Aug 202014
 
Read Part 2 of our J. Cage Cellars – Starting a Family Winery Series

It has been a very long time since I was an expectant father…23 years to be exact. But I feel like one again as I wait for our first grapes for J. Cage Cellars to hit the level of ripeness we are waiting patiently to see. The weather in Sonoma this week has been almost fall-like with even a bit of rain this morning. Cool days and cooler nights may be good for slow ripening grapes; but to me it feels more like Donna’s Braxton-Hicks contractions during her last few weeks of pregnancy…is he/she coming?!…is he/she coming?!…No honey, not yet.

Awaiting Our First Harvest

Checking Pinot Noir Sugars

Winemakers often say, their most nerve racking decision is the time to pick, especially the first time they have the responsibility for that decision. An emotion I now fully grasp. Once the crews have moved through the vineyard with their lightning fast shears, the vintage is set and the wine will be what it will be. Should I have picked sooner…or later?…too late now, to second guess. Our premise of hand-made, terroir-driven wines will mean minimal manipulation allowing the vineyard and vintage to speak for themselves. Every decision, for good or bad, will make it into the bottle. We hope you will enjoy and appreciate the bottled art we will create. The last week has been a busy one as we prepare for our first harvest and much like a first-time father I am, no doubt, overly zealous. During the week, I have visited all three of our vineyards, looking at grape clusters and testing sugars with my new refractometer. Looking through the eyepiece is something akin to looking into the future. For those who may read this and are experienced in the vineyard, I know it sounds silly..aah it’s all new to me. I spoke to a few winemaker friends, getting more advice. We discussed picking sugars, seed ripeness, grape acidity, fermentation temperatures, yeast strains and more. Once again, I have to comment on how open and helpful everyone has been. The most common response I’ve gotten from winemakers when I ask my first question is a laugh, followed by “I wondered when the winemaking bug would bite you.” Continue reading »

May 052014
 
Cass Viognier 2013Cass Viognier 2013, Paso Robles, CA, $24 (S) – Rating 91

Looking for an alternative to Chardonnay or Sauvignon Blanc? Here’s the answer. A crisp mouth-feel with juicy food pairing acidity. The nose offers aromas of pineapple, citrus, minerality and hints of lime. On the palate, flavors of Meyer lemon, pineapple, white peach and enticing minerality. The same hint of lime from the nose carries over to the finish. Buy This Wine

Jul 222013
 
2012 Hawley Winery Viognier, Dry Creek Valley, Sonoma County, CA, $27 – Rating 91

Hawley is a consistent producer of high quality Viognier. The flavor profile of this white wine usually sits somewhere between Chardonnay and Sauvignon Blanc. Hawley’s Viognier is fermented in neutral oak barrels giving it a softer mouth-feel with balanced acidity. A zesty nose of citrus and tropicals with flavors of citrus, white peach, minerality and the softest hint of honeycomb as it opens. A wonderful alternative to the more common whites. Buy This Wine

Apr 172013
 
2012 Cass Winery Viognier, Estate Grown, Paso Robles, CA, $24 (S) – Rating 91

An excellent food pairing wine, crisp mouth-watering acidity with enough balance to enjoy solo. A fresh nose of citrus, tangerine and pineapple with just a hint of lime leading to a tantalizing flavor profile including citrus, pear , ripe pineapple and a note of honeycomb. The tiny kiss of sweetness on the finish balances the acidity. Buy This Wine

Aug 092012
 
2010 Villicana Winery & Vineyard Viognier, Paso Robles, CA, $24 (S) – Rating 88

An invitingly creamy nose that offers the palate crisp flavors of peach, citrus and apple with notes of tangerine and minerality. A round mouth-feel with food friendly mouth-watering acidity.