Temperatures are falling, leaves are changing in the vineyard and creek, and harvest is complete. The winery is filled with fermented juice in barrels or tanks being transformed into a delicious LDV wines. From August through October, and this year into November, life at the vineyard is crazy. Days are long and hard with non-stop work. As the days get shorter, vineyard life slows down a bit.
In November we complete the process of positioning the vineyard for dormancy. Grapes that were left on the vines or dropped on the vineyard floor are removed and the rows are cleaned. This year we had to leave almost 6 tons of Grenache grapes on the vine due to too much of a good thing. Final nutrients are added. The irrigation system is inspected and readied for winter. In the winery, barrels are organized, harvest equipment is thoroughly cleaned and stored away until next year, and Curt begins the process of getting new wines ready for bottling.
As we get ready for the chilly late fall and winter at the winery in the Chiricahua Mountains, the house is warmed by the fireplace and a big pot of soup will be on the stove. One of our favorite soup recipes – Roasted Butternut Squash – warms you down to your toes. And don’t forget that you can pair soup with wine. Consider the rich flavors of soup when you choose the wine. For this soup, we pair our crisp Sauvignon Blanc style 2015 Sky Island Viognier. Get our recipe HERE.