Chambourcin: Our favorite woody perennial

This photo says it all. Harvest has nearly come to an end. We’re wrapping up the 2012 growing season with a popular grape that has really earned its keep this year. Chambourcin. You know her in two forms: a dry red and a beautiful rosé.

Some notes about Chambourcin from Ross, our assistant vineyard manager. It’s a lovely read, so you should pour yourself a glass of something beforehand.

 I think this year has been a testament to the persistence and adaptability of our favorite woody perennial. The year awakened early with mild temperatures in the spring. Pruning in the warmth was bitter sweet; we enjoyed a break from the biting cold but the warmth woke the vines up early. As the buds began emerging, the promise and beauty of the new growth was mingled with dark foreboding; an early frost would almost certainly kill the new shoots. The frost happened and, although not as bad as it could have been, the damage was disheartening. Would the vines come back and bear fruit? As the year progressed, the vines began to give subtle hints that their sweet berries would grace the vineyard in abundance!

Once clear of the perils of spring, another challenge loomed for the vines and their young fruit. Day after day and week after week passed without rain. The ground dried out and cracked. Grass lost all trace of green and stopped growing (less mowing!). This type of weather being quite unusual for this region, many were watching with great consternation. Tales of failures in other crops prompted a wary eye to be cast across the rows of vines, so recently in danger from the frost. But at the end of the year looking back, we can all be thankful for the persistence of the grape! Not only did the vines make it through, but in response to the hardships the canopies of leaves and graceful tendrils were open to the nourishing sunlight, the salubrious breezes, and the eager harvesters more than ever before. What an amazing year; this will be a vintage to enjoy with thankfulness. Thankfulness that good things come from life’s many pressures.

Ross. Possibly writing poetic things about Chambourcin.

Vineyard staff, loading the lugs

Rain or shine: Traminette

Bernie and Ross, rain or shine

What do wine grapes and babies have in common? They are precious, and they don’t sleep. Traminette was ready to pick this morning, mud or shine. One more day on the vine could have exposed Traminette to the dangers of rot and over ripening, and we didn’t want to lose the optimal flavor bursting from these grapes today. The rain was just background noise.

Traminette is a delicious white grape that makes a floral/spicy aromatic wine with a hint of sweetness and a lingering aftertaste. It’s the Midwest version of Gewürztraminer, and so widely loved that it’s been chosen as Indiana’s signature wine. We have two fields ready to pick today, roughly 18 tons of fruit, and are crushing some now, actually.

Matt, crushing

The crushing process

Pre-crush. About 1,000 pounds of beautiful Traminette

Lunch.

First Day of Harvest: Valvin Muscat 2012

Meet Valvin Muscat. These white wine grapes develop early and burst with flavor right off the vine. They are exotic, the pineapple of wine grapes. But also floral, and we might even say tropical. Their low acidity allows for a dry wine style, but there is just something a little different about a Valvin Muscat grape. We have found this particular grape’s flavor is best when picked at high pH. Which is why we had to pick this year’s crop, a whole 2.5 tons, before lunchtime today.

Ross, harvesting the Valvin Muscat

Valvin Muscat 2012

Harvest season is officially on. The picking began at 7:30 a.m. and ended with an additional 2.3 tons of Pinot Grigio, another dry white grape that we found to be perfectly ripened on Monday. This year we’re working with about a half-acre of mature Pinot Grigio and a half acre of four-year-old vines. Our vineyard staff found no rot whatsoever in the Valvin or Pinot crops, but did come across a few bees.

Ben and bee

We also had some visitors from WTIU who filmed some action shots in the vineyard. We think the grapes really enjoyed the attention.

Expect to see a lot more from us this fall. We’re looking forward to a fantastic vintage!

Indiana Cheese-A Taste of Capriole Farms

Post by Amber Williams, Retail Manager

Located on 80 acres nestled in the rolling hills of Greenville, Indiana lays one of our favorite hidden gems. Capriole Farms is home to a herd of 500 goats, one lovable and adorable Corgi named Whitney and marvelous cheese maker Judy Schad. If you are not yet familiar with Capriole Farms Goat Cheese, let us be the first (but certainly not the last!) to sing their praise.

Judy and her family bought their farm in 1976 with the dream of living a more sustainable lifestyle. It was a 4-H project with her oldest son that led to their first goat, Banda, who would become the foundation for their herd. More than 20 years later, Judy and her ever growing herd have won countless awards not only across the United States, but also many at the International level as well.

Since spring has sprung, what better way to celebrate all of the flavors of the season than with fresh cheeses!  Goat cheese is wonderful paired with the crisp acidity of our Vidal Blanc Sparkling wine or Sauvignon Blanc, the fresh berry flavors of Shiraz or the delicate sweetness of Riesling.

Visit us in the month of April, and receive 25% off any of our Capriole Farms selections.  We carry a variety of options perfect for your next picnic at the winery, cheese plate at home or to top crisp salads the next time you have guests over. Our management team had the opportunity not so long ago to visit the farm, learn about the cheese and enjoy a wonderful lunch prepared by Judy herself!  This recipe for Pecan Crusted Goat Salad with Raspberry Dressing (below) is one she shared with us along with some of our favorite Oliver wines.

Whitney the Corgi, nose to nose with a friendly goat.

Pecan Crusted Goat Cheese Salad with Raspberry Dressing

Red or black raspberries work beautifully in this recipe. Serves 4

Raspberry-Poppy Seed dressing:

• 1-1/2 cups fresh raspberries
• 1/2 cup sugar
• 1/4 cup red wine vinegar
• 2 Tbsp. minced red onion
• 1 tsp. french mustard
• 1/2 teaspoon salt
• 1/2 tsp. lemon juice
• 1 cup olive oil
• 1 Tbsp. poppy seeds

Salad:

• 2 rounds of 5oz. Capriole fresh goat cheese
• 1 large egg
• 1 Tbsp. water
• 1/2 cup all purpose flour
• 1/2 cup finely chopped pecans
• 2 tsp. butter, melted
• 6 ounces mesclun mix (about 8 cups lightly packed)

Blend all the dressing ingredients, except ½ cup raspberries, the oil, and poppy seeds, in a food processor. With processor running, gradually add oil. Add poppy seeds and blend 5 seconds. Preheat oven to 350°F.  With dental floss split each round of cheese into 2 halves about ½ “ thick.  Whisk egg and 1 tablespoon water in small bowl to blend. Place flour in another small bowl. Place pecans in shallow dish. Roll goat cheese slices in flour, then dip into egg mixture, then roll in pecans to coat, pressing gently to adhere. Place cheese in glass baking dish; drizzle lightly with butter, and sprinkle with salt and pepper. Bake until the pecans are lightly browned, about 10 minutes. Divide mesclun among 4 plates. Top each with 2 warm cheese slices. Drizzle with dressing. Garnish each plate with the remaining ½ cup raspberries.