July 11 -
July 31, 2021 
Sunday July 11, 2021
9pm
They said it would be over 100 today so we are happy it did not get that high only 93 So it was easier to do pizza outside on our pizza oven and BBQ........it was nice as usual.............
Now it will be all about bottling tomorrow and..........a side, looking at the stock market at 6am......tomorrow is another day
Monday July 12, 2021......cooled down to 90 today.......rest for the vines
So Catarino will be out tomorrow morning at 5:30 am to sulfur for the last two times. The Pinot does not need to be protected from Powdery Mildew and also the Peloursin but about 2/3 of the other vineyard needs one more dose...........then we only have to keep an eye on Cabernet which ripens slower.........well really it ripens somewhat early but does not show color as soon as other varieties.........
We bottled today but still need to have Antonio move all these problem bottles so they do not rock back and forth and make the bottling line stop. We did bottle Pinot and Carignan and I tasted tonight and they were fine, but young as usual.
Now 8+, back from the vineyard and had a great time looking at what may be harvested in order.........
Tomorrow or soon I need to talk about Aca Modot again, the Pomo Indian village existed here 100's of years ago..........IPA, Torpedo
Tuesday July 13, 2021......cooled down to 88 today.......more rest for the vines
When I moved here in 1979, I found out there used to be a Pomo Indian Village here on our vineyard called Aca Modot. It is the highest point in the vineyard so on a knoll. In 1981 I planted Cabernet Sauvignon on the site because it had soil that was dark from all the fires the Indians had burned and thus was extremely well drained. The vines were planted on AXR1 which was a rootstock that did not hold up to phylloxera so we had to remove the vines. I then planed Lagrein and Zinfandel. I have tried many Lagrein based wines over the years, mostly from Italy and none of them were as dark as our wines. Our Lagrein is darker than Petite Sirah and that is because the soil is so well drained. The Zinfandel is good quality also and goes into our Block 6 Zinfandel and the 2020 Block 6 will be bottled tomorrow. Lagrein will be bottled in January. If anyone is interested this is one link that does mention Aca Modot, and also mentions Pina Creek which is a creek that flows into Dry Creek from Preston Vineyards across from our property.....https://www.nps.gov/parkhistory/online_books/5views/5views1h20.htm
7+pm now.......
Pat and I had a nice diner and Bryan and Kate will be back soon...........
We bottled Block 4 today and Italiano two of my favorites....I do not have a favorite but these are some of my go to wines. I will have tasting impressions tomorrow and don't expect too much detail...........please..........these so called experts who say what they taste and smell are only their impressions, like Pat and I rarely agree on a wine BUT what upsets me.............they seem to impress other people and those people buy those wines........I have said many times recently I have tried many nigh end wines, some over $200 and my blind tastes make me very proud of our wines,,,,,,,,,,.........they stand up to any one.........But I do have the Coffaro palate.........we all have different perceptions
Now the other night I went off to Rustic and had a nice diner with friends and we purchased a Wilson wine. I am sure you have heard Wilson has won many awards and so I liked the wine with one taste that night but today I had Jose do analysis and wow, the alcohol was 16.9 and the residual sugar was 1.3 percent.......they sure know how to convince the judges?..........I do not leave sugar in my wines so not as smooth to some who like the Pepsi Generation.🙃
8 now.........Just got back from a vineyard event........Gee, now there are Crows who like our pile of stems and seeds from last harvest. GEE, they were very upset with me and 5 flew off half way into the vineyard before they disappeared to another vineyard..............so much fun...........
Catarino was out at 5:30am to sulfur and I was watching and our warriors were here at 7am so we are all tired, we were finished after 5PM.
Wednesday July 14, 2021......cooled down again to 88 today.......more rest for the vines
8++
Pat and I had BBQ chicken on Monday and ribs cooked to the death on Tuesday so I decided to do a great risotto tonight.......wonderful........
We finished bottling today with the Block 6, mostly from our Knoll I talked about yesterday. We only now need to blend the Ultimate Cuvee which will include some of Block 6, but mostly Block 4.
Our Warriors will take off on Friday but we still have some things to do tomorrow. Some of them will take a vacation, more than deserved and will be back for harvest, with our Petite Sirah Sparkling harvest at only 19 sugar.
So tonight I need to go down the hill from Aca Modot to the bottom of our vineyard where every vineyard after this knoll is down lower than here. Down about two miles down toward Lake Sonoma, sure there are still vines up the right side on a bench which are high also..........be back soon
I am back.......too much information but the bottom line is I saw color in Lagrein and Block 6 Zin on Aca Modot........
Tasting notes on our young just bottled wines......tomorrow.......
Friday July 16, 2021......warmer to day about 90
I have not forgot, tasting notes on our new bottled wine soon.........
Pat and I took a short trip to Calistoga and had a great time, I did miss my trip out in the vineyard and will take it soon with Kate and Bryan
TSLA is still in a funk, up and down every day, so if I wanted to be a day trader, it could be interesting.....
Maybe up for a movie or Giants baseball.......escape
Saturday July 17, 2021......warmer to day about 94, still low of 52
We had softshell crab tonight, wonderful
Last night out with Kate and Bryan we deiced to do an experiment. I have said to them, I think this clone of Zinfandel on this great Aca Modot should be replaced with something else. As I have said Lagrein on this knoll is very dark and intense so why not think about Nebbiolo. I have heard no one has been successful producing Nebbiolo in the north coast and we only have 85 vines
But with those 85 vines we have here we could produce about 25 gallons to see how it turns out. I have bought many Barolo and Barbaresco wines which in Italia is used with the Nebbiolo grape to produce those intense wines. I am impressed with all our Italiano grapes, much more than French.............Oh, but last night we did have two white wines from France, though............very good.......more tomorrow.
Monday July 19, 2021......warmer to day about 98, still low of 52
There was a confusion yesterday on my diary, Brad fixed it...........so I wanted to let everyone know the 2020 wines that were just bottled are fine. The 2019 wines I tried compared to them were smoother because they may have a little residual sugar, like 000.1 percent, nothing like we had at Rustic, a Wilson with 1.3 percent sugar. They win a lot of awards........
So I am happy with all the 2020 10 month wines just bottled and they will take more time since they have not even a little sugar left. They have a lot of fruit though so give them a month or so or like I do leave them open for 3 or 4 days with only a screwcap on.......please do not vac or decanter because it will oxidize the wine too quickly.........only my advice.....
I had a high end wine from France and it was so together, a Rosanne and Marsanne blend.......it cost $300 but was an eye opener. It was from Hermitage if interested.........
The stock market was down, because some are concerned about the Virus so it is time to buy if this continues tomorrow.
8:30 Pm.........just got back from the vineyard...........sooooooooo interesting.......a lot of color
Tuesday July 20, 2021......warmer to day about 100 still low of 49
It is now about 7+ so Pat and I had a nice simple Lamb and corn, and also Pat's nice quick fry of spinach.........
As you can imagine now is what gets me interested.........what will we harvest first and what can we do to make this a great Harvest.........time will tell
I have to also look at our Sangiovese vines. Some think these vines make a great wine.........so i do make Italian blend and we also make a Lagrein and Aglianico but what about Sangiovese and Nebbiolo so I will experiment this year more than the past because I want to make the best wine I like.........hopefully some agree.............I go out every night on my scooter to explore........
OK these doctors want to experiment implanting something in my back So I will have more info when it happens
8++ Just got back somehow. My great scooter got stuck and I had to walk back a quarter of a mile on uneven ground. I did it somehow, it took 10 minutes. It was real hard so I need an IPA and maybe more.................
Wednesday July 21, 2021......A little less warmer to day about 95 still low of 50
Kate and Bryan were here tonight and we had a great pasta dish of fresh cherry tomatoes, corn from Safeway and pasta with a nice sauce Kate made......
This morning my warriors brought back my scooter which was stuck in all the loose soil on Aca Modot. I had dug a ditch about 6 inches and this small scooter could not get out of it until the warriors moved it.
I am going out with Bryan tonight to see what we have ready soon to Harvest. I think he is a good brother who wants to make sure I do not get stuck again.........
We are back at 8:31 PM, it used to be 9 minutes later so now the sun will go down earlier. At the last of the harvest we will be down 1.5 hours light. It is ideal here and other places where we grow Wine Grapes, we want warm long summers and a less time in the day to ripen the fruit at Harvest. Sure we can get 100 degrees in September and even October but the daylight is less. I could go on but as I have said Harvest is intense and unpredictable.........it will be fun as usual.
Thursday July 22, 2021......same to day about 95 still low of 50
Pat and I had a great Rabbit dish, if interested I could relate. It is different from most recipes since I started with the Rabbit which is so lean and added some olive oil and celery so I followed the recipe for a change since I am usually impatient SSSO
It calls for a slow saute for two hours with a lid on top and it produces a lot of juice since the Rabbit is so lean. This is usually when I change a recipe. Instead of the recipe saying to reduce all this nice juice I added a great paella rice So uncovered now.
Then I added some of my great reduction stock and of course wine and left open as usual for paella and it was SOSOSO good. The Rabbit after cooking slowly for two hours was tender...........
I will go out tonight and see what is happening in the vineyard but it will be short.........
Not really.......it took 30 minutes
8:40 pm...........I had to see........There is a virgin second in the vineyard and was used for a large avenue to organize the harvest of grapes being brought in.....and I decided to finally plant a cab about 10 years ago, we did not like the clone so we budded over to the best clones of Cabernet Sauvignon...........SO it has taken 10 years and I wanted to see how the grapes looked tonight...........it could make a great Cab this year........IPA, Giants
Friday July 23, 2021......same to day about 96 still low of 49, these vines are happy
It is exciting for me and Kate and Bryan when we go out in the vineyard to see what is happening..........but they are off in Albany to inspect what is happening with their raising of their house 11 feet.......I digress.......
So I will have time to experiment in my pizza crust on Sunday since Pat is leaving me again to see Giants Baseball games....
Last week I did a nice dough and I added 2 ounces of Ranch Dressing, I like to experiment so it was a success with Pat, Kate, and my critic Bryan so since no one will be here on Sunday I will try again.............
So last Monday I saw Doctor Lang again he is thinking of installing a box in my back to help......I have not heard back now for 5 days.......
I will go out tonight again, but without anyone, Bryan and Kate are away so I want to see when we can Harvest Petite Sirah for Sparkling,,,,,,,,,,,...........we only need 18 percent sugar to start the process of making Real sparkling wine.
Back at 8pm..........I got sidetracked and went down a Malbec row, so interesting So tomorrow night I will see if I can take a look at Petite Sirah for sparkling......
Saturday July 24, 2021.....lower to day about 94 still low of 50, these vines are happy
Bryan is here and Kate is with friends in The City.......so Pat and I and Bryan had a nice steak, French cooked in a cast iron with a reduction sauce of wine and mushrooms.........so good
Bryan and I will go out soon to check on the Petite Sirah........
Back at 8:30.......The petite sirah needs three or 4 weeks. The Pinot Noir and Pinot Meunier looks ready in two weeks SO we may make two sparkling wines this year.......
Bryan is going off for a back pack and Pat is off to Giants games so I will be on my own to experiment with food.......so what should I cook? OK, Pizza for sure tomorrow night and maybe later on Wednesday. Experiment, I put in Ranch Dressing, only a little in my crust last week and the pizza turned out great, so what next?
Sunday July 25, 2021.....lower to day again about 91 still low of 54, these vines are happy
As you know I like experimenting with wine and Pizza so tonight I did have this pizza dough that made a great crust. I need to make sure next time my 3 people who are here with me usually on Sunday pizza night!! I should not have a little burnt crust, I like it but they do not........I digress....
So I did the dough with French dressing again and I like what it does. My dough could fling up high and catch without falling apart. SOSOSOS it may not be the Ranch Dressing only two tablespoons it most likely be because of Bryan and mostly Brad...........Both put their dough in the frig for days, even before it rises So Brad....please.........put up a short description of what you do......Off now for a short trip without any one here. I hope my scooter gets me back
Back now at 8:15, the sun will go down at 8:29 tonight, but is over the hill now since we have a large hill to the West where Lake Sonoma is. I still see boats go up the hill to the lake but I have heard there are restrictions because of the low level in the lake.
On my way back I saw there could be a nice sunset, but over the hill I will not see much.........unless it lights up the whole sky which all of us have seen at times in our life........
What I liked tonight out and about is tasting the berries that are very tart right now......so every night now I want to taste to see when we may harvest!!!.......so much fun
Monday July 26, 2021.....way lower to day again about 81 low of 56, fog was in
As you can see below, Brad is more controlled when making pizza. I feel the dough with my hands and sometimes it does not turn out the way I want. I can say the Ranch Dressing has helped the last two times so I will try again on Wednesday.......
Brad now
Unless I forget, I start my Sunday pizza dough on
Wednesday. Dave uses sourdough starter with yeast. For
pizza I just use the standard yeast. I warm my measured
amount of water to about 100 degrees, add a bit of sugar
then proof the yeast for 10 minutes just to make sure it
is working. I add it to the flour, stir until mixed and
let it sit, covered for an hour. This really is a
corrupted version of an autolyse where you are supposed to
let the flour and water sit before adding anything else.
Anyhow, it works for me. I add some more sugar (I like how
it makes the crust brown), salt and a touch of oil. And
then I knead it in a KitchenAid stand mixer, put it in a
plastic tub. I spritz the dough with some oil, cover with
plastic, cover the tub and let sit until about 5:30pm
Sunday. I take it out, spread it into a long rectangle,
then fold it braidlike, then roll that up into a ball and
move it around with my hands until it tightens. It then
goes into an oiled bowl, coered with plastic wrap and
placed in an 80 degree proofing oven (part of a table top
convection oven) until about 8pm when I take the dough out
and turn it into a pizza.
Dave was talking about tossing the tossing the pizza in the air without falling apart. I don't know if the number of days in the fridge helps that any (?), that period of time is supposed to give it a better taste and it rises much more slowly. One thing I'm prettys sure does help is the amount of kneading. I've tried everything for short kneads to pretty long kneads. My dough is pretty hydrated (wet). All my doughs are made by using a gram scale so they are pretty much the same, though humidity in the air will affect them. In any event, with my current dough recipe I knead for quite a long time... Usually 17 minutes. The point is to reach the 'windowpane' stage, where you take a small piece of dough and stretch it until it is paper thin. If doesn't tear, you've got what you want, otherwise knead longer. When I get that right I usually can stretch my dough out quite a lot (or toss it in the air, though I don't do that much, usually hang it over my forearms) and mostly it doesn't tear if I don't go too far. My 1 pound of dough +-1/4 oz can be stretched to about 14" for a thin pizza. Dave will let me know if I've answered his question. We've both been making pizza every Sunday for many, many years. And pre-covid, we'd do it together from time to time. Hopefully again.
Brad
Dave here again.............8pm.....Dave was talking about tossing the tossing the pizza in the air without falling apart. I don't know if the number of days in the fridge helps that any (?), that period of time is supposed to give it a better taste and it rises much more slowly. One thing I'm prettys sure does help is the amount of kneading. I've tried everything for short kneads to pretty long kneads. My dough is pretty hydrated (wet). All my doughs are made by using a gram scale so they are pretty much the same, though humidity in the air will affect them. In any event, with my current dough recipe I knead for quite a long time... Usually 17 minutes. The point is to reach the 'windowpane' stage, where you take a small piece of dough and stretch it until it is paper thin. If doesn't tear, you've got what you want, otherwise knead longer. When I get that right I usually can stretch my dough out quite a lot (or toss it in the air, though I don't do that much, usually hang it over my forearms) and mostly it doesn't tear if I don't go too far. My 1 pound of dough +-1/4 oz can be stretched to about 14" for a thin pizza. Dave will let me know if I've answered his question. We've both been making pizza every Sunday for many, many years. And pre-covid, we'd do it together from time to time. Hopefully again.
Brad
I had a nice diner tonight of chicken ...........
Elon did have somethings interesting to say after the close. Tesla did report great earnings but the stock is only up a little......time will tell........
Tomorrow I go off to my primary doctor, let's hope she thinks I will live many more years........
Interesting I did get a call from the people who want to put the box in my back. Gee, they wanted me to answer so many questions, like did I want to die, I could go on but it was about being depressed mostly and i answer, no way. So now I will have to go and see a doctor to see if I am crazy? Gee It would be nice to not have to have pain in my back so I will play along........who knows......
Back from the vineyard..............Pinot sparkling is near
Tuesday July 27, 2021.....Catalina's birthday
Strange day today because I had to think about what to do after I was told I could finally go down to see a psychologist and make sure I am interested in getting this box in my back. I will go into more detail if it happens........
So I went to my primary doctor before seeing this other guy in Santa Rosa so I did have fun moving around in my Model S.
The Primary doctor was OK and just questioned my consuming of wine so I asked her if she thought I would live to 100 and she did not answer...........I did see after several months I am up 5 pounds so I love this program I have and I will lose the pounds before I go back to see Mayorga
She was interested as usual to see that I was walking slowly into the office so I told her some of what I have said in this diary.........This diary has more information about my life than most of my family and friends and doctors........
So I went down to Santa Rosa to day in the afternoon and saw a psychologist to make sure I knew what to expect when this box is going in my back.........more in the next many weeks............
TSLA is still going sideways, a good time to buy for the next year......yes it could take another year. Tesla is growing at 50+ percent a year so think about that..........
Sure I am off soon into the vineyard............
Back at 8:15.....Everytime I go out and see more than I can relate, but it does look like Zinfandel will be ripe earlier than usual.........the most difficult variety to harvest and get it right.......long story which will continue during harvest.....I love my scooter and maybe the box will help
Thursday July 29, 2021 95 today
I finally have a new tooth, an implant, great but it does take several months to cap on the crown.....
OK, we will Harvest Pinot for sparkling next Wednesday.
Bryan Kate and I just checked sugars and the Pinot is anywhere from 15 sugar to 23..........we want 19.
So next Monday Catarino will check out which areas we should harvest. We need to make a blend since some are too ripe and will disappear befor we pick Pinot for Red wine......I want that at 26% sugar, probably by the end of August..................
Friday July 30, 2021 still 94 today
I can't wait for Monday when Catarino will come in and confirm we will Harvest Pinot for sparkling wine on Wednesday. I know we are ready, but I need Catarino who is the best at taking whole bunches..........Bryan and Kate and i did only berries so full bunches can give you a surprise.......
I have my new pizza dough ready for Sunday. I still put in some ranch dressing and I did only put 1/3 tsp of yeast. Bryan does not use any yeast and only uses his sourdough starter. Check out Brad on Monday who always makes great pizza, BUT like Bryan he measures everything.........but does use very little yeast,...........I like to experiment.......
I saw a new grilled recipe and I will try some of this on Sunday
Saturday July 31, 2021 Only 89 today, more rest for the vines
More later we are going for a vineyard walk
Back at 8:50, the sun went down at 8:23, I think, way too dark now. We did see that the Petite Sirah needs more time for Sparkling. Cab is coming along and Zin could be before September.........
For any comments or questions I encourage any of you to e-mail.....david@coffaro.com