The photo above was taken on April 3rd. It shows the “bleeding” of the vine. This process occurs with vines that have been pruned during the winter. The bleeding is initiated when the soil begins to warm and osmotic forces pushes water, minerals, and sugars up from the root system of the vine and out through the cuts (or “wounds”) left over from pruning the vine. During this period, a single vine can drip up to 5 Liters of water. The bleeding process signals the start of the grapevine’s annual growth cycle, and it is also a sign that bud break is right around the corner.
Chardonnay was the 1st variety in our vineyard to experience bud break. It was observed on April 28th. The photo above was taken on May 1st. Budbreak occurs when tiny buds on the vine start to swell and eventually open up. Shortly thereafter, shoots begin to grow from the buds.
Spring has finally arrived. The bi-product of such a cold wet winter is a full water supply for the Yakima Valley AVA. Which, of coarse, is the first requirement for the production of our wines. Starting each fall we begin following levels of precipitation and snow accumulation in order to predict water supply. Come late spring it is always nice to know that our supplies are more than adequate.
The winter started early with temperatures dropping between ranges of -9 to 2 degrees on November 23rd. Because of the early occurrence of a major frost event and the lateness of the 2010 crop, many varieties did not have sufficient time to acclimate to the extreme cold, resulting in a significant amount of bud injury. A lot of time was spent cutting buds to determine the level of injury to each individual block of grapes. This process allowed us to predict the level of injury to the blocks and prune accordingly, minimizing the overall levels of damage.
The conjecture over the level of winter injury will soon be determined. It is encouraging to see that some blocks, initially assessed to have catastrophic levels of bud injury, are showing positive development as we approach bud blast. Currently, it is unknown if some blocks showing no bud damage may have suffered vascular injury, which is expressed by retarded bud development. These challenges demonstrate the main job in the vineyard of adapting to unexpected situations and doing whatever if takes to produce well-balanced and uniform fruit.
Challenges are what farming is all about. If we didn’t love the life, we would not being doing it. It has been wonderful over the last four years to discover an even greater level of enjoyment with the addition of the winery side of the business to the vineyard operations. It has been a great experience for me to take this ride, and gratifying that I have been able to bring the rest of my family into the business. We want to thank you for all your support and loyalty. We appreciate it so much and hope that we never disappoint you.
This article was written by Mike Miller, Airfield Estates Owner.
Each winter, I try to inform our customers about how the season is progressing, challenges that we see coming, and my take as to how we are doing in the cellar. Again this year, our first concern is directed at the health of the vines.
The entire State was under a Winter Storm Advisory on the evening of Nov. 23, 2010. The forecast for our area was temperatures approaching 0° Fahrenheit. Until that date, we’d had an unusually temperate fall. A significant number of green leaves were still on the vine. Our harvest had gone longer than usual due to a cooler than normal growing season and so we were somewhat concerned about the susceptibility of our vines to the extreme cold. The latest bud hardiness numbers published by WSU showed that most of our varietals could be in jeopardy if temperatures reached negative numbers. Unfortunately, we did reach those critical temperatures (at least -2° F in our lowest, coldest sites). Since Thanksgiving, we have been generating bud damage levels from all of our blocks of grapes. The idea is that if we know what the level of damage is in each block, we can make the appropriate pruning adjustment for us to crop the grapes at the desired level.
The good news is that our particular area was spared from some of the more extreme temperatures that many of the other growing regions experienced. Most of our varietals received minimal to moderate levels of bud injury, and our ability to produce targeted tonnages is not in doubt. The bad news is that we did suffer significant damage to some of our key varieties, most notable would be Merlot and Syrah. We are hopeful that we can compensate our losses through pruning adjustments; however, the lower portions of the vineyards may be damaged to a level beyond that possibility. In addition, a couple of our Rhone whites, Rousanne and Marsanne, may not crop at all this season. On the red side, Zinfindel, Mouvedre, and Barbara all received major bud injury so we are anticipating that availability of those particular varieties might be extremely limited. I should note that we feel extremely lucky to have come through the event as well as we did.
A colloquialism that I often site to customers is that farmers do not need to make regular trips to Las Vegas because we gamble every day of our lives. This past year, with all of its botrytis issues and now the cold weather issues, is a prime example of what can happen in the coarse of a few months.
Based on our sampling information, we have commenced our spring work, which includes hedging and pruning the vines. We have started with Riesling, a variety with virtually no damage. As we move across the vineyard we will move into those varieties where adjustments will be necessary. The pruning strategy will be to finish with the most damaged blocks in order for us to have more time to observe the vines before decisions need to be made.
This year we will also be planting a new Riesling vineyard. With the winter damage comes the need to evaluate the nursery stock that we are purchasing for the planting. Greenhouse studies have already commenced to aid us in deciding if the plant material has been damaged and if so to what extent that injury has had on the viability of the plants. If everything looks good planting will commence late February.
Traditionally, we install the irrigation system and trellis just subsequent to planting so that by the first of May we will be able to start installation of the growth tubes (which serve as mini greenhouses). Growth tubes are placed around each plant to help stimulate the establishment of balanced, healthy vines. By the end of the Summer, the new vines should be established on the cordon wire, leading to the possibility of producing a very small crop in 2012. We are also contemplating the planting of a Concord vineyard if the plants are available. For those of you who may not be aware, we currently have 200 acres of Concord grapes that are sold exclusively to Welches for grape juice.
As we remember the 2010 crush, we will have plenty of bad memories based on the onset of botrytis and the subsequent crop loss. However, plenty of positive developments make 2010 memorable for the quality that will be found in the wines. The cooler growing season afforded us the opportunity to produce our first Pinot Noir. As we taste that wine, I am extremely confident that it will be an instant hit with our club members. I will let Marcus discuss the wines more fully, but as we taste these young wines in the cellar, we are convinced that the quality is good, if not stellar.
We will always remember that 2010 was the year we moved to Woodinville. The move has been very exciting. We have made many new friends in that venue and have found a staff that truly gets who we are and love to tell the story and have a strong belief in the quality of our wines. Some of the faces have changed over the year but Jim Loosemore has emerged as the face of that facility. Jim has been a club member since our first year in Prosser. He has spent a lifetime in the insurance industry, so the change of pace has reinvigorated him, in much the same way as this business has done for me on this front. We are extremely happy that Jim has come on board and he and his lieutenant, Brian Carter, are doing a great job with the tasting room in Woodinville.
Once again, I would like to thank you all for your support of our Winery and Family over the last year. We feel strongly that your faith in us will be validated again this year as we begin to figure out what other opportunities our presence in Woodinville will present. We wish you all the best in the coming year and hope that we have the opportunity to spend time with each of you in the coming year.
2009 COUNOISE – DOUBLE GOLD
100% Counoise. As a great blending component, this varietal often goes unnoticed. However, this vintage produced a wine of such high quality that it warranted being bottled as a stand-alone variety. This medium-bodied wine is multi-dimensional with layers of spice, toasted oak, dark cherry, and plum. It has soft tannins, an elegant structure, and exceptional balance. It pairs well with chicken, turkey, slow-cooked meats, and creamy pasta dishes.
• Silver Medal, 2010 Tri-Cities Wine Festival
$28 (This limited release is only available to Airfield Wine Club Members.)
2008 MERLOT – GOLD 100% Merlot. This complex, concentrated Merlot captivates the senses with intense flavors of dark berry and plum. Low yielding vines and extended barrel aging have brought forth supple tannins and a full-bodied mouthfeel creating a balance that can hold its own against hearty meats, yet it pairs perfectly with pasta.
2009 TEMPRANILLO – GOLD
100% Tempranillo. This red wine will surely captivate the senses. It showcases succulent, ripe flavors of boysenberry and blueberry. Upon entry, it exhibits a smooth, round, mouthfeel with a striking balance. On the finish, the tannins take hold and linger on the tongue. This wine is traditionally paired with Spanish style dishes. It is a good match for flavorful grilled meats, spicy foods, and medium hard to hard cheeses.
2009 MUSTANG – SILVER
61% Syrah, 25% Grenache, 7% Cinsault, 5% Mourvèdre, & 2% Cousoise. This Rhone style red blend lends complexity to both the nose and the palate. Concentrated flavors of cherry emerge with underlying hints of white pepper and toasted oak. Yielding velvety tannins and a smooth, well-balanced finish, this wine pairs impeccable with grilled meats, wild game, robust cheeses, and rich flavored pastas.
$25 (Please email info@airfieldwines.com for ordering information.)
2008 AVIATOR – SILVER
This complex blend has a rich bouquet of dark berries, spice and vanilla bean. Well structured tannins frame the way for flavors of boysenberry and black cherry to disperse across the palate. Enjoy this rich blend with pheasant, braised meats, and hard cheeses.
• 92 Points, Wine Advocate
• Best of Class, 2010 Tri-Cities Wine Festival
• Bronze Medal, 2010 NW Food & Wine Festival
2009 UNOAKED CHARDONNAY
Crisp, dry, and refreshing with aromas of honeysuckle, melon, and tropical fruit, this 100% stainless steel fermented Chardonnay showcases authentic varietal characteristics. Citrus flavors engage the palate with a round, lively mouthfeel and a lingering finish. This wine is enjoyable on its own or pairs nicely with seafood and pan-Asian cuisine.
Airfield Estates is gearing up for the holiday season! Let us reduce the stress and frenzy of your holiday shopping by offering a wide array of gift ideas for your friends and family.
Visit either our Woodinville or Prosser tasting room to find gifts in all shapes and sizes. Stuff stockings with Airfield Corkscrews ($10) or Vinturi Aerators ($39.95). Serve a lovely meal with Airfield wines served in Airfield Logo Wine Glasses ($7.50). Or, celebrate Christmas morning with a 2008 Cabernet Sauvignon Double Magnum ($180 – wine club discounts apply) under the tree.
If visiting one of our two tasting rooms is not convenient for your holiday shopping, visit our online store. Send wooden gifts boxes filled with Airfield wines and treats to those distant loved ones during the holiday season. Feel free to call the winery directly at 509-786-7401 if you would like assistance customizing a gift.
Gift cards and annual wine club memberships are also available. Whatever your fancy, you’re sure to elevate the season with a gift from Airfield Estates.
The 2010 grape harvest will be remembered for many years to come. The long winter and cool growing season resulted in a slow to mature crop and higher than normal acid levels. In addition, the untimely late summer rains resulted in extremely high levels of botrytis (a wine grape fungus) in specific vineyard blocks.
The net result, from the vineyard perspective, was that many of the blocks required additional crop thinning to drop the late season rot, hand-picking rather than mechanical harvesting where rot was most severe, and in some cases loss of the entire vineyard block. All of these factors significantly impacted the profitability of our farm.
On a brighter note… with these challenges came opportunities. Generally, the Yakima Valley is thought of to be too warm of a site for Pinot Noir. But with the coolest growing season in my memory, we are taking advantage of this opportunity to produce a world class Pinot Noir.
Additionally, the botrytis will give us opportunities in wine making that are not available in normal growing seasons. In general, there are two types of botrytis infections that can occur on wine grapes:
• Grey Rot – undesirable botrytis that results during consistently wet conditions.
• Noble Rot – desirable botrytis that occurs when drier conditions follow wetter.
Fortunately, we experienced the latter conditions with one of our Riesling blocks. Noble Rot dehydrates and shrivels the grapes, thus concentrating the sugars and producing a distinctively sweet dessert wine. In past vintages, we have always made our Late Harvest Wines in the style of an Ice Wine (where the grapes are frozen in order to concentrate the sugars). However, this year we are making our very first Late Harvest Riesling in the Botrytis Style (similar to the Sauternes of France).
Although the farm was affected in a negative fashion this fall, one of the more note worthy items is that the vineyard blocks that were designated to Airfield were clean and of high quality. And we are pleased to announce that the 2010 wines that we’ve been sampling in the cellar have great balance and flavor.
I would like to thank each one of you for your support and loyalty. I have found that this has been the most rewarding period of my life and despite the economic challenges and now the natural challenges of 2010, I would not trade these days for any others.
OCT. 9, 2010 – Jim Loosemore, Airfield's Woodinville Tasting Room Manager, shows an example of botrytis. (Photo taken by Jason Fukura of f/8.3 photography)
SLIDESHOWS
Below are slideshows of our 2010 Vineyard Run & Grape Stomp. The photos are fantastic! We’d like to send out a big thanks to our photographer Jason Fukura of f/8.3 photography for his great work.
As we wind down 2010, we would like to share with you some exciting news regarding our Officer’s Wine Club. First and foremost let us thank each and every one of you for your loyal support. We are honored to have such fantastic club members and hope you feel a part of our extended family!
With the addition of our Woodinville tasting room we have seen tremendous growth in our clubs. Due to this rapid increase in club membership and the desire to uphold an elite club, we have decided to set a cap in both our B-17 and B-29 clubs in 2011. The structure of these clubs will remain the same (1 case & 2 case annual commitments).
Please help us spread the word to your friends and family who may be interested in being a part of our Wine Clubs, as we anticipate them reaching maximum capacity come 2011 year end.
Additionally, please ensure you maintain your current membership by purchasing your annual wine commitment come December 31, 2010 (B-17: 12 bottles/year; B-29: 24 bottles/year).
To check the status of your purchase history, please email info@airfieldwines.com or call the winery directly at 509-786-7401.
Finally, if you have been debating upgrading from the B-17 to B-29 club, please do not delay, as space is very limited.
2008 AVIATOR – Best of Class
This complex blend has a rich bouquet of dark berries, spice and vanilla bean. Well structured tannins frame the way for flavors of boysenberry and black cherry to disperse across the palate. Enjoy this rich blend with pheasant, braised meats, and hard cheeses.
2008 CABERNET SAUVIGNON – Silver Medal
Overlapping aromas of dark berry and spice swirl together with nuances of toasted oak and tobacco. Bold flavors of blackcurrant and dark cherry tantalize the palate exuding depth and complexity with integrated tannins. Enjoy this wine with grilled steak, rich sauces, and robust cheeses.
2009 UNOAKED CHARDONNAY – Silver Medal
Crisp, dry, and refreshing with aromas of honeysuckle, melon, and tropical fruit, this 100% stainless steel fermented Chardonnay showcases authentic varietal characteristics. Citrus flavors engage the palate with a round, lively mouthfeel and a lingering finish. This wine is enjoyable on its own or pairs nicely with seafood and pan-Asian cuisine.
2009 COUNOISE – Silver Medal
100% Counoise. Typically a blending component, this varietal often goes unnoticed. However, this vintage produced a wine of such high quality that it warranted being bottled as a stand-alone variety. This medium-bodied wine is multi-dimensional with layers of spice, toasted oak, dark cherry, and plum. It has soft tannins, an elegant structure, and exceptional balance. It pairs well with chicken, turkey, slow-cooked meats, and creamy pasta dishes.
$28 Wine Club Only
2009 THUNDERBOLT – Bronze Medal
100% Sauvignon Blanc. The Thunderbolt is a dry, refreshing white wine that lights up your taste buds with abundant flavors of zesty lemon-lime and tropical fruit. Well balanced with bright acidity, this wine sparks a clean, crisp finish that pairs perfectly with oysters, tossed salads, light fish and chicken.
2008 MALBEC – Bronze Medal
This full-bodied wine showcases flavors of plums and blackberries with underlying hints of white pepper and toasted oak. With a velvety texture and long lasting finish, this robust red can hold its own against anything from backyard barbecues to spicy Cajun cuisine.
