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Claar Cellar's Blog

Keep up to date with the latest news from Claar Cellars!

Joe Hudon
 
September 27, 2017 | Joe Hudon

Winemaker’s Bloc Harvest and Production

On September 8th, 2 days after our Sauvignon Blanc was harvested, we harvested our Winemaker's Bloc Merlot. This fruit was crushed into 1 ton macro bins and allowed to settle for 24 hours. We will punch down the next day and add yeast to start the fermentation which will take about 10 days to complete to dryness which is the consumption of all of the sugar. We will then press the bins to a small vessel and then rack to barrels where the wine will undergo malic acid fermentation - the conversion of the harsh malic (apple) acid to smooth lactic (milk) acid. The wines will be racked 1-2 weeks post malolactic fermentation, eventually blended with other varietals and then aged for 1.5 to 2 years depending on flavor expression to make our signature 2017 Winemaker’s Bloc.

Joe Hudon
 
September 22, 2017 | Joe Hudon

Next steps in harvest – Destemmer

It is time now to talk about an important machine that we use to make wine. The destemmer plays a very important role in the whole process of making wine. This is how it works: The forklift feeds the hopper which feeds the destemmer which feeds the must pump which feeds the tank/bins.

We call it a destemmer (not destemmer/crusher) as we do not use the rollers that are used to crush the fruit. The destemming action is a gentle process. The destemming drum is designed such that it avoids maceration of the berries because we want to keep the berries whole. This is done with counter sunk holes that are rounded. The speed of the paddles are set to move relatively slow to create a gentle processing of the fruit to the must pump. The paddles turn in the opposite direction of the destemming
drum and move the material other than grapes (MOG) out to the waste bin and the holes within the drum allow the berries to fall freely down to the must pump. We want to have some whole berries in an effort to produce carbonic maceration within the grape berries which promotes greater fruit aroma and flavor. Some of the berries will be crushed under the weight of the fruit in the 1/2 ton harvesting bins. And some will be crushed in the must line which can run from 50-100 feet. We hope that through this
gentle process we retain at least 20% whole berries. The berries will break as the skins weaken in the fermenter from extraction.

Check out our YouTube to view the process!

Time Posted: Sep 22, 2017 at 7:49 AM
James Whitelatch
 
September 7, 2017 | James Whitelatch

Why Do We Use a Mechanical Harvester for Most of our Grapes?

We began our 2017 harvest with our Sauvignon Blanc. We harvest most of our vineyards with our mechanical grape harvester. It is a tall machine that straddles the trellis and uses special plastic rods, called bows, to shake the grapes off the vine. Depending on varietal this shaking will remove only the grapes and some leaves, leaving behind the rachis, which is the structure that holds the berries in a cluster. The harvester has a bucket conveyer on each side of the vine that the grapes fall in, which then carries them to another tractor with bins. A harvester can either be self-propelled or towed by a tractor and ours is pulled by a tractor because our vineyards have some steep slopes. We do still hand harvest of some of our steepest rows. When it comes to picking grapes, harvesting by machine is the most efficient method of removing grapes from the vines. In our vineyards, we can do roughly an acre an hour, so between 2-4 tons of grapes. In most cases the grapes go from being on the vine, crushed and into a tank for fermentation in a limited amount of time often less than an hour. Grapes that are picked by hand take more time because the grapes sit in bins under the vines until the bins can be picked up and taken to the winery.

Another reason we find the machine harvester a success is that our winemaker, Joe, can “blend” from the vineyard by choosing which rows be wants picked on any given day.

An example of a rachis after mechanical harvesting. Even though the grapes are gone, the leaves around are still whole and undamaged.

Time Posted: Sep 7, 2017 at 2:29 PM
Crista Whitelatch
 
July 31, 2017 | Crista Whitelatch

Veraison in the Vineyard

In viticulture (grape-growing), veraison is the onset of ripening. Veraison (pronounced, veh-ray-zuhn) marks the stage in vine ripening when the grapes go from little, hard green berries to softer, colored grapes. The term is originally French (véraison), but has been adopted into English use. The official definition of veraison is "change of color of the grape berries".

This time of year is highly anticipated. We have been monitoring weather, searching and waiting for the first signs of color in the clusters. These two pictures were taken about one week apart in our vineyard.

When the little berries begin, the acid content is much higher than sugar. During veraison, the sugar content increases and acid decreases, making the berries softer and plumper, looking more like actual grapes. This is a pretty important stage in winegrowing. Veraison is a physiological stage in the vine life cycle that is marked by a change in the appearance and hardness of the grape berry. Till now, the grapes looked like little green peas. Veraison takes them from this stage to actual grape stage. For white varieties, this means that they become a softer, transparent yellow-green color. For red varieties, it’s more obvious, taking the grape from bright green to red or purple. Up until now, the berries are very firm. Once they get through veraison, the berries are pliable and this elasticity is one of the only ways to observe veraison in white wine grapes.

As a general rule, once grapes complete veraison, they will be ripe and ready to harvest in about six weeks. Veraison typically takes 5-7 days to complete. The interval from veraison to harvest is different for each varietal, and is largely dependent on heat accumulation and crop size. Merlot takes fewer heat units to ripen than Cabernet Sauvignon and Syrah.

In the case of both white and red grapes used in winemaking, the onset of veraison marks the end of grape skin cell division. Once it is finished, the grape skin cell number is fixed. A smaller number of skin cells generally mean smaller berries. A small berry has a better skin to juice ratio that ensures a better concentration of flavor and structure, something that’s very important in quality winemaking.

From this point on, the berries just keep ripening to become the perfect grape for our future wine and the busy time begins!

Time Posted: Jul 31, 2017 at 12:53 PM
Bob Whitelatch
 
June 20, 2017 | Bob Whitelatch

How We Handle Weeds in the Vineyard

We asked our Facebook friends “Do you know why we mow the weeds in our vineyard rows instead of having cleared the ground?

Here's our answer:

We keep row cover due to prevent wind erosion as well as habitat for beneficial insects and in the hopes cutworm stay in the weeds instead of crawling up the plants to eat grape buds in the spring.  With no center row irrigation, we allow the natural weeds that survive to be the cover crop. Part of our LIVE sustainable certification we limit the amount of raw materials (inputs such as pesticides, fertilizer, water, chemicals, fuel, etc.) used in vineyard and winery production. We strive to develop proactive and preventative, sustainable agricultural practices. These include the use of integrated pest management, beneficial cover crops, and manual weed control.

Time Posted: Jun 20, 2017 at 9:34 AM
Joe Hudon
 
May 24, 2017 | Joe Hudon

Tasting Notes

One of my favorite things about bottling is sitting down at the computer with a glass of wine to write tasting notes. I have 3 bottles to review on this amazing Wednesday. When the tough days of the job come around I just have to remind myself of the good ones.

Time Posted: May 24, 2017 at 2:48 PM
Joe Hudon
 
April 10, 2017 | Joe Hudon

Introducing: Winemaker's Bloc

The winemaking crew and I used our very best techniques in making our 2013 Winemaker’s Bloc Red Blend. We selected the best vineyard blocks from within the larger high-end vineyard blocks and hand managed these winemaker blocks in a way to achieve the highest possible quality of fruit. The fermenting wine was protected from oxygen to protect the delicate fruit of each varietal. I selected French oak barrels of the highest quality and managed the maturation process with frequent topping of barrel lots to minimize any head space in the barrels. The resulting wine is I believe truly the best that we can make from our Estate White Bluffs Vineyards and maybe the best wine that I have ever tasted. This wine contains the attributes of a world class wine and will peak in quality with 10 to 20 years of additional aging. I am very excited and proud to release to the public this amazing Washington State White Bluffs vineyard wine of a paramount quality that is rarely found.

Time Posted: Apr 10, 2017 at 12:52 PM