While Flora Springs was fortunate to escape damage due to the Napa earthquake on August 24th, there are many in the area who did not fare as well and are in need of the most basic items.
The Flora Springs family wants to help the Napa Valley community with post-earthquake relief. We have learned that The Napa Food Bank is very low on food, and expects an influx of people over the next few days.
Our tasting room, located in Saint Helena, is now a drop-off location for donations to the Napa Valley Food Bank.
The bank is in need of non-perishable foods—especially tomato products, canned fruit, and canned protein such as tuna, chicken etc., other households supplies, and monetary donations.
Upvalley residents and visitors can drop off donations at The Room, located at 677 S. St Helena Highway (Hwy 29), daily from 10 am – 5 pm.
Also, through Labor Day weekend, the Komes and Garvey families are donating all The Room wine tasting fees to the Food Bank. Stop in for a sip and support your neighbors.
If you prefer to make a donation directly, the Food Bank is located at 1766 Industrial Way in Napa and is open Monday-Friday from 7:30 am – 3:00 pm. If you are outside of the area, you can help too. Donate online.
Should you or someone you know need assistance, check here for food distribution times and locations. Our thoughts are with you during this difficult time.
“This past weekend’s events ensured that the 2014 vintage will be especially memorable. I hope that in five years when I open a bottle of 2014 Oakville wine, I appreciate the wine for its merits and not dwell on the images of broken glass that jump to mind. All in all, the earthquake was more damaging to the 2013 vintage, whether in barrel or recently bottled. The vast majority of 2014 fruit is safe on the vine. That said, we continue to pick some really beautiful sauvignon blanc in Oakville. The mild weather is giving flavors and tannins (for red varieties) time to mature without sugars getting out of balance.”
“This week we began our harvest with Oakville sauvignon blanc. We are slightly ahead of where we were last year at this time and about 10 days ahead of average, if there is such a thing in farming. Other varieties are starting to sweeten up as well. Sauvignon blanc is typically the first still wine variety off the vine, but I have heard reports of some Oakville ranches picking their earliest merlot this week as well.”
“Grapes have turned from a fluorescent green to yellow/gold – Indicating that harvest is just around the corner – Flavors are terrific – With this nice mid 80’s temperature, we should develop more flavor as well as lower the acid. These will be the first grapes we pick.”
“Many people may be surprised to realize that Pinot Grigio actually looks more like a red grape than a white grape – It’s actually more brown in color. These grapes are also in Oakville, and will be harvested just after the Sauvignon Blanc.”
“Some of our southern vineyards in the Carneros region of Napa are more prone to bird damage – You will see here, some netting that protects the fruit zone from the birds – We like our grapes, and I guess the birds do as well. While this protects the fruit, it requires much more effort to conduct work in the vineyard. Each time work needs to be conducted –Whether it be leafing, thinning fruit etc….The netting must be raised throughout the vineyard to access the fruit zone.”
“Oakville sauvignon blanc is getting sweeter by the day. Winemaker Paul Steinhauer…plans on harvesting some Oakville SB this month, if not this week. We also have a block of what might be the only pinot grigio in Oakville and it is also very near to ready. The pleasantly warm weather continues to be ideal for grape ripening. Things are shaping up nicely for a great harvest season.”
“Oakville is currently pretty quiet, although the grapes are ripening at a furious pace, or at least that’s how it feels. Oakville sauvignon blanc will be picked first, and it should be early. We could start picking the week of Aug. 14, as early as we ever have, if not earlier. Overall, yields look good, for all varieties: not high nor low. Vines naturally set just about the right amount of fruit. Quality looks great.”
The Komes and Garvey families of Flora Springs Winery & Vineyards came to the wine business as farmers first. Our love of the land influences everything we do.
From the beginning, we have farmed our vineyards using sustainable practices. Not only do these practices make for good neighbors, healthy vineyard workers, and an ecologically-sound place to live and work, they also make for what we think are some pretty outstanding grapes.
On Earth Day this April 22, we hope you’ll celebrate with sustainably grown and produced wines from Flora Springs – and to share the story of Flora Springs and sustainability with your friends and loved ones.
From going solar (our panels cover all of the energy needed for our red wine production) to water conservation efforts, learn more about how we work with nature and farm responsibly.
We have always loved the exotic character of late harvest white wines, and in 2012 we set aside a small quantity of Chardonnay from our Lavender Hill Vineyard in Carneros to make just one barrel of this rich and decadent dessert wine. Our Star Star Chardonnay is absolutely dripping with aromas of honey, bright orange blossom, rich almond and baked caramel apples. Full, luxurious flavors of apricot, orange liqueur, marzipan and apple tatin coat the mouth and linger long into the finish. With its unique warmth and richness, this wine is a perfect accompaniment to fruit tarts and soft cheeses, or it can be served as a dessert unto itself.
Our Star Star Late Harvest Chardonnay was made in the Italian style of “appassimento” (meaning to dry and shrivel), just as the famous Amarone (Veneto) and Sfursat (Lombardia) wines are made each year. The making of appassimento-style wine dates back over 3500 years to the ancient Romans, who regarded it as an elixir of the gods. Just one bottle of this wine requires over two pounds of fresh grapes.
The grapes were harvested on October 31st at 24.7 degrees Brix. Handled individually to avoid breakage or crushing, each cluster was hung up (strung by hand onto long pieces of string) or set out to dry on large burlap sacks, allowing plenty of air flow. After five weeks of drying the weight of the clusters was reduced by roughly 30% and the Brix level was elevated to 33.6 degrees. The greater concentration of sugar was accompanied by a distinct change in flavors and aromatics. After careful pressing, the wine was aged in one neutral French oak barrel for 13 months.
Limited availability – only one barrel produced. Shop now. >
The photos below were taken by the winemaking team at the beginning of the five week drying process.