Tag Archives: Tina’s Block

Quick Harvest Update from Armida

I’ve been on the sorting table three days now at Armida, helping with Tina’s Block (Maple Vineyards) “Zinfandel”, Maple Vineyards Zinfandel and Petite Sirah and Pamelee Hill Vineyards Zinfandel. Tina’s Block Zinfandel is in quotes, because the 110 year old vines in Tina’s Block (in contrast to the 90+ year old vines in the rest of Maple Vineyards) are an interesting field blend of mostly Zinfandel, Carignane, Alicante Bouchet, Petit Sirah and some vines that remain unknown even after DNA testing at UC Davis. Harvest looks great at this point, with Armida having brought in about 95% of their grapes. I can’t remember ever seeing such a high percentage of great grapes: minimal rot, and most everything ripened optimally.

It was all hands on deck for harvest at Armida.

Brandon had one stretch of 13 straight days of getting grapes in. It was all hands on deck for that stretch, and Brandon even asked Dr. Doolittle for help, and the egret answered the call. The grandkids even came up, and while they didn’t “help”, spraying each other with water on the crush pad could be seen as helping to clean up. At least it kept them busy, until it was time for them to reflect on the harvest.

Contemplating the harvest.

I’m looking forward to tasting these wines in the barrel in a few months, then in bottle in a couple of years.

L’Chaim,

Larry

Armida Harvest 2016

Maple Vineyards, Maggie's Block, Zinfandel grapes

Maple Vineyards, Maggie’s Block, Zinfandel grapes

Now that I’m living up in the wine country, it seems appropriate that I spend some time helping our older son – Brandon, aka Winemaker B – with harvest. So last week found me spending a few hours sorting grapes at Armida Winery. They received that day about 8 tons of grapes from the “Maggie’s Block” of Maple Vineyards. Maple is one of the oldest Zinfandel vineyards in Dry Creek Valley, with the original blocks, such as Tina’s Block, going back 85 years or so. Armida typically makes both a Tina’s Block Zinfandel and a generic Maple Vineyards Zinfandel, provided the yield from Tina’s Block gives enough juice and the quality is high.

When we’re sorting the grapes, we’re removing bunches with any mold on them, but otherwise letting most grapes through, even some that have gone a bit raisiny. From the sorting table, the grapes are moved mechanically into the de-stemmer, and from there are pumped into a tank. The grape skins will break during this process, and yield most of their juice. Initial fermentation then takes place in the tank, with juice and skins together, for around 10-14 days. At that time the skins are pressed to get out the rest of the juice/wine, and the liquid is moved from the tank into barrels to complete the fermentation and initial aging process.

I’ve helped with sorting once or twice before, but it had been a few years, and I’d forgotten that this is real work. Fun though, to be part of the process this year.

Armida Winery tasting room.

Armida Winery tasting room.

Some quick harvest notes:

Winemaker B says that the quantity and quality of grapes that they’ve gotten in so far is pretty normal; looks like a good year. Although he did comment that the Maggie’s Block grapes that we sorted looked the best he’s ever seen. Also, sugar levels have been more consistent than usual in the Zinfandel, which should lead to some really nice wines.

I smelled the tanks for the Tina’s Block Zinfandel, and the Armida Il Campo (their estate grown field blend of Zinfandel and Petite Sirah). The Il Campo, as always, smelled big and bold, like a classic Dry Creek Valley Zin blend. The Tina’s Block smelled completely different. It already has some complexity in the nose, some subtleties, that bode well for a beautiful Zinfandel with many layers, needing some years to age and get to its full potential. We’ll see how these turn out in 12 months or so.

L’Chaim,

Larry