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WINEMA k ING staff got to work on a design, which will be in place by the 2012 harvest. Giving thought to receiving Several of my informants had made changes in how grapes are treated upon arrival at the winery. At Atwater Estate Vineyards on New York's Seneca Lake, as- sistant winemaker Kris Matthewson said they have been putting more emphasis on careful fruit sorting. Previous practice had emphasized field sorting, getting rid of the problematic fruit right in the vineyard before bringing in the good stuff. Now a second round of manual sorting on the press deck in the winery is getting rid of rot that got missed in the vineyard, MOG of all forms, the occasional stink bug and Christmas clusters—mostly red berries, decorated with a few green ones. Falcone had considered getting a new shak- ing sorting table for Rusack Vineyards for some time, thinking it might do some good, but tasting plenty of nice wines made without benefit of that treatment. He finally brought in a Le Trieur separating system from P & L Specialties and put it to work. "I keep won- dering, 'Does this really do any good?' And then I look at what's getting pulled out, and I'm really glad that isn't going into my wine." APPROVALS TTB LABEL Low per-label costs Gov't. Liaison Negotiations or Footwork Reasonable Hourly Rates TRADEMARK SEARCHES As Low as $185 Your trade names or designs are searched at the U.S. Patent Office to help establish valuable ownership Over 100 years' total staff experience handling every government liaison need for industry. or avoid costly legal liability. Phone or write for details. Phone: (703) 524-8200 Fax: 525-8451 TOLL-FREE 1-800-642-6564 Major Credit Cards Accepted www.trademarkinfo.com Since 1957 200 N. Glebe Rd., Suite 321 Arlington, Virginia 22203 50 Wines & Vines JULY 2012 For your nearest dealer, contact: • Tough – holds vines & branches securely to 12, 12-1/2 & 13 gauge wire. • Long-lasting – UV stabilized for resistance to sunlight deterioration. • Reusable. • Available in 2 lengths – 2-1/2" & 3-3/4". • Packaged in lots of 1000. Winemaker Ben Casteel in the Willamette "My winemaking style is pretty traditional." —Bob Lindquist, Qupé GovtLiaison_Dir08 11/29/07 2:00 PM Pag Attention to oak Tablas Creek has started fermenting most of their reds in large wooden uprights from Seguin-Moreau, and the winemaking team thinks the upshot is better tannin integra- tion. Tablas Creek has always emphasized large casks for aging, only recently trading their stainless fermenters for uprights, in line with the move by their French parent, Cha- teau Beaucastel, from concrete to wood. Valley also said Bethel Heights has brought in some oak fermentors, but the more note- worthy wood trend is taking their Alsatian and aromatic whites—Gewürztraminer, Riesling, Pinot Blanc—out of stainless and putting them into wood. Wood in this case is large wood, 500-liter puncheons and 39- hectoliter ovals, broken in first with Char- donnay and then rotated into the aromatics program. The larger thermal mass in big wood helps keep temperatures cool for long fermentations—Casteel said some wines had finished only a couple weeks before we talked in late April—and the all-oak processing adds a definite textural element. The Bethel Heights Pinot Gris, in line with Oregon trends, remains all in stainless. Klein said the recent economic climate HoytShepston_Monthly09 10/31/08 4:44 PM had made barrel experiments a bit of a luxury at Navarro, so instead he ran some elaborate trials with skin contact, which is free. Skin contact is not something Klein has traditionally much liked, but he found the results from trials with three treat- ments—zero hours contact, eight and 24— and identical winemaking quite interesting, concluding that a mix of all three was best of all. The trials also underscored for him the importance of cool, night harvesting; training of trellised vines and trees. Lateral tying and BRANCHLOK™ Agfast_Feb08 1/8/08 2:58 PM Page 1 Toll-Free: 877.552-4828 909.451.2299 • Fax: 909.593-8309