“The secret to a rich life is to have more beginnings than endings.” ~ David Weintraub

We thought it would never happen, but finally -- finally -- the picking, crushing and pressing of the 2010 crop of olives has occurred. Harvest of everything that grows is done. Over. And while it would have been nice two months ago so that all those rainstorms could have been enjoyed in front of a roaring fire with a good glass of wine, rather than out in the cold drizzle picking olives, in the end, it is finally the end.

And now that it is the end, that means it is also the beginning. 2011 was launched with the pruning and retying of all those vines while simultaneously pressing the last of the 2010 olives. The Pest Control Manager, the Carl Spackler-wannabe, has been out in force, planning on new ways to get the upper hand on everything that dares to vex him -- gophers, squirrels, mice, rats, voles -- please note, this author is not included on that list.

The olive trees have also all been pruned and are ready to go for 2011. The Picking and Pressing Team were getting a little burned out. Consequently, the Ranch Manager does not recommend pruning while one is burned out from picking and pressing. The trees were a little severely pruned. The strategy being, less olives, less picking, less pressing, and possibly some sleep next fall. Only time will tell.

As a reward for all that hard work in the Trial-and-Error Department, the Viticulture and Enology team attended a weekend-long Sensory Evaluation of Wine Seminar at U.C. Davis. The primary instructor was John Buechsenstein, who was not only engaging and entertaining, but extremely instructive. Other experts participating in the program were Dr. Ann Noble, the creator of the wine aroma wheel, only one of numerous scientific achievments, and Dr. Ralph Kunkee, who specializes in wine microbes. This is something our team specializes in, as well, however, we create them; U.C. Davis manages and controls them. One of the many enjoyable activities was a sherry/aperitif social at which the participants were informed as to the correct way to enjoy vermouth, and it was truly enjoyed. It was a great honor to meet people with such vast knowledge and experience, including many of the participants who are successful growers and vintners and many wine lovers. It could not have been a greater experience.

The actual return to the rancho was uneventful, but upon actual arrival, a very unpleasant discovery was made requiring an intervention in which no one at the ranch wanted to engage, but it had to be done. It served as a reminder that despite our frequent bluster, we really do care deeply not only about the land, but the wildlife on our property, and when anything happens to one of them, we feel it deeply (except if it's a rattlesnake). So while this was an ending, we will look toward the rest of 2011 and hope for the best possible vintage of everything.

Let's hope for some more rain, it's only one month until bud break!

Respectfully submitted by,

The Pest Control Team, the Olive Growing & Processing Department, and the V & E Team

Rancho Azul y Oro