Printing New Labels

Now that the 2009 vintage is finished and resting in barrel, it is time to prepare for bottling the wines from 2008. Every year at this time we print the labels for our new vintage. Our winemaker, Jean-François just returned from British Columbia where we have our labels printed. It is a very sophisticated and ecologically friendly printing process. Tapp Technologies uses a waterless offset printing press that adds colors to the blank paper one color at a time until the image is complete. The copper foil embellishment is than added and the labels are ready for us to use. Jean-François was visiting Tapp Technologies to observe the printing process and to do the final print check of the new Pepper Bridge label. We have made a label upgrade starting with the 2008 vintage. It isn't a huge label redesign, just a tweaking of the great label we already have. More than anything it is just a difference of font size for the vintage and varietal, making both easier to read. The new label also uses a little more copper foil which looks fabulous. This new label will be attached to a new bottle size as well. We have a new slightly taller, more elegant bottle for the 2008 vintage. We will be using our new labels and bottles when we bottle the 2008 Merlot and Seven Hills Vineyard in March. These wines will have their grand unveiling in the fall of 2010, so until then here is a sneak preview of our new label!

Holiday Barrel 2009

Holiday Barrel Weekend was a fabulous way to finish the 2009 year. We kicked off the celebration with our Bridge Club party on Friday. It was a night of food, wine, and visiting with friends, a thank you to all of our club members for their support during the past year. We opened some treats from the library, our vineyard designate blends, Pepper Bridge and Seven Hills from various past vintages. Its always nice to taste wines that aren't available. We were lucky enough to talk Chef Andrae Bopp into cooking up some excellent hors d'oeuvres to pair with the wines. Andrae is the Cellar Master for our neighbor, Dusted Valley Vintners, but he is also a fabulous chef that can be persuaded into catering on occasion. For entertainment we had the chance to enjoy The Mike Wagoner Band singing holiday tunes and some classic tracks. All and all a great party. We got lucky this year and had nice weather for the entire Barrel Weekend, no snow, no ice, no freezing fog. It made tasting around the valley much easier for all the visitors. Saturday we hosted guests in the winery and treated them to barrel samples of 2008 Reserve and 2008 Pepper Bridge Vineyard, both wines will not be bottled until next July and won't be released until 2011. Even so young, the wines were rich and fruity and delicious, so they will only get better over the next 2 years. The big news of the weekend was the unveiling of our 2007 Merlot. 2007 is shaping up to be one of the best vintages that we have had in Walla Walla to date. The growing season was just about perfect with a warm summer and a cool fall, with nighttime temperatures during harvest getting downright chilly. Warm days and cool nights at the end of the growing season set more color and aroma and acidity in the grapes. The resulting wines from 2007 are complex and full bodied, with lots of earth tones and great natural acidity. The 2007 Merlot is the first wine of the vintage to be released and it is fantastic. It is perhaps the most full bodied Merlot that Jean-François has made, perfect for cold winter nights. We thank all the guests that joined us for Holiday Barrel Weekend and we appreciate our Bridge Club members coming to visit. You made the weekend fun. Cheers!

Change of Seasons

The seasons have changed here in Walla Walla. The 2009 harvest is over, the wine is finished and in barrel. The weather has turned windy and cold and of course the days are suddenly getting dark very early. We have had a nice dusting of snow in the Blue Mountains for the last couple of weeks, a sure sign that fall is turning into winter in a hurry here in the Walla Walla Valley. The change in the weather means lots of work for the vineyard crew. Every winter we run the risk of damaging cold temperatures. Most winters are mild in Walla Walla, but every so often we have extreme temperatures that can be way too cold for the grape vines. In 2004 we saw temperatures of 17 degrees below in the Pepper Bridge Vineyard. Temperatures that cold are too extreme for the varietals that we are growing, Cabernet and Merlot are particularly cold sensitive. As a result, we sustained substantial damage in the vineyard and in many sections, the vines had to be cut down to the ground. The vines will grow back after being cut to the ground but it means one year without fruit. So as an insurance policy against the cold, our crew is out in the vineyard burying canes. Each spring we allow two canes to grow at the base of our vines, they are suckers and normally would be clipped off. These canes grow along the ground all summer and now that it is fall, Arturo and crew are burying these canes under a blanket of dirt. Hopefully if we were to experience an extra cold winter that damaged the above ground growth, the canes that are buried would be protected from the cold. In the spring we would be able to cut down the dead growth, unbury the canes, trellis them and they will bear fruit. Of course all this work is done by hand, with the crew walking every row with shovels. With the weather turning quickly into winter, it is cold and windy work. But without their hard work we run the risk of going a season without fruit.

Fall Release

This past weekend was the Fall Release here in Walla Walla. A weekend of new wines debuting all across the valley. Despite the forecast, we ended up having perfect fall weather, no rain, just sun and wind, typical Walla Walla. The nice days made getting out and tasting new wines even more enjoyable. At Pepper Bridge we released our 2006 Reserve. It is an excellent finale for the 06 vintage. Its full of dark red fruit with long tannins and lots of complexity, a very well balanced and elegant wine. Reserve is a fitting title with this wine, in my opinion it is the best wine from the 2006 vintage. We poured Reserve all weekend for old friends and new visitors and the response was fabulous. Everyone loved the new wine, along with the 06 Merlot and Cab of course. Hopefully we will have more occasions to pour the Reserve over the next few months. Certainly the staff will have no complaints in tasting more Reserve! The other big news of the weekend was the unveiling of the new barrel room for Amavi Cellars. Our sister winery is moving to the southern neighborhood and this weekend we welcomed visitors and tasters in the new barrel room. 2007 vintage was the focus of the Fall Release for Amavi, both 07 Syrah and Cab, and for the Coin Club members, the 2007 Les Collines Syrah. Saturday, the Amavi Coin Club had a party to celebrate the new site and the new wine club wine, Ceres. It is a blend of 50% Cabernet and 50% Syrah and all of the fruit comes from our Les Collines Vineyard. This wine has yet to be bottled but Ray Goff was on hand to pull barrel samples of this new wine for all to taste. A fun treat for all of the fans of Amavi wines. At the moment there is not much to see of the new tasting room, just a concrete wall, but hopefully we will be able to host Spring Release in the new building. Then visitors can get their Pepper Bridge/Amavi fix without having to drive across town. Both Pepper Bridge and Amavi want to thank all of our club members and visitors for the support and enthusiasm this weekend. We look forward to seeing everyone for Holiday Barrel in just a few short weeks when we will be tasting 2008 out of barrel!

Fermentation Underway

All of the fruit is in for 2009! And pretty much not a moment too soon with the weather that we've been having. It's cold outside, too cold for the vines. This is deja vu of last year with an early, very hard frost that basically stops the vineyard cold, literally. With night time lows dipping down to 20 degrees the vines shut down, leaving the grapes with no more nutrients or water. So the grapes must be picked immediately. Luckily for us, we had only 3 tons of fruit left to pick before the hard frost on Saturday night. That last bit of Cab has been sorted and is in tank fermenting. Now that the outside work is finished, the work in the winery is in full swing and the winery is full of fermentation. All of the tanks are filled and every portable tank and bin is being used. The very last blocks of grapes have been inoculated with yeast and fermentation is under way. Now each day begins with punch downs. Punch downs are an integral part of the wine making process. During fermentation the skins and seeds float to the top of the tank forming a cap, while the juice settles to the bottom. All of the very best parts of wine, the flavor, aroma, color, and tannins reside in the cap. So during fermentation you want extract these elements, so the cap must be mixed back into the fermenting juice twice daily. The crew punches the cap down either with a pneumatic punch down tool for the big tanks or the old fashioned way for the small bins, first thing in the morning and last thing in the afternoon. Samples of the fermenting lots must also be taken daily so that Horacio can check the Brix level to monitor the fermentation. As long as everything is going smoothly with fermentation, the sugar level drops at a steady rate on a daily basis. Horacio also takes samples of the lots for Jean-François to taste. With all of the fermentation at the moment, Horacio is testing 40 different lots of wine. It is a lot of work but at least this part of harvest happens indoors, out of the cold and wet.

Hard Work for Harvest

We are at about the mid point for the 2009 Harvest here at Pepper Bridge and it has been a lot of hard work. It is easy to see hard work happening all around the winery, the sorting of grapes, the cleaning of bins, and of course the punch downs. What isn't so easy to see is all the hard work that goes into getting the grapes to the winery. This time of year our winemaker is up early in the morning, spending time in the vineyards checking on the grapes. As the grapes ripen, Jean-François methodically pulls samples and tastes the grapes from all of our blocks in both Pepper Bridge and Seven Hills Vineyards. It means lots of walking while it is barely light out, but is important work that helps him decide when to harvest particular lots of fruit. Jean-François will walk two rows of a given block, pulling grapes from both sides of the row until he has 100 berries. These sample berries will be taken back to the lab for analysis of their sugar level. While we typically harvest the red varietals at about 25 to 26 Brix, the sugar level is not the only thing that Jean-François considers when deciding whether to harvest. While pulling grapes for samples, he will also be tasting, checking on the flavor of the grapes. With all the sun and heat that we have had this summer in Walla Walla, we don't have to worry about the grapes not having enough sugar. The trick is picking the grapes when the flavors are at the best. Little fluctuations in temperature up or down can either accelerate the ripening, or slow down the process, allowing for more flavor development. So it is of the utmost importance for Jean-François to check on the vineyard daily, keep on top of the weather forecast, and staying patient. Once he decides that a block of grapes are at their best, he calls for the vineyard manager to pick. All of the grapes at Pepper Bridge are hand picked. The picking crews work in small teams, with each picker filling small plastic totes that will then be dumped into a picking bin that is pulled by a tractor. The pickers work amazingly fast, getting through about an acre an hour. For working so fast, they also pick very cleanly, with very few leaves or bad clusters ending up in the bins. Once the grapes have been picked, the bins are loaded onto trailers and trucked to the winery. All of this work happens before 9:00 so that there will be grapes ready and waiting for the wine team to sort and destem first thing in the morning.