Tag Archive for: 2013

Salado Stroll this Weekend!

picture by the friendly folks at Salado Patio! June & Baby Grape in Salado's Christmas Parade 2013

picture by the friendly folks at Salado Patio! June & Baby Grape in Salado’s Christmas Parade 2013

Time for Salado’s annual Stroll!  Like always, we will have warm Kriskindel wine available, late hours and more!  5 tastes of wine for $3.  El Paisa #2 taco stand will have extended hours.  Silver Spur Arts Academy has erected a stage and will be providing entertainment.  Information for other events in Salado available at www.salado.com.

This is a busy time of year as I told Mason Canales of the Killeen Daily Herald:  http://kdhnews.com/news/holiday-festivals-boost-local-business-sales/article_90db851a-5d66-11e3-b3db-0019bb30f31a.html  Call us if you have questions (254) 947-8011 and don’t forget to dress up warmly!

 

This terrific photo was by Kathy at Salado Patio!  Thank-you Kathy!

Harvest is Done!

we survived the wasps & bees!

we survived the wasps & bees!

Finally, we’ve finished harvesting our two tons of grapes at our Salado Vineyard.  Here is the Labor Day crew after destemming & crushing the cabernet sauvignon. Now on to fermentation!

Here are some statistics though to keep you entertained while the yeast does its job making wine…

2013 harvest (latest ever)

chardonnay 871 lbs

merlot 1000 lbs

sangiovese 842 lbs

cabernet sauvignon 1287 lbs

Test for harvest #3

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While we picked the chardonnay, I was quite struck by how far behind the reds seem to be.  So time to run the tests again:

Merlot 19.8 degrees Brix, 3.55 pH, 7.5 TA (bland-no flavor)

Sangiovese 18.3 degrees Brix, 3.29 pH, 9.0 TA (strawberry-slightly tart)

Cabernet Sauvignon 16.8 degrees Brix, 3.04 pH, 10.5 TA (TART!)

Based on these numbers, I am predicting that harvest will be Saturday, August 10 & 11, at least for the merlot and sangiovese.

 

We also tested the grapes from Belle Crest Vineyard:

Malbec 20.3 degrees Brix, 3.55 pH, 6.0 TA (fig)

Tempranillo 22 degrees Brix, 3.74 pH, 4.5 TA (pear)

Cabernet Sauvignon 19 degrees Brix, 3.29 pH, 7.5 TA (nectarine)

Their cab sauv looks to be a bit higher than ours, but their sample is not a true random sample since it did not include the green grapes.  For our sample, we tried to make sure that we had a truly random sample and included green berries.

<<<<<<<<<UPDATE: RED harvest at Salado Vineyard MOVED to AUGUST 17 & 18 after test #4>>>>>>>>>