Friday, July 2nd

The International Cabernet Symposium (ICS) was held in Oakville, California from July 28th through July 2nd, 2010. Organized and hosted by the Oakville Winegrowers Association, the ICS provided a platform for owners, winemakers, and viticulturists from around the world to exchange ideas and information. Participants came from Argentina, Chile, China, France, Italy, and the USA. The program included technical sessions, tours and tastings, and social events. The ICS program agenda can be viewed at the following ...

Read (306) Read All >>

Sunday, April 18th 

This was a tasting to see differences in an experiment of four yeasts used for 2009 Pinot noir grapes. Although differences in yeasts are most notable in the last stages of fermentation, and not with age over time, the aged wines did reflect differences.

The pinot noir that was fermented with Zymaflore F15 had aromas of honey, prunes, blackberry pie, artificial grape candy, hay, grass, green pepper, banana, acetic, yeasty –it seemed to have a fermentation aroma. The wine had a thin entry with a bright mid-palate, and a thin, short peppery and bitter finish. There was a sweet aftertaste and the wine w...

Read (155) Read All >>

Saturday, April17th

A discussion was held to clarify all wine production staff’s responsibilities. This will be useful in determining who will best communicate wine work progress and the upkeep of the wine work schedule.

Hu Manli runs all analyses in the laboratory. It takes approximately one month to analyze sulfurs in all wines in inventory. There are not many wines, so the amount of time spent should not exceed one week. Unless there are other tasks for which she is responsible, there is no reason to spend so much time on a monthly maintenance program.

Fang Lin is responsible for blending, bottling, sulfur additions, w...

Read (140) Read All >>

Friday, January 29th

Left Xi’an and arrived in Shanghai to attend the 2009 JVW wine release event at Mada Spam.

Noble Magazine Wine Description:
One can begin to enjoy the 2009 Jade Valley wine collection 3 to 6 months after bottling. The Sauvignon Blanc and Chardonnay from Jade Valley will show well for 1 to 3 years. They will accompany mildly spicy Chinese food, but will go particularly well with noodles, fish, and chicken dishes. The 2009 Jade Valley Pinot Noir may be consumed up to 3 to 5 years after release. It will put noodles, dumplings, chicken, and fatty fish dishes on a pedestal. The 2009&nb...

Read (119) Read All >>

Thursday, January 28th

Discussed and observed movement of wine from tank to tank for blending. In this case, wine from one tank was divided by transferring into two tanks. The cellar crew went from bottom valve of the transfer tank into the first receiving tank. This should be done from the racking valve to avoid pulling lees. Before transferring into the second receiving tank, the hose was reattached to the transfer tank’s racking valve.

The second transfer had been set to pump over the top of the receiving tank. I had the team change the set up so that the wine would be pumped in through the racking valve of the receiving ta...

Read (90) Read All >>

Wednesday, January 27th


Attended a pre-recorded interview with Ma for Hello from Shaanxi TV.

Tasting/Blending
Re-tasted the two 2008 Cabernet Sauvignon blends with Dahai, since he was not present the day of blending. We had an informal tasting of a third blend (Blend 8) for the Wine Dorm blend, removing one of the components (cabernet franc) from the Wine Dorm blend to see if it would better without it. As a group, it was decided to leave it in, as it gave the blend a stronger structure.

Blend 8 = Red 4(14.2%), Red 12(39.8%), Red 16(39.8%), and Red 14(6.2%)
...

Read (158) Read All >>

Tuesday, January 26th

Five lots of cabernet sauvignon from the 2008 vintage were tasted, rated, and described, in addition, one cabernet franc lot. The following are the lots and in order of favorites:

Red 5>Oak 14>CF Blue 3>Red 12>Black 4>Red 16 (see Table 6 in Appendix 1).

Five blends were then made, as summarized below:
Blend 1 = Red 5 and Oak 14, proportional to their volumes
Blend 2 = Blend 1 and CF Blue 3, proportional to their volumes
Blend 3 = Red 5(50%) and Oak 14(50%)
Blend 4 = Red 5(42.5%), Oak 14(42.5%), and CF Blue 3(15%)
Blend 6 =...

Read (104) Read All >>

Monday, January 25th


There was a discussion of planting on the government given property with Ma and Mr. Yang. The idea will be to plant four to five rows together of a single variety to see how well it does, and then plant Mustard in the remainder of the field. Maybe the better idea would to be to plant a single variety, but two rows each in three locations – front, middle, and back of property.

Also, discussed was the planting 100mu on the hillside of JVW property. In a telephone discussion with Michael Silacci, he suggested that the varieties that may do well are Pinot noir at 60 percent, and Chardonnay and Sauvi...

Read (134) Read All >>

Sunday, January 24th

Discussed items that I felt there was a need for clarity.

I. Judging a pruning decision based on positions from the prior vintage, and not from two years prior:

Ø  Selection of a renewal spur must first be made based on the position of a one year-old cane, and if necessary, the strength of a one year-old cane.

Ø  Never base it on the appearance of strength of two year-old wood or older.

II. Cutting back because of flat trunks (poor planting material): 

Ø  There is no need to restart a vine because it has ...

Read (121) Read All >>

Saturday, January 23rd

Pruning Day I

I arrived to JVW mid-afternoon, so there was a late start in the vineyard. There was a review of pruning goals and guidelines (see Appendix 2) with the winemaking team, and then applied them to blocks A1and A2 Merlot.  Each individual pruned his own row prior to my arrival that afternoon. A review was done of the rows that each member of the winemaking team cut prior to my arrival.

...

Read (74) Read All >>

Friday, January 22th

Wine Descriptions were finalized prior to the JVW 2009 Wine Release event.

2009 Stone House Cabernet Sauvignon:

The 2009 Stone House Cabernet Sauvignon invites you to look beyond its garnet hue. Aromas of cassis, plum, black cherry, and blueberry ride on plumes of coffee and chocolate rising from the wine. Nuances of oak, fennel, wet skipping stone and orange peel slowly reveal themselves.

The entry is smooth, round, and juicy entry with flavors of black olive and cassis, followed by an increase in creaminess. Well-balanced with good texture and good structure. Juicy finish with some dryi...

Read (120) Read All >>

January 21, 2010

Eleven out of the twelve judges agreed that Blend 1 is superior. Blend 15 showed really well. There was a suggestion to make one wine with Blends 6 and 15. The aroma of Blend 6 is better, and its acidity may help Blend 15. Blend 15 is coarse and it needs help. Two additional blends were developed for tasting, one with Blends 12 and 15, and the other with Blends 6 and 15 (see Table 5).

Most of the team except Mr. Xue, believed that Blend 16 was superior to Blends 15 or 6. Ms. Lin would have liked to reduce the amount of 6 in Blend 16. Both Ms. Lin and Mr. Xue’s suggestions were rejected.

...

Read (71) Read All >>

Wednesday, January 20th

We began to work on Well House, starting with four blends (Table 3). All blends were made proportional to their volumes. Stone House was tasted as a reference.

 
                        %
 ---------------------------------------------------------------------------------------
                 &...

Read (84) Read All >>

Tuesday, January 19th

 

We reviewed our discussion on January 18th in regard to teamwork and how we will work together. The effort Victoria as team leader will make to listen to everyone to make sure nothing was overlooked or left out was appreciated by the team members. If someone has a different opinion, it should be expressed. It will not necessarily be included...

Read (81) Read All >>

 

Monday, January 18th

We began by discussing the way in which we were to work together as a team. Everyone is expected to contribute their ideas, thoughts, impressions, evaluations to the team. The opinions of individuals will be considered, and they may or may not be incorporated in a final decision or a final blend. While each perspective is important and valuable, it is the team leader who must decide if it contributes to the direction in which the team is going.

Our team evaluated individual lots of the 2009 cabernet sauvignon. The wines were rated on a scale of 1 to 3, with 1 being the most preferred and 3 in...

Read (84) Read All >>

First Previous Next Last Goto: 1/1 20/P
 

VICTORIA COLEMAN
© Jade Valley Wine & Resort 沪ICP备05032296