“We must become the change we want to see.” ~ Mahatma Gandhi
In the old days (three or four years ago), there were down times at the ranch, such as summer and winter. It could be said that it was because the plantings were not so mature and required far less work, which is, in part, true. Experienced farmers, wine grape growers, and vintners probably know better. Slowly, it is becoming evident that free time was abundant because we did not know we were supposed to be doing certain things on a regular schedule, such as spraying the vines, olives and lavender (yes, even the lavender) for disease and pests, thinning the shoots and fruit early in the season, regularly testing the grapes approaching harvest, performing regular chemical tests on our wine, adjusting the SO2 level, topping the barrels, then adding inert gas, all the while planning yeast choices for harvest, calculating harvest estimates and ordering barrels for the wine, bottles, labels, and corks for the oil and the wine.
With all those lessons learned, we are still attempting to do things smarter, in terms of physical stresses on our bodies -- such as our fragile tendons -- and in terms of efficiency. In many instances, it is more cost and time efficient to hire a crew to perform tasks that would previously take two old geezers like ourselves weeks to accomplish. It has also resulted in a better product, which has resulted in a degree of success, which has caused us to think, assess, focus, and plan further.
Of all of our crops, the grapes are the most work intensive and, if ignored for one moment, can turn on you like a mean girl at camp. At every step of the winemaking process, there is opportunity to fail -- from a miscalculation at harvest or a blown bung during spring to a leaking barrel to bad corks to exploding wine bottles -- the list is endless. For whatever reason, though, the wine grapes are much like the child in any family that is difficult, fussy and throws tantrums; it seems Mother always loved them the most. Making the wine (and drinking it) is a passion, a love which cannot be explained, and we are passionate about making extraordinary wine -- although it hasn't happened yet -- and nothing beats those moments when it all comes together and we get it right. We are inching ever closer.
However, we are both extremely pragmatic. In the past six years, we have come to realize that while we fuss over the grapes constantly, the workhorse of the rancho is the olives. They flower, set fruit, grow all summer, and require picking. All of this with little intervention on our part. There are pests, of which we need to be vigilant, but all in all, the olives are clearly the path of the future for the rancho. Our tiny grove produced as astounding amount last December close to what a nearby grove containing 150 trees produced. For whatever reason, they love our awful soil here, grow rapidly, and they require much less water than the grapes. They are the child that tries harder and never gets noticed.
Well, they have been noticed -- and not just by us -- but in three different competitions, bringing in three silver medals this year. Credit must be also given to the crew, which got them all picked in seven hours in advance of a storm and to the mill that fit us in to get the olives crushed within 24 hours of picking.
So what is the change we want to see? We want to see the ranch producing even more extraordinary olive oil, and in order to do that, more trees need to be planted. A new planting area has been staked and deer fencing has been installed. Olive cultivars have been studied and the new grove has been planned, taking into consideration wind tolerance, cold tolerance, and which trees need which other trees for pollination. Needless to say, gopher baskets will need to be made, the soil will need to be ripped, holes dug, irrigation lines installed -- oh, and some rain might be nice. A tractor is even being discussed, which is a whole other discussion -- New Holland? John Deere? Kubota? Tractor excursions are being planned for the upcoming visit with the little men, dubbed, "a guys' trip."
The new olive grove will contain Arbequinas, known for their rich, buttery flavor; Pendolinos, great for eating and required pollinators for olive groves; Frantoios, known for their grassy, fruity and spicy flavors, and a required pollinator for the Pendolinos; and two new varietals, the Coratina, which originates in the area of Puglia and is resistant to drought, cold, and is a very fruity oil, and the Leccino, which is milder than the Frantoio, but produces a rich, buttery and distinctively olive tasting oil, yet is delicate.
With this selection of cultivars, from delicate to grassy, fruity, spicy, rich and buttery, we believe we will have the quantity to produce outstanding single varietal oils, as well as complex blends -- and maybe bring home some gold -- without choking everyone to death. Those in the know understand of what I speak.
With the addition of these 80 trees, we believe that we will become the change we want to see.
Stay tuned!
With all those lessons learned, we are still attempting to do things smarter, in terms of physical stresses on our bodies -- such as our fragile tendons -- and in terms of efficiency. In many instances, it is more cost and time efficient to hire a crew to perform tasks that would previously take two old geezers like ourselves weeks to accomplish. It has also resulted in a better product, which has resulted in a degree of success, which has caused us to think, assess, focus, and plan further.
Of all of our crops, the grapes are the most work intensive and, if ignored for one moment, can turn on you like a mean girl at camp. At every step of the winemaking process, there is opportunity to fail -- from a miscalculation at harvest or a blown bung during spring to a leaking barrel to bad corks to exploding wine bottles -- the list is endless. For whatever reason, though, the wine grapes are much like the child in any family that is difficult, fussy and throws tantrums; it seems Mother always loved them the most. Making the wine (and drinking it) is a passion, a love which cannot be explained, and we are passionate about making extraordinary wine -- although it hasn't happened yet -- and nothing beats those moments when it all comes together and we get it right. We are inching ever closer.
However, we are both extremely pragmatic. In the past six years, we have come to realize that while we fuss over the grapes constantly, the workhorse of the rancho is the olives. They flower, set fruit, grow all summer, and require picking. All of this with little intervention on our part. There are pests, of which we need to be vigilant, but all in all, the olives are clearly the path of the future for the rancho. Our tiny grove produced as astounding amount last December close to what a nearby grove containing 150 trees produced. For whatever reason, they love our awful soil here, grow rapidly, and they require much less water than the grapes. They are the child that tries harder and never gets noticed.
Well, they have been noticed -- and not just by us -- but in three different competitions, bringing in three silver medals this year. Credit must be also given to the crew, which got them all picked in seven hours in advance of a storm and to the mill that fit us in to get the olives crushed within 24 hours of picking.
So what is the change we want to see? We want to see the ranch producing even more extraordinary olive oil, and in order to do that, more trees need to be planted. A new planting area has been staked and deer fencing has been installed. Olive cultivars have been studied and the new grove has been planned, taking into consideration wind tolerance, cold tolerance, and which trees need which other trees for pollination. Needless to say, gopher baskets will need to be made, the soil will need to be ripped, holes dug, irrigation lines installed -- oh, and some rain might be nice. A tractor is even being discussed, which is a whole other discussion -- New Holland? John Deere? Kubota? Tractor excursions are being planned for the upcoming visit with the little men, dubbed, "a guys' trip."
The new olive grove will contain Arbequinas, known for their rich, buttery flavor; Pendolinos, great for eating and required pollinators for olive groves; Frantoios, known for their grassy, fruity and spicy flavors, and a required pollinator for the Pendolinos; and two new varietals, the Coratina, which originates in the area of Puglia and is resistant to drought, cold, and is a very fruity oil, and the Leccino, which is milder than the Frantoio, but produces a rich, buttery and distinctively olive tasting oil, yet is delicate.
With this selection of cultivars, from delicate to grassy, fruity, spicy, rich and buttery, we believe we will have the quantity to produce outstanding single varietal oils, as well as complex blends -- and maybe bring home some gold -- without choking everyone to death. Those in the know understand of what I speak.
With the addition of these 80 trees, we believe that we will become the change we want to see.
Stay tuned!
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