Fermented Librarian was created to post comments about my experiences with 23 Things Kansas-- a statewide effort to introduce library types to new technology. It was a lot of fun and I learned a lot of new things, but it's time to repurpose FL to blog about something else near and dear to my heart: Davenport Vineyard and Winery, created, owned and operated since 1997 by me and my vintage spouse. I'll still use Twitter for quickie winery updates, and Facebook for similar and/or more lengthy comments, and FL will allow me to get wordier (is that even a word?).
So. Grape harvest (vendange if you're in France) finished up about 2 weeks ago. Time to sit back and relax, oui? Mais non! Take a breath, and begin again. Do a final mowing for the season. Hill up dirt around the trunks of the grafted French grape varieties so the winter won't kill them. Sharpen up pruning equipment and wait for the first hard freeze. When we're certain the vines are asleep for the winter, pruning begins and carries on through April/May. Cellar work is ongoing. Most fermentations are complete; the juvenile wines will be left to settle in stainless steel tanks. They'll be racked (pumped) off the lees (dead yeast) and transfered to other tanks, or to oak barrels if they are destined to become oak aged dry reds. The wines are worked year round, clarified and bottled as they reach their individual maturation points. Some of this is scientific and controlled, but a lot of it is up to Mother Nature. We try not to tick her off.
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