How it all began
In the know
Making Red Wine
Making White Wine
Need Farming Supplies?If your in the neighborhood, drop by Ballico Farm & Home Supply at 11256 Santa Fe Drive in Ballico, CA for all your Drip Irrigation needs.
We bottled our 2014 Cabernet Sauvignon today. It was given a thumbs up by all of our taste testers, Thanks for all of your help today. It should be ready to drink by Thanksgiving. Please let us know if you’re interested in a taste.
What do you think of the new wine label? Hope to see you for bottling on Sunday October 4th at 11:00am.
We will be bottling our 2014 Cabernet Sauvignon on Sunday October 4 at 11:00 am. If anybody wants to come and help you are more than welcome.
Our Syrah Rose finished fermentation and has started malolactic fermentation. We transferred it into a oak barrel.
We added the yeast to our Syrah rose juice today. The yeast is in the measuring cup waiting to be added to the juice. The juice in the wine glass is the example of the color.
We are making a Syrah Rose this year. The grapes were picked today. We pressed the grapes and the juice is in a stainless steel tank awaiting fermentation.
Happy 2014 everyone ! ! ! Help us tidy up the winery. Stop by and pick up a FREE case of wine. CHEERS !
Here’s a short You Tube video on wine legs.
Remember that October is Breast Cancer awareness month. Stop by the winery and get a bottle or two of your favorite Blossom View Vineyards wine.
Be sure to raise your glass and remember all that have lost the fight, those that continue to fight and all that still have hope and continue to press on.
Our Chardonnay is finished the first fermentation, now on to malolactic fermentation. This will give it that buttery taste.
We pressed our Chardonnay yesterday and put it into our stainless steel tank to ferment. The temperature control is set to 60 degrees for a slow fermentation. Yeast has been added.
Our 2010 Pinot Noir just got awarded a Bronze metal in the WineMaker International Amateur Wine Competition
We filtered our 2012 Chardonnay in preparation for bottling. We will be bottling our first estate Chardonnay in two weeks. Hope to see you then.
The useful life of a wine barrel comes to an end eventually. Our chardonnay barrel has finished its life as a wine barrel and now is a cheese platter.
Finally got the vineyard pruned and ready for the new year. We are now ready to grow some great grapes to make some great wine.
Transferred our 2012 Chardonnay into the stainless steel tank to start cold stabilization. It’s tasting very good, looking to bottle it in March. Racked all of our red wines today also.
Well we got our grapes picked on Saturday after all. We crushed and destemed on Saturday. Then on Sunday we pressed. We were very blessed to get a 1-1/2 tanks of juice. We are going to make the Chardonnay two ways, oaked and un-oaked.
Our Chardonnay crushing has been canceled. We don’t know when we are getting the grapes picked.
Ok, everybody that wanted to help crush grapes, time to get your hands dirty. We are trying to get our Chardonnay grapes picked Saturday morning and will be crushing the grapes around 10am, it will take about two hours. Then on Sunday morning, 10am, we will be pressing the grapes for the juice. This will also take about two hours. Please come in clothes that you don’t mind getting dirty. Be prepared to have some fun. We hope to see you on Saturday.
We had a professional winemaker come by and taste all of our wines today. He gave us some great ideas to improve our wines. Since the winery in which he works for just won gold at the California State Fair, we will put his ideas to work for us.
We bottled our 2010 Pinot Noir today. A very special thanks to our friends that helped us today. I believe this Pinot is going to be a very special wine.
We will be bottling our 2010 Pinot Noir on Sunday, August 5 at 1 pm. This is the new label we will be using Everybody is welcome to come by and help out.
Our syrah and cabernet sauvignon grapes have started veraison. Now the grapes start the ripening process.
These Chardonnay grapes have started growing. Now if we can get past the frost season. Cold temperatures can damage these tender shoots and reduce the crop.
We got a shipment of wine bottles today, thanks to a good wine making friend. We are planning to bottle our 2010 Pinot Noir in June, do we have any volunteers?
Finally got around to pruning the grapes, a little late but no harm done. Just need one more day to finish up.
Taking wine chemistry at UC Davis this weekend to learn more about making wine
Here’s a photo of the vineyard this crisp morning. Here’s wishing all you wine lovers a Merry Christmas.
Christmas came early for the winery this year, as a 30 gallon red barrel was delivered by Santa’s elves. We will use this in making some red wine blends.
All of our wines are now in oak barrels. Our Chardonnay has finished malolactic fermentation, The Cabernet and Syrah has just started.
We are pressing our Syrah tonight. It has a beautiful rich dark color. For our first estate grown grapes, it’s going to make a great wine.
Here’s a picture of our grapes in the beginning of fermentation. The Cabernet Sauvignon in the foreground, and Syrah in the back.
We finally harvested our Cabernet and Syrah grapes today. Here’s a few pictures. Tomorrow we add yeast and start fermenting our 2011 wines.
We are going to harvest our Cabernet and Syrah tomorrow. If anybody wants to come out and help, we will be picking, then crushing and destemming the grapes tomorrow morning.
We are still waiting to harvest our Cabernet and Syrah. The sugar level in the grape isn’t high enough yet due to the cool summer and the recent rain.
I now it doesn’t look like much now, but our Chardonnay has just finished its first fermentation. It smells wonderful. Now, onto malolactic fermentation.
We got a last minute phone call that the Chardonnay grapes are ready. Let me back up for a minute. Our Chardonnay was affected with powdery mildew and the birds ate the other half. Anyway, here’s some pictures of this years Ballico Chardonnay.
The winery is finally ready for this years crush. We aquired a couple of 2008 french oak barrels for aging our cabernet and syrah. Our chardonnay is up to 20 brix, maybe about 2 or 3 weeks until harvest.
We are seeing veraison starting to occur in our syrah and cabernet grapes. Countdown to harvest and the start of winemaking.
We bottled both our Chardonnay and Cabernet Sauvignon today. A special thanks to our friends that came and helped with the bottling. The wines that were bottled today will be available for tasting in a couple of months. Here’s a few pictures from today.
Our grapes have started growing. This will be our first year harvesting our Cabernet and Syrah grapes for wine.
Sneaking some 2010 Chardonnay out of the barrel for tasting. It taste great, time for bottling soon.
We got the vineyard pruned today with the help with some of our friends. Now we wait for the grapes to grow this year.
Testing the levels of SO2 in all of the wines today. SO2 a preservative of the wine. Also had to taste all of the wines to see how they are coming along.
Got a good start on our wine storage made out of recycled redwood. The wood came out of the original house that was on this property.
We started the chiller today to chill the Chardonnay. This is called cold stabilization, which will drop tartaric acid out of the wine. At the end of this process we should end up with a very clear chardonnay. This is a picture of the chilling plate.
Transferred our 2010 Chardonnay into a stainless tank to clarify the wine. It tastes wonderful and as soon as we get it clear we will think about bottling it. Maybe this spring, stay tuned.
Racked our Cabernet and Syrah wines into stainless steel tanks. Checked SO2 levels in the wines. Then racked the wines into different barrels for more aging.
All of our wines have finished malolactic fermentation. We are adding so2 to prevent spoilage. We do tasting to see the progress of our wines. We will be racking our 2009 wines in the next couple of weeks to help clarify them. The 2010 Chardonnay is tasting very nice. We should be bottling it in late march
All the barrel’s are full in the winery. Now the waiting begins, as we guide these young wines into fine aged wines drinkable for many years too come. Stay tuned
We put the last wine into the barrel today. 5814’s Cabernet was transferred into a American oak barrel to finish malolactic fermentation.
The winery is quiet now. All the wine is in malolactic fermentation.
Here’s some pictures of 5814’s crew pressing their Cabernet grapes.
Here’s a picture of Mark doing his first punch down of his Cabernet.