To know Kerry and me is to understand that we have lives that are run by our calendars. I look forward to the appointments where I have the opportunity to blend with Kerry. What can I say but it's one of the best parts of my year to spend time with the winemakers and work towards a finished product that our consumers will hopefully love. Kerry, Dan and I just finished our blend session for the 2008 Sauvignon Blanc and 2006 Taylor Reserve Cabernet Sauvignon.
Let me try and be neutral but the Taylor is really going to be good. Not to tough to say when I love the 2005 vintage. During the session, the winemakers try blends that can range from 22% to 25% and will vary the acid too. Yep-all were very different and I know no one in their right mind feels sorry that I have (get) to taste all 20ish blends. Finalized the blend at 75% Cabernet and 25% Syrah. The 2006 Taylor is small production for us but it's really good. Love seeing the excitement of the Winemakers when they settle on the final blend and then say " each vintage keeps getting better".
The 2008 Sauvignon Blanc is fun. It's our wine that really showcases the blending concept here. Every vintage the blends really do change. The 2007 doesn't have the Roussanne like the previous vintages. We just weren't able to find the quality grapes so we weren't willing to compromise the wine. 2008 has all three of our blenders (or spices as we like to refer to them). The Roussanne, Viognier and Semillon blended into the Sauvignon Blanc. I'm going to keep the blend percentages a secret just to give everyone something to look forward to tasting. I always enjoy hearing how every ones palate is so different. Some notice characteristics that other people don't etc. What eventually happens is our customers have conversations about what they taste with each other which results in an educational experience for my staff and I. It's one of the best ways for my staff to grasp what the Sauvignon Blanc is all about.
I look forward to these wines being released. April looks like the month for the Sauvignon Blanc and may be April/May for the Taylor. Stay tuned for further updates.