Water VS Wine

To my friends who enjoy a glass of wine… and to those who don’t:

As Ben Franklin said, “In wine there is wisdom, in beer there is freedom, in water there is bacteria.”

In a number of carefully controlled trials, scientists have demonstrated that if we drink 1 litre of water each day, at the end of the year we would have absorbed more than 1 kilo of Escherichia coli, (E. Coli) – bacteria found in feces. In other words, we are consuming 1 kilo of poop.

However, we do NOT run that risk when drinking wine & beer (or tequila, rum, whiskey or other liquor)because alcohol has to go through a purification process of boiling, filtering and/or fermenting.

So remember: Water = Poop, Wine = Health.

Therefore, it’s better to drink wine and talk stupid than to drink water and be full of shit.

There is no need to thank me for this valuable information, I’m doing it as a public service!

 

Source

And so it all begins...

We’ve picked almost two tons of big, beautiful, brixy fruit already (Roussanne and some Tempranillo) and have much more ahead (Sauvignon Blanc, Vigonier and Semillon today) …harvest has arrived, yes it has.

Two elephantine tons and an approximate 93 to go – enough to cause a Sub-Saharan herd some concern. Everything here is hand-harvested by the 15 seasonal workers we have in the vineyards – vine by vine, bunch by bunch.

One of the greatest advantages of hand harvesting is that we’re able to control which clusters are and are not included in our yield. Avoiding leaves, stems, and fruit that doesn’t meet our standard, in the end, adds up to better quality wine. It’s also the way it’s been done for hundreds of years. Why mess with tradition?

Each of the guys on our team is able to pick about 1.5 tons per day (!!!) – so if no one eats, sleeps, or takes any bathroom breaks, we should be done in… the next few weeks. Right on schedule!

2012 is looking to be a fantastic vintage. Predictions all over the valley have been that of record crop yields. As we finish September with the last of the warm days, and progress through crush and fermentation, we should be looking at some classics.

Here are some photos... and this is just the beginning!

 

An Ode to Veraison

So much for boring grape growth cycle descriptions… here's a stab at veraison… in verse:

An Ode to Veraison

As September first begins,
And Huskies start accruing wins,
Before crush and fermentation,
Is a process called veraison.

 

After fruit set, hard and green,
Full of acid, not too sweet,
On the vines the berries sit,
Ripening til harvest hits.

 

When the fruit starts changing colors,
In the vineyard are the Brothers,
Making sure rate fruit to leaf
Is high as hell on harvest eve.

 

Alternatively, there's this.

Onward.... to harvest!

Two Digits at Two Mountain

 

2002: A Look Back

January: Michael Jackson is named Artist of the Century.
May: Mars Odyssey finds ice water deposits on Mars.
September: Switzerland joins the UN.
Harvest: Matt crushes his first vintage, and the rest is history.

Since we first opened the tasting room in 2002, Two Mountain has picked up several varietals and made a few architectural advances. Ten vintages bottled and many lessons learned, culminating in two digits of Two Mountain in 2012. Too many twos not to throw a party.

On Saturday, we celebrate the result of all of the people we’ve met, places we’ve visited, and things we’ve accomplished in the most festive way we know how: with lots of food and wine. A slow roasted pig and a blues band, garden games, photos, the release of our limited production Brothers No. 3 reserve blend, and a rare peek at Patrick... dancing. Charge your camera batteries, because he doesn't two-step too often.

If you'd like to join us as we make new memories and remember old ones, several tickets are still available. Contact our Tasting Room Coordinator for more information or to RSVP by emailing kelly@twomountainwinery.com or calling 509.829.3900.

 

Here’s to two digits at Two Mountain! See you Saturday at 6:30.