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Thoughts on the 2019 Harvest

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The 2019 growing season was the best yet for Sixmilebridge. We had good rain early, cooler temperatures throughout the year, and fewer and lower heat spikes, all of which meant more canopy and more hang time for the fruit. 

Here’s what our winemaker, Anthony Yount has to say about the 2019 fruit: 

The SMB wines have some of the best phenolics* I’ve ever seen (not just from this vineyard, but anywhere) – This is not something I saw elsewhere this vintage, where we had slightly lower phenolic numbers than normal. Colors were high, tannin numbers were high, but tannin perception is supple and round, and some of the best bound color/tannin ratios I’ve seen as well.  This is a very good thing. While I have no science to back this up – I do think fruit reaches its highest phenolic potential when the vineyard is in balance.  With the increase in canopy, we were able to hang a little more fruit, which made for more balanced chemistry and more phenolic potential.”

*Phenolics: Hundreds of chemical compounds found in wine that influence virtually everything…from color to taste to the feel in your mouth. So as Anthony says above having great phenolics “is a very good thing.“ 
Winery & Tasting Room UpdateAs evidenced by the following photographs, our winery and tasting room continue to progress. We still plan on opening in April, probably toward the end of the month. We look forward to sharing our wines with you in Paso Robles this year.
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In consideration of your ever growing email inbox, we send these newsletters about once a quarter and we assume you do not want to receive an email every time we have a new photo to share. For those curious about what we are up to in-between newsletters, we invite you to follow us on Facebook and Instagram at the handle @sixmilebridgevineyards.
Wine Lines: Things to Learn about Wine or to Refresh Your Memory
In the last Wine Lines, we talked about what you do when the wine is first in the glass. We invited you to put your nose right down in the glass and take in the aromas. You can read it here.

After that olfactory experience, it’s time to taste the wine. Here are the components that we look for:

Flavor(s), Acidity, Tannins, Body, Alcohol, Sweetness 

I always like mnemonic devices to aid my memory. So here’s one for tasting wine: With the addition of an extra T, look at the list above and you get “Fat Bats.” 

Obviously a library could be written about wines and these components. I am going to keep it short and probably a bit oversimplified; nevertheless, what follows will give you a good foundation for when someone asks, “So, what do you think of the wine?”
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