Work and Play in the Summer Heat

Working in the Vineyard

 

Many know that great wine is made in the vineyard. Our production personnel and vineyard crew have been busy implementing this idiom at Halter Ranch. A block of Grenache in its third leaf was trimmed to one cluster per shoot. Elsewhere on the ranch, a block of Tannat had laterals removed on the morning side; it was also trained, and had wings removed from clusters. These practices produce the highest quality fruit possible, while simultaneously increasing the longevity of the plantings. Removing extraneous growth also takes fewer resources from the soil. Many staff members are raising these young vines while they raise their own children, each with tender loving care.

 

2014solstice1

 

Halter hosted its annual Solstice Dinner under the olive and fruit orchard adjoining the large historic barn. The barn was built in 1851 to house pioneer Edwin Smith’s teams of horses, and the orchard planted almost a decade later. Some of the olive trees exceed seventy-five years of age. The weather was ideally temperate, staying sixty-one degrees Fahrenheit until the dinner ended around 10:30. We began the evening enjoying amuse-bouches with our 2013 Sauvignon Blanc and 2013 Rose, which Sunset magazine recently awarded Best in Show of its rose panel. Sitting down to a beautifully set table, which included lights submerged in mason jar centerpieces abounding with olive branches, guests found a fresh loaf of bread inhabiting each bread plate. The appetizer featured exquisite burrata, couched with heirloom tomatoes and topped with micro greens, paired with Cotes de Paso Blanc. Second came halibut cheeks paired with our red Cotes de Paso. For the main course, Chef Chris Manning presented a perfectly prepared lamb sirloin that was exceptionally tender and flavorful, paired with 2011 Block 22 Syrah. Appropriate to the setting, the meal concluded with olive oil cake, paired with 2010 Vin de Paille. In spectacular fashion, Kevin and Skylar poured 2010 Ancestor from an Imperial six liter bottle. Thank you to Kendall, Jordan, and Tony for coordinating a luscious event. And thank you to Thomas Hill Organics for providing the menu, executed by Chef Manning. Happy summer!

 



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