From Sandra's Desk:

October 2018

October is THE month in the wine world where we live.  Although some varietals are ready for harvest in September (think Pinot Noir and some early whites), October is the month where the bulk of winemaking is done.  Winemakers are up early and to bed late, trying to keep up with the heavy demands of the harvest, punch downs, cold soaks, barrel transfers and other tasks in the wine making process.  It's always amazing to me to see the leaves turn color almost immediately after the harvest.   Fall is my favorite time to walk through the vines because it takes me back to my east coast childhood spent among the vibrant colors of the deciduous forests.
 
This is our first year of full harvest for the new vineyard on the top bench.  We have been nurturing these plants for over four years and this year our reward is finally being able to taste Cabernet Sauvignon, Malbec, Petite Verdot, Merlot and Cabernet Franc grapes.  We also have the added treat of our first Muscat harvest.  It has been so exciting walking though the rows and tasting each varietal.  And soon we will get to taste the new wines.  Everyone here at Silvestri Vineyards cannot wait!
 
But in the meantime, it has also been a record year for the fruit in the original vineyards. No rain, no frost, no fires….Holy Moly.   We can hardly believe it. Farming is definitely challenging.  But totally worth it. 
 
Finally, we would like to thank all of you for loving our wine. We recently shared our Barbera at a friend's daughter's wedding.  The reception it received was overwhelming.  The guests raved and drank it all night long and we felt very proud to be able to show off our Carmel Valley wines.  The down side of this is now LOTS of people will be buying it. So, if you are a fan, come to the tasting room or order online in time for the holidays because the wines will go fast this year as the word gets out!
 
We wish you all a warm and family centered harvest season.  Celebrations abound and call for great food and wine. Make Silvestri Vineyards part of your special time.
 
Salute!
 
Sandra

From The Winemaker:

 Happy Fall Y'all, 
           Life at the vineyard and winery is going full bore at the moment. Fermenters of Pinot Noir are slowing down and almost ready to press, Chardonnay juice is coming up to temperature (the temp needs to be above 12° celsius to inoculate the yeasts I use) and is almost ready to start its "change of life". I have wines from the new upper vineyard already in barrel and going through the secondary fermentation converting malic acid to lactic acid.  Amazingly, we still have fruit hanging. This year has been relatively cool and we have been about two weeks behind the whole season. We must thank our lucky stars that we are currently in an Indian Summer pattern and can let those suckers hang as long as the weather holds.....longer hang time only makes the fruit/wine better, so woohoo!!! This vintage is looking amazing. We still have the Syrah and Barbera to harvest down at the original vineyard and from the new upper vineyard we will pick Grenache for both our Rose' and red wine programs, as well as the five Bordeaux varietals (Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot.) I'm pumped to be making all of these wines separately and will make a decision later whether to blend some or not, I'm leaning towards a stand alone Cabernet Sauvignon and stand alone Cabernet Franc while blending the other three but who knows, only time will tell. I'm so pumped! Last, a return of a late harvest wine. We planted some Muscat and are planning to knock the socks off of people with a dessert wine that will be mind blowing. Well, there it is. My schedule for the next month and a half. Cheers to all....Paco (aka Frank)