Clark-Claudon’s WeBlog http://blog.clarkclaudon.com Engage, Experience, Educate Wed, 19 Sep 2012 17:31:49 +0000 en hourly 1 http://wordpress.org/?v=3.3.2 2012 CC Harvest Decisions http://blog.clarkclaudon.com/2012/09/2012-cc-harvest-decisions/ http://blog.clarkclaudon.com/2012/09/2012-cc-harvest-decisions/#comments Wed, 19 Sep 2012 17:31:49 +0000 laurie http://blog.clarkclaudon.com/?p=264 To pick or not to pick, that is the question.  Who decides and how do they do it?  At CC it is a detailed, group decision combining art and science.  First there is the general visiual.  Is verasion, or the coloring of the fruit, finished.  Are the leaves in the fruiting zone, where the clusters hang, beginning to turn yellow.  What direction are the upper leaves directed?  Has plant growth stopped? Then the evaluation becomes more specific.  Are the berries firm, but not hard, are the seeds dark brown and nutty does the juice give off a bit of color?  The data below is the next info considered.

These readings, plus quite a few more, are taken once a week as harvest gets close and every other day as it gets closer.  Yet, the final decision after all the science is done, comes down to the art of taste.  Not a single grape will be picked until the flavors are just right.

QUESTIONS?

… Read more
2012 Harvest Data
11-Sep-12
Date Veriatal Vineyard Berry Weight Berry Diameter % Brown Seeds Brix pH TA
11-Sep CF-BLK 3 CCV 1.11 11.691 10 19.7 3.5 5.5
11-Sep PV BLK 2 CCV 1.16 12.326 25 23.9 3.4
]]> To pick or not to pick, that is the question.  Who decides and how do they do it?  At CC it is a detailed, group decision combining art and science.  First there is the general visiual.  Is verasion, or the coloring of the fruit, finished.  Are the leaves in the fruiting zone, where the clusters hang, beginning to turn yellow.  What direction are the upper leaves directed?  Has plant growth stopped? Then the evaluation becomes more specific.  Are the berries firm, but not hard, are the seeds dark brown and nutty does the juice give off a bit of color?  The data below is the next info considered.

These readings, plus quite a few more, are taken once a week as harvest gets close and every other day as it gets closer.  Yet, the final decision after all the science is done, comes down to the art of taste.  Not a single grape will be picked until the flavors are just right.

QUESTIONS?

2012 Harvest Data
11-Sep-12
Date Veriatal Vineyard Berry Weight Berry Diameter % Brown Seeds Brix pH TA
11-Sep CF-BLK 3 CCV 1.11 11.691 10 19.7 3.5 5.5
11-Sep PV BLK 2 CCV 1.16 12.326 25 23.9 3.4 6.7
11-Sep CS-BLK 7 CCV 0.642 10.374 75 25.3 3.7 3.9
11-Sep CS-BLK 6 CCV 0.942 11.364 90 24.9 3.6 4.5
11-Sep CS-BLK 5 CCV 0.868 10.469 80 25.5 3.6 4.7
11-Sep CS-BLK 4 (48 outside) CCV 0.895 10.853 90 26.2 3.5 4.8
11-Sep CS-BLK 4    (48 inside) CCV 0.902 11.396 80 25.9 3.5 4.8
11-Sep CS-BLK 2 CCV 0.89 10.974 70 23.2 3.4 5.
]]> http://blog.clarkclaudon.com/2012/09/2012-cc-harvest-decisions/feed/ 2 Share the Legacy; Library Wine Sale! http://blog.clarkclaudon.com/2012/03/share-the-legacy-library-wine-sale/ http://blog.clarkclaudon.com/2012/03/share-the-legacy-library-wine-sale/#comments Fri, 09 Mar 2012 22:41:00 +0000 laurie http://blog.clarkclaudon.com/?p=240 After 19 vintages of beautiful, high scoring artisan wines, I am excited about Tuesday’s Library Release. Club Members get first shot and their 15% Club Discount applies. There is still time to join.

http://www.clarkclaudon.com/shop/Wine-Club/Clark-Claudon-Wine-Club… Read more

]]> After 19 vintages of beautiful, high scoring artisan wines, I am excited about Tuesday’s Library Release. Club Members get first shot and their 15% Club Discount applies. There is still time to join.

http://www.clarkclaudon.com/shop/Wine-Club/Clark-Claudon-Wine-Club

]]> http://blog.clarkclaudon.com/2012/03/share-the-legacy-library-wine-sale/feed/ 1 Another Season; A Portrait of Possibilities http://blog.clarkclaudon.com/2012/02/another-season-a-portrait-of-possibilities/ http://blog.clarkclaudon.com/2012/02/another-season-a-portrait-of-possibilities/#comments Tue, 28 Feb 2012 00:29:57 +0000 laurie http://blog.clarkclaudon.com/?p=241 With the warm weather; 80 degrees on Friday, 2012 bud break isn’t far off.  The vineyard is pre-pruned with detailed purning planned for next month.  Nitrogen fixing legumes are bright green and lush between the rows; soon to be disked into the soil.  The reservoir is almost full and the bird houses are cleaned and ready for their Spring residents.  Who knows what stories the 2012 season will tell.

In the winery, our master winemakers, Jean Hoefliger and Fred Delivert, have completed the first round of 2010 Cab blends while monitoring the beautiful 2011 baby vintage.  For all the concern; both the 2k10 and 2k11 vintages will be all about location, location, location.  Again, our terrior and viticultural practices made such a positive difference.

Fred and Jean are thinking the CC Traditional Cab and Eternity Reserve Cab are both hitting all the right notes.  Everyone who tasted CC at Premiere Napa Valley agreed.  I can’t wait to be in on the next blending session!  From season to season so many possibilities.

 

 … Read more

]]> With the warm weather; 80 degrees on Friday, 2012 bud break isn’t far off.  The vineyard is pre-pruned with detailed purning planned for next month.  Nitrogen fixing legumes are bright green and lush between the rows; soon to be disked into the soil.  The reservoir is almost full and the bird houses are cleaned and ready for their Spring residents.  Who knows what stories the 2012 season will tell.

In the winery, our master winemakers, Jean Hoefliger and Fred Delivert, have completed the first round of 2010 Cab blends while monitoring the beautiful 2011 baby vintage.  For all the concern; both the 2k10 and 2k11 vintages will be all about location, location, location.  Again, our terrior and viticultural practices made such a positive difference.

Fred and Jean are thinking the CC Traditional Cab and Eternity Reserve Cab are both hitting all the right notes.  Everyone who tasted CC at Premiere Napa Valley agreed.  I can’t wait to be in on the next blending session!  From season to season so many possibilities.

 

 

]]> http://blog.clarkclaudon.com/2012/02/another-season-a-portrait-of-possibilities/feed/ 1 Half Priced Wine & Giving http://blog.clarkclaudon.com/2011/09/half-priced-wine-giving/ http://blog.clarkclaudon.com/2011/09/half-priced-wine-giving/#comments Wed, 28 Sep 2011 22:17:04 +0000 laurie http://blog.clarkclaudon.com/?p=233 Since harvest is at least three weeks late this year, I have a bit of time to enjoy the hints of Fall and wonder about other aspects of our business…

What has surprised me, is the lower than expected interest in our Cabernet for Care Program.  We have offered our 2005 Estate Cab, a Parker 94pt wine, for half price with the other half going to the non-profit of your choice!  In other words, the customer gets the wine and the write off.  I thought this would be a brilliant way to raise charitable funds while also giving our customers an amazing deal.

With the needs so great, we allocated 200 cases to this program.  Its not like our wine isn’t selling.  The 2007 sold out in 3 months and the 2008 is perched to break that record. I really don’t get it.  Do you?

Alternatively, recession driven on-line “deals” continue.  It is always frustrating when the deal is unknowingly on our wine.  Oh well, people are doing what they can to attract business and make a little on each sale. But, if deals are what you are after, how about pairing one with a donation? I promise, both will … Read more

]]> Since harvest is at least three weeks late this year, I have a bit of time to enjoy the hints of Fall and wonder about other aspects of our business…

What has surprised me, is the lower than expected interest in our Cabernet for Care Program.  We have offered our 2005 Estate Cab, a Parker 94pt wine, for half price with the other half going to the non-profit of your choice!  In other words, the customer gets the wine and the write off.  I thought this would be a brilliant way to raise charitable funds while also giving our customers an amazing deal.

With the needs so great, we allocated 200 cases to this program.  Its not like our wine isn’t selling.  The 2007 sold out in 3 months and the 2008 is perched to break that record. I really don’t get it.  Do you?

Alternatively, recession driven on-line “deals” continue.  It is always frustrating when the deal is unknowingly on our wine.  Oh well, people are doing what they can to attract business and make a little on each sale. But, if deals are what you are after, how about pairing one with a donation? I promise, both will make you feel good!

]]> http://blog.clarkclaudon.com/2011/09/half-priced-wine-giving/feed/ 3 Chip Budding; Amazing http://blog.clarkclaudon.com/2011/08/chip-budding-amazing/ http://blog.clarkclaudon.com/2011/08/chip-budding-amazing/#comments Mon, 08 Aug 2011 21:57:33 +0000 laurie http://blog.clarkclaudon.com/?p=219 In preparation for our new Bordeaux blend; Eternity, we decided to chip bud one acre of Cabernet over to Petit Verdot and one acre to Cab Franc. The Petit Verdot is in full production. We budded the Cab Franc this last spring. A typical vineyard planting requires 5 years before the vineyard is in full production. Chip budding gives us an incredible jump on that number.   

The “budders” are true artisans.  First they cut the vine from the trunk leaving about 2 feet of trunk in the ground.  Then a ”chip” is taken from a vine of the desired variety.  The “chip” is the size of the tip of your thumb nail.   Next a tiny wedge is cut into the remaining trunk and the chip is fit in.  Then the trunk with its new chip is wrapped at the budded juncture in a white plastic tape.  From there a whole new vine will grow using the established root system of the previous vine.  It is truely amazing!

Our newly chip budded Cabernet Franc is reaching for the sky.  We will have a bit of fruit this year which will be dropped.  If Mother Nature is kind, by 2012 we expect … Read more

]]> In preparation for our new Bordeaux blend; Eternity, we decided to chip bud one acre of Cabernet over to Petit Verdot and one acre to Cab Franc. The Petit Verdot is in full production. We budded the Cab Franc this last spring. A typical vineyard planting requires 5 years before the vineyard is in full production. Chip budding gives us an incredible jump on that number.   

The “budders” are true artisans.  First they cut the vine from the trunk leaving about 2 feet of trunk in the ground.  Then a ”chip” is taken from a vine of the desired variety.  The “chip” is the size of the tip of your thumb nail.   Next a tiny wedge is cut into the remaining trunk and the chip is fit in.  Then the trunk with its new chip is wrapped at the budded juncture in a white plastic tape.  From there a whole new vine will grow using the established root system of the previous vine.  It is truely amazing!

Our newly chip budded Cabernet Franc is reaching for the sky.  We will have a bit of fruit this year which will be dropped.  If Mother Nature is kind, by 2012 we expect to have a decent crop.

]]> http://blog.clarkclaudon.com/2011/08/chip-budding-amazing/feed/ 2 CC Wine Club Perks http://blog.clarkclaudon.com/2011/07/cc-wine-club-perks/ http://blog.clarkclaudon.com/2011/07/cc-wine-club-perks/#comments Tue, 05 Jul 2011 17:12:27 +0000 laurie http://blog.clarkclaudon.com/?p=213 Our CC Wine Club is growing!  Members are not only receiving a guaranteed allocation, but also special pricing on all wine orders, unique invitations and little perks along the way. 

I love to share special places in the Napa Valley.  Consequently, each club member recently received a gift from the Napa Soap Company, one of my favorite shops in St. Helena.  Using just the right combimation of essential oils and natural ingrediants, owner Sheila Rockwood’s most important ingrediant is cold pressed grape seed oil.  Her products are luxurious and very limited!  For example, only 50 hand made bars of soap are produced each day.  Not surprising, Cabernet is my favorite!

You can plan to stop by Napa Soap Company the next time you are in St. Helena or visit them at; www.napasoap.com.… Read more

]]> Our CC Wine Club is growing!  Members are not only receiving a guaranteed allocation, but also special pricing on all wine orders, unique invitations and little perks along the way. 

I love to share special places in the Napa Valley.  Consequently, each club member recently received a gift from the Napa Soap Company, one of my favorite shops in St. Helena.  Using just the right combimation of essential oils and natural ingrediants, owner Sheila Rockwood’s most important ingrediant is cold pressed grape seed oil.  Her products are luxurious and very limited!  For example, only 50 hand made bars of soap are produced each day.  Not surprising, Cabernet is my favorite!

You can plan to stop by Napa Soap Company the next time you are in St. Helena or visit them at; www.napasoap.com.

]]> http://blog.clarkclaudon.com/2011/07/cc-wine-club-perks/feed/ 0 Fish Paired with Cabernet!? http://blog.clarkclaudon.com/2011/05/fish-paired-with-cabernet/ http://blog.clarkclaudon.com/2011/05/fish-paired-with-cabernet/#comments Thu, 19 May 2011 17:38:16 +0000 laurie http://blog.clarkclaudon.com/?p=194 This recipe by Chef Stephen Barber; Fish Story, Lark Creek Group in Napa, defies the general belief that only white wine or light reds should be paired with fish.  In fact, Chef Barber created this recipe specifically to pair with our Estate Cabernet.  I expected him to come up with a meat dish, but not only does this work, it is spectacular! 

I have summarized the recipe below.  The detailed recipe can be found in, Decanting Napa Valley; the Cookbook.

Clark-Claudon Cabernet
Grilled Crispy Skin Wild Salmon with Creamed Corn, Baby Bok Choy & Beurre Rouge Sauce

Ingredients:                                          Beurre Rouge:
Salmon fillets; wild, skin on                1/2 C Clark-Claudon Estate Cab
4 heads baby bok choy                       1/4 C minced Shallots
4 ears sweet corn                                1/2 tsp. red wine vinegar
3/4 C cream                                         8T unsalted butter
lemon
olive oil                                                 Garnish:
salt & pepper                                        Pea shoots on top, with a squeeze of lemon & drizzle of olive oil

To Make Beurre Rouge:
Bring wine, shallots, & vinegar to boil
Reduce heat & simmer until liquid is reduced to 2 T
Add 8 T of butter; one at a time wisking continually until thick.
Season with salt & butter.  Hold in warm kitchen spot… Read more

]]> This recipe by Chef Stephen Barber; Fish Story, Lark Creek Group in Napa, defies the general belief that only white wine or light reds should be paired with fish.  In fact, Chef Barber created this recipe specifically to pair with our Estate Cabernet.  I expected him to come up with a meat dish, but not only does this work, it is spectacular! 

I have summarized the recipe below.  The detailed recipe can be found in, Decanting Napa Valley; the Cookbook.

Clark-Claudon Cabernet
Grilled Crispy Skin Wild Salmon with Creamed Corn, Baby Bok Choy & Beurre Rouge Sauce

Ingredients:                                          Beurre Rouge:
Salmon fillets; wild, skin on                1/2 C Clark-Claudon Estate Cab
4 heads baby bok choy                       1/4 C minced Shallots
4 ears sweet corn                                1/2 tsp. red wine vinegar
3/4 C cream                                         8T unsalted butter
lemon
olive oil                                                 Garnish:
salt & pepper                                        Pea shoots on top, with a squeeze of lemon & drizzle of olive oil

To Make Beurre Rouge:
Bring wine, shallots, & vinegar to boil
Reduce heat & simmer until liquid is reduced to 2 T
Add 8 T of butter; one at a time wisking continually until thick.
Season with salt & butter.  Hold in warm kitchen spot

Creamed Corn:
Shuck corn & grate on largest side of box grater
Milk cobs by running the back of a knife down them
Bring corn & “milk” to simmer
Add cream, cook for 10 minutes & season with salt & pepper

Bok Choy:
Cut each head in half length wise
Drizzle with olive oil, squeeze of lemon, salt & pepper

To Assemble:
Prepare Grill
Generously sprinke each side of Salmon with salt & pepper
Grill skin side down until skin shrinks and separates from flesh 
Flip and grill until opaque throughout and translucent at very center
Transfere to platter
Grill Bok Choy
Spoon Cream Corn on plate, place Bok Choy on top
Place Salmon, skin side up, on top
Drizzle sauce around. Serves 4

]]> http://blog.clarkclaudon.com/2011/05/fish-paired-with-cabernet/feed/ 0 CC Wine for Your Cause http://blog.clarkclaudon.com/2011/04/cc-wine-for-your-cause/ http://blog.clarkclaudon.com/2011/04/cc-wine-for-your-cause/#comments Tue, 05 Apr 2011 17:26:31 +0000 laurie http://blog.clarkclaudon.com/?p=190 Anyone who knows us knows that we like to support charitable causes.  My background includes teaching high school students who could not suceed and working with children and teens as a psychotherapist.  Given that, helping our young get the best tools for life is high on my priority list.  That is where Cabermet for Care comes in.

The program was started as a tool to support our customers’ efforts to raise funds for their causes.  Over time we have also supported causes that are meaningful to our family. Yet, the best use of Cabernet for Care has been grass root efforts to raise funds for schools and small community projects.

The program is very simple, 50% of the retail sale price goes to the selected charity in our customers name.  This can be one of our selected charities or one of yours.  That is a $4680 donation for every 10 cases.  The current Cabernet for Care wine is our exceptional 94 pt. 2005 Estate Cabernet. 

Cabernet for Care can be used by a group of friends,  a public or private school, a non-profit or the charitable giving department of your company.  Large or small, together we can make a difference.… Read more

]]> Anyone who knows us knows that we like to support charitable causes.  My background includes teaching high school students who could not suceed and working with children and teens as a psychotherapist.  Given that, helping our young get the best tools for life is high on my priority list.  That is where Cabermet for Care comes in.

The program was started as a tool to support our customers’ efforts to raise funds for their causes.  Over time we have also supported causes that are meaningful to our family. Yet, the best use of Cabernet for Care has been grass root efforts to raise funds for schools and small community projects.

The program is very simple, 50% of the retail sale price goes to the selected charity in our customers name.  This can be one of our selected charities or one of yours.  That is a $4680 donation for every 10 cases.  The current Cabernet for Care wine is our exceptional 94 pt. 2005 Estate Cabernet. 

Cabernet for Care can be used by a group of friends,  a public or private school, a non-profit or the charitable giving department of your company.  Large or small, together we can make a difference.

]]> http://blog.clarkclaudon.com/2011/04/cc-wine-for-your-cause/feed/ 0 News & Rain Damage? http://blog.clarkclaudon.com/2011/03/news-rain-damage/ http://blog.clarkclaudon.com/2011/03/news-rain-damage/#comments Thu, 24 Mar 2011 18:18:48 +0000 laurie http://blog.clarkclaudon.com/?p=163  Next week we will offer three new ways for you to enjoy Clark-Claudon.    I can’t wait to share the news with you.  For now, I am watching  a continuous down pour outside my window. 

I have been asked, What does this do to the vineyard?  We were below the needed rain level about a month ago.  Now, we are well over.  The rain has been battering us for days.  The soil is completely saturated and the reservoirs are spilling. 

This can be a set up for terrace slippage and major erosion.  In addition, with bud break coming, heavy rain can knock off the tender buds. Plus, muddy vineyards and tractors do not get along very well.  Consequently, the cultivation that is usually happening at this time is at a standstill.

Thankfully, the erosion control system at our vineyard is serving it well.  To date, we have not lost any terraces and the cover crop & drainage system are preserving the top soil.  We are all hoping the rain will stop by next week.  If it does, all will be well.  As I have said before, growing grapes and making wine is not for the faint of heart!… Read more

]]>  Next week we will offer three new ways for you to enjoy Clark-Claudon.    I can’t wait to share the news with you.  For now, I am watching  a continuous down pour outside my window. 

I have been asked, What does this do to the vineyard?  We were below the needed rain level about a month ago.  Now, we are well over.  The rain has been battering us for days.  The soil is completely saturated and the reservoirs are spilling. 

This can be a set up for terrace slippage and major erosion.  In addition, with bud break coming, heavy rain can knock off the tender buds. Plus, muddy vineyards and tractors do not get along very well.  Consequently, the cultivation that is usually happening at this time is at a standstill.

Thankfully, the erosion control system at our vineyard is serving it well.  To date, we have not lost any terraces and the cover crop & drainage system are preserving the top soil.  We are all hoping the rain will stop by next week.  If it does, all will be well.  As I have said before, growing grapes and making wine is not for the faint of heart!

]]> http://blog.clarkclaudon.com/2011/03/news-rain-damage/feed/ 0 From Premiere Napa Valley to Antigue, Guatemala http://blog.clarkclaudon.com/2011/03/from-premiere-napa-valley-to-antigue-guatemala/ http://blog.clarkclaudon.com/2011/03/from-premiere-napa-valley-to-antigue-guatemala/#comments Tue, 08 Mar 2011 21:43:34 +0000 laurie http://blog.clarkclaudon.com/?p=157 Premiere Napa Valley is a wonderful event where vintners auction off unique 5-20 case lots to national and international trade.  This year it raised a record breaking $2.4 million!  It is a relaxed day of seeing old friends, visiting with vintners and enjoying a wonderful lunch prepared by the CIA.

This year I left from PNV for a trip to Antigua, Guatemala to see my daughter Briana and her family.  Briana was there for a photo shoot documenting the work of Constru Casa and Transitions.  Contra Casa works with local Guatemalans to build homes.  Transitions helps rehabilitate men who have lost the use of their legs; victims of drug wars, political conflict or birth defects.

In many ways the contrast from Premiere Napa Valley to this work being done in Guatemala was extreme.  Yet, the vintners  of Napa Valley are some of the most generous people I know.  Through their association, Napa Valley Vintners, they too do much to give back.  Consequently, from Premiere Napa Valley to Antigue Guatemala, my soul is full.… Read more

]]> Premiere Napa Valley is a wonderful event where vintners auction off unique 5-20 case lots to national and international trade.  This year it raised a record breaking $2.4 million!  It is a relaxed day of seeing old friends, visiting with vintners and enjoying a wonderful lunch prepared by the CIA.

This year I left from PNV for a trip to Antigua, Guatemala to see my daughter Briana and her family.  Briana was there for a photo shoot documenting the work of Constru Casa and Transitions.  Contra Casa works with local Guatemalans to build homes.  Transitions helps rehabilitate men who have lost the use of their legs; victims of drug wars, political conflict or birth defects.

In many ways the contrast from Premiere Napa Valley to this work being done in Guatemala was extreme.  Yet, the vintners  of Napa Valley are some of the most generous people I know.  Through their association, Napa Valley Vintners, they too do much to give back.  Consequently, from Premiere Napa Valley to Antigue Guatemala, my soul is full.

]]> http://blog.clarkclaudon.com/2011/03/from-premiere-napa-valley-to-antigue-guatemala/feed/ 0