, leaf color and soil color against the soil mapping study findings. Then we can adjust our vineyard management practices to help unevenly growing vines become uniform with our finest vines. Mildly stressed vineyards with uniformly grown and ripened grapes produce higher quality wines.

A video about soil maps and their importance to winemaking will be published soon.

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Photography contest winner: Food Bloggers Conference

by Lisa Mattson on August 30, 2010

If you’ve visited this blog before, you know it’s a video blog. I am a videographer. I don’t usually take still photographs, preferring to tell stories through the imagery and sound that can be captured with HD video.

Then I met Matt Armendariz. And Penny De Los Santos. Now I’m humbled to say I won a photography contest at the 2010 International Food Bloggers Conference in Seattle (see below burger picture). My path crossed with two of America’s greatest food photographers (both in less than two weeks!) and their advice helped me improve my photo and video composition skills. The connections made with these artists definitely opened my eyes to new possibilities to explore: best shot angles, lighting conditions, how to compose better shots, how to “edit” a dish before shooting it and more. Their techniques will be invaluable to Laura Petersen and I, as we work each week to continue improving the quality of our videos.

I’ve included a photo gallery of several images taken with our Canon 5D during the food cart lunch at IFBC and highlighted the winning photo. (Laura’s hand modeling skills are revealed in the Tom Kha Gai soup photos.) Contest judges were Penny De Los Santos, author Kathleen Flinn, and Bon Appetit columnist, author and blogger Molly Wizenberg. The grand prize was a $500 gift certificate to The Herbfarm, so it looks like we’ll be flying back to Seattle soon.

A video of Penny De Los Santos’ amazing, inspiring speech on food culture photography is also included. (A post on the work of Matt Armendariz, who visited Jordan in mid-August, will follow soon.)

And Penny: From here on, we’ll be making pictures–not taking pictures–when we aren’t making videos.

The Burger by Skillet, Food Bloggers Conference 2010

The Burger by Skillet in Seattle, served from its popular food cart.

Our collection of Seattle street food photographs:

Video of IFBC presentation by Penny De Los Santos:

Photo contest submission taken with iPhone 4:

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Cool weather, veraison video, dropping fruit

by Ronald on August 24, 2010

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In last week’s video on leaf pulling, we mentioned that summer temperatures in Northern Sonoma County have been 10-20 degrees below normal. Veraison, when the green grapes change color and increase their sugar levels, started the first week in August. As a rule of thumb, harvest begins roughly six weeks after 100 percent veraison.

What does this mean in terms of the 2010 vintage? If you read some of the wine industry discussions, you probably think this year’s weather has been a big thorn in the side of every winegrower.

Hardly.

There is a lot of confusing information out there about cool weather and its influence on harvest. It’s important to keep in mind the following: First, heat does not ripen fruit. Solar radiation is what makes photosynthesis occur in grapes. (Grapevines convert carbon dioxide into sugars using the energy from sunlight during photosynthesis.) Also, photosynthesis slows around 90 degrees and shuts down after 95, protecting the plant from loss of water. Lastly, moderate temperatures in a growing season define classical vintages. This type of weather yields grapes with color, tannin and fruit concentration that are fully mature without excessive sugar levels.

But our current cool summer has led to a lack of early morning solar radiation, and the cool evening temperatures have slowed the relocation of saccharides (carbohydrates or sugars) in the plants that develop during photosynthesis. If this cooling trend continues post-veraison, our harvest dates will be later than recent vintages. It is, however, quite common for Alexander Valley to be bathed in fog up to 10 a.m., and those same weather patterns existed in our region 30 years ago. With harvest anticipated to begin 2-3 weeks later than last year, we need more moderately warm days without cold nights so the grapes continue their ripening under these almost ideal conditions.

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Veraison thinning (discussed in the above iPhone 4 video) is a critical practice every year for us. Two weeks ago, we began removing grape clusters at veraison on 100 percent of our estate vineyard blocks, dropping many clusters to the ground. (And our resident birds, rabbits and turkeys can’t enjoy them because they are still too acidic!) Though we had ideal spring weather conditions in 2010 — rapid bloom and very even fruit set — we still need to make sure every year that the vines are focused on the ripening the best grapes — and the right quantity of grapes. If there are too many grape clusters on a vine, the vine won’t be able to focus on ripening them fully. Cool temperatures are giving the grapes ample time to develop flavors, so 2010 could be a classic vintage.

If the fruit continues to ripen slowly and consistently, we can be picking grapes at a lower Brix, or sugar levels, rather than needing to drive the sugars higher to get flavor. Winemaker Rob Davis and I are very excited about this. The bottom line is that although this growing season is one of our cooler years (mildew pressures have been high all season), the possibility for producing a great wine this year is very high. Our first harvest in 1976 didn’t start until October 13; in 1977, we started picking on October 5, and in 1978, we started the last week of Sept. Unlike 2010, those were all draught years. And classics.

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Leaf pulling video: preparing grapevines for ripening

by Brent on August 10, 2010

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After the grapes bloom and tiny berries form into full grape clusters, it’s time for the important practice of leaf pulling, captured in the above video. Our vineyard team pulls leaves away from the area just above a grapevine’s cordon, or arms, where grape clusters grow. Removing targeted leaves allows for increased air movement and dappled light penetration. Cool breezes help keep pest pressure low, and the shaded light creates an ideal environment for the grapes to ripen without getting sunburned. Too much sun often creates overripe flavors (think prunes and raisins) our winemaking team considers undesirable. And grapes that receive too little sunshine will not develop the dark fruit characteristics consistently found in our style of Cabernet Sauvignon.

Typically grapegrowers pull leaves only on the side of the grapevine that receives morning sun, which generally has a lower light and heat intensity, and leave the vine canopy full on the afternoon sun side for increased shade during the hottest time of the day. Not always true at Jordan. Our hillside vineyard blocks are planted at different elevations, directions and exposures, which makes leaf pulling decisions much more strategic. Precision and balance are key.

This season, leaf pulling occurred 12 days late due to weather. Summer temperatures in Northern Sonoma County have been 10-20 degrees below normal, slowing the growth of the grapes. Veraison, which indicates the beginning of the ripening process when grapes accumulates sugar and color, started last week. Now we just need 10 weeks of great weather and harvest will be underway.

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Winemaker video cam: touring vineyards on an electric ATV

by Ronald on August 5, 2010

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As a long-term member of the Sonoma Green Business Program, we are constantly looking for new ways to decrease our impact on the environment. Our latest project in viticulture & winemaking is the electric all-terrain vehicle (ATV), shown in above video.

Our first locally supplied electric four wheeler arrived last week. A prototype developed by eMotors Electric Vehicles in Sebastopol, Calif., the quad rides just like a typical gas-powered ATV but is much quieter and has a tremendous amount of torque. (Two years ago, we tested another model from Barefoot Motors of Ashland, Ore., which was too large for our usage. Barefoot now has a new model we may also consider test driving.)

During the summer months approaching harvest, I spend a lot of time at each of our estate vineyard blocks. (Great wine always starts with great grapes, they say.) I travel to each of our blocks on the 1,300-acre hillside property, getting status updates on grape growth from our vineyard management team. I also drive into rows to evaluate the recently completed leaf thinning work. Leaf thinning (our next blog post) helps to create the ideal microclimate grape clusters need this time of year to begin veraison and further develop flavors before harvest.

Three-quarters of the Jordan estate is natural habitat, so driving the electric ATV around the property has a feeling of tranquility to it with the low noise. Many of the rabbits and turkeys who usually scurry away long before I cross their paths now have a look of confusion on their faces when I drive up. When driving through the rows, I have to really slow down and be extremely careful not to hit the resident wildlife! The day we made the video, one rabbit trotted very slowly in front me, with no sense of urgency to get out of the way. (And I had no horn to alert him.) I looked down and realized the video camera had stopped recording!

As we all know, electric vehicle technology is in its infancy and constantly evolving. Fast. Who would have thought five years ago that Tesla and Toyota would be partnering to produce electric cars? Thus far, only a two-wheel drive version of the electric ATV is available locally. What we’ve learned during our winery electric vehicle experiment is this: climbing the steep hillsides our vines are planted to can be challenging without four-wheel drive. While we love this clean, green transportation, we are eager for it to be adapted to a four-wheel drive model.

The above virtual tour video of the estate vineyard blocks was recorded during my first ride on the electric ATV prototype.

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Video: Celebrating two years of Jordan Estate Rewards

by John on August 3, 2010

Two years ago, we launched Jordan Estate Rewards to share exclusive wine country experiences with our guests. To celebrate the program’s anniversary, we’ve created two new reward redemptions for members and a video announcement.

Our Wood-Fired Oven Culinary Experience for Six features a private lunch, tasting and hands-on demonstration in the art of wood-fired cooking utilizing our latest culinary show piece. A Retrospective Tasting of Jordan Cabernet Sauvignon for Four led by our winemaker will be offered on February 18, 2011. This rare vertical tasting features storied vintages cellared under pristine conditions and includes a luncheon in our dining room.

In the below video, I describe my original vision for Jordan Estate Rewards and the program’s exciting evolution. Scenes from our first Battle of the Bass experience are also included.

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To learn more about Jordan Estate Rewards membership, click here.

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Traveler’s tip: new restaurants, hotel, and bars in Healdsburg and Geyserville

by Lisa Mattson on July 28, 2010

Looking for the latest openings on the Northern Sonoma wine trail?

The town of Healdsburg serves as the nucleus for three key—and very diverse—Sonoma County wine regions: Alexander Valley, Dry Creek Valley and Russian River Valley. Once tucked in the shadow of Sonoma and St. Helena, our quaint wine country town has been getting a lot of publicity the past 5-7 years for its coming of age as an epicurean destination, including this recent Los Angeles Times travel article. A walk around the Healdsburg square on Thursday night with my colleague Ben Weinberg, a wine journalist from Boulder, Colo., opened my eyes to yet another wave of new destinations for wine travelers.

So let’s talk about what’s new. (Established restaurants and hotels, such as Cyrus, Ravenous, Willi’s Seafood, Sake ‘O, Dry Creek Kitchen, Zin, Barndiva, Bistro Ralph, Hotel Healdsburg and Les Mars to name a few, should not be overlooked, of course.)

This post was created to offer those traveling to the Healdsburg area a quick list of recent openings. As a local business, we strive to support as many local establishments as possible, so this information is offered purely as news to our readers. I’ve included a list of new spots in downtown Healdsburg, as well as openings in nearby Geyserville. Jordan is located half-way between Healdsburg and Geyserville, so we patron restaurants in both towns. If you’re planning to visit Northern Sonoma wine country and have other questions, please feel free to contact us or visit our Concierge Corner on the home page.

GEYSERVILLE

Restaurants:

Though the winery is reportedly still under renovation, Francis Ford Coppola Winery (formerly Bianco and Rosso, formerly Chateau Souverain) boasts a new restaurant, RUSTIC, Francis’ Favorites, which was scheduled to open yesterday.

A local favorite for decades, Catelli’s The Rex has been resurrected as Catelli’s Restaurant in the historic, brick-walled building owned by the Catelli family and formerly occupied by Santi Restaurant. Santi relocated to Santa Rosa in the spring, and the Catelli family took the move as an opportunity to bring their popular, classic Italian cooking back to Northern Sonoma.

HEALDSBURG

Lodging:

Northern Sonoma County’s newest hotel, h2hotel, is chic, airy and sustainably designed. It’s the sister property to Hotel Healdsburg and sits about a block off Healdsburg Square.

Restaurants:

Located on the street level of h2hotel, Spoonbar (pictured above, courtesy of h2hotel) is downtown Healdsburg’s newest dining hotspot. The open-air bar and restaurant (think West Elm meets Limn with a West Coast vibe) is fantastic for great food, drink and people watching. The menu is considered Mediterranean, a few main courses are served in Moroccan tagines, and every appetizer, small plate and main course our party had was delicious. In a tiny city with many dining choices, Spoonbar has found a niche with its eclectic menu choices and open-front design.

Jordan’s former director of hospitality has opened an Italian restaurant in the former Manzanita space a half-block off Healdsburg square: Baci Cafe & Wine Bar.

Wine Bars:

The owners of Medlock Ames Winery have restored the historic Alexander Valley Store, a century-old building on the corner of 128 Highway and Alexander Valley Road, just down the road from Jordan estate, near the famous Jimtown Store. It now houses Medlock Ames Tasting Room and Alexander Valley Bar and features food pairings and organic gardens.

Prohibition Speakeasy Wine Club opened earlier this spring. It looks very hip, inviting and a little taboo (think SoHo loft with a secret passage). Formerly Lake Sonoma Winery’s tasting room, Prohibition is located one block off the square on Healdsburg Avenue, adjacent to Willi’s.

Jean-Charles Boisset has reinvented the former Gallo of Sonoma tasting room into Boisset: Taste of Terroir.  He is married to Gina Gallo, which will likely ensure a smooth transition for the small but centrally located space on a corner of the Healdsburg square.

A Healdsburg square tasting room on Center Street once occupied by a corporate wine tasting portfolio years ago (Fosters, if I’m not mistaken) is now home to Vintage Wine Estates.

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Video: Composting at our vineyard + DIY tips

by Dana on July 26, 2010

Composting is an integral part of our farming practices as a sustainable winery. We began applying compost to our estate vineyards in 2004 and making our own compost pile on the property the following year (video tips below). A natural fertilizer, compost promotes vine and soil health. Healthy grapevines yield higher quality fruit desired to make the finest wines possible.

Our soils benefit significantly from this annual viticultural practice. Compost applications not only increase permeability of soil structure so that the vine roots can penetrate deeper to retrieve necessary nutrients, but also offer a natural source of nitrogen, phosphorus and potassium. Nitrogen becomes an essential nutrient for vines during two periods: after bud break to veraison (coloring of the berries) and from harvest to leaf fall.

We typically apply compost every spring and only to vineyard blocks that we determine could benefit from a compost addition. We base our decision on vine health and soil structure and fertility. After completing an estate soil study in 2009, we are now using compost in targeted areas to decrease overall fertilizer inputs and soil compaction, while improving nutrient availability and biological activity. (Compost allows us to build a high population of microorganisms, which promote healthy grapevines.) Occasionally, our soils will be deficient in nutrients at the end of the growing season, and in those years, we also apply compost in the fall.

Though there are many types of compost, our compost consists of both green waste and brown waste. It is composed primarily of grape pomace as part of our ongoing efforts to continuously recycle. Making compost for a vineyard and composting at home on a residential scale use the same general practices: source material, oxygen, temperature and moisture levels are key. The videos below highlight composting at the winery, as well as advice on temperature and moisture when composting at home.

There are also many useful resources online for learning how to make your own compost, such as HowToCompost.org and Composting101.com.

Composting at the winery:
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Two key tips for composting at home:
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