Late Spring ‘22 Vineyard Notes
Dry Farming
By Paul Hawley
As we enjoy another sunny Spring day, we try not to worry about the lack of rain. One method of reducing water use is by dry farming - cultivating crops without irrigation. Grape vines were farmed without irrigation for centuries, and many are still dry-farmed today. Most of the Old Vine Zinfandel we get is from dry-farmed vineyards that were planted before modern irrigation was around. Irrigated vines tend to have shallow roots that are concentrated around the area of irrigation, while dry-farmed vines have to go deep to find moisture. Grape vines grow a tap root that will go down 15 feet to allow them to search and take up moisture that remains underground even in the heat of Summer. Dry farming requires specific timing of soil cultivation to create a layer of ‘dust mulch’ on top to help keep the deeper soil from drying out. Dry-farmed vines tend to have lower yield because the vines have to struggle to find water, so most farmers choose to irrigate. On the winemaking side however, fewer clusters and smaller berry size tend to produce deeper, more concentrated flavors. We still have hope that we will see some late Spring showers. You would think dry farmers wouldn’t have to worry, but without residual moisture in the ground from the winter, the vines can still be in for a difficult season.
Tiny Bubbles
By Jordan Girkout
We all know that unmistakable “pop” that gets the party started, but what goes into that bottle used for so many celebrations and toasts? The production of sparkling wine is typically far more labor-intensive than the average still wine, but can also vary depending on origin and desired style. Whether sipping on Champagne, Cava, Prosecco, or any other sparkling wine style - we all look for those crisp refreshing bubbles.
The start of the sparkling wine process begins in the vineyard. Grapes are harvested early to capture brighter acidity and lower sugar levels. It is important to keep the alcohol in the base wine low because it will rise during secondary fermentation. To start the secondary fermentation process and begin producing bubbles, a slurry of sugar and yeast is added (tirage). This traditionally happens before initial bottling, but can also happen in a stainless-steel pressure tank (Charmat Method).
In the traditional method the bottles are capped with “crown caps” (think beer caps), that will be removed later prior to finishing off with the classic cork and cage look. The secondary fermentation happens relatively quick, but additional aging on the lees will lead to a creamier, richer style. Some Champagne producers age their sparkling for up to 10 years prior to disgorging. In contrast, the Charmat (or tank method) process is usually aged less to preserve more of the fruitiness and freshness found in the base wine. When the aging is complete, the yeast sediment must be removed from the now sparkling wine. In bottle, this happens by slowly rotating and inverting the bottles to trap the sediment in the neck of the
bottle, also known as “riddling.” The necks are then frozen, and the caps are removed. With the bottles pressurized, the sediment “plug” shoots out (a very dangerous aspect of sparkling production). Inevitably there is a bit of loss during this process, and the bottles must be topped up prior to their final packaging. This is the referred to as “dosage,” and usually contains a small amount of residual sugar to help balance out the acidity. In the tank method the process is similar, but the sediment is removed through filtration prior to bottling under pressure. Let’s toast to the hardworking winemakers (and yeast) that make these tiny bubbles possible!
Vietnamese Bun Cha with Sticky Spicy Tofu
Pair with the 2021 Hopkins River Ranch Sauvignon Blanc!
By Jamie Oliver
INGREDIENTS:
sesame oil
1 large brown onion
350 g pack of firm tofu or other protein.
6 tbsp hoisin sauce
2 tbsp sesame seeds
250 g thin rice noodles
a small handful of peanuts
2 limes
one long red chili (spicy)
chilli sauce, to serve
DRESSING
3 tbsp brown sugar
1 stick of lemongrass
3 tbsp reduced-salt soy sauce
1 tbsp white wine vinegar
1 tbsp toasted sesame oil , -plus extra to serve
2 limes
SALAD: 2 carrots, 1/2 cucumber, 2 baby gem lettuce, 4 spring onions, 1 small bunch of cilantro.
METHOD:
-First, make the dressing. In a large bowl or measuring jug, dissolve the sugar in 50ml of boiling water. Remove and discard the tough outer layers of the lemongrass and finely chop. Mix in all other dressing ingredients and squeeze in the lime juice, then set aside.
-Peel and thinly slice the onion. Heat a little sesame oil in a frying pan and fry the onion over a low-medium heat, until soft and golden at the edges. about 10 minutes. Set aside.
-Drain the tofu and break into very rough chunks. In the same pan, heat 2 tablespoons of the sesame oil over a medium heat, then add the tofu and fry until it starts to go crispy on the edges – about 5 minutes. Stir in the hoisin sauce and keep it on the heat for about 3 minutes, until thickened. Add the sesame seeds for the final minute, then it’s done.
-Cook the noodles according to the package, and set aside.
For the salad, grate the carrot and cucumber (or use a crinkle cutter). Finely slice the baby gem, cilantro, and spring onions. Combine & set aside.
Crush the peanuts, finely slice the chilli and cut the lime into wedges.
-To assemble your meal, divide the noodles between serving bowls, followed by the salad, then the tofu and onion, scatter over the peanuts and chilli and generously share out the dressing. Serve with extra toasted sesame oil, lime wedges and chilli sauce.
Experience our Estate
By Kyle Sanders
Nestled on the side of Bradford Mountain, the Hawley Estate has a picturesque view over Dry Creek Valley, with a straight shot across to Mount St Helena. This makes the perfect setting to enjoy all the wines made right here on the property. The Estate has played a major role in our wine production, and for the Hawley family. John built their family home on site, and began releasing the first vintages of Hawley wines, while Dana was busy crafting art in her studio. All the while - Paul and Austin were growing up among the vines that fuel the winery they would eventually take the reins of.
A family owned and operated winery on less than 12 acres does not come without its challenges - one of the main issues being space. This multifaceted property has many uses, from being a home, to a working winery. We need to maximize the functional space for production, while still creating relaxing areas for members, guests, and a lazy dog or two.
Thanks to our winemakers, Jordan and Austin, we now have handmade picnic tables that rest under a covered pergola. Beside our tasting area, our crush pad leads directly to the newly planted Cabernet Sauvignon vines.
Tucked into our Merlot vines we have the newest addition to the winery- a beautiful lounge area. You can relax in the handcrafted Adirondack chairs by Austin Hawley, using repurposed barrel staves. This new spot is great for kicking back, relaxing, and soaking in the gorgeous Dry Creek Valley views.
With the warmer months just around the corner, we are looking forward to sharing these new spaces with you! Join us for our classic tasting and tour or add on an artesian lunch from the historical Dry Creek General Store. Experience this behind the scenes look at Hawley by booking online , or by contacting us directly at wineclub@hawleywine.com or (707) 431-2705 ext 1. We look forward to seeing you soon!
