Newsletter Articles

We Continue to Remove Vines for Two New York Grape Varieties and Cabernet Franc from Tassel Ridge Vineyard

About ten years ago, we planted about 60 vines each of two different grape varieties developed by the Geneva Research Station in Upstate New York and also about 60 Cabernet Franc, the most cold hardy vinifera or temperate climate grape variety out there. The New York varieties survived and produced fruit, however it was always […]

Category : From Our Vineyard &Newsletter Articles

We Pressed Iowa Prairie Snow® Last Week

Last week, we pressed our Iowa Prairie Snow®. We’d harvested the grapes right at the beginning of harvest starting August 2, 2017 and then took them to a locker for freezing. We left them at the locker until we could take a day or two to press them. We use our basket press which we […]

Category : Action in the Cellar &Newsletter Articles

Vineyard Team is Starting to Spray Herbicides and is Applying Potassium Under the Vines

Now that the first hard frosts have sent the vines into dormancy, the vineyard team is starting to spray herbicides to kill weeds and grass that grow under the vines and compete for moisture and nutrients. This is one thing we can do now that will increase grape production next year. They are also fertilizing […]

Category : From Our Vineyard &Newsletter Articles

Cellar Team Presses Frozen Grapes for Iowa Prairie Snow®

This week, the cellar team pressed the frozen grapes to start making Iowa Prairie Snow®. We hand-harvested them early in August and sent them to a locker to be frozen. We brought them back to Tassel Ridge on Friday. The grapes partially thawed and then were pressed in our basket press on Tuesday. We get […]

Category : Action in the Cellar &Newsletter Articles

Vines Start to Go Dormant, Vineyard and Equipment Maintenance Continues

Cooler weather and shorter days are telling the vines that it is time to shut down for the winter. The sap in the vines is headed down into the root system and soon all of the leaves will turn brown and a good wind will blow them all to the ground. That doesn’t mean that […]

Category : From Our Vineyard &Newsletter Articles

We Harvested Our Last Grapes and Have Shifted to Fermentation Management

The Cellar Team has one more grape variety, Steuben, to crush. Steuben is a labrusca sport that is native to New England. It is usually the last grape we harvest each year. We really like the juice it produces because it makes a very popular wine that goes especially well with spicy foods. But, Steuben […]

Category : Action in the Cellar &Newsletter Articles

Our Grape Harvest is Nearly Done; The Action Shifts to Vineyard Maintenance

We harvested Frontenac today and now only have Steuben to harvest. The Steuben isn’t ready yet and we just have to wait for sugar and acid levels to reach our targets. In the meantime, we will start some post-harvest maintenance tasks like cleaning up the vineyard sheds, making repairs to the trellis, and spraying fungicide. […]

Category : From Our Vineyard &Newsletter Articles

We are Harvesting Grapes as Fast as They Ripen

We are totally engaged in harvesting grapes. The Brianna was ready first, followed by Edelweiss, and then St. Pepin. These were all grapes for making white wines. Last week, we harvested our first red grape of the season, Sabrevois. This was followed by LaCrosse, another white, and then Marquette, a red. Finally, last weekend we […]

Category : From Our Vineyard &Newsletter Articles

Vineyard Crew Focuses on Harvest

The vineyard crew collected grape samples and then tested the juice in the lab for titratable acidity, pH (strength of acid), and sugar. Generally, acids drop and sugar increases as we approach the time to harvest. We’d like to see acid below 10 grams per liter and would be quite happy at 8 grams per […]

Category : From Our Vineyard &Newsletter Articles

Vineyard Crew is Ready to Harvest

Last week, we harvested Brianna from Newport Lane and Tassel Ridge. The hot weather helped to bring sugar up and acids down. Most important, the flavors were outstanding. The grapes from Newport Lane were hand harvested and those from Tassel Ridge were machine harvested. Lower temperatures (relatively speaking) have slowed the maturation of the grapes. […]

Category : From Our Vineyard &Newsletter Articles