Rich Reds with Januik Winery

OK OK I am going to start this off by admitting I am partial to Januik wines.

Januik Winery Weinbau Vineyard Cabernet Franc

 Not only because I work with the vines that become his wines.  Not just because I know Mike Januik ran Chateau Ste Michelle Wine Estates before embarking on his own project. not because I know Miguel Rodriguez, whom I work with at Weinbau, gives all he has got to these grapes.  All of these are great reasons but let me tell you the truth.  These wines speak for themselves.

Visit the Novelty Hill / Januik tasting room in Woodinville. 

DO IT.

I love the concrete urban feel to the winery. There are not too many other wineries in Woodinville where you get to peak into the production area and barrel room from the tasting bar.  There is even spaces for large group tastings (hello, Bachelorette Party anyone?!) and event space!  I have yet to go to a wedding here but they were setting up for one on my last visit and it looked so cute.

Miguel Rodriguez Cooking Carne Asada atop grapevines for the crew at Weinbau

There is room for large groups perched above the fermentation room where you can sip and see the tanks the grapes were fermented in.  Or if the sun is calling your name, you can enjoy an afternoon on their patio.  BTW YES, Seattle does get sunny days.

You have to try any of the wines from Weinbau when you Visit.  If you can't make it to Woodinville, do yourself a favor and buy the Weinbau Vineyard Syrah online.  You will be so happy you did.  Plus with a $30 price tag this juice is a great value!  Seriously go get it.  The Weinbau Cabernet Franc pictured above is already sold out!  The Bacchus White Riesling is fabulous as well.  Riesling is such a light, lively and bright wine and it is perfect for summer and that PNW seafood!

Have you tasted around Woodinville?  What are your favorite wineries to visit?  

Vineyard time lapse

A glimpse into Washington State Vineyards as flowers become berries and berries become wine. 

This Chardonnay cluster is almost in full bloom. Washington hit bloom in record time this year. With record heat units and ideal weather, fruit set happened without a hitch. 

Fast forward a few weeks and those flowers have set into berries. 

And now, we begin the mad dash toward harvest with verasion appearing on theWahluke  Slope in both red and white varieties.  Check out those purple berries!  

Now taking bets on the likely hood of harvest beginning before Labor Day here in Washington 

Tutorial: Grapevine Wreath

Once the grapes are harvested, I love to find uses for the lovely shoots.

This fall wreath was quick to put together, looks great and adds a touch of fall.

Plus I know I can adjust the decor for seasons to come! Score!

What You Need-

• Grapevine
• Pruning Shears
• Hot Glue Gun
• Decor of your choice!

To Make Wreath-

1. Cut shoots post harvest. leave pleanty of buds for next year and remove only from vigorus areas
2.  Remove any leaves and stems from the shoot
3.  Twist shoots together, Working to tuck the ends into the loops of the other shoots
4.  Continue to work shoot, twisting them into the wreath.  Add until desired thickness.

The green shoots are more malleable, they will become brown as they dry out.

I added some burlap and linen rosettes.

I found the tutorial from Pinterest

Secure with a hot glue gun, add cloth for a bow and hang!

A Season in IGs

Mid way through October.

I honestly start to get giddy.  The end is in sight.

 Two more weeks of bringing in fruit. Two weeks. 2!

2013 Season has flown by.  I mark each year with the passing of the growth stages in the vineyard.  From the first leaf tip showing to the fruit being harvested and sent to the winery, I find so much beauty in the work I do.

The spring of 2013 was warm!

 Mid 80's in April gave way to rapid shoot growth with bloom much earlier than past years.  

The anticipation!

A hot summer meant an early verasion.

The berries get soft.

The red grapes go from little peas to beautiful red and purple grapes

Then fall comes along.  

Harvest is hard work. 

But twice a week I drive around with our winemaker, tasting berries, making enology decisions while analysing fruit quality and the fermentation it is destine for.