The very last tank of grapes has finished fermenting. The tank is drained of wine and placed in barrels (that liquid is called the “free run”). Then the remaining fermented grapes in the tank are moved into the press and gently squeezed (and the result is called the “press fraction”). And what’s removed from the press after pressing (called the “pomace”) is either sold as animal feed or recycled into green waste or sent to our distiller and turned into Grappa, Brandy, and Cognac; and the seeds are further pressed into grapeseed oil. And that really marks the end of the harvest season.
This is what 2 tons of dense Syrah grape pomace looks like when it comes out of the press. It’s dark purple and bone dry. The very last cuveé of wine has been barreled.
There still remain some chores to manage over the winter: the newly filled wine barrels will be carefully monitored as the secondary Malo-Lactic fermentation is monitored and managed (and where the tart Malic acid, think green apple, is slowly fermented into Lactic acid, with potential health benefits including improved gut health, immune system support, and antioxidant effects). Barrels must be topped off due to evaporation. And as the wine settles we need to taste every wine to assure things are coming along to our liking. And, we start thinking about which of the older wines need to be prepared for bottling this spring. Last, now is the time for the winery to be thoroughly cleaned from top to bottom. And only then will it be time for everyone to have a much needed rest.
A brief note about the 2022 season: It started off with a really hard freeze right as many grape varieties were just budding out. There was some damage to some vineyards resulting in crop loss as much as 50%. Then after a normal but very dry summer, the record heat wave struck, 5 days over 100F and 5 nights in the 80F’s putting extreme stress on ripening fruit. And then adding insult to injury, 2 inches of rain. It was one of the most confounding and complicated growing seasons ever. More on that when the 2022’s are ready for release in 2024.
Halloween is usually the first sign that the wonderful long slog that is harvest and winemaking is about to wrap up. When bright orange pumpkins start appearing all over town, we know the harvest season is almost over.
As the cold weather settles in at the Hydeout, the chicken egg production starts to fall off as the chickens shift their energy from egg production to winter feather production. And in our case, they also start flying the coop and hiding their eggs in hilarious hard-to-find places.
Final garden harvest
As is the tradition in the Fall, it’s time to harvest the last of the garden produce, clean it up, and pickle it all in bell jars.
Wood slab table – restarting an old project
In 2020, St Helena in Napa Valley was surrounded by the Glass fire. Acres of gorgeous oak forest was lost. With help from friends, I located and set aside one of the fallen oaks and had one of the fire department crews mill it into oak slabs for me. The new table from this project will go into the new winery barn here at the Hydeout.
Two oak slabs, about 10 feet long and 18 inches wide, will be joined along the inside edges to form a new table. The outer live-edges still show the burn scars from the fire. It is a stark reminder of how the fires damaged lives and property.
By the time of the Thanksgiving holiday in late November, winemaking has truly concluded, and our Prickly Pear Cactus flowers are ripe. And that means it’s time for the whole family to get involved in producing our Prickly Pear Agave Nectar. And our tart, sweet, smoky, mezcal Margaritas!
Dear friend, character, bon vivant, and Sonoma artist Jock McDonald, with assistance from his wife Sherry McDowell, set up a photo shoot for a new project Jock is developing called “TRASH.” I can’t say any more at this time as the final form of this new work is on its way to Art Basel in Miami, Florida right now! These are preliminary images only and in no way depict the final art form that Jock has developed. To learn more, click here.
This is the time of year we all gather as family and enjoy another wonderful year of life, trials, tribulations, health and happiness. Here is the entire Hydeout team:
Happy holidays from the entire Wornick family – Ken, Dennis, Sophia, Cynthia, Harry, with Elyse, Jessica, and Tony the dog
Sommelier Chris Sawyer reveals the names, vintages, and histories of each of the ten wines. Fascinating discussion followed. These old Zins mostly showed to be very long lived and is a testament to the skill of the winemakers back in the 1990’s. Most of the wines really held up despite their age, showing soft tannins, crisp acidity, and surprisingly fresh fruit; these traits are perhaps the hallmark of long-lived Zinfandel, California’s most “native” variety. Christopher will be collating the tasting notes and will be publishing the results soon.
The SummerFest mini-festival is not to be missed. The event features 40 narratives, documentaries and short films from 15 countries screening in person at Sebastiani Theatre and Andrews Hall (at the Sonoma Community Center) all weekend, two outdoor winery screenings with live music, and SIFF Screen & Cuisine, a dinner, live music and film special events.
Sonoma Int’l Film Festival Artistic Director Kevin McNeely serves a very bountiful breakfast at his hillside home above Sonoma town to his new SIFF board V.P. (that would be me). Kevin is the man behind the curtain at the festival and a wonderful leader who expertly guides the festival staff and cheerfully greets all festival guests.
Jack London State Park – a gala donation dinner event
Another Sonoma treasure, Jack London State Park is packed with history, hiking and biking and horse trails, and historic buildings. In early June, a small group of friends gathered for a private dinner hosted by park staff. In luxury SUV’s, our group of ten was ushered to near the top of the park, just short of the summit 4.5 miles from the parking lot at 2,464 feet. We hiked the hilariously easy last 100 yards (seen here) to the top and enjoyed bubbles, rosé, and views of the Sonoma Valley. Then we walked back down to the cars where we found tables set up for a very thoughtfully prepared meal. After a couple of hours of food and fun, we drove half way back down the hill to a clearing and watched a stunning moon rise. And all for a good cause. Next up – click here for tickets to the upcoming Jack London State Park gala.
A group of Jack London Sate Park supporters arrives at the top of Sonoma Mountain after an exhausting 100 yard walk to the top.
In the wee hours well after dinner, the group settles in to watch the full moon rise from a clearing in the park. This photo was taken in complete pitch-blackness with an old iPhone and the photographer disavows any responsibility for the appearance of the participants.
A local Sonoma men’s group affectionally known as the “Choir” enjoyed a night of ‘practice’ with a tequila tasting generously hosted by one of our winemaker members. 123 Spirits founder David Ravandi presented the tequila lineup. The tasting took place in an old “Turkey Barn” just across the street from the world-wide headquarters of Dysfunctional Family Winery.
More wine country news from Sonoma – barrel tasting, interviews, new oak barrels, etc…
In front of a stack of Hydeout Sonoma and Dysfunctional Family Winery barrels, we are barrel sampling the inaugural 2020 vintage of the Keating Family “Quail Run” Cabernet Sauvignon, scheduled for release in September 2022.
Jan Keating, artist and art educator, taking notes in discussion for the family’s “Quail Run” estate Cabernet
The entire Wornick family for my dad’s 89th birthday and mom’s 85th birthday – mom and dad front center, with brothers, wives and kids; celebrated on the Bay and at the Ballpark, this group represents the completely unsuspecting inaugural members of the original dysfunctional family.
Thank you for reading another installment of the Dysfunctional Family Winery blog, sincerely, Ken