Tuesday, September 18th, 2018 was a day of “firsts” at Flora Springs: the first day we harvested Chardonnay as well as the first day of harvesting reds. We hand-picked our Lavender Hill block of Chardonnay in Carneros in the morning. The ½ ton bins were delivered to the winery where the juice was pressed out of clusters. The fruit tasted terrific! It’s very tropical, with nice apple and pear characteristics and a good acid balance.
The Chardonnay juice resided in a holding tank at 45°F for 24 hours, and then we moved it to another tank and inoculated it with yeast. Once fermentation gets going we’ll move the juice to various fermentation vessels, including puncheons (a large 130-gallon oak barrel), standard 60-gallon oak barrels, as well as concrete eggs, which some of you may have seen in our cave. We ferment our Chardonnay at cool temperatures to retain aromatics. It’ll take upward of three weeks to ferment the juice to dryness.
We also picked two blocks of Merlot on Tuesday, both from the Rutherford appellation: our Windfall Vineyard at the very southern end of the Rutherford appellation, and a block on the Komes Ranch at the winery’s estate, at the very northern end of the appellation. Block B of the Komes Ranch is the first block to your right as you enter the estate, and the eastern section of this block is always about a week to 10 days ahead of the rest, so we pick this section first. Like the Chardonnay, the Merlots look and taste terrific. In both blocks the grapes were very well balanced on the vine and taste fantastic!
With the Merlot, we “cold soak” the fruit for about four days at 50°F. During that time we do “pumpovers,” where we pump juice from the bottom of the tank and irrigate the cap that forms at the top of the tank. This helps us get color, flavor and tannin from the skins. On the fifth day, we warm up the tank and inoculate the juice with yeast. We ferment at about 85°F, pumping over anywhere from one to three times a day depending on the stage of fermentation.
The cooler than normal temperatures we’re seeing this harvest is allowing fruit flavors to develop slowly on the vine without the spike in sugar – which is a great thing! When we can obtain physiological ripeness with lower sugar, it’s a gift from Mother Nature. We’ll have a bit of a break before we bring in the next grapes, but we expect to harvest some Sangiovese and additional Merlot within the next week. It looks to be another magical harvest!
The Komes-Garvey family has spent thirty years nurturing our Crossroads Vineyard in Oakville where our proprietary Soliloquy clone of Sauvignon Blanc is planted.
The Soliloquy clone is unique to Flora Springs, certified by UC Davis as distinctive and unlike more common Sauvignon Blanc clones in Napa Valley.
Flora Springs admires the clone for its purity of flavor, and has preserved it in a block that is easily the finest in the Crossroads Vineyard.
Our 2017 Soliloquy is an evolution of this wine, the upshot of vineyard experience and winemaking innovation.
The wine is the result of five years of winemaking trials as we experimented with a variety of blending, fermentation and aging techniques to create the best possible Soliloquy.
The 2017 is unlike anything we have made before: a wine with our Soliloquy Sauvignon Blanc at its core, blended with portions of Chardonnay and Malvasia for an intriguing and thoroughly modern white wine.
With a nod to our history of innovation, Soliloquy is a wine worthy of its portfolio companion, our flagship red wine blend, Trilogy.
In 2017, we used two kinds of yeast, fermenting and aging the Soliloquy Sauvignon Blanc in large wood oval casks to minimize exposure to oak and preserve the wine’s fresh fruit flavors and bright acidity.
The Chardonnay comes to us from a new vineyard in the south Napa Oak Knoll district. We fermented these small lots in French oak barrels, stirring the lees every two weeks to lend a creamy texture to the wine.
We sourced Malvasia – an aromatic varietal rarely grown in California – from a small vineyard in Russian River Valley. We fermented this lot in stainless steel and aged it in seasoned French oak.
Only 300 cases were made
Our 2017 Soliloquy is a complex, multi-layered white wine blend offering bright flavors of grapefruit, lime, fresh apricot, and yellow peach along with distinctive floral notes of jasmine, honeysuckle and white gardenia. The Chardonnay anchors the wine with a soft, round mouthfeel, but this richness is balanced with the crisp acidity, bright flavors and minerality of the Sauvignon Blanc and the uplifting, aromatic tones of the Malvasia. A worthy companion to Trilogy, this is a mouthfilling, rich and layered wine with vivid, forward fruit, a pleasant creamy mid-palate and a long, smooth floral/spicy finish. Learn more about this unique wine.
Note: The infamous wildfires that swept through Napa Valley started on October 8, 2017, just one day after Flora Springs had completed its harvest. Grapes for our 2017 Soliloquy had already been picked and fermented by this date. Read more about the 2017 harvest and fires.
Today we raise a glass to you. For those of you that are part of our digital community that emailed, signed, tweeted, messaged, liked or shared our plea for a white wine emoji, we are so grateful. If you proudly wear our button. If you always comment, tag, and like our content then we owe you our gratitude. Our efforts are paying off, as the campaign we launched last year calling for a new wine emoji is gaining traction. It has been embraced by the global wine community, including several large wineries in California.
Flora Springs Recognized
It’s not everyday we are featured in major publications such as: Forbes, Today, Decanter, and Wine Spectator. So you can imagine the happy dance we were doing in the cellar today! We were given credit as the first winery to launch a campaign around the white wine emoji!
“It’s gratifying to see other wine companies follow our example of making wine fun and relevant with their own petitions to establish a White Wine Emoji,” said Nat Komes, General Manager of Flora Springs. “The Unicode Emoji Subcommittee encouraged us to work as a global community on the project. And these additional efforts of wine companies and of course white wine lovers around the world will help us reach the goal Flora Springs sought when we started this movement.”
It’s because of our dedicated community on Facebook, Instagram, Twitter, and Pinterest that we feel so passionate about the missing emoji. People from all over post messages to us. And we always have to respond with the red wine version of the wine glass emoji. As a family that has led the way in white wine since our founding over 40 years ago, we’re proud you trust us with this initiative.
Join the #whitewineemoji Campaign
Join us in celebrating each and every white wine by using hashtag #WhiteWineEmoji. Also tag us @florasprings. Make your voice heard and sign the #WhiteWineEmoji petition now. Learn more about our Emoji campaign.
We have officially picked all of our Pinot Grigio and Sauvignon Blanc for the year. We started the Pinot Grigio on August 15th, and finished the Sauvignon Blanc on August 31st.
We then started harvesting the Lavender Hill Chardonnay in Carneros on September 6th. The very next day, we received Merlot from the Estate. This is the earliest date on record for reds.
The last week was pretty crazy…Phoenix-like temperatures in the 115 degree range! On top of that, the valley was blanketed with smoke from a fire burning in Butte County. Fortunately, both have subsided and we are back to average harvest temperatures once again…at least for the time being.
We will be bringing in additional Merlot, as well as Petit Verdot from Oakville, on Monday and Tuesday. Then we will finish up with the last of the white grapes on Wednesday.
The harvest has been pretty fast and furious thus far – keeping things exciting. We were very proactive with our irrigation regimen before and during the heatwave, so the fruit is still in excellent condition. We are extremely pleased with the quality thus far, and expect to make some fantastic wines!
Note: The following blog post was originally published in Briscoe Bites and can also be foundhere.
John and Carrie Komes and Julie and Pat Garvey established Flora Springs in 1977, though the vineyard has history dating back to the early 1800s, when Napa was just forming its roots as a California wine region. So the families already had a jump start on success by purchasing fertile land perfect for crafting what they’d soon be known for — Bordeaux blends. But John Komes admittedly has had a “long love affair” with Chardonnay and it was, in fact, the first Flora Springs varietal he produced 40 years ago. And though he’s seen Chardonnay styles go in and out of fashion — from the classic Cali butter-bomb to the sometimes scandalous 100% stainless steel — current winemaker Paul Steinauer maintains the winemaking methods that expresses Chardonnay in the same way that enraptured John from the very beginning.
About the Wine: The Flora Springs 2016 Family Select Chardonnay is made from 100% Chardonnay grapes harvested from vineyards in Oakville, Oak Knoll, and Carneros regions of California’s Napa Valley AVA — and each vineyard lot remained separate until the final blending process right before bottling. The pressed juices were fermented in combination of French oak barrels (76%) — which went through malolactic fermentation — and stainless steel tanks (24%). The portion in barrel saw 30% new oak, 34% 1 year-old oak, 24% 2 year-old and 12% 3 year-old oak.
The final blend — the best of each vineyard lot — aged in French oak, sur lie, for 7 months with bi-weekly battonage.
Flavor Profile: Open the bottle and breathe in a bouquet of soft pear, white peaches, and a subtle floral sweetness. The wine is near clear on the pour, settling into a pastel, baby yellow in the glass. Initial aromas sing of white flowers and pollen, with a crisp, yet subtle acidity that highlights those soft pears and adding to that fruit bouquet the scent of ripe melon. Swirl, and the wine releases it’s inner oak — a roundness, a softness on the nose that’s almost butter-esque, but not quite. Move your nose to the top of the glass to find the indulgent aroma of creme brûlée. And yet, everywhere you go, there’s still that thin line of acidity, keeping everything fresh, vibrant, alive.
On the palate, the Flora Springs Estate Chardonnay is quite smooth, and the beautiful stink of pollen hits immediately, along with honey essence, white-petal flower perfume, and a constant background of crisp, green pears. The acid is sneaky, not fully coming forward until about 3/4 of the way through, and leaving just a little heat on the tongue during the finish. There’s a good, light-handed use of oak that simply keeps the texture calm yet never adds any additional, stereotypical oak flavors (like popcorn, butter, or vanilla-cream). Even in the aftertaste there’s an innate freshness to this Chardonnay: raw cashews, fresh grass, fruits and flowers all linger on the palate.
Food Pairing: I paired the Flora Springs 2016 Family Select Chardonnay with an Italian flat bread topped with mozzarella, cherry tomatoes, red onion, and a light sauce. What I loved was how the cheese — and maybe the fresh baked bread as well — brought forth more of that subtle oak in the wine, providing an even smoother texture and a flavor just a notch more richer than previous to the meal. Had the wine been more heavy-handed with the oak, this intensity would have been too overwhelming. Conversely, the addition of the cherry tomatoes and red onion highlighted the fresher components in the wine, so the overall profile of the pairing maintained a good balance from start to finish.
Learn more about the 2016 Family Select Chardonnay.
#ChardonnayDay: Join the 8th Annual Global Celebration of the Chardonnay Grape
After thirty years of crafting world renowned wines, the Flora Springs name has become synonymous with perfectly balanced Napa Valley Chardonnay. The legacy began when our inaugural vintage in 1978 was awarded a gold medal at the Orange County Fair. A few years later our status of gold was bronzed when James Laube selected Flora Springs as one of his “First Growth” producers of Chardonnay in his book California’s Great Chardonnays.
Enter to win: Tweet or Instagram with us on May 25th using hashtag #ChardonnayDay and @florasprings in your tweets/posts. We will pick one lucky Flora Springs fan using #ChardonnayDay and tagging us in their tweet or Instagram post! You could win a Flora Springs prize pack.*
*Must be 21+ to enter. Void where prohibited. Wine will not be included in prize pack. Chance of winning depends on number of entries.