Construction Update …

Drywall is up, tape and mud finished. Painting soon. The floor in the tasting room is going to be an acid wash/varnish to look like aged leather. Diana is working with a friend of hers who does faux painting and is designing something nice for the walls in a sophisticated faux-painting scheme to match the floor. Tile in the bathroom is a dark, mottled stone look. The grates for the floor drain are in, and we’re setting the sand/oil trap on Wednesday, pouring final concrete on Thursday. We’re putting in a big stainless steel sink and I’m revamping the lab area. It’s gonna be great to have this finished and working in the winery will be so much easier. Speaking of…

Wine Update …

First racking of the ‘07 reds is almost finished. We’re behind on this, Steve over at Vino Con Brio is finishing up second racking on their stuff. The ’07s are off to a good start and my earlier pessimism is dissipating. Chris reminded me the other day that I’m always pessimistic about the new wines this time of year …

As noted in earlier blogging we ordered way too many barrels this past fall - there are several still sitting empty and unused. I don’t feel so bad about it now though. The 2008 price list from Seguin Moreau just arrived and hoo, boy… as I expected prices on American barrels are up about 10% - Frenchy barrels range from $925 to $1,170 at today’s exchange rate. Those six empty Francois Ferre barrels that we didn’t use but paid for are looking like a bargain!

Wine Availability Update ….

For months Chris and Diana have been talking with several wine brokering companies to represent m2 in California. We’ve been cautious about hiring/using their services/paying someone to sell our wine for us; we’re new and small and don’t have THAT much wine to get into broad distribution but do need to get more m2 in the hands of the people who want it. Now, however, a wine brokerage firm in Napa named 5 & I Wine will be representing m2 across most of California, from Bakersfield to the Oregon border, San Francisco to Reno.

Up until now C & D (Chris and Diana) have been primarily responsible for most of our outside accounts - meaning restaurants and retailers who carry our wines. I’m great at cold-calling on places and introducing them to m2, but am lousy at the follow-up required (read that as closing the sale.) Chris is good at networking and he knows a lot of people in the retail wine business. Diana’s really good at it the follow-up thing- but it takes time and time is something we’re always short of.

Short version of a long thought process here … we’re excited that 5 & I Wine is representing us. Look for m2 soon at your favorite wine shop, and if you don’t find it there, tell them to call 5 & I Wine.

Event Update…

May 18 is the date for our release party and fourth anniversary of the creation of m2. Capitol Cellars in Roseville is hosting a release party for m2 at their shop on May 31.

I hate construction. Last post, you’ll note I was excited. Now I’m disgusted. Everything construction-wise is going really well, but I am way past ready for it to be over.

The concrete for the trench drain was poured yesterday, we’ll be able to drive on it Saturday. We’ve passed inspections on plumbing, electrical, framing, insulation, and a very up-close flea check…. Ok, I got no idea what that means…….

 The worker guys are finishing up the drywall installation even as I type and if everything goes well we’ll be DONE next week. The fancy frenchy-style door between tasting room and winery is six weeks away, but who gives a fooey at this point, the rest is almost done.

We’re doing a fancy aged-leather acid wash floor finish in the tasting room and some really nice tile in the bathroom. One of these days we’ll be building a permanent tasting bar to replace the wine barrels and boards system we’ve used until now.

On the wine side… I took a case and a half of Zinfandel up to the Lodi Wine Country Visitor Center on Wednesday. They sold out of it in less than 24 hours and I delivered three more cases today. The ‘06 Soucie Zin isn’t officially released yet at the winery, but the austute reader can purchase said wine at the visitor center, or at the winery if you ask nicely. This Zin is probably the most eagerly awaited wine in the short, yet fabulous, history of m2. I think it’s better than the ‘04, but others disagree. I like the ‘06 over the ‘04 because the aforementioned Zin is lower in alcohol, yet as rich and fruity as the ‘04. Others disagree, primarily due to their love of ethanol and jam.

We’re shipping our first Cellar Dweller wine club shipment in almost a year next week. It will include the ‘06 Trio and Petite Sirah. The ‘06 Trio is the wine I was trying to make when we started this whole thing back in 1999. I think the Trio is all that it should be and all that I wanted it to be back in ‘99… just took us seven years to get it done.

Come see the new stuff at m2 and put your signature on the big white wall in the new half of the winery……!!!!

Ok, awful headline….

Spring seems to have arrived in NoCal. Not much is happening in the vineyards yet in terms of bud swelling or bud break, but the sap is rising in the vines and everyone who hasn’t pruned yet is scrambling to do so. We’re a little more than six months away from harvest time; it’s time to think about our fall plans. And it’s time to rack the ‘07 wines, test chemistry and SO2 levels, and get everything squared away in the cellar. I know that malolactic fermentation has completed in some wines, but not in others. The warmer days has accelerated MLF, you can hear the light fizz of carbon dioxide being released when you listen to the barrels. 

We’ve finally been able to expand our winery, doubling our square footage from 1,800 to 3,600. The existing winery space will be used for barrel storage, finished case good storage and tasting room only. The new half of the winery is dedicated to storage of equipment for now, and we’ll be using both sides for winemaking in the fall. 

As I mentioned earlier we’ve finally started construction of our final winery improvements - drainage, tasting room, and bathroom. This final phase is long overdue and when finished will make working in the winery much easier, especially the drainage. The place is a disgusting mess right now though, concrete dust all over, giant holes in the floor, noise and hammering all the time. BUT once work is done I’ll be able to take a hose to the entire place and wash down everything and watch the water flow into the floor drains!

Mike Dunne, wine writer for The Sacramento Bee newspaper wrote a very nice article about m2 in the January 23, 2008 edition of the newspaper. Here’s the link to the article. Check it out.

Upon reflection one week after the event, I’d have to admit that bottling day actually went very well. The first case of wine was off the bottling line at 7:26 a.m. and we finished up about 3:30 p.m. We bottled about 1900 cases, including about 250 for a custom crush client. We had three bottle changes and 11 different wines, again including aforementioned client. I got to yell at a couple of people too.

That was Saturday, March 1. On the following Monday we started construction on the last phase of our winery improvements - bathroom, ‘formal’ tasting room, additional plumbing, electrical and drainage. We’ve been putting this off for as long as we could due to the expense and mess but couldn’t postpone any longer. The winery is now a freakin’ mess. There is a 6′ x 7′ x 7′ pit in the middle of the floor, future home of a sand/oil trap and other cuts in the concrete for the floor drain system and the bathroom plumbing. A big freakin’ mess and I cannot wait to get this over with.

We are finalizing a deal to export almost 100 cases of wine to Brazil and are essentially sold out of 2005 Duality and Trio.

We’ll be releasing the 2006 wines in May. Come see us and maybe get a sneak-peek at the ‘06 wines.

Wow, where does time go? It’s been forever since I’ve written anything here …

What’s new? Lots of stuff and more to come.

First, we’re about five weeks away from our bottling date on March 1. The logistics of it all are coming together fairly well. Corks ordered. Art files for labels at the printer, bottles set for delivery on February 28. We’ll be bottling about 1900 cases of wine, doubling our production size from last year. For better or worse we’ll be turning bottling day into a special winery event, so come on out to the winery and get a look at this very satisfying aspect of the wine bidness.

Chris and I have pretty much figured out our blends for Trio and Duality, and the blend for our new artist series Zinfandel. This has been an exciting project for me; the label features a commissioned artwork by Tahoe area artist Reds Regan and the wine - “Zinfandel de l’Artiste” - is a blend of our best barrels of Zin from Soucie Vineyard and Todd Maley’s vineyard on Ray Road in Lodi.

Coming up on February 9 & 10 is the Lodi Wine Country Wine and Chocolate Weekend. All participating Lodi wineries will be featuring some sort of chocolate-themed activity. We’ll be grilling various meats with chocolate grilling spices. Yep, chocolate grilling spices. Good stuff too. We’re also featuring cookies from Kelli’s Cookies of Sacramento.

On the winemaking side of things, it’s been very cold and damp in the winery lately. Everything is in a kind of suspended state, no pop pop, fizz fizz of active malolactic fermentation because of the temps. Working in the winery is no fun when the weather’s like this.

If you haven’t seen it yet, check out the photo album on the web site. Right now there are three sets of photos, with more to come. Did you know that there are almost 20 versions of the song “Red, Red Wine” out there? Barry Manilow wrote it. His version is truly awful. For some reason the song is popular as a Reggae tune or with a lot of Carribean influence. I like UB40’s version the best but intend to put a different version as background music with each set of photos.

Among the many things I plan to do better in 2008 is keeping the blog updated more often. We’ll see how I do….

these are unsolicited comments from a member of our founders club, dave dorman about our 2005 Old Vine Zinfandel

BTW, I mistakenly drank one of my only two 2005 m2 OVZ’s, while I have 8-9 of the 04’s left (I think I bought 2-3 cases of the 04). Hint, hint…if ya got anymore of the 05’s. The 05 was actually the wine that kicked the Turley’s ass a few weeks ago…

Dave

and

Yes, the 05 kicked a 2002 Turley Dry Creek/Grist Zin (rated 88-89 pts by both WS and Parker), a unanimous smackdown as judged by 6-10 people at a dinner back in October. I didn’t know I had mistakenly grabbed the 05 until a couple of weeks later.

Yeah, yeah, yeah. It’s been weeks since I’ve made a meaningful post to the ol’ m2 blog.

 A lot has been happening and well worth talking about, yet I still have no time right now. So… coming soon…

1. Harvest recap

2. Public events, past and future update

3. General angst

4. Barrel discussion regarding the new stuff purchased for ‘07 and wines in said barrels

5. Upcoming bottling slated for March 1 including good and bad issues involving labels, bottles, the TTB, a scintilatting discussion about corks AND a couple new wines coming from m2 …

Stay tuned….

Crush is finally winding down, we’ve got all our grapes in except for a couple of tons of Soucie Vineyard Zinfandel that is destined for a late-harvest wine. If the weather holds.

Our Petite Verdot from Ledgewood Vineyards is ready to press as is a ton of Cabernet from Tamber Bay Vineyard, two tons of Merlot, and a one-ton lot of beautiful Syrah from Ledgewood. The problem of the week however, is that our Bucher XPro8 bladder press went belly up this past Saturday. Because it happened on Saturday we weren’t able to get a technician out to fix it until today. And since the repair took longer than expected I didn’t get anything pressed today.

The aforementioned Merlot is destined to be part of the ‘07 Singularity bottling, as is the Petite Verdot. Along with the Cabernet Sauvignon for the ‘07 Singularity from Frazier Family Vineyard in Combsville (Napa) we should end up with a very promising Bordeaux blend.

(Re: Combsville Cabernet - I’m fermenting it with a yeast produced by Laffort; a new yeast that’s not on the market yet. Called FX10, it was isolated at Chateau Latour in Bordeaux. So far, the wine fermented with FX10 is showing tremendous color - extremely dark purple - and a terrific nose. The aroma of the fermenting grapes smells like the color purple would smell like, if purple had a smell. It’s enticing stuff.)

Back to the press problem. . . . The problem started when the actuator motor that controls the air flow to the bladder seized, causing a short-circuit in the computer/control panel. Or the other way around - a burned circuit caused the motor to seize. Anyway, the press went into an endless decompression state and essentially quit. Fortunately it is still under warranty and the computer and the motor were both replaced by the KLR tech. I’ll tackle pressing the wines tomorrow.

While the press was being repaired I topped up most of the 2006 vintage wines in barrel. And did some sampling, of course. The ’06s are gonna be outstanding wines. We’re planning to bottle on March 1, 2008 and release the ’06s in May.

Other items: I’m on the hunt from about 10 more neutral oak barrels. We’ve got some new signs pointing the way to the winery being printed. I’ve got a new hose rack built, but not installed. I need a couple of new mini-stirbars for my SO2 auto-measuring-thingy - the only one I had got poured down the drain by one of my minions. I broke the handle on our best glass wine thief and also bumped about a dozen wine glasses for our tasting bar onto the floor. On the plus side . . . . hmmm. Well, the refrigerator works and is currently well stocked with Sierra Nevada Pale Ale.

I expected this crush season to be very short; back in early September it looked as if everything was ripening at once, due to an unusual temperature spike, and we would be overwhelmed with incoming fruit. Well, not so. After that brief heat spell the temp moderated and now things are being r e a l l y stretched out.

On October 11 I barreled down the Herzog Petite Sirah, 18 barrels. Last Saturday we pressed the remaining Soucie Zinfandel. Yesterday I pressed two tons of the Maley Zinfandel and crushed two tons of fruit from our Napa Valley Combsville Cabernet vineyard that is destined for the 07 Singularity bottling. This coming Saturday we’ve got more Petite Verdot coming in, and sometime in mid-November, if the weather holds, we’ll pick a couple of tons of Soucie Zin for our Zinlady late harvest wine.

I’ve got a new yeast for the Combsville Cab - a new, future, product from Lafford. The yeast was isolated from Chateau Latour in Bordeaux and only 10 kilograms were made available in the U.S. this year. I’ve got a 500 gram brick of it to use on the Cab, and I’m really looking forward to how this yeast turns out.

The First Sip weekend, an event sponsored by the Lodi-Woodbridge Winegrape Commission, is coming up on November 10 and 11. All Lodi wineries are participating and we’ve got a lot of stuff planned. We’ll have a Master Cooper on site from Canton Cooperage demonstrating barrel building and Reds Regan will be creating a new painting inside the winery. Also, there’ll be music and some sort of foodie items too.

I’ve got a lot of work to do between now and then to get ready, mostly cleaning up and organizing the winery space. I know I’m ready for crush to wind down.

Yikes - winery update time…

We pressed seven tons of the Petite Sirah this past Saturday and Sunday; yield was somewhere around 1200 gallons of free-run and press wine. I’ll lose about 10 percent of that by the time it’s in the bottle due to racking losses, evaporation and so forth.

 Anyone want to come help do punch-downs and Ts and Bs??? You’re invited.

 Layne