August Vineyard & Winery News

August 1, 2017

   
Mitchella Vineyard & Winery

In the Vineyard

Some of our grapes have now entered the Veraison phase. “Veraison,” a French term, is used in viticulture to describe “the onset of ripening.”  Veraison is the critical turning point in the grapes’ journey, when the sugar levels begin to rise, acid levels fall, and the grapes’ green color turns to red. Berries start to soften, lose chlorophyll, and red pigments begin to accumulate in the skin. Sugar also begins to accumulate along with flavor and aroma    components, and the concentration of organic acids declines. The amount of sugar in the berry depends on the level of leaf photosynthesis and the number of competing clusters on the vine. This is why we drop fruit at Mitchella.  The balance between sugar (as well as the potential alcohol level) and acids is one of the most critical aspects of producing quality wine. We will eventually evaluate both the must weight (amount of sugar in the grape must) and total acidity, along with physical components when it comes time to determine ripeness. Berry ripening during this stage lasts about 6 to 8 weeks.


Did You Know?

Do you the difference between natural and synthetic corks?

Synthetic corks do efficiently prevent “cork taint,” the contamination that can occur in natural cork by a reaction caused by washing the cork with Chlorine, called Trichloroanisole (TCA).  This results in a musty odor that is reminiscent of a moldy basement, damp cardboard or wet dog.  The other advantage of synthetic wine corks is that they are cheaper in price than real cork. On the other hand, synthetic corks do not expand or contract and therefore is inconsistent in maintaining a tight seal between cork and bottle, thus exposing the wine to oxidation.  Synthetic corks can be difficult to remove the longer you age the bottle and allow minimal amounts of oxygen in that help age the wine like natural cork does.

Natural cork is the method we use here at Mitchella. It is a renewable resource (it is false that there is a cork shortage); the trees are not cut down to be turned into corks. They are simply stripped of their bark that grows back. It is also recyclable. One of the biggest      benefits of natural cork is its ability to “breathe.” Natural cork allows the slightest amounts of oxygen into the bottle helping the wine age at a slow rate.

 


Wine of the Month - 2013 Sweet Leona!

Regularly $48 now $38.40! Wine Club $33.60!
While Supplies Last


Gazpacho Recipe


Upcoming Events

Pizza on the Patio August 6, 12-2pm

Lobster Fest September 9, 6-8pm

Wine Club Pick Up Party October 15, 10am-12pm

Harvest Festival Weekend October 20-22

Rhone Rangers Varietal Nights Red Rhone Blends November 7, 5:30pm

10-15-20 Year Mitchella Anniversary Dinner November 11, 5:30pm

Tasting Room Hours
Thursday - Monday
11:00 am - 4:30 pm
or by appointment
Tasting Room Location
2525 Mitchell Ranch Way
Paso Robles, CA 93466
info@mitchella.com
p805.239.8555
f805.239.2525


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Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, California 93446-6354, US

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Some of our grapes have now entered the Veraison phase. “Veraison,” a French term, is used in viticulture to describe “the onset of ripening.”  Veraison is the critical turning point in the grapes’ journey, when the sugar levels begin to rise, acid levels fall, and the grapes’ green color turns to red. Berries start to soften, lose chlorophyll, and red pigments begin to accumulate in the skin. Sugar also begins to accumulate along with flavor and aroma    components, and the concentration of organic acids declines. The amount of sugar in the berry depends on the level of leaf photosynthesis and the number of competing clusters on the vine. This is why we drop fruit at Mitchella.  The balance between sugar (as well as the potential alcohol level) and acids is one of the most critical aspects of producing quality wine. We will eventually evaluate both the must weight (amount of sugar in the grape must) and total acidity, along with physical components when it comes time to determine ripeness. Berry ripening during this stage lasts about 6 to 8 weeks.

 

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Tasting Room Hours
Thursday - Monday
11:00 am - 4:30 pm
Contact Us
Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, CA 93446
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