Auxerrois Ripening Numbers

Based on previous harvest dates, we "feel" that the Auxerrois is about ready to harvest. However, there is no getting around the fact that we need concrete numbers to decide when to harvest. So, yesterday, a representative sampling from the 5 rows of Auxerrois we have was collected and the juice was squeezed from the berries. Judging from the color of the juice, it seemed that the Auxerrois was not quite ready. Here are the numbers that we got from the tests:
Brix      17.5
pH      3.17
TA      7.6 g/L
There are nice days coming up in the week ahead, so we hope that we can accumulate a few more Brix.

Mystery in the Vineyard

We have a mystery in the vineyard. This year is very much like last year with respect to the amount of rain that we have been having. On the one hand, we don't have to irrigate, but on the other hand, with the rain and the sun, the amount of vegetative growth in our vineyard was out of control. While we did our best to control this growth and provide for air flow in the canopy, it was not enough to prevent the spread of downy mildew which we typically see in our vineyard.
This year, however, we are seeing somewhat of a puzzle. All of the varieties that are on the east side of the vineyard have really lost their leaves. This includes the Chardonnay, Cabernet Sauvignon, Cabernet Franc and Barbera. Coincidentally, when my husband sprays, he begins at the Chardonnay and goes east to the Cabernet Sauvignon, Cabernet Franc and Barbera. So, for a while, we were thinking that there might be something in this order of spraying.
This weekend, while working with our friend Laurie, I showed her the difference in the canopy between the Chenin Blanc and the Chardonnay which is illustrated in the photo the below.

To me, this photo shows that no matter where the Chardonnay was growing, it experienced the same problem of loss of leaves as the Chardonnay planted together. To add to the mystery, this year, knowing that the Chardonnay is prone to downy mildew, we aggressively shoot thinned leaving only enough shoots to carry a nice load of grapes.
Right now, we are shrugging our shoulders wondering what we can do next year which might lead to a different outcome from the mystery we have in the vineyard this year.

Dinner with Friends and Wine

Recently, we had our globetrotting, wine-loving friends over for dinner. You have to catch them when they are a little stationary here in CT. Last year, they gave us a bottle of 2013 Bellefont-Belcier that they acquired from their trip to St. Emilion and we held it in our possession until we could have it with them with dinner. Chateau Bellefont-Belcier is a right bank Bordeaux, the wine is made of a blend of 77% Merlot, 15% Cabernet Franc, and 8% Cabernet Sauvignon.
The appropriate pairing for this Bordeaux is a nice steak and my husband really knows how to make steak! That was the simple decision but we also wanted to begin dinner with our 2019 Chardonnay and we decided on pairing the Chardonnay with a seafood vol a vent. The vol a vent was stuffed with shrimp and scallops.
Our main course was a smoked cowboy steak, fondant potatoes and a simple salad. For wine pairing, we had their 2013 Bellefont-Belcier and a 1997 Dunn Howell Mountain that my husband pulled out of his cellar with the idea of comparing a California wine with a French wine. It turned out that our friends are Dunn aficionados! They have been purchasing Dunn and have a vertical of the wines including a magnum of 1987, the year that they were married.

For dessert, we pulled out our 2021 botrysized late harvest Chenin Blanc of which we made eight 375 ml bottles. We paired the Chenin Blanc with three cheeses, manchengo, St. Andre and Cambozola. On the size we had honey, fig jam, fresh figs and grapes. (Unfortunately, I didn't take a photo of the cheese platter). We learned that all the cheeses are a great fit with the late harvest Chenin Blanc.
The evening passed all to quickly, with great friends, great conversation, wine and food. That was a recipe for an evening we will remember!