WinemakersI’m Tom Mackey, Director of Winemaking here at St. Francis Winery (SFW), and I’ve been heading up the winemaking team here at SFW since 1983.  This longevity has made me somewhat of a “grape whisperer” as I have become very familiar with the needs and habits of our vineyard estates as they have matured and, like my children, I know what to do to get the best from them.  This year’s fruit is coming in as I write so my first blog will need to be short and sweet.  Be sure to check back as I have lots of winery stories to share along with the always amusing antics of my two shelter rescue dogs.

Heather Munden, our Artisan Winemaker, is the new kid on the block who joined us about year ago but is already shaking things up.  She is a self professed food fanatic who would rather drink wine than water any day.  She walks the walk by living on a farm, raises pigs, bees and grows a bigger-than-typical family garden.  All of her faming experience is expressed in her attention to winemaking details with our Artisan Series of wines.  She is meticulous in her pursuit of quality.  Heather is another of our dog loving team member and she loves each of her 5 canine companions equally.  You’re going to enjoy getting to know Wonder Woman.


 The little bit of rain this Friday allowed us to catch our breaths, taste some Sonoma wines and get ready for the big red push.  All the Chard is in and fermenting, most of the Zin and Syrah are also.  The aromas are fantastic.  Merlot and Cabernet Sauvignon are lining up.  The moisture washed the dust off of the grapes; we are approaching optimal ripeness, the fruit is almost there.  Typical harvest except for a smaller crop.  More to come.
Tom


Harvest in Sonoma wine country.  The fog is back!! The heat wave ripening all the fruit has moved east for now.  The grapes, pickers and winery workers have notched down a few pegs, at least for now. 
At St Francis winery we are still receiving fruit, especially Chardonnay and Zinfandel.  These nascent white and red wines are now sticky juice beginning their transformation;  the magic has begun.  The fermentation aromas fill the winery, a fragrant promise, or perhaps tease of what might be a great vintage. So far so good.

Tom

Today was the first day of sorting on our new sorting system and we couldn’t have done it without the help of everyone on our team!  We hand sorted 2.3 tons of Pinot Noir from Starr Vineyard and 6.9 tons of Zinfandel from Buchigani.  We were able to pull out pink fruit, dried clusters, shot berries, jacks and other unmentionables.  I think someone even saved a very beautiful dragonfly.  Again, we could not have done it without everyone jumping in where there was a space that needed to be filled.

Thank you again,
Heather