I am often asked if I am happy with the way things are working out in the winery or in the vineyard, and I always say I am, even if it is not my best day of the week...here are the top 10 reasons why:
10. Customers who come to the tasting rooms are invariably happy people, looking to have a good time.
9. Customers who come to tasting rooms are invariable honest and trustworthy...in 8 years only one check has bounced, and that was a friends. We have also had customers call us from their car to say they had forgotten to pay and gave us their credt card number over the phone.
8. The Vineyard has its own separate beauty each season.
7. Customers who come tasting are invarably beautiful people, always inside and often outside. I truly appreciate women in summer dresses.
6. Customers who come to tasting rooms sometimes have very interesting stories to tell if you engage with them. Pilots, actors, athletes, coachs, producers, etc. etc.
5. There is nothing sweeter than a cold beer after a long day on the crush pad during harvest.
4 Almost all customers say they like your wines, even if they don't buy any.
3. I have become friends with lots of tasting room customers.
2. Some tasting room customers buy lots of wine...I hate when that happens.
1. Some women who come into the tasting room are really, really wild. (Since Alice may reading this, I'll leave it to your imagination).
Friday, November 30, 2012
Wednesday, September 5, 2012
A Day in the Life of an Assistant Winemaker
Written by: Assistant Winemaker Christopher Southern
Anyway,
most of my day is essentially quality control or, more specifically, making
sure that our wines stay clean and ensure they are delicious between the cellar
and the bottle. Lately, we've been
preparing for a round of bottling this week in addition to harvest. Thus, I’ve been spending lots of time making
sure that the 2011 wines can be left alone to play with each other for the
duration of harvest. This entails: LOTS
of forklift driving (barrels), LOTS of pumping (barrel to tank/tank to barrel), LOTS of cleaning hoses and tanks before I do the pumping (which is actually done with the pump), a bit of lab analysis (I do all the pipetting and beakering at Cass)and sometimes some mixing (again with the pump). Pretty much, I mostly drive the forklift and use one of our pumps. All day. Since we've started filtering wines Monday to be ready to bottle on Thursday, I've been pumping things through a filter but still...pumping. It took me twice to get the filter assembled correctly yesterday. It’s hard being the new guy.
While
scarfing down a sandwich during lunch, I usually check/return emails, enter the
day’s records and google conversion factors (again- Lood uses liters and I use
gallons). No one ever emails me anything
fun, but I can always hope.
BUT, folks,
the big harvest show is finally here!
After this week, its all about the press, yeast, and bacteria until
November- or dryness- whichever comes first.
All these things are pretty much beholden to the forklift.... and one of
the pumps. Steve just told me that I was
in charge of beer for the cellar until harvest is done… It's always good to know that you can excel
at something at work!
This may be entertainment geared towards us wine geeks but here is the video if you want to watch it: http://www.youtube.com/watch?v=qcjVfXBxvdg
Wednesday, August 29, 2012
Vineyard Wildlife by Steve Cass
We often talk about pests such as gophers and squirrels when we talk about the small animals in the vineyards, however there are a lot of animals we do not consider pests that leave peacefully amoungst our farming operations.
Last summer I was frequently seeing several jack rabbits between the rows, they are bigger than a cat, and easily evade dogs and tractors. They don't harm the vines or the drip system so we leave them alone. Because the vineyard is fenced to keep out deer,it also limits the number of coyotes that get in, so the jack rabbtis were flourishing, until this year. We discovered a family of red-tail fox in the Cabernet Franc block last month, which may explain why we don't see as many of the jackrabbits this year. Their burrow is under the vine row, so it does not get run over by the tractor passes. They also help keep the squirrel and gopher poulation down.
Owls are frequently recruited to keep the gophers under control by placing owl boxes around the vineyard. I have 10 of them. 8 were put up when we planted the vineyard in 2001. We have seen most of them populated most of the years,so at 2-3 babies per season, per box, we have helped to add over 100 new owls to the local population. Last week I counted 28 gopher skulls at the base of one of the boxes, so they work.
The boxes have a hinged front for cleaning periodically. I took a tall ladder to each of them last week and found them packed to the top of the opening with owl scat, and it was hard packed into a brick that took a shovel to pry out. I also found the corpses of 3 juveniles that looked pretty old, so we can't claim 100% survival.
Last summer I was frequently seeing several jack rabbits between the rows, they are bigger than a cat, and easily evade dogs and tractors. They don't harm the vines or the drip system so we leave them alone. Because the vineyard is fenced to keep out deer,it also limits the number of coyotes that get in, so the jack rabbtis were flourishing, until this year. We discovered a family of red-tail fox in the Cabernet Franc block last month, which may explain why we don't see as many of the jackrabbits this year. Their burrow is under the vine row, so it does not get run over by the tractor passes. They also help keep the squirrel and gopher poulation down.
Owls are frequently recruited to keep the gophers under control by placing owl boxes around the vineyard. I have 10 of them. 8 were put up when we planted the vineyard in 2001. We have seen most of them populated most of the years,so at 2-3 babies per season, per box, we have helped to add over 100 new owls to the local population. Last week I counted 28 gopher skulls at the base of one of the boxes, so they work.
The boxes have a hinged front for cleaning periodically. I took a tall ladder to each of them last week and found them packed to the top of the opening with owl scat, and it was hard packed into a brick that took a shovel to pry out. I also found the corpses of 3 juveniles that looked pretty old, so we can't claim 100% survival.
We have 2 mountain lion stories in the vineyard. One was a sighting by a grower representative who was in the middle of a block checking sugars several years ago when he spooked up a small one resting between rows, it took off towards my house, the grower rep called me at my office, very excited, and told be to bring in the dogs. That same year one of Jesus's largest goats (Jesus works for me and used to live in the vineyard) disappeared from its pen. It was a 100 lb goat, much too large for a coyote, and there were signs the animal was dragged under its fence and there were lots of mountain lion sized tracks around.
The most popular bird of prey is the red tail hawk, they love squirrels and gophers, especialy the ones we have just trapped and tossed onto the ground behind our ATV...they follow that ATV like seagulls follow a fishing boat. The turkey vulture is really ugly but as large as an eagle and half the time we think we see an eagle, it is a turkey vulture. We do have 1 or 2 local golden eagles and are occasionaly graced by them circling the winery in search of a snack.
There are lots of deer, and we do our best to keep them out of the vineyard, there is a road runner in the vicinty of my house, we spot a bobcat about once a year, and there are badgers around, but as soon as their den is spotted they move on.
The most populas non-wild life is the cow...think carne asadas taco's !
Thursday, August 9, 2012
Chef's Garden
Well, the heat of summer is upon us finally! While some people think about their rising air-conditioning bills and taking trips to the beach, I, as the chef, like to focus on what to eat! More specifically though, I like to be acutely aware of what is happening in my garden here at the winery. And what is happening is awesome! There's something very primal, to me, about planting a seed, fostering it, watching it grow, and then EATING IT! This past winter, together with Steve's (and Sous Chef Ben's) assistance, I put in a very quaint, small organic garden just west of the main entrance to the winery. It consists of 2- 24 foot raised beds, 2- 30 foot rows for tomatoes, 12- 1/2 barrels for herbs, and a few miscellaneous plants here and there. As the first attempt at this here at Cass, I wanted to keep it manageable. Large enough to produce quantities of vegetables that would have an impact on what I serve in the Cafe, but small enough that it wouldn't get out of hand during what is one of our busiest times of the year.
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The first thing that I definitely knew that I wanted to be growing this year was tomatoes. Such a versatile little fruit, I can use them in many ways. The undisputed "Tomato King and Queen", in my opinion, are Bill and Barbara Spencer of Windrose Farm. (www.windrosefarm.org) They grow dozens and dozens of varieties of heirloom tomatoes each year, as they have for a very long time, and have perfected techniques to both benefit the plant, and increase the crop. So, currently in the ground at the winery, and mere days away from the beginning of a huge harvest, are some 14 unique varieties of tomatoes such as: Japanese Black Trifele, Paris Market, Dr. Wyche's Yellow, Old German, Odoriko, and my personal favorite (name-wise, anyway), the Missouri Pink Love Apple. I had a small set of criteria that I wanted to adhere to when deciding what tomato varieties to plant. First of all, they obviously have to all have the potential to taste delicious. Secondly, I wanted to select tomato plants that produce a variety of different shapes and colors. Very unlike the universal, hothouse tomatoes that one might find in their local supermarket. I wanted it to be eye-catching. Thirdly, and equally important, from a logistical standpoint for me, is the expected harvest time from bloom to ripened fruit. All varieties of tomatoes ripen at different paces. Understanding this and utilizing this information can help tremendously. This provides me with a guideline of what to expect when, and allows me to plan menus accordingly. Also, if planned correctly, will allow me to have fresh tomatoes from now until the latter part of October, and possibly into November, weather dependent.
In addition to the tomatoes, I originally planted a 32sq ft plot of baby lettuces. Four varieties, to be exact. Those have a short growing season, 5-6 weeks, but produced some amazing lettuces for service here at the Cafe. At it's peak, that little bed was producing in the neighborhood of 12-15 lbs of lettuce every week to 10 days. I used a regenerating harvesting technique commonly called 'cut-and-come-again'. When I cut the lettuces down, just below the lowest leaf, it created a canvas for new leaves to grow quickly. It was really quite remarkable! Now that the lettuce season has come and gone, I've since pulled the plants out and have replanted the spot with fall squash. In addition to the lettuce, I am growing a couple different varieties of cucumbers, 4 different types of peppers, arugula, 2 types of onions, watermelons, 4types of basil (Lemon basil = HEAVEN!), heirloom dill, parsley, chives, sage, oregano, and cilantro. So, come by Cass, drink some wine, say hello to me, and let me give you a tour of what I'm doing over here...
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The first thing that I definitely knew that I wanted to be growing this year was tomatoes. Such a versatile little fruit, I can use them in many ways. The undisputed "Tomato King and Queen", in my opinion, are Bill and Barbara Spencer of Windrose Farm. (www.windrosefarm.org) They grow dozens and dozens of varieties of heirloom tomatoes each year, as they have for a very long time, and have perfected techniques to both benefit the plant, and increase the crop. So, currently in the ground at the winery, and mere days away from the beginning of a huge harvest, are some 14 unique varieties of tomatoes such as: Japanese Black Trifele, Paris Market, Dr. Wyche's Yellow, Old German, Odoriko, and my personal favorite (name-wise, anyway), the Missouri Pink Love Apple. I had a small set of criteria that I wanted to adhere to when deciding what tomato varieties to plant. First of all, they obviously have to all have the potential to taste delicious. Secondly, I wanted to select tomato plants that produce a variety of different shapes and colors. Very unlike the universal, hothouse tomatoes that one might find in their local supermarket. I wanted it to be eye-catching. Thirdly, and equally important, from a logistical standpoint for me, is the expected harvest time from bloom to ripened fruit. All varieties of tomatoes ripen at different paces. Understanding this and utilizing this information can help tremendously. This provides me with a guideline of what to expect when, and allows me to plan menus accordingly. Also, if planned correctly, will allow me to have fresh tomatoes from now until the latter part of October, and possibly into November, weather dependent.
In addition to the tomatoes, I originally planted a 32sq ft plot of baby lettuces. Four varieties, to be exact. Those have a short growing season, 5-6 weeks, but produced some amazing lettuces for service here at the Cafe. At it's peak, that little bed was producing in the neighborhood of 12-15 lbs of lettuce every week to 10 days. I used a regenerating harvesting technique commonly called 'cut-and-come-again'. When I cut the lettuces down, just below the lowest leaf, it created a canvas for new leaves to grow quickly. It was really quite remarkable! Now that the lettuce season has come and gone, I've since pulled the plants out and have replanted the spot with fall squash. In addition to the lettuce, I am growing a couple different varieties of cucumbers, 4 different types of peppers, arugula, 2 types of onions, watermelons, 4types of basil (Lemon basil = HEAVEN!), heirloom dill, parsley, chives, sage, oregano, and cilantro. So, come by Cass, drink some wine, say hello to me, and let me give you a tour of what I'm doing over here...
Wednesday, June 6, 2012
Paso Robles Wine Festival by Kelley Mangan and Lindsay Woods
A weekend full of winery activities and celebration of delicious California wine! With over 200 wineries in Paso Robles people from Southern, Central and Northern California come to enjoy the festivities. During this weekend attendees enjoy special library and barrel tasting, winemaker dinners, artisan food and music hosted by the Paso Robles Wineries. The main event of the weekend is the annual Wine Festival event held on the downtown city park. Each year 60 wineries and fine dining restaurants join in the local city park to celebrate a 30 year event.
The Paso Robles Wine Festival weekend is a time for wineries to share their story with the world! Each winery has their own unique story and style of wine. Paso Robles wineries do not compete with each other; instead they recommend and share each other’s stories and wine. The most special part of festival weekends is how the local community all comes together. Local wineries, restaurants and vendors come together to show how well they all blend together. Beside wineries companies such as Carriage Vineyards, Leo Leo Gelato, Pasolivo Olive Oil, Vivant Cheeses, Vino Therapy and Two Little Birds Bakery all help support this local festival.
Lindsay Wood’s Wine Festival Experience…….
This was my fourth Paso Wine Fest and by far the best one yet. I am lucky enough to be a member of such an awesome wine “family”, because it isn’t just a club, it truly is a family. A bit of history – I met Ted and Lisa Plemons at a Wine Auction in Atlanta and before that night had never even heard of Cass. I immediately fell in LOVE with Cass 2006 Mouvedre and when Lisa suggested I come out to Paso to help with wine fest, I thought it sounded like the perfect way to spend a weekend. I got to meet the Cass staff and other wine clubs members and I walked away from that weekend thinking it was one of the coolest wine trips I had taken ( and believe me I have taken a bunch). So every year, Paso Wine Fest is a fixture on our calendar and my fiancée, Rocky, might love it even more than me – if that is even possible.
So what made this year so amazing? First off, the number of people who came out to the winery Saturday was huge. A beautiful, warm Paso day and so many people enjoying themselves at Ted’s Taco Bar under the huge oak out front. The wine was flowing, the tunes were jamming and people were really just having a great time. It’s hard not to be happy in that environment. The Rockin One Blanc was the perfect complement to the warm sunshine.
Later that evening as the sun set, close to 100 wine club members gathered for Cass’ first Wine Fest Farm to Table dinner in the vines. Long tables were set up among the vines and Chef Jacob had prepared a menu that showcased items from Cass’ own garden or local farms. Guest enjoyed a glass of vino while mingling under the big oak sampling oysters and filet Carpaccio. We moved to sit down and the first course was a beautiful mixed green salad from Cass garden (that coincidentally I witnessed Jacob harvesting that very lettuce just an hour or so before dinner – talk about fresh!) paired with the 2011 Rockin One Blanc. Next was the green garlic soup paired with the 2011 Oasis Rose. I don’t know if you have ever had green garlic soup, I had not, but it was the most amazing soup and probably one of best courses of the night.
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By this time the sun had set and the string lights set up above the tables gave off a very intimate and romantic feel. These pictures hardly do it justice. The main course was served family style and consisted of beautiful lamb chops, Cass Rousanne marinated, wood fired chicken, fingerling potatoes and a variety of mixed vegetables. It was easily to tell the ingredients of the whole meal were local and fresh. I wish I could describe it in words, but I simply can’t. It was just like every bite exploded in your mouth. Personally, I don’t care for lamb normally, but I ate every bite of this course – the lamb was perfectly seasoned and cooked and was not gamey at all. The Rocking One Red highlighted this course perfectly.
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For dessert we moved back under the big oak and the staff had set up fire pits. A buffet of fresh fruits, marshmallows, shortbread cookies and wonderful chocolate sauce for dipping was laid out for all to enjoy. Steve Cass brought out Cass Port as a complement to dessert. It was the perfect way to end an evening. The dinner itself was something you would expect to find in a five star restaurant and pay as such, but rather I find myself in a vineyard with new friends with a meal that far exceeded the cost. What was even better was opening my email the next morning to find new messages from other wine club members from all over who had already gotten in touch. Pretty cool when you can go to dinner, leave amazed by the meal and pocket a few new friends. And the coolest part is – it is ALWAYS like this at Cass. They always treat you like family and you always feel at home there.
So thank you Steve, Ted and the Cass Crew –only 363 days till next year!
At Cass we have been so thankful for all the volunteers we get during this festival. Friends and family members that have a passion for our wine volunteer their time help us pour and talk about Cass Wine. Wine Festival weekend is about everyone come together to celebrate Paso Roble’s finest!
Wednesday, May 16, 2012
Ow ya goin' mayte? by Bryan Cass
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| Can you spot the Kanga? |
The Barossa Valley is a more arid wine region in South Australia that is known for big reds, especially Shiraz. Our winemaker at Cass, spent a vintage making wine at Grant Burge in the Barossa while I was there.
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| This is Coriole Winery in the McLaren Vale where you get to pour your own tatstes! |
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| The Clare Valley |
Yet another large wine region a stone's throw from Adelaide, is the Adelaide Hills. This area is quite cool for Australian standards and prodcues cool-climate wines like Pinot Noir and Sauvignon Blanc. Aside from these regions there are quite a few others including the Coonawarra, Padthaway, Mt. Benson, amongst others. Go visit Australia if you ever get a chance and instead of going to the Great Barrier Reef or Sydney, go to Adelaide and do some winetasting, you will not regret it!
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| There are some very contemporary tasting rooms.... |
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| Some that are a bit more rustic... |
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| Double decker bus tasting anyone? |
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| Australia has a rich winemaking history, Penfold's Winery in the Barossa Valley |
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| Don't forget to throw away your "pip" |
Friday, May 11, 2012
Pass the local cheese please by Lindsay Dodson-Brown
The Central Coast is known for its beautiful scenery and
award winning wines. But did you know we are fast becoming a world class
destination for cheese as well? Each unique terrior responsible for award
winning wines also plays a role in the local cheeses here. Any vineyard manger or winemaker knows that
great wine starts in the vineyard. The same is true with cheese in that
respect. What the animal eats directly reflects in the diverse flavors of their
milk that is used to make cheese. So just like wine, a cheese made from the
same animal but from another nearby farm, can produce cheeses that are
incredibly different and diverse in flavors. Many of our local cheese makers
will admit raising dairy animals on the central coast is incredibly challenging
and expensive. We are certainly not like
the perennially green hills of Tennessee where grazing animals year round is
easy…feed is expensive here. But that’s what makes our local cheese makers
special, they work extra hard to produce a product that is unique to the
Central Coast and world class in taste.
This brings us to wine, because what is a good hunk of
cheese without wine? A ‘home-run’ pairing will enhance both cheese and wine and
make for a blissful marriage of flavors in your mouth. One of the best (and
simplest) way to pair a cheese & wine is to look to the region where they
are produced. For example, a classic pairing (and one of my favorites) would be
Crottin de Chavignol from the
Loire Valley in France paired with the local Sancerre wine. Even better are local pairings (come on people, eat local!) Here are a
couple of my favorite local pairings: Alcea Rosea Farms 4 week aged Templeton
Gap paired with CASS 2009 Roussanne, Paso Robles Cheese Co. Fresh Truffled
Chevre (I’m pretty partial to this cheese, wink wink) paired with CASS 2010
Grenache, and Rinconada Dairy’s Chaparral with CASS 2009 Rockin’ One
Blanc. If you are interested in trying
local cheeses paired with our wines, join me Thursday May 31st at
5:30 p.m. for a fun-filled and delicious evening. RSVP: Lindsay@casswines.com
Some of our favorite local
producers, check ‘em out:
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