News & Events
The wine industry in California deserves to be celebrated, and September is the month to do it. Not only is September one of the most beautiful times in wine country, it also marks the start of harvest for many wineries.
There are plenty of reasons to love great wine, from the intricate flavors, beautiful aromas, to the fun social atmosphere of enjoying a nice glass of wine. Here are a few other statistics of why the Wine Industry in California should be celebrated:
· There are over 450,000 acres of wine grapes planted in California
· 90% of all U.S., wine is produced in California
o The U.S., is the 4th leading producer of wine behind France, Italy and Spain
· The California Wine Industry brings over 300,000 full time jobs to our state
· California ranks first in wine consumption in the U.S.
· 20.7 Million tourists visit California wine regions each year
· California wines have been around for nearly 250 years
So maybe you are wondering how you should celebrate California Wine month… Well there are plenty of events and celebrations going on throughout the state, but Sunset Savor the Central Coast is happening right here in our backyard and Still Waters Vineyards is proud to be a part of the main event.
Sunset Savor, Main Event Sept 28th and 29th at Margarita Ranch
The Main Event will highlight the talents of winemakers, celebrity chefs, brew masters, fishermen, artisanal food producers, Sunset experts, and many more artisans and producers.
Taste from over 100 local wineries, sample small bites dished-up from local restaurants, and enjoy vendors showcasing their crafts.
In addition to the Main Event, Sunset Savor the Central Coast will be highlighting experiences all across the central coast. From the oyster farm, dinner at the famous Hearst Castle, and horseback trail rides, to a concert by Grammy award winning artist Colby Caillet there are plenty of ways to Celebrate California Wine Month on the Central Coast!
We hope you find a fun way to indulge and celebrate our wonderful wine industry
We see this is a lot in the tasting room and at offsite tastings, people rinse their glass between tastes with water. Although this isn’t a huge problem, (sometimes you really want to drink water), it definitely can change the taste of the wine you are about to receive. Rinsing your glass with water will dilute the wine, can leave a chlorine taste or aroma in the glass and possibly even change the alcohol content. The residual water left in the glass will change the texture of the wine, alter the finish, and you will have a hard time getting the wine to coat the glass to evaluate the legs.
What should you do instead? Remember that there is no real need to rinse between tastes. Most wine tastings are designed to taste from lightest to heaviest. The composition of the small remainder of wine that is left in the glass is more similar to the wine that you are about to taste than water would be. If you still feel the need to rinse, you can “prime” your glass with the next taste of wine. Ask your server for a very small sample to rinse your glass then dump and ask for your full taste. They will appreciate that you are asking for a proper taste of their wine.
Cheers and enjoy your next wine tasting!
Light and delicate, this GSM is ruby red in color and bursting with ripe fruit flavors. Pair this wine is your favorite pasta or fish and you’ll have a perfect meal
At first glance around the vineyards and gardens, one would think this is a slow season… In actuality this is a very busy and important time. The groundwork is being set for our 2013 crop in both the vineyard and gardens.
In the vineyard we just finished pruning and retraining some of the spur positions on the vines. This year we placed a heavy emphasis on shoot positioning, grafting and also replacing missing or sick vines. Over 1000 new vines were planted this year. We used two year old nursery stock which should provide a stronger base for the baby vines to get a good root system started in the soil. The cover crop planted was a combination of30% winter peas, 15% vetch and 55% barley which should provide stabilization from ground erosion and also supplement the soil with essential nutrients for growing quality vines.
In a matter of days, especially with the warm weather we have been having, we will start to see tiny green fuzzy nodes on the vines known as bud break. This is when the vines start to push new shoots and it marks the beginning of the growing season. Bud break is a very nervous time since a freeze at this point can cause significant damage to the vineyard and crop. Keep your fingers crossed that Mother Nature will be kind this year… more rain but NO freezing temps!
In addition to the vineyard getting prepped for the growing season, we are planning for our vegetable gardens to be better than ever. Our greenhouse is in full swing with tomatoes, peppers, squash, melons and all kinds of herbs and other goodies.
We have focused our efforts on cultivating vegetables from last year’s seeds and have been carefully nurturing them along in the green house. We will transfer the shoots to the garden location on April 15th and are hoping to have a packed veggie cart by the first of June! In the meantime, we have fresh eggs, olive oil and wonderful wines to hold you over.
Hope to see you soon!
Thank you to all who joined us February 9th for our 3rd annual roll out the barrels at Still Waters Vineyards. We had a GREAT turnout with over 100 people and enjoyed every moment. With 30 barrels to taste we were happy to have so many palettes to help us in selecting the barrels for some of our top wines. The three top barrels of Cabernet Sauvignon will be used in our 2009 Barrel Select Cabernet Sauvignon. The three top Merlot barrels will go into our 2009 Reflections and 2009 Clone 3 Cuvee. Be watching for these wines to be bottled in about a year and if that seems too long to wait, come by and ask for a barrel sample.
Here are some of the trends we found from the results posted below:
Barrels are all different, even if they are from the same year. We noticed that the same exact wine: meaning pick date, yeast, rack date etc., in a barrel from the same year had different number of votes. This is in part because of the way barrels are made. Wine barrels are made from Oak trees that are usually over 100 years old. They are cut into strips and left outside to dry exposed to the elements for at a minimum two years. If the staves were dryer, the trees older, or the growing soil different, the barrels can impart different flavors.
The fruit that was sorted before fermentation was preferred over the non-sorted wines. The reason to sort the fruit before fermentation is to remove any debris other than grapes, lowering the tannins and also vegetal flavors. It makes sense that this wine would be preferred due to its softer flavors.
On average, the later pick dates were more favorable. This means the fruit had a longer hang time resulting in higher sugar and softer flavors. Since our winery can only process so much at a given time, we have to stagger our pick dates. We are working to blend earlier pick dates with later pick dates to balance the flavors from the different dates.
FX10 was the more desirable yeast in the Merlot. The results of yeast were even in the Cabernet. The larger differences were location on the vineyard and if the fruit was sorted.
These results have given Paul the backing to go ahead and purchase a new crush pad system. Our new system which contains a sorting table, means all our fruit will have those softer, less vegetal flavors that were more favorable in the sorted Cabernet Barrels.
Let us know if you have any questions or would like to re-taste any of the barrels.
A few months ago we had a very sweet couple visit us from Oregon. Traveling with their two beautiful yellow labs, they were enjoying a road trip seeing the sites of the Central Coast. After picnicking in our gardens, they offered me an AMAZING cookie which was so tasty!
Linda was gracious enough to share the recipe with me and you too! This cookie holds a dear spot in her heart. Named Pride of the Corps, Linda sent these cookies around the world to her son on his various deployments while in the Marine Corps and they were well received.
Enjoy and maybe even send them to someone you know serving our country.
PRIDE OF THE CORPS COOKIES
From the kitchen of Linda Clary
1. Preheat oven to 350o F
2. Cream together the following:
1c Brown Sugar
1c white sugar
1c shortening (butter flavored)
½ t. salt
1t baking powder
1t baking soda
2 eggs (beat before adding to the above)
2 c flour
3. Mix in:
3 c oatmeal (OK to cut back a bit on oatmeal)
1c chocolate Chips
1 c coconut
½ c nuts
½ c corn flakes
If you have a Kitchen Aid mixer – this recipe is ideal…otherwise, mixing this dough can help develop your arm muscles. But, always, well worth it.
4. Grease cookie sheet. Bake for about 8 minutes…. maybe 9 minutes
DO NOT OVERBAKE (or you get hard little rocks)
5. Makes about 2 – 3 dozen.
Paul and Patty are both California natives who came to Cal Poly in the late seventies. Paul graduated with a degree in Agriculture and Pat graduated from the Child Development Program. Pat worked as a legal assistant in San Luis Obispo, and after having children, worked for Atascadero Unified School System in a variety of teaching positions. Prior to running Still Waters Vineyards, Paul immersed himself in several careers while managing to stay connected to his love of the land, whether planting large vegetable gardens or leading local 4-H groups. He worked in the hospitality industry for 15 years, growing from bartender to executive vice president of a hotel management company. He also invested more than 20 years as an insurance broker for Morris and Garritano Insurance in San Luis Obispo. Paul and Pat raised two children in Atascadero who participated in all of the agricultural ventures.
As amateur beer makers and with budding interest in wine making, the Hoovers began experimenting with their own small vineyard as their children grew and their need for space for grazing animals declined. When our children were graduating and moving on, we invested in a larger vineyard and started to develop the winery and tasting room that is now Still Waters. Although “Hoover” could have been an entirely appropriate name, “Still Waters Vineyards” was anointed when our daughter, Stephanie, designed the label reflecting our family’s favorite pastime of water-skiing and always looking for the perfect “still water”. The original label is a picture that Pat took of their son, Ben, fishing on a quiet lake of still water above Lake Tahoe.
Still Waters Vineyards is the perfect complement to a lifelong dream. Our goal is to stay small, have fun and focus on quality. Paul and Pat can both be found in the tasting room and are always available for a great meal or a quick tour and tasting in the barrel room. Ben and Stephanie and their wonderful spouses drop in and out with frequency and love to soak up the atmosphere of the gorgeous grounds that they have helped create. Above all, Paul and Pat know that they would not be where they are without the amazing staff that supports them. The Still Waters family stretches well beyond the Hoover clan and embodies so many wonderful people that have been so loyal to us…especially our general manager Kasey and our vineyard manager Carlos. Without them, and all of the rest of our supporting crew, this dream would never be fulfilled. Paul is constantly thinking of ways to improve the wines and our vineyard practices, it is truly a passion for both of us. We don’t feel the need to grow our product through distribution, but to just continue with our long time motto of focusing on quality and developing those wonderful relationships with our customers, then we can continue to have FUN!
This Mother’s Day, May 13th we are excited to have Grammy Award Winning artist Louie Ortega at Still Waters Vineyards. His southern blues meets Latin fusion style of music will make you want to get up and dance! This will be a perfect treat for any mom to spend an afternoon relaxing and enjoying a glass of wine. There is plenty of shade under the trees overlooking the vineyard so bring a lawn chair or blanket and take in the beautiful afternoon.
We will have our taco bar for lunch and wine will be available for purchase by the glass or bottle. Can you think of a better way to spend the afternoon? Music, Food, Wine… Sounds like a Picture Perfect Sunday to me!
Here is a link to a video from our last Picture Perfect Sunday. Thanks to all those who came and enjoyed the Mystery Trees and we hope you can make it for Louie Ortega too!
See you on Sunday
In late December, we plant a cover crop which consists of peas, barley and grasses in order to protect the soils from heavy winter rains and run-off. The cover crop also provides organic matter and nitrogen for the soil and vines. We plant this cover crop in every other row so that during our February/ March pruning, we can toss the cut canes into the non-planted rows. Then we can go through with a mower-shredder that can easily mulch the canes back into the soil. We then disk those rows in order to get a good mix.
The cover crop row is mowed just prior to our first spring frost. This allows the colder air, which settles to the ground, to move underneath the vines rather than be held close to the new buds. The newly mowed cover crop row provides continued soil protection for unexpected rains, beneficial areas for native insects and easier access to the vineyard during harvest if we receive heavy rains in the fall. We alternate these planted rows every other year in order to maintain the most optimum soil conditions and erosion control. This is just one of the many sustainable vineyard practices that we utilize here at Still Waters Vineyards!
This is a picture of a root of a Dundale Pea plant. This is a legume which stores nitrogen in small nodules that look like sand. The nitrogen is used in the development of the pea. In our case, the peas are mowed prior to bloom and the nitrogen is left in the soil that is eventually broken down and used by the grape vines.
Our 2010 Primitivo is complex with flavors of wild strawberry and white pepper. This wine is full bodied and elegant.← Older posts