A Happy Accident: Our Guest House Renovation

One of the most exciting happenings at the Walla Faces Vineyard this season was the recent opening of our newly renovated guest house! However, it was somewhat of a last-minute addition to our spring to-do list…

In February, what you might call a “deep freeze” hit the Walla Walla valley. The winter’s icy temperatures were perfect for winemaking, and made a unique contribution to the production of our new rosé–but unfortunately, they were not so kind to our guest house. Before long, we discovered that a pipe had frozen and burst, flooding the building and ruining the floor, walls, and some furniture.

A team from local First Choice Restoration, led by Randy Wisdom, was there doing cleanup within the hour. Meanwhile, owners Rick and Debbie decided to turn the mess into an opportunity.

Instead of a mere reconstruction, the guest house received a full remodel, to give it an updated, cleaner, and more sophisticated atmosphere. It boasts all new drywall and a new white-washed oak floor. A larger, tiled fireplace is the centerpiece of the rearranged living room, while the bathroom has brand new tiling and fixtures. The updated space is airy, modern, and luxurious.

Our guest house was already one of our favorite places at the Vineyard. It is the largest available space, with a full kitchen and a hot tub. Even better, the windows and private patio have spectacular views of the vineyards and surrounding Blue Mountains. Now it’s more beautiful than ever, and it’s hard to think of a more peaceful place to spend a vacation.

Thank you, February! It turns out that pipe bursting was the best thing that could have happened to our guest house after all.

If you want to see the new space, now is a great time to book it for a few days! Go to http://www.wallafaces.com/hotels/ for details.

Wine Grapes Vs. Table Grapes: A Comparison

For those of you who haven’t had the pleasure of visiting our vineyard just before harvest, you might be surprised at the dramatic differences between wine grapes and table grapes (the grapes you might buy in the grocery store)! Although both wine grapes and table grapes are the same genus, Vitis, they have many disparate characteristics.

Wine grapes are always one particular species of grapes: Vitis vinifera. This is a species that is native to the Mediterranean region, ranging from central Europe to northern Iran. Table grapes, on the other hand, vary. Some table grapes, such as Red Globe grapes, are also Vitis vinifera. Others are a cousin of the traditional wine grape. Concord grapes, for example, are Vitis labrusca, a vine that is native to the Eastern United States.

Table grapes and wine grapes have been selectively bred for different qualities, meaning that the grapes are pretty dissimilar! In comparison to table grapes, wine grapes are very, very small, closer to a centimeter in diameter. They have very thick skins, which will ultimately impart a lot of flavor onto the wine. Table grapes tend to have thin skins that are easier to munch on, meaning they’ll pop delightfully in your mouth. Wine grapes also have big seeds, which take up a huge part of the fruit. As a result, when you bite into the thick skin of a wine grape, they’ll sploosh open, leaving you with a big, hard seed.

Table grapes vs. wine grapes Walla Faces

Table grapes vs. wine grapes (Cabernet Sauvignon from the Walla Faces vineyard)

Wine grapes are also much sweeter than table grapes, since that sugar is necessary for fermentation. Wine grapes are harvested when they are around 22-30% sugar. Table grapes might be closer to 10 or 15% sugar.

In addition to the genetic differences between wine grapes and table grapes, the vines are also treated differently. The T-shape of the grapevines maximizes their exposure to the sun. Table grapes use a trellis system in which the grapes hang under the vines. They get less exposure to the sun this way, but they don’t rub against each other. This increases the amount of fruit they can produce, yielding up to thirty pounds of grapes per vine. (For comparison, wine grape vines would be lucky to get to ten pounds!)

Worldwide, there are 75,866 square kilometers dedicated to grapes. A solid 71% of these grapes are used for wine. 27% are consumed fresh fruit and 2% as dried fruit. Thus, it seems that even though wine grapes aren’t as delicious right off the vine, their unique characteristics make them the more popular of the two!

Walla Faces 2013 Syrah: Harvested!

At the Walla Faces Estate Vineyard, we grow two of Walla Walla’s signature grape varieties: Syrah and Cabernet Sauvignon. These two grapes ripen at different rates, meaning we need to harvest on different dates. The Syrah grapes are always ready to pick before the Cabernet Sauvignon.  The Cabernet grapes are usually 2-3 weeks behind the Syrah in terms of being ready to harvest.

As predicted, the warm summer weather bumped up the date of harvest significantly.  Last year, we harvested our Syrah grapes on Halloween. As the Tasting Room staff handed out candy to swarms of Walla Walla youth, Rick, Debbie (owners) and our vineyard staff were hard at work harvesting the grapes! This year, we harvested the Syrah almost a month sooner: on October 5th.

As winemaking has progressed, it has become increasingly scientific. In centuries past, vineyard owners decided when to harvest based on taste alone. Now, most wineries use quantitative analysis to ensure that their grapes are top-notch at harvest. At Walla Faces, we do a bit of a hybrid. On Thursday, October 3rd, we brought our grapes to ETS Laboratories, an analytical lab that provides services to Walla Walla wineries. There, we measured the sugar, acidity, and pH. Our grapes tested at 26 Brix (26% sugar), suggesting that harvest should be imminent. These slightly higher sugar levels help us ensure that the flavors of our wine are fully developed before we start crush. However, we feel that you cannot harvest based on numbers alone. Our second step is to go through the vineyard and taste! We are immortalizing this flavor, so it has to be perfect. Rick and Victor de la Luz (Assistant Winemaker) tasted the grapes and found them excellent.

 

“We spent Friday rallying the troops!” Debbie, a Walla Faces owner, noted.

Victor called our vineyard crew to see if they were available to pick on Saturday.  Fortunately, they were available to pick Saturday morning.

On Saturday, the weather was brisk, but sunny, in the high 60s. Ten people, including Victor and the two owners, Rick and Debbie, hustled. They managed to harvest our grapes in three hours. From there, the grapes were brought to the Walla Faces Winery for crush. Rick, Victor, and helpers sorted the grapes and crushed them, finishing at one thirty Sunday morning!  The Syrah grapes are now fermenting on their way to becoming our 2013 Syrah.

Although the Walla Faces 2013 Syrah is well on its way to your table, the big task is still yet to come. We have 7.5 acres of Cabernet Sauvignon that are yet to be harvested.  We will start harvesting these grapes next week.

“Birds in Distress” Soundtrack Humanely Controls Pests

Visit the Walla Faces vineyard this time of year and you’ll be greeted with an inelegant soundtrack. “SQUAWK, SQUAWK, SQUAWK.” An audio recording called “Birds in Distress” is our method of keeping hungry wildlife at bay.

Walla Walla’s bird population is beloved by nature-enthusiasts, but is less appreciated by those of us who tend to vineyards. This region hosts a variety of resident birds, such as Song Sparrows, Bewicks Wrens, Downy Woodpeckers, and Great Blue Herons. During the fall, though, the bird population skyrockets. This is because Walla Walla is smack in the middle of the Pacific Flyway, a migratory corridor that runs from Siberia to Patagonia. Most species of bird pass through Walla Walla between late summer and autumn. This means that Walla Walla is saturated with birds at the exact time that our grapes are particularly succulent.

House Finches, American Robins, and European Starlings are especially likely to pose a threat. At the Walla Faces vineyard, we usually see perky Starlings. European Starlings are an invasive species that was introduced to the United States 1890. A wealthy Shakespeare-lover named Eugene Schieffelin released a flock of starlings in New York’s Central Park as a part of an ill-thought-out plan to introduce every bird mentioned by William Shakespeare into North America. By the 1940s, starlings were common in the Pacific Flyway. In Walla Walla, we see these migratory birds every year.

European Starlings are kept at bay by "Birds in Distress" noises.

European Starling

For obvious reasons, this migratory pattern can result in significant crop losses. (We don’t blame the birds; our grapes are pretty darn delicious!) In response, vineyard growers have been forced to come up with creative solutions to help reduce or eliminate the use of pesticides for wine grapes without sacrificing their crops. Some alternative methods of pest control, such as netting, can be costly and frustrating. It’s also quick to tear, difficult to store, and needs to be replaced every three years or so.

At the Walla Faces Vineyard, we project the distress calls of birds. This audio recording, called “Birds in Distress”, is our only method of bird-control. (We also have a couple of scarecrows, but the birds don’t seem too concerned by them. The scarecrows seem to be less of a pest-control method and more of an accidentally-festive decoration.)

“Birds in Distress” is played during daylight hours. When the birds hear the various distress calls, they feel threatened, and avoid what they assume is a dangerous area. According to the American Journal of Enology and Viticulture, broadcasting alarm and distress calls substantially reduces the percentage of crops that are lost to avian munchers.

Anecdotally, we can definitely say that we’ve seen an effect. Thanks to our bird distress-call recording, we’ve been able to keep birds away from the vineyard in the least intrusive, most humane way possible. We’re pretty sure that this is cause for a toast!

Want to feel like you are at the vineyard with us? You can listen to a “Birds in Distress” audio recording here.

Warm Weather Indicates an Early 2013 Harvest

If there is one word to describe the summer of 2013 in Walla Walla, it is hot. It’s been the second warmest summer on record. The blazingly sunny days have only been outmatched by the incredibly warm nights. As the Washington State University Agricultural Weather Network noted, “Warm, warmest, and warmer is the best way to characterize the 2013 summer season.” This weather pattern suggests that we’re likely to see an early 2013 harvest.

Washington state as a whole averaged more than two degrees above standard weather. The heat also started early this year. In Walla Walla, we were hitting high temperatures by the beginning of July. August was equally hot; it was the warmest that it has been since 1991. During this time, Walla Walla stayed characteristically dry, with only 0.15 inches of rainfall in August. This dry weather is ideal for wine growing, since it allows winemakers to completely control the amount of water that grapes are exposed to.

What does the summer heat mean for the Walla Faces 2013 Harvest?

Rows of Cabernet Sauvignon. Taken at the Walla Faces Estate Vineyard on September 9, 2013.

This heat decreases the amount of time that it takes for grapes to ripen. After veraison, the grapes throughout the Walla Walla Valley began to ripen quickly. This quick ripening process means that the berries are smaller than usual, making their flavor more concentrated. This will create an intense, flavorful wine.

The Walla Faces Estate Vineyard is at a higher elevation than the rest of the valley. As a result, we have a more temperate climate. Consequentially, veraison and harvest are usually a little later for us than they are for the rest of the valley. However, the warm weather is definitely bumping up the date of the 2013 harvest.

A few storms and some anticipated cooler temperatures will probably slow down the ripening process in the next few weeks. Still, we expect an early harvest date and some bold, fruit-forward 2013 vintages thanks to the weather!

A Natural History of Syrah

Syrah is one of the most popular grape varieties in the world. Its wines are typically full-bodied and powerful, with peppery and fruity flavors. Although we all know why we love this grape, the question remains: how did Syrah gain the prominence it currently holds in the international wine scene?

Three Walla Faces Syrahs! 2008 Caroline Syrah 2007 Frank Syrah 2009 Bill Syrah

Three Walla Faces Syrahs!

In Australia, Syrah is referred to as Shiraz. This has spurred several myths about its origin. Shiraz is a 4,000+ year-old city in Iran that is known for its wine. Indeed, the world’s oldest sample of wine, dating from a staggering 7,000 years ago, was discovered in clay pots near Shiraz.

The most common myth suggests that the  Phocaeans brought Syrah from Shiraz to their colony in Marseille on the southeastern coast of France. From there, it gained popularity and began to move north, to the Rhone region of France. (The myth does not explain how the grape mysteriously disappeared from Marseille shortly afterwards!) Another variation on this myth attributes the grape’s origin to a French knight named Gaspard de Stérimberg, who participated in the crusades in the 1200s. He traveled to Persia (modern day Iran) and returned with the grape in tow. This also seems unlikely, as the crusaders certainly did not travel all the way to Persia!

DNA testing by Dr. Carole Meredith, a geneticist who heads the Department of Viticulture and Enology at UC Davis revealed the truth about this beloved grape. It is a cross between two little-known varieties: Dureza and Mondeuse blanche. Dureza is grown exclusively in the Rhone region of France. Although it has been used historically because of its heartiness and high yields, Dureza has fallen out of favor in recent years. By 1988 only a single hectare (2.47 acres) of the grape was left growing. That’s as if the only Syrah on the planet was what we have on the Walla Faces Estate Vineyard! Dureza is also not on the list of allowed wines by the French AOC. Mondeuse blanche is similarly rare. A mere five hectares (12 acres) are left, all in the Savoy region of France.

Because of the parent grape varieties are both from a very small region in southeastern France, we can conclude that Syrah originated there as well, probably in northern Rhone. The exact time of the cross is not clear. Historical documents by the Roman naturalist Pliny the Elder suggest, however, that the cross may have occurred around 20 AD.

Although Syrah is clearly a very old variety, it wasn’t until the 1700s that it began really making a splash. In northeastern Rhone, there was a hill topped with a hermitage (a chapel) built by Gaspard de Stérimberg, the knight of legend. Hermitage wines, red blends made up primarily of Syrah grapes, were consumed worldwide. (They were a favorite of Thomas Jefferson!)

Syrah was brought to Australia by a Scotsman named James Busby in 1831, who collected a wide variety of grapes for the land down under. As a result, he has been dubbed “the father of Australian viticulture”. By the 1860s, Syrah was one of the most popular Australian varietals. Syrah first came to America in the 1970s. It was planted in California by wine-enthusiasts who called themselves the “Rhone rangers”. It finally made its way to Washington state in 1986– almost two thousand years after the grape was first crossed in France.

Syrah is also frequently grown in Switzerland, Chile, Argentina, and South Africa.

Syrah has even gone on to spawn its own offspring! An accidental cross-pollination between Peloursin and Syrah yielded Petite Sirah in a small vineyard in Tullins, France in the mid-1860s.

Now, Syrah has become one of the most popular grapes for wine production. At a staggering 142,600 hectares (352,000 acres) worldwide, it is the seventh most grown grape variety. In Walla Walla alone, 11,000 tons of Syrah are harvested annually… and that number is only increasing!

Veraison at the Walla Faces Estate Vineyard

If you’ve stopped by the vineyard in the past few days, you may have noticed a beautiful thing: Veraison has finally come to the Walla Faces Estate Vineyard!

Veraison is the process by which grapes turn from green to red. Before verasion, the grapes are simply getting bigger; cells divide and expand, resulting in larger and larger grapes. After veraison, grapes begin to ripen: the acidity of the grapes decreases, sugars become concentrated, and chemicals that give off herbaceous aromas degrade, leaving you with a beautiful, fruity scent. The berries will also get much softer. Prior to verasion, the grapes are very firm. Afterwards, they become much more supple. This is also the point at which a keen observer may be able to discern the characteristics of different grape varieties.

We’ve seen veraison in other vineyards in the Walla Walla Valley for weeks now, but the signs are just now appearing on our grapes. There are a few reasons that we see this difference. The first reason is the grape varieties that we grow: Cabernet Sauvignon, for example, takes a very long time to ripen. Vineyards that grow varieties such as Merlot, which ripens much more quickly, will see veraison earlier in August. Indeed, only our Syrah is showing signs of veraison. The Cabernet Sauvignon is usually two or three weeks behind!

The second reason that veraison occurs later for Walla Faces is because of the location of our vineyard. We are at a higher elevation than much of the Walla Walla Valley. Our vineyard is cooler during the Spring and Summer, but warmer during the end of summer, which helps give our wine a nice balance between sugars and acidity. (Our location also helps in autumn and winter. The warmer temperatures in cooler months help protect our grapes from freezing!)

In addition to being one of the later vineyards to see veraison, we are also one the last to harvest! This means we have many more weeks to admire our ripening grapes.

Photos taken at the Walla Faces Estate Vineyard on August 16, 2013.

The Story of the Noble Rot

Pourriture noble (in English: ‘the Noble Rot’) is a parasitic infection of a grey fungus called Botrytis cinerea. Botrytis affects over 80 different types of plants in the Pacific Northwest, including strawberries, tomatoes, and bulb plants. On most plants, botrytis will rot the stems, fruit, and crowns. The plant tissue will begin to collapse in on itself.

Even in wine grapes, botrytis can pose a major hazard. In extremely damp conditions, botrytis will fester, leading to unusable grapes that have been destroyed by ‘the Gray Rot’. Botrytis qualifies as ‘the Noble Rot’ when wet conditions bring botrytis spores, but subsequent dryness leads to a partial raisining process. As the mold enters the skin of the grapes, its spores begin to germinate. The water inside the grape evaporates, leading to a concentrated sugar content.

The Noble Rot is important for several distinctive dessert wines, including ice wine. For the Walla Faces 2008 Riesling Ice Wine, the cultivation of botrytis added to the sweetness of the finished product. The use of botrytis also increased depth and complexity, especially for Riesling varietals. The deep golden color of the Walla Faces Ice Wine epitomizes the complex beauty of a botrytized wine.

Botrytis, the Noble Rot, growing on Riesling grapes.

Botrytis growing on Riesling grapes.

It’s not exactly clear when botrytis was first used in winemaking. Historical documents show that botrytis showed up in Hungarian literature as early as 1576. By 1730, botrytis was so integral to Hungarian winemaking that vineyards were rates based on the proclivities for cultivating the fungus.

The Germans, however, have a special legend about its origin. They say that the Noble Rot was discovered independently in Germany in 1775. According to the myth, the Riesling farmers were required to wait for their estate owner’s go-ahead in order to harvest. When the messenger delivering the order to harvest was robbed en-route, the farmers were forced to watch the grapes slowly begin to rot. Assuming the grapes to be worthless, the vineyard owner, Heinrich von Bibra, gave the grapes to the German peasants, who used it to make the first late-harvest Riesling.

Now, the use of botrytis is hardly an accident, with many winemaker intentionally infecting their vineyards in order to achieve the complexity and sweetness that proper use of botrytis ensures. (In the Pacific Northwest, however, botrytis is usually introduced naturally.)

Flowering grape vines at the Walla Faces vineyard

Every year, grape vines go through an annual growth cycle that ultimately produces the ripe, juicy grapes needed for winemaking. June is a particularly exciting time at the vineyard because many of these steps occur in quick succession. We started June with some gorgeous budding grapes.

Budding grapes at the Walla Faces Vineyard.

Budding grapes at the Walla Faces Vineyard, taken May 30, 2013.

Wine grapes have high seasonal nutritional needs. As a result, when the buds first appear, we spray the grapes in the Walla Faces vineyard with a micromineral composition that helps them grow to their fullest potential. For example, spraying the buds with boron can help improve bud growth.

After the budding stage, the grapes will begin to flower. This is a a very-weather dependent step. During warm years, the grapes will flower early, whereas at cooler temperatures this step will be delayed. At our vineyard, we typically see flowering starting somewhere between the first and last weeks of June, depending on the weather. This year was pretty typical; flowering started a couple of weeks into the month.

Flowering grapes at the Walla Faces Vineyard.

Flowering grapes at the Walla Faces Vineyard, taken June 16, 2013.

Cabernet and Syrah grapes (as well as most Vitis vinifera grapes, the species used for winemaking) are self-pollinating. Sometimes wind and insects will help the process, but in general pollination is contained within the grape vine. Once the ovary is fertilized, the flower will begin to turn into a grape berry, surrounding a large seed.

Fruit Set at the Walla Faces Vineyard

Fruit Set at the Walla Faces Vineyard, taken June 30, 2013.

Both the Syrah and the Cabernet Sauvignon grapes have stopped flowering now. They have entered the fruit set stage. These baby grapes will be the basis of the 2013 vintage.

A Natural History of Cabernet Sauvignon

We’re right in the thick of Celebrate Walla Walla, a weekend event dedicated to Cabernet Sauvignon, one of the world’s most recognized varietals. Tomorrow, Walla Faces is hosting a wine-pairing dinner at our vineyard, overlooking acres of Cabernet Sauvignon grapes that are just beginning to flower. With all the focus on this beloved grape, we decided to take a look at the fascinating history of the Cabernet Sauvignon varietal.

Cab Sauv

How did this grape variety come to be?

All wine grapes are Vitis vinifera, a species of grape that has been harvested since the Neolithic period between 10,000 and 4,500 BC. The exact origin of Cabernet Sauvignon, however, has been the subject of many wine-related rumors. “Sauvignon”, people speculated, sounds remarkably similar to the French word ‘sauvage’, meaning “wild”. This led some people to hypothesize that Cab Sauv may be derived from the wild Vitis vinifera vines that used to grow throughout France. Others hypothesized that the grape was a subset of the ancient Biturica grape, a grape variety that was cultivated in France by the Romans in the first century AD. Cabernet Sauvignon’s name in the 18th century, Petit Bidure, was used to support this claim.

The mystery was finally solved in 1996, when a geneticist from UC Davis named Dr. Carole Meredith provided micro-satellite DNA data determining Cabernet Sauvignon’s true origins: Cabernet Sauvignon was a cross between two other well-known grape varieties: Cabernet Franc and Sauvignon Blanc! Her research demonstrated that the crossing likely occurred in the 17th century by mere chance; two adjacent vineyards containing the two parent varieties led to an accidental cross-contamination… creating one of the most popular red wine grapes ever.

From its birthplace in the Bordeaux wine region, the grape spread across Europe and to the New World due to both its hardy nature, with thick skins that can easily withstand mold or frost, and its rich, full-bodied taste.

Currently, Cabernet Sauvignon is cultivated on 262,000 hectares (650,000 acres) every single year. You can find it growing in almost every wine-producing region of the world. Cab Sauv came to Walla Walla in the early 1970s. It now takes up 41% of the planted area.