Posting....

We love the option of posting on Facebook. We do have the uncanny ability to spout on and on about nothing in particular, however with Facebook you have to be concise. You can't elaborate you just have to say it how it is within a limited number of words. Here I can talk about really nothing and keep going and nothing limits me. I have this entire page to talk about stuff that really doesn't mean much to anyone in particular and no one including a computerized program a.k.a Facebook is prompting me to quit. The only thing prompting me to quit is this nagging little voice in my brain that says..."you should stop now". However, I don't have to, so I keep going...writing about how I have trouble with writing so much. I would recommend that you check back from time-to-time because we will have items of interest to write about that will exceed the given space allotted by Facebook. However if you read our blog you will find that based on our recent posting record (or not so recent postings) this is become somewhat extinct. Don't hold your breath but I will surprise some of you, maybe. Until our next post...

"Hot" Winemaker

Steffan has been blogged as a "hot" winemaker from the Wine Muse...thought we'd share. How "hot" is this....
Check it out!

The Blog

Amber just harrassed me for not blogging since September 17th. I quickly reminded her that I have not actually blogged since August 12th. She did the last blog entry. Things have been happening so fast it's hard to keep up! Steffan is in Chile right now preparing for baby #2. Harvest came and went before we knew it and we're getting ready for our annual Holiday Barrel Tasting. It's a great event because you can come and taste the wine from the barrel before it is in the bottle. Quite fun if I may say so myself. Tomorrow night Kevin will be pouring at the Winemaker's Fete at the Marcus Whitman. So, things are fast and furious as usual. We hope all of you enjoy the holiday season!
Cheers, Annette and the whole team!

Amber's Post!

Ok. So how does this blogging thing work? Am I supposed to just type out random thoughts about my career choice, the wines I drink, the foods I eat, etc… and expect to deliver a captivating message of humor, wisdom, and insight that all of you blog readers will not only enjoy but be enthralled with? Wow, is that the longest sentence ever? This is how I think people. It’s scary in here…. but I will keep on writing and pray that I will say something of interest to someone out there in the vast cyberspace of words.
I noticed that Annette has not written on the blog in over a month. What’s up with that? So, like the self-starter (wink wink) that I am, I’m writing the blog today cuz it’s loooooong overdue! AND I’m hoping that Annette will be disgusted and (therefore) motivated to write the blog from here on out cuz she’s a good conversationalist… or dialogist (I’m SURE that is not a “legal” word- it’s an Amber word). She loves to “chit-chat” and well… I’m more direct in my conversational style. So I guess it’s time to get down to it!
We brought in some killer Syrah this week from a great vineyard called Stone Tree Vineyards. This vineyard is in the middle of nowhere in the middle of the State… but it produces big, rich, and complex Syrah. Speaking of Syrah, I want to know why it’s not as popular as other varietals.?? It can be called by two names –Shiraz or Syrah. Then there’s Petite Sirah or Petite Syrah. Which is not be confused with “Syrah.” Got that? Pffft! Maybe I just answered my own question. I do want you blog readers to know that Washington State Syrah is definitely under-appreciated in the wine world. It’s like the underdog of varietals and usually when someone tries it- they like it! I have discovered that it can be complexly beautiful- earthy and terroir-driven or it can be meaty and gamey- with dark fruits and spice. Or just plain ol’ fruity. Depends on the winemaking practice, vineyard, and multiple other factors as well. I guess the bottom line is that I highly recommend that you Syrah-shy wine lovers go out and try a bottle… more specifically from Washington State- which produces some of the best Syrah in the world. It may just blow your mind. Word. Amber

What's more important?

Today is exciting because Steffan is working on our 2007 Barrel Select blend and our 2007 She-Devil Syrah. The barrels are all lined up and they are vying to make the cut for the Barrel Select Syrah. Some realize they have to be team players and are o.k. with becoming an integral part of our She-Devil Syrah.

Steffan is torn between blending and the soccer game, Chile versus Denmark! I asked him to tell me who he wants to win and he wants many goals and a tie! 4-4 would work for him. Who says big boys don't play dress up!?

Oh my goodness!

Has it really been almost a month and a half. Here's my excuse...now we are facebooking and twittering so it doesn't leave a lot of time for blogging. Didn't I say I was NOT going to twitter? Oh well, you have to make decisions either jump on board or get left behind. So we're now on multiple boards and trying to keep them all going in the same direction. I'll keep this post short and sweet. I know, unusual! It's August 11th and we're on the count down to harvest.

We shot some footage today in the vineyards however it's impossible to get loaded here so I'll be posting our vineyard videos to Facebook and see if goes faster. In a nutshell we visited two vineyards today here in the Walla Walla Valley, Lakeshore and Pepper Bridge. We're getting Cabernet Sauvignon from both vineyards and then some Merlot as well from Pepper Bridge. We're seeing veraison starting (grapes are turning purple) so we're on our way. We'll update more as we get closer to harvest!

Yum

Yesterday I was checking out the new July 31, 2009 Wine Spectator and NO we are not in it (this time unfortunately) however I found the most amazing recipes! I was looking to make something which includes fish and wa-lah..the front cover was talking to me! Chef Laurent Tourondel, who worked in France and now is in the states created these recipes. He says his heart belongs to Burgundy however I think we need him to come see us in Walla Walla!

The recipes I made were the "Grilled Striped Bass With Fennel Salad and Grapefruit Emulsion" and the "Barbecued Fingerling Potato and Bacon Salad". Both amazing and to die for. We enjoyed our meal with our 2007 Viognier. It was a wonderful match and paired perfectly with the dinner...there was nothing left in the bottle...or on our plates, if that tells you anything!

So, if you're feeling adventurous give this a try, From start to table it took about 1 hour and 45 minutes. There were even some jobs for Jaden, our daughter, who loves to act as my sous chef. We lit the candles set the table and it was pure joy!