Jeff’s Letter From March 2025
I never really paid much attention to the weather. There wasn’t much I could do about it, so I wasn’t going to spend much time getting worked up about it. That all changed in 2016 when Margie and I purchased the ten-acre vineyard just to the north of the winery and became grape growers. My attitude is very different today. A morning isn’t complete without digesting the ten-day forecast and the latest rainfall totals. For the first time this year, a high temperature this week may surpass 70 degrees F. Holy moly, we are just five to six weeks away from bud break, and we haven’t finished pruning yet. Death, taxes, and the passage of time – the constants of life.
As I write this missive, I am listening to the methodical thump of dumping glass onto the conveyor of the bottling truck. Besides the 2024 white wines Verdelho and Viognier, we are bottling the 2023 Zinfandels from both the Cooper and Esola Vineyards, along with the Charbono and Estate Touriga. We are also putting the 2023 Petite Sirah and Petit Verdot in the bottle.
On a personal front, Margie had her ankle replacement surgery moved up and had the procedure on Wednesday, the twelfth. I took her to have the dressing changed and we got our first view of the trauma her ankle had been put through. It looked like Mary Shelly’s Frankenstein. She is in good spirits and recovering well but I do sense the beginnings of a bout of cabin fever. She wants to be on her feet at the Spring Wine Club BBQ in mid-May. I think she is going to make it.
The March Wine Club releases include two hearty reds: 2022 Cabernet Sauvignon from Paso Robles and the 2023 Sangiovese from Amador County. There are two juicy mid-weight wines: the 2023 Grenache from Three Way and the Touriga from Ron Silva’s Silvaspoons Vineyard in the Alta Mesa District of Lodi. We have a fifth wine for those of you who have signed up to join the Explorer’s Club and that is the Carignane from the Aparicio Vineyard in Sutter Creek. These vines are ninety years old and produce a stellar example of this varietal: solid fruit flavors balanced with a bit of flint and mineral all riding on a smooth, elegant chassis. To round out our March offerings, is our first rosé from Barbera. In an effort to produce a crisp refreshing rosé with a red fruit I have explored both Sangiovese and Primitivo. I have discovered that when making rosé, selecting the right varietal is half the battle. Barbera has just the right pigments to provide a beautiful pink color without any hint of orange or copper. The raspberry aromas are delightful, and the dry finish remains bright and juicy free of any pithy bitterness. Bring on the sun – we’re ready.
The forecast has the weather starting to warm. Last weekend, we had several hearty souls enjoying the back patio, and with temperatures slated to approach the 70-degree mark now might be the time to shake off the winter blues and enjoy a glass of your favorite Runquist wine with us here in the foothills. Looking forward to seeing you soon!
– Jeff
