{"id":5475,"date":"2011-08-24T10:36:30","date_gmt":"2011-08-24T14:36:30","guid":{"rendered":"http:\/\/www.hagarty-on-wine.com\/OnWineBlog\/?p=5475"},"modified":"2020-06-26T16:40:37","modified_gmt":"2020-06-26T20:40:37","slug":"hagarty-cellars-2010-reds-resting-quietly-under-cork","status":"publish","type":"post","link":"https:\/\/www.hagarty-on-wine.com\/OnWineBlog\/hagarty-cellars-2010-reds-resting-quietly-under-cork\/","title":{"rendered":"Hagarty Cellars 2010 Reds Resting Quietly Under Cork"},"content":{"rendered":"

Back in February, I posted an update on my 2010 white wine production.<\/span><\/a>\u00a0<\/span> Typical of many commercial wineries, I bottle my whites some six months after harvest so we can begin drinking the fresh, crisp and dry wines.\u00a0 This year those included Seyval Blanc, Pinot Gris and Viognier.<\/p>\n

Only my Chardonnay lingered in six gallon carboys for some additional months while it went through malolactic fermentation.<\/span><\/a><\/span>\u00a0 Even then, it saw no oak aging; naked or virgin Chardonnays are gaining wider acceptance in the marketplace and they comport with our white wine preference.\u00a0 White wine with oak?\u00a0 Nope.<\/p>\n

\"\"Now as we approach harvest 2011, I have bottled the last of my reds. \u00a0This year I chose to focus on only two; Cabernet Franc and Cabernet Sauvignon. \u00a0Why?\u00a0 The quality of red fruit last year was outstanding for these two varietals and my 2009 wine \u201cwarehouse\u201d was still in good supply.\u00a0 If I don\u2019t monitor the capacity of my cellar, I can end up with cases of wine scattered all over the basement.<\/p>\n

So what\u2019s the problem?<\/p>\n

Good point.<\/p>\n

At any rate, even with my self-control in check, I managed to produce some 360 bottles of red this year and they are poring nicely and will improve with age. \u00a0Don\u2019t get me wrong.\u00a0 Making wine in small six gallon carboys using oak chips rather than 60 gallon French oak barrels is not a recipe for producing world-class cult wine.\u00a0 Yet, these easy drinking reds are satisfying to make and satisfying to drink.\u00a0 One can\u2019t ask much more from a bottle that costs about two dollars to produce.<\/p>\n

My favorite of the two is the Cabernet Franc.\u00a0 This year I tried something I hadn\u2019t done before\u2026and is typically avoided by the pros.\u00a0 I co-fermented the Cab Franc with 25% Petit Verdot.\u00a0 Good decision.<\/p>\n

\"\"Most professional winemakers produce their red wines by individual varietal and then blend them early in the ageing process, if a blended wine is their goal.\u00a0 Taking a contrarian tack, I blended the fresh, crushed red fruit together and commenced fermentation as a single cuv\u00e9e.\u00a0 The Petit Verdot worked its magic and deepen the color, aroma and flavor of the Cab Franc.\u00a0 Based on the resulting wine, I intend to pursue a similar strategy this fall.<\/p>\n

And how is this year\u2019s Virginia grape crop shaping up?\u00a0 It\u2019s been a lot of work for vineyard managers.\u00a0 Heavy rains early in the season, coupled with a hot and humid mid-summer, resulted in excessive vigor in the vineyard.\u00a0 Throw in the numerous fungi that love such conditions and workers in the vineyard have been very busy this year.\u00a0 Pruning, leaf pulling, and spraying have consumed much of their work schedule.\u00a0 Veraison<\/span><\/a><\/span>\u00a0occured a bit earlier than normal and whites such as Seyval Blanc and Pinto Gris were harvested as early as August 13 in some areas of the state.<\/p>\n

Stink bugs have also reappeared in some vineyards but not at levels seen last year.\u00a0 As fall advances that could change.\u00a0 The little stinkers could leave their forest dwellings and cling to grape vines in abundance.\u00a0 This is a serious issue if they are harvested along with the gapes and crushed in the winemaking process.\u00a0 We do not need the aroma of stink bugs in our wines. \u00a0All efforts will be taken to avoid this scenario, be assured.<\/p>\n

\"\"

Brown Marmorated Stink Bug<\/p><\/div>\n

Over all, the quality of the crop this year is shaping up to be excellent.\u00a0 The one unknown element is the return of heavy rains.\u00a0 Particularly troublesome is a major hurricane or two that could cause our viticulturists to grab the Prozac.\u00a0 Let\u2019s hope their emotional well being will not be tested.\u00a0 A stressed out vineyard manager is not a pretty sight.\u00a0 It can also turn a normally placid winemaker into a nail biting worry wart.<\/p>\n

But this is Virginia.\u00a0 The classic Eurasian grapes were not intended to thrive here and it\u2019s enormous achievement that our industry\u2019s professionals are producing world class wines in a difficult climate.<\/p>\n

And how do we know?\u00a0\u00a0 Have you visited a local tasting room lately?<\/p>\n

\"\"<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Back in February, I posted an update on my 2010 white wine production.\u00a0 Typical of many commercial wineries, I bottle my whites some six months after harvest so we can begin drinking the fresh, crisp and dry wines.\u00a0 This year those included Seyval Blanc, Pinot Gris and Viognier. Only my Chardonnay lingered in six gallon […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[1],"tags":[382,101,839,173,289,264,381],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n