Alpha Omega'space

 

Every weekend my son, Arthur (4 years old), asks me to go on a trip to the winery. 50% of the time, I cave in and drive up to the winery because his excitement, comfort and amusement are so huge, how can I say no? To see him run through the front lawn, play with motor boats on our new pond, eat lunch with me on the new picnic grounds and all of this on a beautiful day overlooking Napa Valley mountains, I have to admit I think I want to be here as much as him. I am so excited to see this place headed in a direction that is not only esthetically pleasing but so welcoming and beautiful.

 

 

 

 

I officially announce that Alpha Omega has lost their six ducks. I know it is very sad, but it is all in their best interest, since they have called me and asked me to stay with their foster family where they feel much more comfortable in a huge pond with many of their other friends. So long duckies… Chelsea, I know you are sad, but I can be your little duck… quack quack

 

I want to tell you two very exciting things that happen during spring. The first is bud-break. For me bud break represents birth, life, youth, energy and beauty. At this time each vine starts growing and expressing itself through the shape and the color of its leaves and later on the fruit. Just like a human being, the vines communicate with you showing when they struggle, when they are healthy or when they are sick.

The second thing that happens in spring is my little yeast cells start waking up. When spring arrives and the global environment becomes friendly enough for them to start working again, they finish fermenting all the sugars that they had left when they went into hibernation at winter.  This has always has been quite an interesting subject for me because if realize that nature follows its own cycle and if you understand it, and measure it you will be able to maximize a potential that is much greater than mine. This is of course the potential of nature. This is my reasoning for naturally fermenting wines.

 

 

The older I get, the more I realize the team effort required to create, fashion and design a wine that reflects your passion.  It starts in the vineyard with all of the workers pruning, suckering, leafing and harvesting. It continues with the cellar workers putting in their hard work and sweat. It then finishes, of course, with blending and bottling. In my opinion, every single operation is key to make quality wine. When you are surrounded by the right people who understand your philosophy and work with respect to art, it makes the difference between producing a good wine and a great wine. To make a difference in the quality of wine you must be precise; therefore, you have a better chance of being successful. Of course there are always factors that you can not control, so that is why it is so important that the entire staff of a winery (from the cellar worker to the president) drive in a healthy and happy environment towards a common goal.