Winter ‘21 Vineyard Notes
2018 Old Vine Zinfandel Mendocino County
2018 Raptor Rescue Zinfandel
Falconry is the ancient art of hunting and training raptors- birds of prey. Falcons play an integral role in the ecosystem as well as the vineyard. Falcons are employed to protect the grapes from birds leading up to harvest.
John’s new falcon is named after his leg-band number which happens to be 007. Bond... James Bond, is a 2 year-old tiercel (male) Peregrine falcon that has been captive bred and raised by a master falconer. He will be working with John and training to hunt ducks, pheasant, pigeon and doves.
This Zinfandel comes from a 75 year-old vineyard growing along the Russian River near its source, Lake Mendocino. We only made 250 cases of this wine and a portion of the proceeds of every bottle will be donated to support birds of prey.
In the past we have donated to the following non-profits:
Bird Rescue Center of Sonoma County
A local rescue and rehabilitation center for birds and raptors. They also maintain a group of non-releasable raptors that serve as ambassadors.
UC Davis California Raptor Center
An education and research center dedicated to the rehabilitation of sick and injured birds of prey to return to the wild.
California Foundation for Birds of Prey
A rescue and rehabilitation center specializing in birds of prey.
Olive Harvest 2021
Olive Harvest
As the grape harvest draws to a close, olive harvesting is still in full swing. From August to November the olives are slowly ripening. The fog is seeping into the valley for long chilly overcast mornings, and days are darkening earlier as we prepare for winter. We are craving comfort and togetherness in the spirit of the upcoming holidays. Olive harvesting is such a special activity this time of year.
In neighboring Dry Creek Valley groves, there are communal olive oil pressing parties afoot.
Many people bring olives from personal small groves to be added to the large batch of future olive oil. When the olive oil is finally ready each person who contributed will receive some of the final olive oil! At Hawley we are getting together to hand pick the most perfect fruit from our small grove to make flavorful brined olives.
The olives are sorted by color after picking, the darkest olives are the quickest to brine taking 1-2 months, the greener olives taking up to 6 months. The brine curing removes the acrid bitterness and tenerises. The olives will be soaked for several days in plain water to soften, then they are put in a large container to brine in salt water for several months- being checked weekly to change the water and check tenderness. The olives are now very salty after all these months in brine and need to take another few days in fresh plain water.
After the final plain water soak we are ready to can the olives in sanitized jars. All containers will have water, salt and vinegar with the addition of some flavorful ingredients- lemon, rosemary, oregano, or chili! The jars are topped with a little olive oil to keep out germs and seal in the flavorful olives in their final brine. After a week in this flavor bath it's time to sample!
Olive making is a long process but a rewarding experience filled with memories. Our favorite part of making olives is the fact that we get to share them with loved ones during the holidays.
Tamarind-Glazed Flank Steak with Carrots & Dates
Ingredients:
1 pound carrots, cut into 1/2- inch pieces
1 large red onion, cut into 1- inch wedges
3 tablespoons extra-virgin olive oil
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 ½ tablespoons honey, divided
1 tablespoon tamarind paste or concentrate
2 teaspoons reduced-sodium tamari or soy sauce
1 teaspoon ground cumin
1 pound Flank steak, trimmed
1 tablespoon red-wine vinegar
1 cup pitted dates, halved
2 teaspoons chopped mint
Directions:
Preheat oven to 425 F.
Toss carrots and onion with 1 tablespoon oil and 1/4 teaspoon each salt and pepper on a baking sheet. Roast on the lower rack until soft but not browned, about 10 minutes. Remove from oven. Increase
oven temperature to high broil.
Meanwhile, combine 1 tablespoon each oil and honey, tamarind, Tamari (or soy sauce) and 3/4 teaspoon cumin in a small bowl. Reserve half for serving. Place steak on a baking sheet and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Brush one side with the tamarind mixture.
Broil the steak on the top rack, flipping once and basting with the tamarind mixture, until thermometer inserted in the thickest part registers 145°F for medium, 8 to 10 minutes total. Transfer the steak to a clean cutting board and let rest for 5 minutes.
Whisk vinegar, the remaining 1 tablespoon oil, 1 1/2 teaspoons honey and 1/4 teaspoon cumin in a large bowl. Stir in the carrots and onion, dates and mint. Slice the steak across the grain. Drizzle with the reserved tamarind sauce and serve with the vegetables and a glass of Hawley Petite Sirah or Old Vine Zinfandel!
Cellar Notes
You’ve probably heard the term “malolactic fermentation” thrown around when discussing a particular wine, but does that really mean? What does it do and why do winemakers use this process? Malolactic fermentation (or MLF for short) is a secondary fermentation that usually occurs after the primary (alcohol) fermentation is near completion. The process occurs by introducing a specific strain of bacteria to the wine that converts sharper, stronger malic acid to smoother, softer lactic acid. Factors such as alcohol, acidity, and temperature can inhibit MLF, so adjustments must be made to a wine prior to inoculation. This process usually takes place in barrel, sometimes taking months to complete. Temperature tends to be the biggest challenge as this process continues into the Winter months. We keep barrels going through MLF in a warmer building to keep the bacteria happy, and sometimes even bring them outside on a warm, sunny day!
Stylistically, MLF can vastly change the profile of a wine. We put all our red varietals through a secondary fermentation to help achieve a softer, rounder mouthfeel. For whites, our Estate Viognier and Chardonnay undergo this process, while our Sauvignon Blanc, Rosé, and Sonoma County Viognier do not in order to achieve a crisper profile with brighter acidity. MLF can also help promote fruity aromatics in a wine and protect against unwanted secondary fermentation in bottle. Once MLF is complete in barrel, we rack the clean wine off the lees (sediment composed of dead yeast cells), rinse the barrels, and pump the wine back to age anywhere from 9-24 months.
