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  • The last of Rebekah’s Harvest escapades…. | R. Stuart & Co. Winery
    the mainstay of our winery work out did not exist anymore I guess we ll have to be more prepared for this day next year Also today marks my two year anniversary with the R Stuart Co family Cheers to that 11 3 12 That s all she wrote Today is the last day at the winery for Deven and I Erin will stay on with Erick until Christmas to take care of the last bits and pieces of Harvest 2012 and then Erick will carry the winery on until next Fall when another crew comes in It s a bittersweet kind of day We re doing a lot of cleaning putting the press to bed which was nameless for some reason so we called her Elsa a nod to her German heritage stacking fermenters making the floors shiny We have long faces but still can t stop laughing Erin and Rebekah break for some cartwheels through the middle fermentation room Deven and Erick conjure up the Clowns and bicker back and forth in Lon giland and of course we re talking about dinner The Last Supper at the Stuart s Maria prepared a beautiful dish of Lamb Shanks and Orzo with sides of roasted broccoli and beets It is delicious and soulful and perfect With it Rob presents a vertical of Autograph from 2006 to 2010 Little Charlotte Stuart buzzes around during dinner to size us for handmade friendship bracelets which we still wear and all is well The 2012 StuCru cheers their new family we eat and drink heartily and reminisce about the good ole days 4 weeks ago when this amazing adventure began Thank you Erick Erin Deven Ben F Jonny Alan Jody David John Bob Ben S Joe S Charlotte S Rachel Karen Casee Susy Alex

    Original URL path: http://www.rstuartandco.com/2012/11/the-last-of-rebekahs-harvest-escapades/ (2016-04-26)
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  • Harvest Open House and Thanksgiving Weekend | R. Stuart & Co. Winery
    too Read Rob s harvest recap here And now we turn our attention to the upcoming holiday season I m planning parties and thinking about menus Are you too We have just the wine you need to create some memorable feasts and gatherings One of the parties I m working on is our annual Harvest Open House coming up on the 17th Here you ll be able to taste many of our wines and stock up for the season at some great prices Wine Club members are invited to an exclusive pre party barrel tasting with Rob and our Assistant Winemaker Erick Foss 11 1 pm on the 17th We ll be emailing you more details separately Join the wine club now and attend this special event Meanwhile Come one Come All from 1 5pm Nov 17th for the Open House wine music snacks party games and Great Deals As usual there is a 10 tasting fee which we will donate to the American Red Cross to help with relief efforts for those suffering from the effects of Hurricane Sandy Short Summary of 2012 R Stuart Co Oregon Harvest The last of Rebekah s Harvest escapades Tagged event winery Speak Your Mind Tell us what you re thinking and oh if you want a pic to show with your comment go get a gravatar Click here to cancel reply Name required Mail will not be published required Website Blogs Blog Home Page From the Winery From the Road Recipes Our Latest Tweet Twitter Updates follow us on Twitter Find us on Facebook R Stuart Co Winery and Wine Bar McMinnville Oregon on Facebook Search Entries Search for Archives Archives Select Month March 2015 May 2014 April 2014 February 2014 November 2013 October 2013 July 2013 April 2013 January 2013 December

    Original URL path: http://www.rstuartandco.com/2012/11/harvest-open-house-and-thanksgiving-weekend/ (2016-04-26)
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  • Short Summary of 2012 R.Stuart & Co. Oregon Harvest | R. Stuart & Co. Winery
    the drying east winds coming off the high desert that begin to desiccate the fruit But the east winds stop the nights cool down and even if we don t get rain the vines can begin to slowly compensate for a water deficit by searching for every last drop in the soil But still some rain would be nice We did receive it finally by getting about an inch of rain on October 12 th Over the next few days we accumulated another inch So then we were hydrated We began to see grapes balance out with sugars and acids lowering down to normal pH shifted upward to decent 3 1 to 3 3 numbers and most importantly flavors had another week or two to develop Another potential worry was that now with rain on the grapes we could have botrytis form Two factors allayed this fear One due to the driest summer in 71 years and good vineyard management there was very minimal disease pressure Two we had 7 10 days to get the fruit off if we did begin to see disease pressure increasing The great news is that now we had the hang time for perfect flavor development we had hydration and we had cold nights A perfect scenario for a perfect harvest It s all about playing the weather and having good vineyard managers and partners Most of our Willamette Valley fruit was picked between October 12 th and October 19 th The only bad thing about this harvest is that the tonnages were down significantly throughout Oregon and especially for Pinot Gris This had to do with having two consecutive cold wet springs in a row which set us up for a small flower count and poor fertilization of the flowers We are down 35

    Original URL path: http://www.rstuartandco.com/2012/11/short-summary-of-2012-r-stuart-co-oregon-harvest/ (2016-04-26)
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  • More Notes from Rebekah on Harvest | R. Stuart & Co. Winery
    juice from the skins We pump the juice out of fermenters and a huge sieve catches the seeds while the juice gets pumped into another holding vessel The point of this process is to remove the seeds which if left any longer will create bitterness and harsh tannins in the wine and also to get a little oxygen into the skins After 90 minutes the juice is pumped back over the skins to continue fermenting for a little while longer All I had to do was get the juice back into the ten one ton fermenters I d done this before under supervision and was fairly confident in how it all worked But things feel a little different around dinnertime in an empty locked up winery It s a little eerie and it affected my confidence a little Nonetheless I set everything up as I had learned put a weight on the end of my hose and let her rip The end of the hose went flying into the air despite the weight and as I ran to shut off the pump it shot juice all over the floor Yikes I m frantic and tired and cursing at having dirtied the floor that I had just Zambonied cleaned and am making an even bigger mess trying to hose it all down the drain and everything is pooling under the fermenters that I can t move and where s the mop when you need it Problem is I need a very big mop This is when I call on Dr Morganstern Despite wearing a royal blue puffy vest most of the time while in the cellar Deven is cool as a cucumber and has a way of making everything okay After talking me down I realized that my mess was no biggie and my squeegee method of cleaning it up was what DM would have done Whew Thank you once again Dr Morganstern for your sound judgment advice and expertise Don t be concerned the amount of juice loss was not substantial We will still have lots of wine for you 10 24 12 Slowing it down while ramping it up The fruit is in the Clowns and volunteers are slowing trickling back into their day jobs and Erick Deven and Erin and I are still here We re alternating taking two days off in a row now our lunches are leaving us with more leftovers and the work days are getting a little shorter This is the time when we really start to get to know our individual lots of wine we re seeing them go through fermentation we re delestaging we re draining juice and pressing skins we re punching down and barreling down We also continue to taste everything the pinots are beautiful right now and prepping for them to go through their next stage in life malolactic fermentation This is when the apple tart acid still present in the wines turn into the soft luscious smooth lactic

    Original URL path: http://www.rstuartandco.com/2012/10/more-notes-from-rebekah-on-harvest/ (2016-04-26)
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  • The continued adventures of Rebekah the harvest intern | R. Stuart & Co. Winery
    on a fork lift before Monday but now that I know how to operate one safely I m excited to practice moving some empty bins around My father was particularly pleased with the news he used to drive a forklift around when he worked in a warehouse long ago and he loved it Must run in my blood 10 17 12 Boy can that man whistle Mr Jimmy Leydon is one of the kindest souls I have ever had the pleasure to meet and he used to write jingles how cool Jimmy grows about 35 acres of fruit at his Courting Hill Vineyard about an hour away from McMinnville in Banks Oregon Erin Deven and I were tasked with meeting Jimmy up at his vineyard this morning to take some fruit samples before our projected pick date tomorrow We spent about an hour with Jimmy and his sidekick Duke the yellow lab We were nervous that we might run the poor dog over as he led our Dodge down the vineyard road but Jimmy assured us that we should just drive faster Needless to say we all made it safe and sound We sampled different clones of pinot noir with Jimmy and he told us the fascinating story about his Jackson clones that will be for another day We were sad to go when Jimmy offered us a cup of coffee but fruit was waiting at the winery for us to process And process we did Practice and lots of patience make perfect I put my forklift training to work today when I moved some empty grape bins onto the trailer of one of our growers It was difficult and it took me about ten minutes Thankfully I had a very patient tutor in the wings his name rhymes with

    Original URL path: http://www.rstuartandco.com/2012/10/the-continued-adventures-of-rebekah-the-harvest-intern/ (2016-04-26)
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  • Wine Bar Manager Goes Harvest Intern | R. Stuart & Co. Winery
    it It took us about 6 hours 4 hours more than it should have apparently but we learned a ton from our stand in tutor Ben and as a reward Rob took us along on his trip to Daffodil Hill to give the grapes a final taste before bringing them in You can t help but learn s omething every time you talk to Rob Stuart about wine And visiting a vineyard to get an assessment of the physiological readiness of a grape is no exception Yes we used the Brix measurer thingy to check the sugar levels and yes the numbers looked good but beyond this Rob showed us how to taste the grapes and imagine them as the finished wines that we know so well We tasted pinot noir from two different blocks at Daffodil Hill the 667 block and the smaller 114 It was clear that these two blocks tasted different and after some tutelage it also became clear why Rob chooses to blend the two together The complex fruity robust flavors of the 667 block become more balanced with the addition of a little more structure from the 114 block So cool 10 11 12 Pump overs Fruit Plumbing oh my I hadn t ever heard this before I started working harvest but now that I have I know it to be true a lot of harvest is like Glorified Plumbing Really We re dealing with hoses and clamps and drains and pumps and gunk and clogs of seeds mostly We finally got to process some fruit today 10 tons of beautiful Pinot noir from Daffodil Hill Vineyard The four of us worked together to de stem it all and Erin and I had a fun albeit very wet time cleaning the de stemmer when we were done My favorite part Pulling juice sample for Rob Of course he made us all take swigs of the fresh juice and I ll tell you there s nothing quite like it except maybe the final product 10 12 12 It s been a long day today We re finally getting the hang of things as far as the hoses and clamps and pumps go Now it s time for some fine tuning We re measuring brix barreling down and doing delastage De la stage In all my wine studies I had never come across this term But here is is Basically we moved juice off their skins and seeds into another tank After about 90 minutes we pumped that juice back onto the skins It s a lot of work I can tell you that But as I understand it we do it to soften the tannins in the wine That s what we like 2009 Autograph Pinot Noir The continued adventures of Rebekah the harvest intern Tagged Comments 2 Responses to Wine Bar Manager Goes Harvest Intern Dave Plude says October 19 2012 at 12 20 am Delightful I get to experience harvest crush without getting covered

    Original URL path: http://www.rstuartandco.com/2012/10/wine-bar-manager-goes-harvest-intern/ (2016-04-26)
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  • Oregon Big Fire Dry Rosé – A new release, and sweet story for you. | R. Stuart & Co. Winery
    one of the magical things about wine it transports you to places that meant something to you In this field next to our Outpost in the wilds of Grand Island NY grew wild strawberries I am not talking about the wild ones that you might see in a store I am talking about really wild ones that have been there on that land probably forever These things were about the size of your baby fingernail I remember the first time I saw them I was surprised with delight They were so red and so small but pop one in your mouth we didn t think of herbicides or pesticides in those days especially on a wild abandoned field and WOW What flavor I spent a lot of time over the next few weeks foraging around in this field to find them They only last a few weeks before they run their course I would be lucky if I could put together enough to fill my hand and then devour them in one euphoric munch That being said even one popped in the mouth is a delight In this wine I smell and taste fresh wild strawberries with a hint of cinnamon It is lean and crisp and assertively refreshing on the palate I follow with the thought that I am almost drinking wild fresh strawberries the freshest Oregon strawberries And I back to Maria now smell and taste strawberries and cinnamon as well but I also get a lot of white pepper flavor I love that spiciness as it reminds me of the Rosés from Provence France which I adore And truth be told that s the style we are trying to emulate There are so many perfect places in your life for a Dry Rosé On the patio in

    Original URL path: http://www.rstuartandco.com/2011/05/oregon-big-fire-dry-rose-a-new-release-and-sweet-story-for-you/ (2016-04-26)
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  • Cellar Tracker Review of 2010 Big Fire Pinot Gris | R. Stuart & Co. Winery
    by Rick Allen Thu Apr 14 2011 9 31 pm Many of you know that I m not a big fan of Pinot Gris much more interest in Chardonnay and Riesling Too often I find PG to be insipid with lackluster fruit and too much residual sugar to provide any tension and depth to the wine This wine is on another plane from any other Pinot Gris I ve tasted from Oregon Hell from the U S for that matter I don t know how broad distribution is on this so far but for 15 16 it s worth seeking out 2010 R Stuart Co Pinot Gris Big Fire USA Oregon 4 14 2011 Very pale yellow gold color Expressive aroma of melon and lime with some minerality On the palate lime zest lime green apple and melon dominate Very dry and crisp with good acidity and balance Great mouth feel and nice long lime dominated finish 92 pts Posted from CellarTracker Heater Allen Brewing 2010 NW Brewing News Readers Choice for Oktoberfest and Dark Lagers Rick Allen Donor Posts 686 Joined Sun Jun 07 2009 10 13 am Location McMinnville OR 2010 Oregon Pinot Gris Big Fire and Northwest Cioppino A Discriminating Palate Winner 1 Me and My Big Fire Tagged Speak Your Mind Tell us what you re thinking and oh if you want a pic to show with your comment go get a gravatar Click here to cancel reply Name required Mail will not be published required Website Blogs Blog Home Page From the Winery From the Road Recipes Our Latest Tweet Twitter Updates follow us on Twitter Find us on Facebook R Stuart Co Winery and Wine Bar McMinnville Oregon on Facebook Search Entries Search for Archives Archives Select Month March 2015 May 2014 April 2014

    Original URL path: http://www.rstuartandco.com/2011/04/cellar-tracker-review-of-2010-big-fire-pinot-gris/ (2016-04-26)
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