I sat down with Marco DiGiulio this week and we talked about the weather. Not that we didn’t have anything else to talk about, but now that we’re well into the growing season, I wanted to hear his thoughts on how this year’s harvest is shaping up.

Marco, what has happened so far this year in the vineyards?

We’ve had a wet, cool spring and one of the coolest summers in a long time. The mild spring weather gave us excellent blooms and higher than normal fruit set, which means we’ll have a good-sized crop this year. The late rains have resulted in a lot of vegetative growth which will provide a good opportunity for canopy management to encourage ripening. I was in the vineyard recently and there’s already some véraison (color change) occuring.

Are there any challenges in this year’s crop?

Sauvignon Blanc grapes

Every year is a little different and we need to be flexible when it comes to the weather here in the valley. The extra growth may have required additional pruning, but the bulk of the fruit thinning will happen when they do a color drop. That’s when they drop the clusters that are still green when most of the other fruit is already changing color. This reduces the crop yield but allows the remaining grapes to ripen more uniformly. The cooler summer weather means that harvest may be delayed a couple of weeks to allow the fruit to ripen fully. We generally harvest our Sauvignon Blanc in late August, but this year it may not come in until mid-September.

What are your biggest concerns this year?

Like I said, every year has it’s challenges. This year, I have two main concerns. Delaying the harvest means we’ll be picking later in the fall. Some of our Cabernet and our Russian River Valley Chardonnay are the last to be picked. The later we wait, the more unpredictable the weather becomes, which could be a challenge. I’m also concerned that we could have a compressed harvest, that is, all the fruit will come in, all at once, and we won’t have available tank space for it. However, we’re already planning ahead and I have contingencies in case that should happen.

With good vineyard management and proper planning, some great wine can be produced even from the most difficult growing season. Overall, the 2010 season has some challenges but is shaping up to be a pretty good vintage.

It’s not what you think, but just like the arrival of a newborn, the proud papa of the new Jets Uncorked Cabernet Sauvignon, Marco DiGiulio, was eager to show off his latest creation. This video is a captivating look at the behind-the-scenes bottling of this commemorative wine for the New York Jets inaugural season in their new stadium. Not only is it a tribute to the wine, it shows the amazing automation we use to quickly bottle and package all our wines and ensure the highest quality.

As someone used to bottling and corking by hand, I found the whole process fascinating. It was remarkable to see people and machines bottling, labeling and packaging nearly 3 cases of wine per minute. That’s about 160 cases or 3 pallets of wine an hour—all from a mobile bottling unit housed in a trailer. Incredible!

This past weekend, Girard had its Summer Release Party at our tasting room in Yountville. We poured the 2008 Old Vine Zinfandel, 2008 Petite Sirah and the 2007 Mixed Blacks. Paired with the wines were some delicious BBQ Short Ribs, Cornbread Muffins and Cole Slaw.

We had perfect weather and a great turnout, including visits by our winemakers, Marco DiGiulio and Zach Long. You never know who will show up. If you missed the party, check out the video and become a fan on Facebook to be among the first to know when we’re having our events throughout the summer.

But you don’t have to wait for an event to visit our tasting room and sample our wines. We’re open daily from 10AM to 8PM, so when the other tasting rooms have closed, stop by and have some wine inside with us or relax outside on our patio and enjoy the great Napa weather. Be sure to download our 2 for 1 tasting tasting coupon for your next visit. Cheers!

Mixed Blacks

The Girard Mixed Blacks is one of our least understood and most under-appreciated wine we make. That’s really a shame because it’s a really fine red wine with incredible complexity, yet very approachable with a full body and soft tannins. However, when we talk about our Mixed Blacks, we often get some sideways glances and good questions:

Why do you call it, “Mixed Blacks”?

Mixed Blacks is actually a very appropriate name. Blacks refers to the black fruit aromas and flavors prevalent in this wine and Mixed refers to the field blend of different grape varietals used to make it—a mix of Syrah, Zinfandel, Petite Sirah, Grenache, Mourvedre and Carignane.

Black fruit? Isn’t this a red wine?

Yes, but red wine usually has more than just the aroma and flavor of red grapes. What makes red wine so fascinating is that it can exhibit the qualities of hundreds, if not thousands, of other aromas and flavors, such as black fruits. Black fruits are exactly what the name implies; fruits that are dark in color. This includes blackberry, blueberry, black currants, plum and black cherry.

What is a field blend?

Girard’s Artistry is a blend of Bordeaux varietals. Mixed Blacks is also a blend of varietals, but that’s where the similarity ends. Artistry’s varietals, such as the Cabernet Franc and Merlot, are each grown in separate vineyards, picked at different times, crushed and fermented separately, aged separately and finally, blended just before bottling. On the other hand, the varietals for Mixed Blacks are blended in the vineyards. Syrah is grown right next to the Grenache, sometimes even grafted onto the same vine. In fact, until modern times, the exact varietal of many of the different grapes in these centuries-old vineyards weren’t even known. All the varietals are picked at the same time, crushed and fermented together and aged together.

Doesn’t a field blend mean it’s lower quality?

Not at all. Actually quite the opposite. Field blending has been around since grapes have been cultivated. It’s the traditional way grapes have been grown for centuries. Back then, they didn’t worry about things such as varietals. They didn’t even care if red and white grapes were mixed together. The grapes were simply grown, picked, crushed and fermented together. The end result was simply, wine.

This simple approach is nearly lost. As larger wineries wanted more control over wine production, they segregated the growing, fermentation and aging of wine. Every aspect managed separately and making it easier for them. Blending is the final step. However, many small wineries still start their blends in the vineyard. This means the winemaker has to be more in touch with the process and especially what’s going on in the field. Being more active in the process means a better wine in the end.

So, besides quality, what’s the advantage to field blends?

In a word, complexity. Growing the varietals together is more labor intensive, but it’s also more multi-dimensional than growing just one varietal. The grower needs to deal with varietals that ripen at different speeds and the winemaker needs to take into account that, at harvest, some grapes will be at 22º Brix while others are at 28º. These differences in ripening automatically adds complexity, which is further enhanced by fermenting all at once; creating complex flavors not found even in blending the same single varietals.

In a way, field blending is a lot like cooking. Would you cook your food and then season it afterward? Or, would you add the seasoning together at the beginning? Depending on the food, most cooks would tell you that seasoning at the beginning produces the best flavors. The same holds true for field blending. Co-fermenting different varietals allows them to interact and produces a wine greater in complexity than the sum of its parts. However, not all varietals will benefit from field blending. Just as some delicate spices need to be added after cooking for the best results, some wine, such as Artistry, is best blended after aging so that the winemaker has precise control of the more subtle aromas and flavors of the final blend.

So it’s no coincidence that I’m writing about the Mixed Blacks just as the 2008 vintage is about to be released. And, after all that, doesn’t it just make you want to taste some Mixed Blacks? You’re in luck. Tomorrow, Saturday, July 17, from 1 pm to 6 pm, the Girard Tasting Room in Yountville will be pouring the 2008 Mixed Blacks along with the 2008 Petite Sirah and 2008 Old Vine Zinfandel. So come on out and try all our new releases paired with our specially prepared BBQ ribs, cole slaw and cornbread muffins. Once you’ve tasted Mixed Blacks, you won’t care what we call it. You’ll just call it incredible.

As a fan of Girard wine, you’ve probably had Girard Petite Sirah served at your favorite restaurant or bought Girard Artistry from your local wine shop. But did you know that we have over 15 different currently available releases, some which are only available at the Girard Tasting Room in Yountville? Yes, you read that right: over 15.

So let’s jump straight to the wine that you can purchase only at the tasting room. This a changing list which includes very limited production wine not even available through our web site. Wine that could sell out at any time. Currently available only at the tasting room are the 2007 Cabernet Franc Napa Valley and our 2008 Late Harvest Zinfandel Port. Sorry, if you didn’t already get some of our incredible 2007 Barrel Fermented Cabernet Franc Napa Valley, it’s sold out. However, you can buy futures of our yet-to-be-released 2007 Mt. Veeder Cabernet Sauvignon exclusively at the tasting room.

Most of our other wine is available for purchase both online and in the tasting room, including our highly-acclaimed Mountain Series Cabs which includes the 2006 Atlas Peak Cabernet Sauvignon, 2006 (and last vintage) Pritchard Hill Cabernet Sauvignon, and 2006 Diamond Mountain Cabernet Sauvignon. Our other reds include the 2008 Cabernet Sauvignon Napa Co., 2007 Petite Sirah Napa Valley (93 pt. Wine Enthusiast-rated) and 2006 Mixed Blacks Napa Valley.

The 2008 Zinfandel Rosé Napa Valley, 2008 Chardonnay Russian River Valley and the soon-to-be-released 2009 Mill Station Chardonnay round out our current online and tasting room offerings.

And, for those of you who like to see what you’re getting, library selections of our large-format bottles of Girard Artistry are also available online and in the tasting room. So stop in to the Girard Tasting Room in Yountville and sample some of the wine that you can only get there. Speaking of sampling…don’t miss our Summer Release Party & BBQ. We’ll be pouring our 2008 Zinfandel, 2007 Mixed Blacks and 2008 Petite Sirah. Details below.

That’s why we have large-format bottles of Girard Artistry, including our magnums (1.5 liter), which are equivalent to two 750ml bottles, Jeroboams (3 liter) which holds four bottles, and Methuselahs (6 liter), which holds an impressive eight bottles worth of wine. That’s enough for 40 to 50 of your closest friends.

A limited number of our large-format bottles are available for vintages back through 2003. Magnums come with a standard paper label but can be etched for an additional charge. Our 3 and 6 liter bottles have etched labels—like the one in the photo—for no additional charge, making it even more impressive. Because of their limited availability, the large-formats will sell out and once they’re gone, there won’t be any more. Sorry, but magnums of our popular 2004 vintage are already sold out, but 3 and 6 liter bottles are still available. Avoid disappointment and order yours today.

As a side note, bottles 3 liters and larger are named after powerful biblical kings. I couldn’t find out why, but presumably it was because of the bottle’s impressive size and presence. However, to add to the confusion, a Jeroboam can refer to a 3 or 4.5 liter bottle depending on the wine region. A 3 liter bottle is also known as a double magnum and 6 liter bottle is also known as an Impériale, but these names are almost exclusively used for large format bottles from Bordeaux. When they choose to use them, most New World wines use the more commonly known Burgundy and Champagne bottle names. On our web site, we simply refer to our large format bottles by their volume: 1.5, 3 or 6 liters.

Why Large-Format?

Girard Artistry is meant to reach its full potential with some time in the bottle. And while the 750ml. bottles are great with a bit of aging, the larger format bottles are even better. That’s because the ratio of oxygen to wine in a larger bottle is much lower than a standard-sized bottle, which slows down the aging process. That large-format bottle will still be drinking nicely long after its 750ml. versions have past their prime. Not only will the wine last longer in a larger bottle, the slower aging means the end result will be more balanced, better integrated and superior to a smaller bottle. That’s why collectors favor the larger formats.

Besides, large-format bottles are just more impressive. Imagine the looks you’ll receive when you uncork that Methuselah of Girard at your next big event. A magnum of Girard will be a hit at your next dinner party since everyone will be able to have a generous pour. Since most large-format bottles are kept even after they are empty the etched bottle makes it a more permanent remembrance.

That’s what our Chief Winemaking Overlord, Marco DiGiulio, said when the topic of wine closures came up. You see, Marco is really picky about what we use to seal each and every bottle of Girard wine. With screw cap and synthetic cork closures there’s a risk of reduction or sulphidisation in the wine because of the reduced oxygen supply which concentrates sulphur smells. Natural cork allows oxygen to pass, but may contain contaminants such as TCA.

TCA is the common abbreviation for the chemical compound 2,4,6-trichloroanisole and is believed to be the primary cause of the defect in wine commonly known as “cork taint.”. Its presence in raw cork is a complex topic believed to be caused by the combination of fungi and man-made pollutants or contaminants. Cork taint’s effect on wine can range from robbing it of its aroma to giving wine an off-odor similar to moldy cardboard or a wet dog.

At Girard, all our wines are sealed with the DIAM cork, a molded cork made from natural cork granules harvested in Portugal and Spain. At the factory in Spain, the granules go through a patented supercritical CO2 extraction process which removes TCA and over 150 other undesirable compounds. The granules are then blended with an FDA approved food-grade binding agent and then individually molded into corks. After a final sanding, the corks are ready for use. Every cork has the same dimensions so there is less chance of individual corks being faulty.

The environmentally friendly extraction process produces a cork closure that is guaranteed to be taint-free. According to Marco, since we switched to the DIAM cork, not a single bottle of wine has been returned for cork taint. That’s pretty incredible considering industry experts estimate that as high as 10% of wine bottles are affected by taint. In a 12-bottle case of wine, the chance of one of those bottles being tainted is pretty high.

And since the DIAM cork is made from natural cork, it has the same resiliency as a natural cork. When you examine the DIAM cork, it looks like a natural cork with natural cork color. It feels like a natural cork when you squeeze it. Unlike many synthetic corks, the DIAM cork is as easy to extract as natural corks. Actually, it’s consistently easier than natural corks since there is less variation from cork to cork that would occur in a natural product. Never again will you struggle to remove a cork that has fused to the inside of the bottle. Plus, there’s a certain elegant, yet nostalgic experience in using a corkscrew and hearing the familiar POP when you pull the cork. You just won’t get that from a screw-top.

At Girard, we want the wine poured from every bottle of our wine to be what our winemakers intended. Using the DIAM cork closure ensures you of experiencing the true flavors, aromas and expression of our wine.

Hey kids, shake it loose together
The spotlight’s hitting something
That’s been known to change the weather…

With my apologies to Elton John, but today that spotlight is hitting Marco DiGiulio and the New York Jets! The team announced today that it is creating a limited-release 2008 Napa Valley Cabernet Sauvignon in partnership with our very own Girard winemaker, Marco DiGiulio, and Wine by Design, in commemoration of the team’s inaugural season in their brand new stadium.

The Jets Uncorked 2008 Cabernet Sauvignon is bursting with ripe red and black fruit flavors and substantial but well integrated tannins. There’s just enough French oak to add complexity without obscuring the purity of the fruit. The long spicy finish is an invitation to enjoy another sip while cheering on your favorite team.

Marco has been in New York all week meeting with team executives and it was easy to see and hear his excitement at this opportunity. “I realized immediately after meeting the Jets that making a wine on behalf of the team would be right up my alley,” he said.  Marco’s wines continue to receive accolades from renowned writers and critics, who have praised his skill in the cellar and his magic in the bottle.

Jets Uncorked will be available at retail locations in September, but you can pre-order now online through the Girard Winery website and receive your shipment in August. Remember, it’s a limited-release so you should order now and avoid missing this unique opportunity.

This past week I went to visit Girard’s Carpy Vineyard. When I found out where it was located, I realized that I have driven past it many times and never knew that it was one of our vineyards. It’s one of the many vineyards we have in the Napa Valley and this one in particular is where Girard grows their Sauvignon Blanc Here’s a short little video showing the vineyard and how the vines are progressing.

Girard Sauvignon Blanc is the perfect summertime wine. It’s crisp and refreshing taste pairs well with the lighter foods we enjoy during the hot summer months, especially seafood. Here’s a great recipe from my sister-in-law that I had over the weekend (the picture of the clams is from this weekend) that pairs especially well with Sauvignon Blanc.

Lori’s Thai-Style Clams

Serves 2 as a meal, 4 as an appetizer

2 cloves garlic, crushed
2 red chiles, finely chopped
2″ piece of fresh ginger root, peeled & grated
1 shallot finely sliced
2 lbs. medium clams
2 limes, juiced
1/4 c. Thai fish sauce
3 Tbl. unsalted butter, chilled and cut into small pieces
1/2 c. cilantro, loosely packed & coursely cut

Mix garlic, chiles, ginger and shallot in the bottom of a shallow wide pan such as a 5 qt. casserole or 6 qt. dutch oven. Layer clams on top, add 2/3 c. water, cover and bring to a boil. Cook for 2 minutes stirring or shaking pan regularly until clams open.

Add lime juice, fish sauce and butter. Stir to combine. When all the butter melts, transfer to a large serving bowl pouring juices over the clams. Scatter cilantro on top and serve immediately.

The name of our Girard blog is called The Old Vine and much of our fruit comes from old vines, but what exactly is the significance of old vines?

The definition of an old vine will vary depending on who you talk to and which varietal it is, but generally it refers to a grape vine that is 25 to 30 years old or older. Grape vines can grow to be quite old. Some vineyards in California have Zinfandel vines that are 125 years old. As a vine ages, after about 20 to 30 years, it will start to lose its vigor and yields will decrease. The vine starts producing more concentrated and intense fruit which creates a more robust and concentrated wine. Girard Old Vine Zinfandel is a great example of wine that comes from such a vine. Zinfandel wine benefits from old vines, but not all varietals are produced from old vines. Some varietals yield so little as an older vine that it no longer is economically viable and eventually needs to be replanted.

But old vines are more than just about concentration and crop yields. Older vines offer more consistent fruit quality. Why? An older vine is established and has proven itself. It has survived pests and diseases year after year and has a sturdier and deeper root structure. Some vines can have roots that go hundreds of feet down in search of water and nutrients, which means that the vines are less susceptible to yearly variations in weather. So even in extremely dry years or wet rainy years, the old vine will have more consistent flavors and quality. And that, in turn, produces a more consistent, higher-quality wine.

To get an idea of how old these vines are that I’m talking about, I took a drive out to one of our vineyards in Napa to look at old Zin vines. Here are some photos from that vineyard showing close-ups of flower clusters on a nearly 40 year old vine.